LIN'S WOK
1860 US HWY 1, Rockledge FL 32955 · 321-877-1113
Last inspected Aug 6, 2026 · 7 visits since October 2023
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prepared on site egg drop soup 127-117° hot holding. Reheated to 177° in wok within 5 mins.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink hot water was not reaching 85F. Due to water heater pilot was off. Operator ignited the pilot to water heater. And now hand wash sink hot water is reaching above 85F
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Broken door handle at make station 3 door reach in cooler door
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Steel wool scrubber at wok station.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Operator Label it sanitizer
Outer openings not protected with self-closing doors. Front door
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Walk in cooler door gasket is soiled need cleaning
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed operator use quat sanitizer tests strips for chlorine to test the Sanitizer. Operator is reeducated to use the proper test stops for the right sanitizer
Light not functioning. Observed 1 burn out light in kitchen
Observed walk in cooler gaskets are soiled with black like substance
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prepared on site egg drop soup 127-117° hot holding. Reheated to 177° in wok within 5 mins.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled counter mounted can opener.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked on site egg rolls and battered chicken from previous day not date marked. Operator corrected
Ceiling tile missing. At the back door ceiling tile not put in place.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal beverages on the back prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets soiled on front reach in cooler unit at fry station.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Observed can opener blade is soiled with food debris
Ceiling tile missing by backdoor. Operator stated that they having ac being repaired
Exterior door has gap on. Left side of door
Observed employee personal cell phones on prep table across from 3 compartment sink. Operator corrected
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.