LIN GARDEN II
238-A HWY 41 S, Inverness FL 34450 · 352.726.5899
Last inspected Aug 25, 2026 · 9 visits since November 2023
DEC 24
JUN 25
JUL 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dish machine area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024008695 | Nov 15, 2023 | Jun 21, 2024 | $440 |
| 3--2023016585 | Mar 14, 2023 | May 18, 2023 | $800 |
| 3--2022041497 | Aug 16, 2022 | Oct 3, 2022 | $400 |
| 3--2017059417 | Nov 2, 2017 | Jan 2, 2018 | $200 |
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
Food placed in soiled container/equipment. Stored nuts in the soiled containers Operator move nuts to the clean container
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler stored eggs over ready eat food Raw chicken stored over raw fish. Raw chicken stored over sauce bucket. Operator stored raw chicken on bottom selves Ready to eat above the self
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. teriyaki chicken (113F - Hot Holding); fried eggplant (122F - Hot Holding) Operator discarded the items.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Operator touch lemon without washing hand or utensils
Show the remaining 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled as well as base
No probe thermometer provided to measure temperature of food products.
Non-pitting surface rust on food-contact equipment. Prep table surface rust
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to cook area hand washing sink no towel dispenser No handwashing sign provided at a hand sink used by food employees. Operator put the hand washing sign on wall
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the kitchen inside cover soiled Ice machine door is torn build up grease and soiled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in the kitchen left open no self closure, operator closed door
Cutting board has cut marks and is no longer cleanable. Cutting boards are soiled and Grooved
Employee with no hair restraint while engaging in food preparation. Operator not wearing hair restraint
Floor soiled/has accumulation of debris. kitchen, Wall around wok grill, behind and around area soiled grease buildup
In-use tongs stored on equipment door handle between uses. Tongs are hanging front of the oven handle Operator removed from the door handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen Microwave oven soiled Operator cleaned the microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All around cooks wok grill behind and around area soiled grease buildup
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled
Nonfood-contact surface soiled with grease. Hood filters and sides of cooking equipment in kitchen heavily soiled with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of the cook line in front of fryers
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at the end of the cook line in front of fryers
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through kitchen doors from dining room, placed food in pans on cart to refill buffet without washing hands.
Live, small flying insects found 1 live flying insect landed on chicken on a stick on rack in kitchen. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Unpackaged raw chicken stored over unpackaged raw beef in walk in freezer. Raw chicken stored over raw shrimp in walk in cooler Operator corrected shelves
Stop Sale issued due to food not being in a wholesome, sound condition. Live flying insect landed on chicken on a stick cooling on rack by back door Open employee energy drink can stored directly in pan of cut celery in reach in cooler at cook line
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cold bar for hibachi including raw meats and reconstituted noodles. Operator marked 11:30am.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled
Handwash sink not accessible for employee use at all times. Hand wash sink by dish machine blocked with buckets. Operator made sink accessible during inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink at entrance of kitchen. Operator states the sink is currently under repair.
Exterior door has a gap at the threshold that opens to the outside. Screen door has gaps above and below the screen
Nonfood-contact surface soiled with grease. Hood filters and sides of cooking equipment in kitchen heavily soiled with grease build up
Opened employee beverage stored in food container in a cold holding unit with food to be served to customers. Open employee energy drink can stored directly in pan of cut celery in reach in cooler at cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of the cook line in front of fryers
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at the end of the cook line in front of fryers
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled drill on dry storage shelf. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over prepared stuffed mushrooms in walk in cooler. Operator corrected shelves.
Jul 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator primed machine recheck 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler. Operator corrected shelves.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice. Operator time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with buckets. Operator moved buckets.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front entrance of kitchen. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked chicken
Bowl or other container with no handle used to dispense food. Multiple containers without handles used as scoops in bulk rice/seasoning bins
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink and water bottle on prep table. Operator removed.
Food stored in a location that is exposed to splash. Open iced tea container stored under paper towel dispenser in server area. Operator moved container.
Nonfood-contact surface soiled with grease. Hood filters heavily soiled with grease
Water leaking from faucet at hand wash sink at front entrance of kitchen.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up 3 compartment sink to manually sanitize.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and fish stored over cooked meats in reach in cooler. Operator corrected shelves.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dishes then scooped ice for beverage without hand wash. Discussed with manager.
Handwash sink not accessible for employee use at all times. Hand wash sink in cook line area blocked with buckets. Operator removed buckets
No soap provided at handwash sink. Hand wash sink in 3 compartment sink area Operator provided soap
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Employee replaced chlorine bucket and primed machine, then 50ppm. Inspector instructed manager to resanitize all dishes washed in the dish machine today.
Nonfood-grade bags used in direct contact with food. 1. Nonfood grade grocery bag lining top of pan containing fully-cooked noodles inside reach-in cooler at cooklin. Manager removed and discarded bag during this inspection. 2. Tray containing raw beef wrapped with nonfood grade grocery bags on shelf inside walk-in freezer. Manager replaced grocery bags with plastic wrap during this inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored on shelf directly above open pan containing cooked shrimp in bottom of reach-in cooler at cookline. Employee removed raw chicken from cooler during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding). Shrimp thawing under running water in prep sink, inspector had employee move the shrimp into the cooler to cool to 41F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time marks missing for sushi on buffet line. Manager stated the sushi was made at 12:30 and added proper time marks.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention devices missing on both sides of splitter at mop sink in back of kitchen. 2. Backflow prevention device missing at red hose connection at dish machine.
