HE HOP INC OF LIN

Name: HE HOP INC OF LIN
Address: 1521 W ORANGE BLOSSOM TRL, APOPKA, FL, 32712, US
Rating: 85.2

1521 W ORANGE BLOSSOM TRL, APOPKA, FL 32712

License #5810595

85.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HE HOP INC OF LIN in APOPKA currently holds an InspectFL Health Score of 85.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 22 total violations — 4 critical, 4 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 6, 2026 included 3 critical violations, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-38-4] Food storage container/container lid cracked or broken. Lid to plastic container with parsley in has hole cut into lid
[21-04-4] Cloth towel used under cutting board where employee is cutting raw chicken
[29-18-4] Drain cover(s) missing at mop sink
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by cases of raw chicken
[33-31-5] Unnecessary items/unused equipment on the premises. Large pile of unused boxes in dining room - restaurant gets discarded liquor boxes from grocery store, using them as to go boxes for customers orders, over 100+ boxes piled up
[41-07-4] Container of medicine improperly stored. Prescription bottle of medication on prep table where to go orders are bagged up
[08B-38-4] Food stored on floor. Open Case of cooking oil on floor by 3 compartment sink
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom back of restaurant holding maintenance supplies has door opened
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Scoop inside flour heavily soiled Floor fan heavily soiled Gaskets soiled to deep freezer
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs at room temperature 78°, operator cracked eggs and immediately used in raw chicken
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed proper hand washing with employees after employees cracked shell eggs and handing money and preparing and bagging up food

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse