New Tasty Wok
5999 S Pointe Blvd #103, Fort Myers, FL 33919 · Permanent Food Service · License 4605581
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 1 basic-12
- Safety score88
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
Routine inspection
- First visitOct 28, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed repackaged raw beef stored over packaged frozen vegetables. Educated operator on proper separation of raw foods. Operator properly separated raw foods..
Fixed on the spotRepeat violation
Intermediate3
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.
Operator completed form.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed chair stored in front of handwash sink in dishwash area. Operator removed chair.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed lid stored inside handwash at end of cook line. Operator removed lid.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris on shelving underneath steam table.
Earlier inspections 1
C74Routine inspection14 violations, 2 high priority No follow-up needed
- First visitJul 17, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed tray of raw chicken stored over raw beef and packaged frozen vegetables.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized.
Intermediate3
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.
Observed precooked pork not date marked in walk in cooler.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in dishwash area.
Operator placed soap at handwash sink.
Fixed on the spotRepeat violation
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.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour/sugar/cornstarch/salt bins and container of sesame seeds.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed precooked pork thawing at room temperature. Operator placed pork in reach in cooler to thaw.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed raw chicken and raw pork not covered in walk in cooler. Educated operator on the importance of covering.
Repeat violation
Food not stored at least 6 inches off of the floor.
Observed buckets of sauce stored on floor in walk in cooler. Operator placed buckets off of floor.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Front beverage reach in cooler. Operator placed employee food on bottom shelf.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator placed cloths in sanitizer.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease.
Hood filters. Educated operator on routine cleaning of hood filters.
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed egg crates reused to drain fried foods.
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 cellphone on food preparation table. Operator removed cellphone.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.