What is Ling Ling Chinese Buffet's health inspection score?

Ling Ling Chinese Buffet has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ling Ling Chinese Buffet last inspected?

Ling Ling Chinese Buffet was last inspected on January 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ling Ling Chinese Buffet have?

Ling Ling Chinese Buffet has 26 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ling Ling Chinese Buffet safe to eat at?

Ling Ling Chinese Buffet has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ling Ling Chinese Buffet serve?

Ling Ling Chinese Buffet serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ling Ling Chinese Buffet

Name: Ling Ling Chinese Buffet
Address: 481 HAMILTON STREET, Geneva, 14456
Rating: 66

481 HAMILTON STREET, Geneva

Last Inspected: 1/8/2026

▼Declining

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0Fair

American

Better than 22% of american restaurants

Declining

6 inspections

Last: Jan 8, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-25 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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481 HAMILTON STREET, Geneva, FL 14456

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Violation Timeline

Dec 2023

1 inspections

4 high priority

5 basic

Dec

Apr 2024

1 inspections

1 high priority

3 basic

Sep 2024

1 inspections

1 high priority

Sep

Oct 2024

1 inspections

Jan 2025

1 inspections

2 high priority

2 basic

Jan

Jan 2026

1 inspections

3 high priority

5 basic

Inspection History

6 records on file

4 Inspection2 Re-Inspection

Jan 26

Inspection InspectionLatest

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (5)

−10 pts

9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
14AInsects, rodents present−2

Base deductions−40 pts

Jan 25

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−24 pts

Oct 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Sep 24

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Base deductions−10 pts

Apr 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−16 pts

Dec 23

Inspection Inspection

4 High5 Basic

9 total

50/100inspection score

−50 pts

High Priority (4)

−40 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (5)

−10 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−50 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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