Jingdu Japanese Buffet
13300 S Cleveland Ave #53, Fort Myers, FL 33907 · Permanent Food Service · License 4606630
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (2 fixed by the Aug 28 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 5 basic-24
- Safety score76
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 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under shelves near cook line.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler; raw chicken (46°F - Cold Holding); cooked octopus (47°F - Cold Holding); cooked ribs (47°F - Cold Holding); cream cheese mix (46°F - Cold Holding). Per operator all items stored in walk in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler; raw chicken (46°F - Cold Holding); cooked octopus (47°F - Cold Holding); cooked ribs (47°F - Cold Holding); cream cheese mix (46°F - Cold Holding). Per operator all items stored in walk in cooler overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler near cook line; raw fish stored over cooked vegetables. Operator removed raw fish to bottom shelf.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Per operator fried sushi prepared and stored in reach in cooler not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled with food debris. Cutting boards soiled with mold like substance near sushi bar.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to store cleaning item. Operator removed cleaning item.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels near cook line.
Operator provided paper towels.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Cayenne pepper stored uncovered at dry storage.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator removed ice scoop.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in freezer door frame in disrepair.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under shelves near cook line.
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.
Employee bag stored over seasons at sushi area. Operator removed the bag.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.