Neighbourhood
Port Charlotte33981
Restaurants13
Spotless inspections18%
Ordered shut0
Fines$360
A 8B 1D 1F 2Not rated 1
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (60F - Cold Holding); chocolate milk (56F - Cold Holding) in the 2-drawer cold holding unit behind the front counter. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator voluntarily discarded the above foods.
High priorityWENDY'S →Jul 7, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef in the reach in cooler. The operator properly stored the raw beef.
High priorityPHO GULF COVE VIETNAMESE CUISINE →Jun 22, 2026
Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade plastic bucket used to store cooked chicken in direct contact with the food in the reach in cooler behind the front counter.
High priorityCHINA WOK →Apr 29, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken in the reach in cooler behind the front counter. The operator properly stored the raw beef.
High priorityCHINA WOK →Apr 29, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (47F - Cold Holding); cooked noodles (45F - Cold Holding); raw chicken (48F - Cold Holding); cooked egg rolls (50F - Cold Holding); cooked chicken (47F - Cold Holding); butter (46F - Cold Holding) in the walk in cooler. The operator was unable to determine how long the potentially hazardous foods have been out of temperature. The operator discarded the above foods.
High priorityCHINA WOK →Apr 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding); cooked noodles (45F - Cold Holding); raw chicken (48F - Cold Holding); cooked egg rolls (50F - Cold Holding); cooked chicken (47F - Cold Holding); butter (46F - Cold Holding) in the walk in cooler. The operator was unable to determine how long the potentially hazardous foods have been out of temperature. The operator discarded the above foods.
High priorityCHINA WOK →Apr 29, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed foods held under time as public health control with no time marking. The operator stated the above foods had been held for approximately 2 hours. The operator placed time markings on the foods.
High priorityCHINA WOK →Apr 29, 2026
Nonfood-grade bags used in direct contact with food. Observed nonfood grade plastic bags in direct contact and used to store bread in the walk in cooler.
High priorityJOE'S PIZZA →Apr 29, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed an empty container of chlorine sanitizer solution for the dishmachine. Observed the dishmachine chlorine solution at 0ppm. The operator will set up the three compartment sink for warewashing.
High priorityEPHESUS MEDITERRANEAN GRILL →Apr 29, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground lamb and beef mixture stored above spinach and cheese spanakopita in the reach in cooler on the cook line. The operator properly stored the raw ground meat.
High priorityEPHESUS MEDITERRANEAN GRILL →Apr 29, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed beef cooked on site with no date mark in the reach in cooler on the cook line. The operator stated the beef had been held for more than 7 days. The operator discarded the cooked beef.
High priorityEPHESUS MEDITERRANEAN GRILL →Apr 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh mozzarella (50F - Cold Holding) stored in a double stacked container in the reach in cooler at the entrance to the cook line. The operator stated the cheese had been held for approximately 2 hours. The operator stored the mozzarella in a single container. Observed cooked gyro meat (51F - Cold Holding) in the low boy reach in cooler on the cook line. The operator stated the gyro meat had been held for approximately 2 hours. The operator placed the meat in the walk in cooler.
High priorityEPHESUS MEDITERRANEAN GRILL →Apr 29, 2026