WANFU BUFFET

Name: WANFU BUFFET
Address: 10676 COLONIAL BLVD, FORT MYERS, FL, 33913, US
Rating: 61.7

10676 COLONIAL BLVD, FORT MYERS, FL 33913

License #4607260

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

61.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

WANFU BUFFET in FORT MYERS currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, DBPR recorded 34 total findings; InspectFL has detailed violation rows for 31 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 June 17, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
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.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to all coolers on sushi line.
[25-34-4] Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Operator discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On back prep line over food preparation, observed employee cell phone, wallet, open drink. Operator removed all items, discussed with operator designated area for all employees belongings.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wang, Lin, Yang and Santiago all expired.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food and other raw foods with different cooking temperatures. In sushi station at buffet in left side reach-in cooler, raw fish in same container as cooked shrimp. In right side reach-in cooler, raw beef in same container as raw chicken. Operator spoke with staff and asked them to separate foods.
[29-08-4] Plumbing system in disrepair. Hot water tap on handwash sink in dishwashing area stripped, cannot turn on. Nozzle broken off of dish sprayer in dishwashing area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed cooked sushi rice held on time control for 4 hours 20 minutes on sushi line. Limit is 4 hours for discard with proper time marking.
[08B-38-4] Food stored on floor. Walk-in freezer with boxes fish, shrimp, chicken on floor. Walk-in cooler with box beef and bucket sauce on floor. Operator moved onto shelving.
[14-31-5] Nonfood-grade bags used in direct contact with food. Trash bag used to store dry spices in water heater area. Operator spices into food grade bag.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed cooked sushi rice held on time control for 4 hours 20 minutes on sushi line. Limit is 4 hours for discard with proper time marking.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse