DIMSUM KING
9990 UNIVERSITY PLAZA DR, Fort Myers FL 33913 · 239.689.1395
Last inspected Jul 13, 2026 · 8 visits since July 2023
MAY 24
SEP 24
FEB 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck over raw shrimp in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025014688 | Feb 5, 2025 | Mar 25, 2025 | $200 |
Inspection history
8 visits, newest first
Jul 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 way splitter added missing 2 vacuum breakers. Educated operator on importance of having vacuum breakers on hose bibbs.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed repackaged frozen dimsum not date marked. Educated operator on importance of date marking frozen foods. Operator date marked Dimsum before leaving inspection.
Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at cook line. Operator added more soap.
Spray bottle containing toxic substance not labeled. Operator labeled water.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense rice. Educated operator on using scoops with handles. Operator removed cup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 87F. Operator dumped out water.
Open dumpster lid.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Observed container of raw chicken stored over unwashed box of unwashed broccoli. Educated operator on proper storage of raw foods. Operator removed chicken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 way splitter added missing 2 vacuum breakers. Educated operator on importance of having vacuum breakers on hose bibbs. Operator has work order in place to fix.
Handwash sink used for purposes other than handwashing. Observed front service hand wash sink used to store strainer. Educated operator on handwash sink only. Operator removed strainer.
Nonfood-grade basting brush used in food.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed repackaged frozen dimsum not dare marked. Educated operator on importance of date marking frozen foods.
Bowl or other container with no handle used to dispense cooking oil. Educated operator on the importance of having scoops with handles. Operator removed cup.
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweat shirt stored on top of soda syrup boxes in back kitchen.
Single-service articles not stored inverted or protected from contamination.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Observed flour/sugar/salt bins not labeled. Observed spray bottle of water not labeled. Educated operator on the importance of labeling. Operator labeled bottle.
Feb 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing 2 vacuum breakers.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. On cook line, in reach-in freezers, all housemade foods with no date tracking, filled with cooked and raw meats.
Equipment or utensils not designed or constructed in a durable manner. Cloth for dumplings, bamboo utensil for cleaning woks not constructed to be easily cleaned or durable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cloth used to cover dumplings heavily soiled, in standing water 86F next to dumplings station.
Feb 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. In walk-in cooler, cooked chicken feet in black trash bag, approximately 25#.
Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shrimp and raw chicken over unwashed broccoli. Raw beef over unwashed bean sprouts. Raw pork dumplings over unwashed onions.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in far right side reach-in cooler, cooked beef (73F - Cold Holding); cooked chicken (54F - Cold Holding) for 30 minutes per operator. Operator states items are discarded after 4 hours. Printed time as a public health control form for operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line counter: cooked pork dumplings (99F - Hot Holding) for 3 hours per operator.
Toxic substance/chemical improperly stored. In dishwashing area, chlorine stored over shrimp and next to mushrooms. Operator separated foods from chemicals. Corrected on site. Under front counter, cleaning chemicals stored next to bucket of sauce, sugar packets.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing 2 vacuum breakers.
Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo scraper for woks and cloth for dumplings excessively soiled.
Handwash sink used for purposes other than handwashing. Strainer in front line handwash sink near counter. Spoon in handwash sink just outside of dishwashing area. Operator removed items from sinks.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 2 servers and 4 cooks preparing food, no certified food managerA present.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. On cook line, in reach-in freezers, all housemade foods with no date tracking, filled with cooked and raw meats.
Spray bottle containing toxic substance not labeled. 2 unlabeled in dining room, one unlabeled next to tall reach-in freezer by cook line.
Accumulation of debris on top sides of warewashing machine, under edges.
Bowl or other container with no handle used to dispense food. On vegetables storage table three no handle bowls as scoops.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On front line in kitchen, employee personal items, drinks and food over food prep and storage table. On front counter cell phone with glassware for drinks.
Equipment or utensils not designed or constructed in a durable manner. Cloth for dumplings, bamboo utensil for cleaning woks not constructed to be easily cleaned or durable.
Food stored on floor. In walk-in cooler buckets sauces, boxes duck stored on floor. Observed employee prepping beef in back dishwashing area, container of beef on ground, boxes shrimp on ground. In back dry storage hallway, buckets and boxes containing non-potentially hazardous foods stored on ground.
Ice buildup in reach-in freezer far right cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At entrance to cook line, salt and sugar scoops in white containers with handles in contact with foods.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cloth used to cover dumplings heavily soiled, in standing water 86F next to dumplings station.
Time/temperature control for safety food thawed in an improper manner. In triple sink, raw shrimp thawing in standing water. Operator turned on running water.
Working containers of food removed from original container not identified by common name. Spray bottle on cook line per operator filled with water not labeled.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also on counter near walk-in cooler, preserved duck eggs (86F ambient - Cold Holding) stored overnight per operator. Operator states eggs were shipped and received at room temperature. Discussed proper receiving and storage with operator. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from wok station, cooked chicken (46F - Cold Holding) per operator for 1 hour 45 minutes. Operator states chicken is discarded at end of lunch. Emailed operator time as a public health control form and explained use. Also on counter near walk-in cooler, preserved duck eggs (86F ambient - Cold Holding) stored overnight per operator. Operator states eggs were shipped and received at room temperature. Discussed proper receiving and storage with operator. See stop sale.
Establishment conducts non-continuous cooking of raw animal foods without written procedures. Operator states chicken feet in large reach-in cooler far end cook line have only been partially cooked, still partially raw. Emailed form to operator and discussed use.
Handwash sink used for purposes other than handwashing. Tools in handwash sink in middle of kitchen. Operator cleared the sink.
Spray bottle containing toxic substance not labeled. 2 unlabeled on front counter. Operator labeled the chemicals.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop near entrance to kitchen in standing water 99F. Operator discarded water.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed cooked food prepared onsite over 24 hours per operator, not properly date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on prep table/shelf above prep table next to the microwave and on shelf next to rear reach in refrigeration unit.
Employee with no hair restraint while engaging in food preparation multiple people in kitchen not wearing any hair protection.
Interior of ice machine/bin with rust that has pitted the surface observed rust streak on the left side of the interior of the ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of walk in refrigerator and reach in cooler next to the steamer with build up of food debris.
Jul 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat Turnip Cake. Operator removed shrimp Repeat from 05-25-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck over raw shrimp in walk in cooler.
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 the Employee Health Reporting Agreements DBPR Form HR 5030-103. Observed employees signing during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food and drinks inside front counter cooler. Operator removed personal food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and Bluetooth speaker on shelf above prep table in kitchenn
Ice scoop handle in contact with ice. At soda station at front counter. Operator removed ice scoop
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.