LAN XANG FORT MYERS
12995 S CLEVELAND AVE STE 133, Fort Myers FL 33907 · 239-689-8603
Last inspected Feb 4, 2026 · 4 visits since April 2025
3 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Open, operating and serving to public with an expired Division of Hotels and Restaurants license; 12/01/25.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
Open, operating and serving to public with an expired Division of Hotels and Restaurants license; 12/01/25.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable at cook line.
Floor soiled/has accumulation of grease under cooking equipments.
Show the remaining 2 findings ▾
Food stored on floor. Oil container stored on floor near prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
A return visit. The problems from the previous inspection had been dealt with.
Show 4 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Floor soiled/has accumulation of debris under cooking equipments.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
Show 8 findings ▾
Chemical bottle improperly stored over prep area. Operator removed the bottle.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; bean sprouts (53F - Cold Holding); cooked chicken (46F - Cold Holding); cooked beef (47F - Cold Holding); raw shell eggs (53F-ambient); cooked tofu (52F - Cold Holding); shredded cabbage (51F - Cold Holding). Per operator all items stored in reach-in cooler for two hours. Operator placed all items in ice.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container. Operator removed the container.
Accumulation of lime scale on the inside of the dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over prep area. Operator removed the bag.
Floor soiled/has accumulation of debris under cooking equipments.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked chicken (48F - Cooling) Per operator cooked chicken prepared and stored in walk-in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked chicken (48F - Cooling) Per operator cooked chicken prepared and stored in walk-in cooler overnight. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine.
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.