LING EXPRESS

Name: LING EXPRESS
Address: 803 E BLOOMINGDALE AVE, BRANDON, FL, 33511-8113, US
Rating: 52.5

803 E BLOOMINGDALE AVE, BRANDON, FL 33511-8113

License #3910415

☕ Café/Breakfast ℹ️

52.5 Grade F / 100

Failing Health Score

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Latest inspection

June 1, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

LING EXPRESS in BRANDON currently holds an InspectFL Health Score of 52.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 1, 2026. Across those visits, inspectors documented 67 total violations — 10 critical, 12 major, 45 minor.

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The latest inspection on June 1, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

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Inspector notes

Coverage note

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F record

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*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.

Disposition: Warning Issued
[08B-47-4] Food not stored at least 6 inches off of the floor. Shortening stored on floor.
[14-01-5] Bowl or other container with no handle used to dispense food. Using quart container without in bulk rice, and seasonings
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reachin cooler on Cookline. OPerator removed knife.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reachin cooler gaskets on Cookline
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in reachin cooler next to chicken. OPerator removed drink.
[25-32-4] Reuse of single-service or single-use articles. Reusing cardboard food boxes to stored ready to eats foods in direct contact, wings, washed onions, washed broccoli and wontons in walk-in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Both cooler and freezer.
[14-31-5] Nonfood-grade bags used in direct contact with food. Reach in freezer
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic baskets being used in reachin cooler with direct contact with uncooked wontons.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Seafood delight on menu read jumbo shrimp, sea scallops, and crab meat, sautéed with vegetables. Operator provide back that says Asian store, imitation crab legs, mincemeat style sticks, Pollock is listed as the ingredients when asked to show inspector the crab meat which was used.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking in walk-in cooler being used.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed take out bowls used as scoops in 3 rice warmers, bulk flour, sugar and cornstarch containers. Operator removed bowls
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table. Operator removed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator placed lid on cup.
[36-73-4] Floor soiled/has accumulation of debris. Observed under and between cookline equipment.
[08B-38-4] Food stored on floor. Buckets of sauces. Operator placed on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on flip top cooler doors. Walk in cooler shelves have buildup of food residue.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in flip top cooler. Operator removed
[25-06-4] Single-service articles not stored inverted or protected from contamination. Takeout containers on shelf over rice cookers. Operator inverted
[08B-12-5] Stored food not covered. Multiple items in walk in cooler not dated.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fresh green beans stored over cooked pork in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer and walk in cooler shelves rusted.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flour and cornstarch containers not labeled
[03F-02-5] 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. Observed cut cabbage held at room temperature. Operator stated items have been out of temperature control for less than one hour. Operator placed items in walk in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Steel wool in hand sink. Operator removed.
[02C-02-5] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed soiled to go containers in cooked rice
[08B-38-4] Food stored on floor. Observed cases of soda stored on the ground in lobby
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed reach on freezer in lobby. Customers would have access to unit heading to and from restroom.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees come into kitchen and began making orders without washing hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grab fully cooked broccoli with bare hands and place it in to go box .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw chicken stored over cooked chicken wings in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart on cook line: krab Rangoon (67F - Cold Holding); cooked battered chicken pieces (60F - Cold Holding). Cook line: cut cabbage (60F - Cold Holding) Employee put in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked broccoli (70F - Hot Holding) cooked breaded chicken pieces (115F - Hot Holding); cooked fried rice (119F - Hot Holding) All items sitting with no temperature control
[11-26-1] 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 1 new hire but name on form was not Legible.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing date of birth on safe staff cards

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust buildup on fan guard in walk in cooler
[29-08-4] Plumbing system in disrepair. Hand sink in prep area leaking water from drain onto floor.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk sugar
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator removed.
[14-11-5] Equipment in poor repair. Gaskets torn on walk in cooler door
[08B-38-4] Food stored on floor. Numerous food items stored on floor in the walk-in freezer. Bucked of onions on floor in prep area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed uncovered hot holding food next to hand sink with no splash guard.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food.unwashed broccoli stored over ready to eat cut cabbage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat carrots in walk in cooler. Observed raw beef stored over fresh garlic in walk in cooler.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Cooked chicken stored on prep table at 62F. Operator stated the chicken was removed from temperature control at, 3:00pm, current time 4:15pm. Operator placed chicken in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Scouring pad stored in hand sink. Operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in prep area. Operator replaced
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in walk in cooler not date marked.