Lis China King
7950 Dani Drive #325, Fort Myers, FL 33966 · Permanent Food Service · License 4606318
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection7 high priority (1 fixed by the Sep 22 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 7 basic (2 repeats)-54
- Complaint after follow-up on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score34
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Administrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
More time given
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
More time given
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
More time given
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry, the operator moved for proper drying.
More time given
- 1st follow-up visitJul 22, 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.
12 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken - 49°F, and cooked pork - 51°F in reach in cooler near reach in freezer. Observed raw shrimp - 43°F, raw beef - 49°F, raw chicken - 43°F, and cooked shrimp - 45°F in reach in cooler on cook line.
Administrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
More time given
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
More time given
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
More time given
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed establishment installed a guard covering the majority of the gap, still so,e open to exterior.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry, the operator moved for proper drying.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cut leafy greens at room temperature, the operator stated they were cut this morning and discarded the item.
Fixed on the spot
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); raw beef (50°F - Cold Holding); raw shrimp (47°F - Cold Holding); cooked shrimp (45°F - Cold Holding); cooked pork (46°F - Cold Holding); bean sprouts (47°F - Cold Holding) in reach in cooler at cook line. Observed raw chicken (51°F - Cold Holding); cooked pork (47°F - Cold Holding) in reach in cooler next to reach in freezer. Observed cut leafy greens at room temperature, the operator stated they were cut this morning and discarded the item.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken stored over raw pork in the walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed flour, sugar, and rice stored in non-food grade bins in kitchen.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed cigarettes stored on shelf above make station.
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed forms to operator.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed handwash sink at front counter not able to turn on hot water.
Code 31, Handwash sinks and supplies: Handwash sink near 3 compartment sink not accessible for employee use at all times - blocked by stools and equipment.
The operator removed the items.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Jinnan Li expired as of 5/15/25.
Repeat violation
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple spices unlabeled at cook line.
Repeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed bags of flour open and not covered in dry storage area.
Food stored on floor.
Observed containers of sauce stored on the floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in flour.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed heavily grooved cutting board in kitchen.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry, the operator moved for proper drying.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.