Tung Hing Chinese Restaurant

3605 Fowler St, Fort Myers, FL 33901 · Permanent Food Service · License 4602968

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 13 follow-up · 34 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
9 high priority (3 fixed by the Oct 13 follow-up, 3 fixed on the spot), 3 intermediate, 23 basic; basic violations cost 12 at most
-57
Extension granted on Aug 14, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score41

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug132026

Routine inspection

35 violations found · Inspector came back 2 times

2nd follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
19 earlier violations still noted, but not enough to need another visit:
- 3 High priority
- 16 Basic
What was still cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  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 16, Dishwashing facilities and test kits: Faucet at three-compartment sink does not reach all compartments.
  More time given
Basic16
- 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: Stored food not covered.
  More time given
  Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezers in kitchen and walk-in freezer.
  More time given
- Code 24, Clean equipment storage and air drying: Plastic utensils stored upright with the food-contact surface up in kitchen and at front counter.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area and kitchen.
  More time given
  Hole in or other damage to wall near handwash sink in kitchen.
  More time given
  Walls in kitchen soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair in multiple areas, dining room, and kitchen.
  More time given
  Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
  More time given
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  More time given
- 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.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks in unused dining area not adequately secured.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
24 violations still not corrected:
- 4 High priority
- 2 Intermediate
- 18 Basic
What was still cited
High priority4
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  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 16, Dishwashing facilities and test kits: Faucet at three-compartment sink does not reach all compartments.
  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 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  More time given
Basic18
- 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: Stored food not covered.
  More time given
  Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: reach in freezer at front counter in disrepair/has exposed insulation.
  More time given
  Ice buildup in reach-in freezers in kitchen and walk-in freezer.
  More time given
- Code 24, Clean equipment storage and air drying: Plastic utensils stored upright with the food-contact surface up in kitchen and at front counter.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area and kitchen.
  More time given
  Hole in or other damage to wall near handwash sink in kitchen.
  More time given
  Walls in kitchen soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair in multiple areas, dining room, and kitchen.
  More time given
  Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
  More time given
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  More time given
- 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.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks in unused dining area not adequately secured.
  More time given
  No Heimlich maneuver/choking sign posted.
  More time given
Official report, on the Florida DBPR website
First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
35 violations found:
- 9 High priority
- 3 Intermediate
- 23 Basic
What the inspector cited
High priority9
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell egg ambient (92°F - Cold Holding) on prep table. The operator states they have been out for less than 1 hour and placed in reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef stored over noodles in walk in freezer.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee place gloves on to work with food without washing hands. Educated employee who washed hands.
  Fixed on the spot
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee wash hands in 2 compartment sink for less than 10-15 seconds.
  Employee washed hands with no soap.
  Observed employee wash hands in 2 compartment sink with no soap.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed no food-grade containers used for sugar, salt, rice etc.
- Code 16, Dishwashing facilities and test kits: Faucet at three-compartment sink does not reach all compartments.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 3 live, small flying insects in kitchen.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed prescription medication stored over food to be served to the public in walk in cooler. The operator removed the medicine.
  Fixed on the spot
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.
  Emailed form to operator.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee wash hands in 2 compartment sink, and second employee wash hands in 3 compartment sink. Educated on proper sink usage for hand washing.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Basic23
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed multiple unlabeled spices at the cook line.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed raw beef in walk in freezer not covered.
  Food stored on floor.
  Observed single serve plastic bottles of soda on floor in unused dining area.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed open bottle of water in reach in cooler next to food to be served to the public.
- Code 14, Food-contact surfaces designed and maintained: reach in freezer at front counter in disrepair/has exposed insulation.
  Ice buildup in reach-in freezers in kitchen and walk-in freezer.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed wash cloth used to cover bowl of noodles in reach in cooler. The operator removed.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Plastic utensils stored upright with the food-contact surface up in kitchen and at front counter.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed plastic containers on cook line not inverted or covered.
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Observed approximately 5 dead roaches and 1 live roach in trap near reach in freezer at front counter.
  Screen in door torn/in poor repair - vermin present.
  Rear door open at time of inspection, the operator closed the screen door however there are tears in it. Observed approximately 3 live, small flying insects in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area and kitchen.
  Hole in or other damage to wall near handwash sink in kitchen.
  Walls in kitchen soiled with accumulated grease, food debris, and/or dust.
  Ceiling/ceiling tile shows damage or is in disrepair in multiple areas, dining room, and kitchen.
  Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 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 cell phone and keys above prep table.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks in unused dining area not adequately secured.
  No Heimlich maneuver/choking sign posted.
  Emailed copy to operator during inspection.
Official report, on the Florida DBPR website

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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.