WANFU BUFFET

Name: WANFU BUFFET
Address: 10676 COLONIAL BLVD, FORT MYERS, FL, 33913, US
Rating: 29.6

10676 COLONIAL BLVD, FORT MYERS, FL 33913

License #4607260

🥡 Chinese ℹ️

29.6 Grade F / 100

Failing Health Score

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Latest inspection

June 17, 2026 · 12 findings · 0 critical

Complaint Full

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

WANFU BUFFET in FORT MYERS currently holds an InspectFL Health Score of 29.6 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 June 17, 2026. Across those visits, inspectors documented 95 total violations — 26 critical, 19 major, 50 minor.

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Record snapshot

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The latest inspection on June 17, 2026 shows 12 observation rows: no critical rows, 3 major, and 9 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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WANFU BUFFET 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 flour. Operator removed cup.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Educated operator on importance of securing tanks. Operator secured tanks.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed plastic buckets of vegetables stored on floor in walk in cooler and boxes of frozen food stored on floor in walk in freezer. Educated operator on importance of storing foods off of floor. Operator had employee place foods on shelving.
[10-12-5] In-use ice scoop stored on top of ice machine between uses. Operator washed, rinsed, and sanitized ice scoop and placed in clean food grade container.
[33-16-4] Open dumpster lid. Operator closed lid.
[22-16-4] Reach-in cooler interior/shelves/lids have accumulation of soil residues. Reach in cooler across from cook line.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Beverage/wait station. Operator removed cloths.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[31B-03-4] No soap provided at handwash sink at cook line. Operator placed soap at handwash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled bottle.

Disposition: Met Inspection Standards
[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.
[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.
[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.
[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.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[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.
[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.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 in dry storage 3 at entrance to kitchen. Operator secured 2.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employee drinks open over back prep table. Operator removed the drinks.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Old unused grease bin outside of restaurant back with heavy grease accumulated on ground. Operator began cleaning area, states they are trying to get old receptacle removed.
[10-08-5] Ice scoop handle in contact with ice in front drink station. Operator removed from ice.
[29-49-6] Standing water in bottom of reach-in-cooler in kitchen next to cook line Bibb in box soda storage rack.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength, in front drink service station Sanitizer Bucket (Chlorine 0ppm).
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef over cooked clams, cooked chicken in walk-in freezer, not commercially packaged.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken and raw calamari over melons and raw shrimp over ready to eat sweet and sour sauce in walk-in cooler. Also in tall reach-in cooler by cook line raw shrimp over ready to eat French fries. Operator rearranged items for proper food storage. Provided operator handouts to help operator train employees and discussed operator labeling designated spots for raw foods.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk-in cooler. Operator rearranged for proper food storage.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice at sushi bar, made 2.5 hours ago per operator. Operator labeled the rice. Discussed with operator checking with employees daily to ensure proper procedures are followed.
[41-10-4] Toxic substance/chemical improperly stored. On cook line under shelves with food, can paint and large bottle soap. Operator moved both to separate storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and blade, knives on rack, peelers, dry food storage containers, prep tables with raw chicken and juices, accumulated food debris and residues.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 by entrance to kitchen.
[14-05-4] Cardboard used to line food-contact shelves through cook line, prep line. Heavily soiled.
[08B-38-4] Food stored on floor. In walk-in freezer , boxes wonton wrappers, raw beef, raw clams stored on floor.
[29-08-4] Plumbing system in disrepair. Handle to cold water at handwash sink cook line cannot be turned on.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In large reach-in cooler on hibachi line raw eggs over mushrooms. In walk-in cooler raw fish over cooked chicken. In tall reach-in cooler next to cook line raw shrimp over ready-to-eat sauces. Operator rearranged all areas for proper storage.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. On buffet line hibachi grill, raw shell eggs with cracks.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice in sushi station not marked with time, per operator for 2 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On back prep line, knives, peelers and can opener blade heavily soiled with food residue. Operator sent all items to dishwashing area for cleaning.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils and containers in handwash sinks by triple sink, dishwashing machine.
[31B-03-4] No soap provided at handwash sink sushi bar right side. Operator provided soap.
[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, cooked eggs, cooked shrimp, cooked pork wontons and cooked krab salad all prepared yesterday, no date marking.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
[35A-03-4] Dead roaches on premises. 4 dead roaches by water heater in back right of kitchen. 1 dead roach at entrance to kitchen from sushi bar. One dead roach middle of cook line near handwash sink. Three dead roaches in back left dry storage room. 4 dead roaches at front end of sushi bar.
[08B-38-4] Food stored on floor in walk-in cooler, walk-in freezer , and dry storage room multiple boxes of foods stored on floor. Repeat 5/24/2023.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees by dishwasher, middle cook line. Provided operator with signs.
[29-08-4] Plumbing system in disrepair. Slow flow of water from handwash sink left in sushi bar, plumbing flows out onto floor in sushi bar.
[25-05-4] Single-service articles improperly stored on floor in back left dry storage room.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Water from handwash sink flowing out of nearby drain is sushi bar leading to standing water. Operator clean up water that flowed out of drain and sanitized after.
[01B-01-4] Dented/rusted cans present. See stop sale. 6 cans pineapple, 6 cans pears, three cans hoisin in back left dry store room. Repeat 5/24/2023.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands in cook line after handling raw chicken. Spoke with employee and manager about about proper handwashing.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing contain in triple sink not set up, no sanitizer step used. Discussed with manager and employee need for proper sanitation step when ware washing. Operator sanitized dishes properly in dishwasher.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shell eggs over unwashed green peppers. Raw chicken over cooked noodles. Operator rearranged items for proper storage. Repeat 5/24/2023.
[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 chicken over raw beef, raw chicken over raw shrimp. Operator rearranged items for proper storage.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach behind water heater in back right of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle sushi display case; raw tuna (45F - Cold Holding); raw masago (46F - Cold Holding); raw Krab (47F - Cold Holding); cream cheese (46F - Cold Holding) for one hour per operator. Doors left open on unit. Operator place all foods in lower reach-in cooler for quick cooling.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is over marked time. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed vanilla pudding, chocolate pudding, and tapioca pudding placed on 4 hour hold using time as a public health control marked 4 and a half hours ago.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed vanilla pudding, chocolate pudding, and tapioca pudding placed on 4 hour hold using time as a public health control marked 4 and a half hours ago.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled. Knives on wall heavily soiled. Located on back prep line. Repeat 5/24/2023
[31A-11-4] Handwash sink used for purposes other than handwashing. Both sushi bar sinks with cleaning equipment inside. Operator cleared the sinks.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on buffet sushi area. Raw and ready-to-eat sushi items not marked separately. Operator labeled raw sushi items with signs. Repeat 5/24/2023.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by dishwasher. Operator place towels at sink.
[31B-03-4] No soap provided at handwash sink sushi bar right side.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees Xiao and Santiago expired