CHINA DRAGON
6810 SHOPPES AT PLANTATION DR STE 2, Fort Myers FL 33912 · 239-561-2095
Last inspected Aug 10, 2026 · 8 visits since August 2023
FEB 25
APR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 3 ketchup, 3 corn, 2 chestnut cans heavily dented in dishwashing area.
Nonfood-grade bags used in direct contact with food. In walk-in freezer 6 to go bags filled with meats, not food grade. Operator began replacing with food safe bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw beef over ready-to-eat sauces. Cook line reach-in cooler raw shell eggs over ready-to-eat sauces. Operator moved beef to proper storage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw ground pork in walk-in freezer. Operator moved foods for proper protection.
Show the remaining 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On back counter, cut cabbage (79F - Cold Holding) stored for two hours. Spoke with operator regarding food safety and refrigeration, operator placed in reach-in cooler.
Handwash sink not accessible for employee use at all times. Blockers with buckets in front. Operator cleared for use.
No paper towels or mechanical hand drying device provided at handwash sink. At back of restaurant. Operator replaced.
Reuse of single-service or single-use articles. Observed reused jug and can as scoops. Operator discarded
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice 110F hot hold less than 4 hours. Operator turned up heat element.
Food-contact surface soiled with food debris, mold-like substance or slime on can opener and peeler. Educated operator on washing and sanitizing daily. Operator began to wash can opener and peeler.
Nonfood-grade basting brush used in food. Operator discarded paint brush.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
Reuse of single-service or single-use articles. Observed card reused to store egg rolls. Observed tops of plastic jugs reused as a scoop. Educated operator on importance of not reusing single-use items. Operator placed egg rolls in food grade container and discarded jug.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored over cook line reach-in cooler, prep station. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork over ready-to-eat cooked pork in walk-in cooler. Operator moved raw ground pork to different shelf for proper food protection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On back prep table of cook line, cut cabbage (75F - Cold Holding); and on front table of cook line cooked fried chicken (68F - Cold Holding) for 90 minutes per operator. Discussed using time as a public health control with operator and provided form. Operator placed chicken back in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener place, peeler, knives all at dishwashing area prep table. Operator began cleaning at time of inspection.
Bowl or other container with no handle used to dispense food. In sugar, flour, rice in back of restaurant.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
Employee with no hair restraint while engaging in food preparation. One cook no hair restraint, employee donned hat.
Reuse of single-service or single-use articles. As scoops, tops of plastic jugs and cans reused as scoops. Operator began discarding and replacing.
Unclean building components, attachments or fixtures. Hood system attached section soiled with grease.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic to go bags with direct contact to food in walk-in freezer - approximately 25# raw poultry and beef.
Nonfood-grade containers used for food storage - direct contact with food. Dry goods containers with sugar, cornstarch, flour are not food grade.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to wok area, cooked seasoned rice (114F - Hot Holding) for 1 hour per operator. Provided operator with time as a public health control form and explained use.
Handwash sink not accessible for employee use at all times. Blocked with buckets sauce by back door.
Soap dispenser at handwash sink not working/unable to dispense soap in back of kitchen.
Bowl or other container with no handle used to dispense food in sauces throughout establishment.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dishwashing area with extreme accumulation of grease, dust.
Opened employee beverage container in a cold holding unit with food to be served to customers, next to food and single service utensils under front counter.
Reuse of single-service or single-use articles. Cut plastic jug reused as scoop for food.
Unclean building components, attachments or fixtures. Hood system with accumulated grease.
Feb 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
Recorded at 4529 BAYSHORE RD, N Fort Myers — this licence has since moved.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed triple sink not set up, employee washed and rinsed cutting board, no sanitizer step. Emailed operator manual warewashing handout and explained setup.
Nonfood-grade bags used in direct contact with food. Two plastic to go bags used to store approximately 15# meat in walk-in freezer.
Nonfood-grade containers used for food storage - direct contact with food. In walk-in cooler observed washed and cut vegetables in plastic non food grade containers. 7 containers holding 12 gallons total. Operator began switching to food grade containers at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw beef and raw ground pork over ready-to-eat sauces. Operator rearranged foods for proper food storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On back prep table: cut cabbage (83F - Cold Holding) for 2 hours 30 minutes per operator. Operator returned to walk-in cooler for rapid cooling.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A Discussed employee heath with operator, operator began filling outform at time of inspection.A
Records/documents for required employee training do not contain all of the required information. Incorrect expiration dates on food-handler certificates. Food handler certificates expire after three years, for Rong, Tong, Zhong.
Bowl or other container with no handle used to dispense food in rice, sauces throughout restaurant.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
Floor soiled/has accumulation of debris under cook line equipment.
Food stored on floor in walk-in freezer, bags raw meat.
Reuse of single-service or single-use articles. Observed used #10 cans to store raw chicken in walk-in cooler.
Walk-in cooler interior/shelves have accumulation of soil residues.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed a bottle of Tylenol above prep table across from cook line. The container of medicine was removed from above prep table across from cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed out Time as public health form for cut produce and cut broccoli across from cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and chicken not date marked.
Records/documents for required employee training do not contain all of the required information. Observed wrong date on employee training certificate start date was the same as expiration date.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use wet wiping cloth/towel used under cutting board.
Aug 9, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate7 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash cooking utensils in prep sink without sanitizing. Discussed with operator proper ware washing.
Nonfood-grade containers used for food storage - direct contact with food. Card board used as lids for food containers containing it broccoli in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over ready to eat washed broccoli and celery in walk in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee rinse soiled cooking utensils in prep sink with bare hands and then returned to work without washing hands. Discussed both proper ware washing and proper hand washing with employee and proper hand washing was observed.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, operator stored cooked chicken in cardboard boxes originally containing raw chicken wings, resulting in cross contamination of the ready to eat chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table at entrance to cooks line was cooked chicken (77 F - Cold Holding), per operator chicken was cooked at 8:00 AM (4.5 hours prior) and was never placed under refrigeration
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient (81 F - Cold Holding) per operator eggs had been out for less than one hour. Operator returned eggs to reach in cooler to cool.
Handwash sink not accessible for employee use at all times. Hand sink near back door blocked with 5 gallon pails,of soy sauce and broom and dust pans.
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. Provided operator with copies of Employee Health Reporting Agreement DBPR Form HR 5030-103 and they were completed during inspection.
No soap provided at handwash sink. No soap at hand sink by rear door.
Cardboard used to line food-contact shelves. Cardboard lining back food prep table shelves.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile used through out kitchen and prep areas.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles through out kitchen show sighs of water damage
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back prep table with food.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Beef thawing in three compartment sink, parts of beef at 71 F. Per operator beef has been thawing for 30 minutes. Operator moved to walk in cooler.
Time/temperature control for safety food thawed under water that was barely running/dripping. Beef thawing in three compartment sink with slow running water, not running over entire surface of food to be thawed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.