Dimsum King
Last inspected: Feb 25, 2026
39
Score
Going back to 2022, Dimsum King has nine inspections in the public record. Dimsum King was last inspected on Feb 25, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 12 violations.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited four times.
Restaurants in Fort Myers average 81, so Dimsum King trails the local norm. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation**
29-42-4
Intermediate - 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. **Repeat Violation**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Intermediate - 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. **Repeat Violation**
02C-04-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - 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.
40-06-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
39
Feb 6, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
70
Feb 5, 2025
Complaint Full
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing 2 vacuum breakers. **Warning**
29-42-4
High Priority - 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. **Warning**
41-10-4
High Priority - 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. **Warning**
03B-01-6
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Warning**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, cooked chicken feet in black trash bag, approximately 25#. **Warning**
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled in dining room, one unlabeled next to tall reach-in freezer by cook line. **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo scraper for woks and cloth for dumplings excessively soiled. **Warning**
22-02-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - 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. **Warning**
53A-05-6
Intermediate - 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. **Warning**
02C-04-5
Basic - 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. **Warning**
02D-01-5
Basic - Accumulation of debris on top sides of warewashing machine, under edges. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. On vegetables storage table three no handle bowls as scoops. **Warning**
14-01-5
Basic - 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. **Warning**
40-06-5
Basic - 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. **Warning**
14-10-4
Basic - 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. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer far right cook line. **Warning**
14-69-4
Basic - 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. **Repeat Violation** **Warning**
10-01-5
Basic - 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. **Warning**
10-07-4
Basic - 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. **Corrected On-Site** **Warning**
06-01-5
15
Sep 5, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - 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.
01B-02-5
High Priority - 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.
03A-02-5
Intermediate - 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.
03C-89-4
Intermediate - Handwash sink used for purposes other than handwashing. Tools in handwash sink in middle of kitchen. Operator cleared the sink. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled on front counter. Operator labeled the chemicals. **Corrected On-Site**
41-17-4
Basic - 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. **Corrected On-Site**
10-07-4
52
May 13, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - 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.
16-37-1
Intermediate - 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.
02C-02-5
Basic - 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.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation multiple people in kitchen not wearing any hair protection.
13-03-4
Basic - 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.
14-34-4
Basic - 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.
23-03-4
67
Jul 28, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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.
08A-20-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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.
11-26-1
Basic - Ice scoop handle in contact with ice. At soda station at front counter. Operator removed ice scoop
10-08-5
Basic - 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
40-06-5
Basic - 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. **Corrected On-Site**
08B-49-4
58
May 25, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Sanitizer Contact Time and Concentration
FL-33
Plumbing Maintained; Sewage Disposal
FL-51
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Mar 15, 2023
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
Intermediate - 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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in hand washing sink . Operator removed utensils. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine strips. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef in walk in cooler not date marked after 24 hours. **Warning**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in front kitchen counter. Operator removed wet cloth. **Corrected On-Site** **Warning**
21-12-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
47
Oct 26, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Proper Sanitizer Contact Time and Concentration
FL-33
95
Frequently Asked Questions
When was Dimsum King last inspected?
The most recent health inspection at Dimsum King on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Dimsum King?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Dimsum King.
How does Dimsum King compare to other restaurants in Fort Myers?
Dimsum King most recently scored 39 out of 100, which is lower than the Fort Myers average of 81.
Has Dimsum King's inspection record improved over time?
No. Recent inspections at Dimsum King have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Dimsum King means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dimsum King inspected?
Based on the inspection history on file, Dimsum King is inspected around three times per year on average.
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