China Max
4125 Cleveland Ave Ste 1115, Fort Myers, FL 33901 · Permanent Food Service · License 4602219
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (6 repeats); basic violations cost 12 at most-38
- Administrative complaint on Aug 11, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score42
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 visitAug 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (47°F - Cold Holding) in walk in cooler.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink at front counter used by food employees.
More time given
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed approximately 4-6 dead roaches behind carbon dioxide tanks.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (50°F - Cold Holding) in walk in cooler. The operator states the door was left open by an employee.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shell eggs stored over fresh ginger in walk in cooler. The operator relocated the eggs.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach in dry storage area. Observed 1 live roach in reach in cooler across from cook line. Observed 1 live roach under prep sink.
Administrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed can of WD-40 stored with food on shelf and over container of cooking oil. The operator removed the item.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed container and gloves in handwash sink in kitchen. The operator removed.
Fixed on the spotRepeat violation
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed multiple spices in metal containers on cook line not labeled.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets damaged at make table on cook line
Repeat violation
Ice buildup in reach-in freezer near 3 compartment sink.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler fans soiled with grease, food debris, dirt, slime or dust.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers wet nesting near 3 compartment sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink at front counter used by food employees.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed approximately 2 dead roaches near walk in cooler. Observed approximately 2 dead roaches under and around prep sink.
Administrative complaint
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed approximately 10 dead roaches in trap in dry storage. Observed approximately 10 dead roaches in trap near circuit breakers.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.