CHINA XPRESS

Name: CHINA XPRESS
Address: 2059 ALTAMONT AVE STE 102, FORT MYERS, FL, 33901, US
Rating: 0

2059 ALTAMONT AVE STE 102, FORT MYERS, FL 33901

License #4606447

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 7 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

CHINA XPRESS in FORT MYERS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 117 total violations — 20 critical, 23 major, 74 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 7, 2025

The latest inspection on September 23, 2026 shows 7 observation rows: 3 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

110

Coverage note

Inspector notes linked where available

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DBPR

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CHINA XPRESS 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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed self closing mechanism in disrepair.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls used as scoops in flour, breadcrumbs, soy sauce, and corn starch.
[32-12-6] Covered waste receptacle not provided in unisex bathroom.
[08B-38-4] Food stored on floor. Observed metal bowl with raw chicken stored on floor, the operator relocated to prep table. Potato starch bag stored on floor in dry storage area, bucket of soy sauce on floor, vegetable oil on floor.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[51-13-4] Operator states he forgot to hang posters.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven and shelving all heavily soiled.
[08B-12-5] Stored food not covered. Observed rice uncovered in dry storage as well as corn starch.
[12A-19-4] Hot water has not been corrected at this time.
[03A-02-5] Observed cut leafy greens (74 - Cold Holding) in kitchen, educated operator and place in reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink at kitchen entrance in disrepair and does not function.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in rear unable to turn handle on hot water.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed self closing mechanism in disrepair.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls used as scoops in flour, breadcrumbs, soy sauce, and corn starch.
[32-12-6] Covered waste receptacle not provided in unisex bathroom.
[12B-01-4] Employee eating while preparing food. Observed employee drink from cup and continue working with no handwash. Stopped employee and advised to wash hands.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys, and wallet on prep table.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Observed employee smoking in enclosed hallway of plaza with kitchen door open, smoke odor in kitchen.
[08B-38-4] Food stored on floor. Observed metal bowl with raw chicken stored on floor, the operator relocated to prep table. Potato starch bag stored on floor in dry storage area, bucket of soy sauce on floor, vegetable oil on floor.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven and shelving all heavily soiled.
[08B-12-5] Stored food not covered. Observed rice uncovered in dry storage as well as corn starch.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 3 cans of water chestnuts, and 3 cans of hoisin sauce dented heavily or at the seams. The operator segregated the items.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands less than 10-15 seconds twice during inspection.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash hands at handwash sink in rear and then touch broom handle before preparing rice.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from cup and continue working with no handwash. Stopped employee and advised to wash hands.
[12A-19-4] Employee washed hands with cold water. Employees washed hands with cold water as no hot water is available at either handwash sink.
[29-04-4] Nonfood-grade hose conveying potable water. Observed operator rinsing rice with non-food grade hose.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut leafy greens (64F - Cold Holding) in kitchen, educated operator and place in reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Cigarettes stored on cutting board on prep table, operator removed. All purpose cleaner on prep table with cutting board and utensils. Observed can of paint and paint brush stored over container of flour mix/coating. The operator relocated all items.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employees use prep sink to wash hands twice, educated on using proper sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink at kitchen entrance in disrepair and does not function.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at kitchen entrance and in rear contained pots and utensils. The operator removed.
[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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in rear unable to turn handle on hot water.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container used as a scoop in raw beef in walk in cooler and in roll top reach in cooler on cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed door of walk in cooler as soiled, handles on reach in cooler units on cook line, and exterior of bulk contains of salt, msg, sugar flour and starches as heavily soiled.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-19-4] Food contaminated by unsanitized equipment or utensil. Observed styrofoam container placed in rice cooker. Educated operator on potential cross contamination through single service items.
[08B-38-4] Food stored on floor. Observed food stored on floor of walk in freezer.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease buildup on hood, wall and floor. Operator states that it is being cleaned tomorrow.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup around door of walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave on table across from walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under and over prep table on cook line as soiled.
[29-08-4] Plumbing system in disrepair. Observed front hand wash sink in disrepair.
[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 soiled drill stored on dry storage shelf.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler as heavily soiled. Observed interior of both reach in cooler units on cook line as soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed grease and dust buildup on wall in kitchen by door by register.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal cell phone then begin cooking without washing hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed utensils stored in hand wash sink by back door. Operator moved items for proper storage.
[31B-03-4] No soap provided at handwash sink. No soap at either hand wash sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container used as a scoop in sauce in walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee food items stored over food served to customers in walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of debris on floor under wire rack by back door.
[08B-38-4] Food stored on floor. Observed 3 cases of food stored on floor of walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of bulk containers in dry storage areas as spoiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on containers of food in walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of both reach in coolers on cook line as soiled.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink near front counter as slow draining.
[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. Observed employee garnish food with bare hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese on back prep table at 65F cold holding.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Operator with printout.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at back hand wash 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 with forms and had all employees on duty sign.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle across from plastic shelf by 3 compartment sink.