Handwash sink used for purposes other than handwashing. Cleaning supplies stored down inside handwash sink in warewash area. Manager removed cleaning supplies from sink during this inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline. Manager replenished towels during this inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. More than 50 dead flies on several sticky traps hanging from ceiling in kitchen. Manager removed and discarded all during this inspection.
Bowl or other container with no handle used to dispense food. 1. Metal can without handle stored down inside bin containing rice in back of kitchen. 2. Single-use plastic bowls without handles stored down inside bin containing sugar in back of kitchen. Manager removed all handleless scoops from containers during this inspection.
Cardboard used to line food-contact shelves. Cardboard lining shelves on cooling rack in back of kitchen, in direct contact with chicken. Manager placed chicken on clean pans during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee's personal jug of milk stored on she,f directly above pan containing restaurant cabbage inside walk-in cooler. Manager removed personal milk from area during this inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelving of prep tables in back of kitchen rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline soiled with grease. 2. Gaskets on door of walk-in cooler soiled with mold-like substance. 3. Exterior of fried wonton bin heavily soiled with grease and/or food debris.
Open dumpster lid. Dumpster lids left open. Manager closed dumpster lids during this inspection.
Plumbing system in disrepair. Water shut off at handwash sink at kitchen entrance. Manager stated the water is shut off due to the sink leaking.
Storage area not maintained clean and organized. Storage closet behind building is full of damaged equipment and trash. Area has potential to harbor pests.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drills stored on top of cooling rack in back of kitchen directly above pans containing chicken. Manager removed drills from top of rack during this inspection.
Unclean building components, attachments or fixtures. Wall near large bins containing rice, flower, and sugar soiled with grease.
Apr 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in freezer. Operator had employee corrected shelves during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic in oil at cook line. Operator time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
No soap provided at handwash sink. Hand wash sink in 3 compartment sink area. Operator stocked dispenser.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at front entrance of kitchen
In-use knife stored in cracks between pieces of equipment. In cook line area between reach in cooler and prep table. Operator removed to be washed.
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over zucchini in walk in freezer Raw shell eggs over sauce bucket in walk in cooler Operator corrected shelves
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Handwash sink used for purposes other than handwashing. Steel wool in hand wash sink at cook line. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink in 3 compartment sink area. No soap at hand wash sink in cook line area. Operator refilled soap and paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken, wontons in walk in cooler. Operator dated.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front of kitchen has hot water valve shut off.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drink on prep table in prep area Water bottle on prep table in cook line area Operator removed
Equipment and utensils not properly air-dried - wet nesting. Cups in server station
Floor tiles missing and/or in disrepair. Throughout kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 82F water at hibachi station. Operator removed.
Nonfood-contact surface soiled with grease, food debris. Area above hibachi grill
Time/temperature control for safety food thawed in an improper manner. Frozen beef on bakers rack. Operator moved to walk in cooler.
Water leaking from pipe. Hand wash sink at the end of the cook line
Nov 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 12 high priority.
12 High priority6 Intermediate9 Basic
Show 27 findings ▾
Container of medicine improperly stored. Orajel on top of cook line shelf. Operator removed.
Dented cans present. See stop sale. Apple pie filling heavily dented on seal
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine 50ppm
Employee washed hands with no soap. Employee asked hands without using soap. Discussed with employee who got soap and washed hands.
Food placed in soiled container/equipment. Fried chicken placed in cardboard box. Operator moved to pan.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands at sink with hot water shut off. Discussed with employee who washed hands at a different sink.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dish machine area
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon for sushi, invoice only states the salmon is farm raised. Distributer sent operator letter stating salmon is farm raised and pellet fed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding) operator states items were taken out of walk in cooler at 11am. Operator moved to freezer to rapidly cool.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic in oil on cart at cook line. Operator time marked 11am.
Toxic substance/chemical improperly stored. Body spray stored on dry storage shelf. Operator removed.
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area Can opener blade
Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink blocked with pan and utensils Hand wash sink at front line blocked with steel wool and containers Operator removed
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employees sign during inspection
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to the store and purchased chlorine sanitizer.
No soap provided at handwash sink. Hand wash sink at cook line. Operator refilled. Hand wash sink at 3 compartment sink missing sign. Operator posted sign.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink at front line.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. White cutting board in prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and jacket on dry storage shelf. Operator removed.
Employee with no hair restraint while engaging in food preparation. 1 employee in cook line area preparing food
Equipment and utensils not properly air-dried - wet nesting. Cups in server station
Floor tiles missing and/or in disrepair. Throughout kitchen
Ice scoop handle in contact with ice. Server station ice bin. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between 3 compartment sink and wall. Operator removed to be washed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Glass door reach in cooler. Operator removed
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.