Wok Cuisine Chinese Restaurant
1910 Boy Scout Dr, Fort Myers, FL 33907 · Permanent Food Service · License 4602902
What drove the grade
Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 9 basic-26
- Safety score74
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 visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
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.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing used to store food container.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled near dish machine.
More time given
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
More time given
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
More time given
Code 25, Single-service items: Single-service food container stored in toilet room.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease near cook line.
More time given
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Floor soiled/has accumulation of debris under cooking equipments, dish machine and shelves.
More time given
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator started preparing triple sink.
Fixed on the spot
Intermediate5
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.
In walk in cooler; Cooked chicken not date marked. Per operator prepared and stored in walk in cooler two days before the inspection.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board soiled with mold like substance near cook line.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to stored food container near cook line. Operator removed the container.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled near dish machine.
Code 53, Manager certification and employee training: Required employee training expired for all 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 container not label near dry storage.
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil container stored on floor.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Clean cooking utensils store on raw shell egg storage cardboard at cook line. Operator removed utensils for sanitation.
Fixed on the spot
Code 25, Single-service items: Single-service food container stored in toilet room.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease near cook line.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Floor soiled/has accumulation of debris under cooking equipments, dish machine and shelves.
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.