CHINA FUSION

Name: CHINA FUSION
Address: 13111 PAUL J DOHERTY PKWY STE 130, FORT MYERS, FL, 33913, US
Rating: 62.4

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

License #4607088

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

62.4 Grade F / 100

Failing Health Score

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Quick take

CHINA FUSION in FORT MYERS currently holds an InspectFL Health Score of 62.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 29 total violations — 7 critical, 7 major, 15 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.

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloth.
[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.
[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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[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.
[14-01-5] Bowl or other container with no handle used to dispense rice. Operator removed cups.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed can stored in handwash sink in kitchen. Operator removed can.
[23-03-4] Nonfood-contact surface soiled with grease. Hood filters. Educated operator on the importance of cleaning hood filters.
[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.

Disposition: Inspection Completed - No Further Action
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 cooks no hair restraint of any type.
[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.
[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.
[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.
[36-73-4] Floor soiled/has accumulation of debris under cook line equipment.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[08B-38-4] Food stored on floor in walk-in cooler and freezer under shelving.
[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.

Community reaction

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Community pulse