China Xpress
2059 Altamont Ave Ste 102, Fort Myers, FL 33901 · Permanent Food Service · License 4606447
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Oct 20 complaint inspection1 intermediate, 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed dishes in handwash sink near rear exit.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen chicken, still solid frozen, thawing in open air, the operator relocated to walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl/container with no handle used as scoop in multiple containers.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers wet nesting near ice machine.
Earlier inspections 1
B89Routine inspection7 violations, 2 high priority No follow-up needed
- First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 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 cold held at greater than 41°F.
Observed raw beef (73°F - Cold Holding) in kitchen, states it has been out less than 2 hours.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw beef in reach in cooler.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed sauce and oil stored on floor in kitchen.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl as scoop for sugar in kitchen.
Ice buildup in walk in freezer.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed unisex bathroom, no covered waste receptacle.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed phone and keys on prep area.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.