FORTUNER CHINESE REST. 257 INC

Name: FORTUNER CHINESE REST. 257 INC
Address: 257 E HIGHLAND BLVD, INVERNESS, FL, 34452, US
Rating: 80

257 E HIGHLAND BLVD, INVERNESS, FL 34452

License #1900975

🥡 Chinese ℹ️

80 Grade C / 100

Mixed Health Record

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Latest inspection

June 17, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

FORTUNER CHINESE REST. 257 INC in INVERNESS currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, inspectors documented 24 total violations — 6 critical, 5 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 15, 2026

The latest inspection on June 17, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

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FORTUNER CHINESE REST. 257 INC has some meaningful issues on record. Would you still eat here?

C 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 food. Single-use cup without handle stored down inside bin of sugar at cookline. Manager removed the cup from the sugar during this inspection.
[36-51-4] Building components, attachments or fixtures in poor repair. Duct tape used to repair floor and walls inside walk-in cooler.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Knives stored on hanger against visibly soiled side of table. Inspector had the manager move the knives to the warewash area during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets and handles of reach-in cooler at cookline soiled with grease and/or food debris. 2. Handles on sugar bin at cookline soiled with old food debris. 3. Side of prep table in kitchen soiled with food debris and/or grease.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of sugar at cookline missing label.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Loosely wrapped pan containing raw frozen chicken stored directly on top of package containing frozen noodles inside reach-in freezer. The manager moved the raw chicken away from the noodles during this inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink beside back door of kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach-in cooler near cookline soiled with food debris.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with a ambient temperature of 50F, tofu 50F-51F, cooked shrimp 50F, cooked chicken 67F and 51F, cooked pork 52F, wontons 51F, cooked ribs 51F and 50F, raw pork 49F.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep tables and stored food, employee moved all.
[08B-38-4] Food stored on floor. Drinks stored on floor at the kitchen entrance.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoons in 85F water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with food residue and grease, also hood filter with grease build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers soiled with food residue
[25-32-4] Reuse of single-service or single-use articles. At the cook line, observed soiled to go containers stored with clean containers, employee rinsed discarded the used container.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored not protected, employee inverted.
[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. Male employee touched with bare hands cooked (cooling) chicken when moved to a different container.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed soiled utensil and rice cooker container in mop sink, no soap and no sanitization occurred, inspector instructed to place equipment in dish machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler with a ambient temperature of 50F, tofu 50F-51F, cooked shrimp 50F, cooked chicken 67F and 51F, cooked pork 52F, wontons 51F, cooked ribs 51F and 50F, raw pork 49F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler with a ambient temperature of 50F, tofu 50F-51F, cooked shrimp 50F, cooked chicken 67F and 51F, cooked pork 52F, wontons 51F, cooked ribs 51F and 50F, raw pork 49F. Also at the cook line, cut cabbage 68F, per employee cabbage pulled out of refrigeration at 11:00am.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, (room temperature) egg rolls 79F, chicken 71F, cabbage 77F, per employee items were reheated/cooked around 11:00am. Inspector provided Time as a public health control form. Operator will discard food at 3:00pm.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Male employee washed his hand in mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the front server area.
[41-17-4] Spray bottle containing toxic substance not labeled. Under triple sink multiple spray bottles with yellow and blue liquid not labeled.