Canton House Chinese Restaurant INC
1231 Homestead Rd N Ste 33, Lehigh Acres, FL 33936 · Permanent Food Service · License 4603068
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection2 high priority (no follow-up needed), 6 basic-12
- Safety score88
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 visitOct 7, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed 15 pounds of chicken wings in the walk in cooler at 67°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed 15 pounds of chicken wings in the walk in cooler at 67°F.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed containers of cooked battered chicken and chicken wings in the walk in cooler not covered.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employees preparing food without a hair restraint.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket on walk in cooler door torn.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on the cookline and the walk in cooler soiled.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls min the kitchen soiled.
Floor soiled/has accumulation of debris.
Observed grease on the floor under the equipment on the cook line 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.