LINGUI #1 CHINESE RESTAURANT
1371 S WALNUT STREET #1300 · STARKE · Bradford County · FL 32091
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling apron and hat then prepare food on the cook line with no employee hand wash.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by the mop sink and three compartment sink. **Repeat Violation** **Admin Complaint**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked shrimp in the reach in freezer. **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw chicken over ready to eat sauce. Operator relocated the raw chicken. In the reach in freezer in the prep area, raw chicken over ready to eat krab sticks. Employee relocated the raw chicken. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler by the front counter, dumplings (47F – Cold Holding); krab rangoon (46F – Cold Holding); chicken (47F – Cold Holding); chicken on a stick (45F – Cold Holding); chicken wings (46F – Cold Holding) per operator employees have been in and out of cooler during the morning prep. At conclusion of inspection all items from reach in cooler relocated to the walk in cooler and in temperature range. **Corrected On-Site**
03F-02-5High Priority – 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. At time of inspection chicken and egg rolls held on time as public health control with no time marking. Employee placed time stickers on both items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 5
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line and portable cutting board on the prep table have build up of food residue staining. Can opener on the prep table with large amount of build up around the blade. Build up of burned food debris in the side of the rice hot holding unit. **Repeat Violation**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer solution or three compartment sink. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. No soap at hand wash sink in the prep area. **Repeat Violation**
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. Food handler training certificates missing the day the training was completed only the year and month notated on certifications.
Basic 16
14-01-5Basic – Bowl or other container with no handle used to dispense food. Metal can used as scoop in the bulk rice container. Plastic portion cups used as scoops in bulk seasoning containers.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in the reach in cooler over cooked chicken to be served to customers. In the walk in cooler, mussels in shells over food to be served to customers. Operator relocated the employee food. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored over single service carry out containers by the pass through window.
36-73-4Basic – Floor, walls and ceiling soiled/has accumulation of debris. Accumulation of food debris and grease on the floor under the main cook line. Build up of food debris under prep area shelves and under the three compartment sink. Walls behind three compartment sink have food residue debris. **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at ambient air temperature of 68F. Operator relocated the rice scoop. **Repeat Violation**
14-36-5Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Standup reach in freezer in the dry storage area with exposed insulation on the inside of the freezer doors.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over main cook line with build up of grease. Reach in coolers on the main cook line have build up of debris in the door gasket. Walk in cooler door gasket with mold like substance spots. Exterior of bulk rice containers and bulk seasoning container have accumulation of food debris. Shelves of prep area have build up of food residue.
16-48-4Basic – Old food stuck to clean dishware/utensils. On the shelf over the three compartment sink, clean containers with buildup of old food residue on the containers.
33-16-4Basic – Open dumpster lid. Green dumpster lid open.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior to the standup reach in cooler and reach in freezer on the cook line.
25-32-4Basic – Reuse of single-service or single-use articles. Reuse of tin cans as rice scoop. **Repeat Violation**
25-05-4Basic – Single-service articles improperly stored. Single service carry out containers and lids on the floor of the storage hallway.
08B-12-5Basic – Stored food not covered. In the standup reach in freezer, uncovered containers of spring rolls. **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in the three compartment sink in standing water.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket by the three compartment sink at 0ppm. Employee added chlorine bleach to 50ppm. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Bulk cornstarch, sugar, salt container with no product labeling. Operator labeled the bulk container. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 16, 2026 12:23 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.