CHINA FUSION

Name: CHINA FUSION
Address: 13111 PAUL J DOHERTY PKWY STE 130, FORT MYERS, FL, 33913, US
Rating: 38.1

13111 PAUL J DOHERTY PKWY STE 130, FORT MYERS, FL 33913

License #4607088

🥡 Chinese ℹ️

38.1 Grade F / 100

Failing Health Score

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Latest inspection

April 24, 2026 · 12 findings · 1 critical

Routine - Food

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Quick take

CHINA FUSION in FORT MYERS currently holds an InspectFL Health Score of 38.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 71 total violations — 25 critical, 17 major, 29 minor.

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The latest inspection on April 24, 2026 shows 12 observation rows: 1 critical, 4 major, and 7 minor.

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CHINA FUSION has a rough inspection history. Would you risk it?

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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense rice. Operator removed cups.
[08B-38-4] Food stored on floor. Observed bag of carrots and containers of raw shrimp and bean sprouts stored on floor in walk in cooler. Educated operator on keeping food stored off of floor. Operator placed foods off of floor.
[23-03-4] Nonfood-contact surface soiled with grease. Hood filters. Educated operator on the importance of cleaning hood filters.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[25-29-4] Single-use gloves being reused. Operator discarded gloves.
[08B-12-5] Stored food not covered. Observed cut cabbage in walk in cooler not covered in walk in cooler. Operator covered cabbage.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloth.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken 55F cold hold less than 4 hours. Educated operator on having chicken below cooling line. Operator placed chicken inside bottom of working reach in cooler.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by plastic container in back food prep area. Educated operator on handwash sink only. Operator removed container.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed can stored in handwash sink in kitchen. Operator removed can.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked chicken not date marked made yesterday 04/23/26. Educated operator on the importance of date marking. Operator date marked foods.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee donuts over food for restaurant in tall white reach-in cooler at front of cook line. Opened employee beverage in walk-in cooler. Operator removed all foods.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 cooks no hair restraint of any type.
[36-73-4] Floor soiled/has accumulation of debris under cook line equipment.
[08B-38-4] Food stored on floor in walk-in cooler and freezer under shelving.
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Removable hood vents with accumulated grease. Gaskets on coolers heavily soiled.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill stored with dry foods in dry storage closet at side of restaurant.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[41-07-4] Container of medicine improperly stored over cook line reach-in cooler. Spoke with operator regarding separating an area for all employees belongings.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee drop cooked pork riblet on floor and place back onto tray for service. Spoke immediately with employee and manager to ensure food was discarded. Operator discarded all contaminated food.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee scrub cutting board and knife to prep cooked pork without proper wash, rinse, sanitize and air dry step in one compartment sink. Spoke with manager, manager had employee stop and move equipment to triple sink to properly clean before use.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At triple sink. Operator hung hose to restore air gap.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef over ready-to-eat green and white onions in cook line reach-in cooler left side.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw shrimp stored on floor under raw chicken on shelving. Operator moved to higher shelf for proper food protection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Box fan in handwash sink at back of restaurant. Operator cleared for use.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has a chart posted for time as a public health control foods at fryer station but unable to provide written plan at time of inspection. Emailed operator time as a public health control plan.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler no date marking, per operator made between 1 and 2 days ago, including cooked chicken, cooked shrimp, cooked dumplings and cooked eggrolls.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris behind storage shelves, back prep line/ware washing area and cook line.
[14-69-4] Ice buildup in reach-in freezer in back prep area.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. In dry storage with food, observed stored drill. Operator removed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Operator is using non food grade to go menus to line fried chicken container next to fryer. Operator discarded the liner.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation and storage. Boxes used to store raw chicken reused to store cut broccoli in walk-in cooler. See stop sale.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed vegetables in walk-in cooler. Operator rearranged foods for proper storage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food not separated from ready-to-eat food during preparation and storage. Boxes used to store raw chicken reused to store cut broccoli in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to fryer:; cooked chicken wings (70F - Cold Holding); cooked pork egg rolls (68F - Cold Holding); cooked breaded chicken (67F - Cold Holding) for two hours per operator not marked. Printed time as a public health control form for operator, explained use. Operator time marked foods and began filling out form at time of inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] Partial 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 missing signatures from newer food employees. Operator reviewed and signed with all current employees at time of inspection.
[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 foods datemarked in walk-in cooler, per operator removed from freezer the day before.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On cook line in rice and sauces, in dry storage in rice.
[35A-03-4] Dead roaches on premises. 7 dead roaches at back entrance to kitchen. 6 dead roaches in employee restroom. 3 dead roaches behind equipment in back of kitchen prep area by small white chest freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach-in coolers heavily soiled.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. In dry storage with food, observed stored drill. Operator removed.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. On cook line non food grade paper menu used to line chicken container.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. 16 containers, non food grade in walk-in cooler, in direct contact with foods.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground pork over ready-to-eat krab Rangoon in walk-in freezer. Raw chicken over raw beef in walk-in freezer. Operator rearranged for proper food storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs over ready-to-eat vegetables, sauces. Operator moved raw shell eggs to lower shelf for proper food protection.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach outside of walk-in freezer.
[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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A Discussed employee heath with operator, operator began filling outform at time of inspection.A
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. All cooked foods in walk-in cooler per operator previous cooked and frozen, placed back into refrigerator yesterday, not date marked.

Disposition: Met Inspection Standards
[12B-02-4] Employee eating in a food preparation area. Observed three employees eating in kitchen, over food, on food prep tables. Spoke with operator about options for where employees can eat food.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in back hallway three sheet trays of cooked noodles (75F - cooling) for two hours. Operator placed all trays immediately in walk-in freezer for rapid cooling. Within 5 minutes, cooked noodles cooled to 60F
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased approved sanitizer at time of inspection.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In walk-in freezer , raw beef, pork, chicken stored in direct contact with non food grade plastic containers.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw ground pork in freezer, no longer commercially packaged.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer; ; cooked breaded chicken (77F - Hot Holding) for 5 hours per operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer; ; cooked breaded chicken (77F - Hot Holding) for 5 hours per operator- see stop sale. Also cooked chicken wings (71F - Hot Holding); cooked fried chicken (78F - Hot Holding) for two hour per operator. Provided operator with time as a public health control form and explained use.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. Operator placed towels at sink.
[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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked egg rolls and cooked pork per operator prepared between 2 to 3 days ago in walk-in cooler not date marked.