Szchuan Taste
12377 S Cleveland Ave Ste 2, Fort Myers, FL 33907 · Permanent Food Service · License 4604146
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 high priority (fixed on the spot), 1 intermediate, 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler; cooked pork (45°F - Cold Holding); raw beef (46°F - Cold Holding). Per operator all items stored in reach in cooler for 2 hours. Operator removed all items to walk in cooler.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In reach in freezer; frozen cooked pork egg rolls not properly date marked. Per operator cooked pork egg rolls prepared and stored for 4 days before the inspection.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of the hood soiled with grease.
Buildup of food debris/soil residue on equipment door handles.
Reach in cooler door handle soiled with food debris.
Code 25, Single-service items: Single-service food containers not stored inverted or protected from contamination at prep area.
Operator stored inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of grease under cooking equipments at cook line.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.