China Express II
2522 Santa Barbara Blvd, Cape Coral, FL 33914 · Permanent Food Service · License 4605591
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (fixed on the spot), 2 intermediate, 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steam table dumplings (98°F - Hot Holding) operator added water to steamer and began reheating.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee step outside rear door and then return to work cutting beef without hand washing. Discussed with operator the need for proper hand washing.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand sink next to three compartment sink
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
On floor near steam table.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Inside walk in freezer.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Nine (9) dead roaches observed under hot holding table in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Underneath cooking and hot holding equipment
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.