Neighborhood
Fort Myers33907
Restaurants217
Spotless inspections14%
Ordered shut12
Fines$31k
A 78B 33C 13D 8F 13Not rated 72
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near kitchen entrance; raw steak container stored over cooked beans containers. Operator removed raw steak container to bottom shelf.
High priorityRINCONCITO CATRACHO LATIN GRILL →Aug 27, 2026
Dishmachine chlorine sanitizer 10ppm, not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink (chlorine- not set up)
High priorityLAN XANG FORT MYERS →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw salmon stored over sliced avocado. Operator removed raw salmon to bottom shelf.
High priorityLAN XANG FORT MYERS →Aug 27, 2026
Raw animal food stored over or with unwashed produce. In walk in cooler; raw steaks stored over unwashed limes. Operator removed raw steak to bottom shelf.
High priorityLA POBLANITA DELI GROCERY →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near cook line; raw fish stored over cooked vegetables. Operator removed raw fish to bottom shelf.
High priorityJINGDU JAPANESE BUFFET →Aug 27, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; raw chicken (46F - Cold Holding); cooked octopus (47F - Cold Holding); cooked ribs (47F - Cold Holding); cream cheese mix (46F - Cold Holding). Per operator all items stored in walk in cooler overnight. See stop sale.
High priorityJINGDU JAPANESE BUFFET →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; raw chicken (46F - Cold Holding); cooked octopus (47F - Cold Holding); cooked ribs (47F - Cold Holding); cream cheese mix (46F - Cold Holding). Per operator all items stored in walk in cooler overnight. See stop sale.
High priorityJINGDU JAPANESE BUFFET →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw scallops stored over green beans and sauce. Operator removed raw scallops to bottom shelf.
High priorityGINGER BISTRO →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On reach in cooler; cooked peas carrots (56F - Cold Holding). Per operator cooked peas and carrots stored on reach in cooler for one hour. Operator removed cooked peas and carrots to inside of reach in cooler.
High priorityGINGER BISTRO →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near cook line; Raw steak container stored over chopped scallion container. Operator removed raw steak to bottom shelf.
High priorityEMBER STEAK HOUSE →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at cook line; cooked beef (117F - Hot Holding). Per operator cooked beef stored on steamer for 2 hours. Operator increased steamer temperature.
High priorityEMBER STEAK HOUSE →Aug 26, 2026
Dishmachine chlorine 00ppm, sanitizer 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 for sanitation.
High prioritySANDBAR AND GRILLE →Aug 21, 2026