Lan Xang-Lao.Thai.Vietnamese.Dim Sum
Last inspected: Nov 12, 2024
35
Score
Lan Xang-Lao.Thai.Vietnamese.Dim Sum appears in inspection records five times, starting in 2023. Lan Xang-Lao.Thai.Vietnamese.Dim Sum was last inspected on Nov 12, 2024. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to nine violations per visit.
When inspectors have written things up, “food manager certification expired” has been the most frequent reason, cited two times.
By comparison, the average Fort Myers facility scores 81, putting Lan Xang-Lao.Thai.Vietnamese.Dim Sum on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 12, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
35
May 7, 2024
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar; cooked rice (121F - Hot Holding) Per operator rice will be discarded after 4 hours. Discussed with operator using time as a public health control form. Provided operator time as public health control form. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon (49F - Cold Holding); raw tuna (48F - Cold Holding); raw yellow fin tuna (47F - Cold Holding); ambient (38F- cold holding) Per operator items have been set in reach-in cooler for two hours. Operator placed ice bag on each item. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled at prep area. **Warning**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Lavinia Hanlotxomphou expired on 07/19/2023. There is no other person with valid food manager certification at establishment. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles soiled with mold-like substance. Operator cleaned nozzles at time of inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No soap provided at handwash sink at server station and sushi bar. Operator provided soda for both handwashing sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar; cooked rice (121F - Hot Holding) Per operator rice will be discarded after 4 hours. Discussed with operator using time as a public health control form. Provided operator time as public health control form. **Corrective Action Taken** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Per operator cooked chicken thawed from previous day at walk in cooler, not date marked. **Warning**
02C-08-5
Basic - Wet mop not stored in a manner to allow the mop dry at kitchen exit door. **Warning**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine at time of inspection. **Corrected On-Site** **Warning**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen. **Warning**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee key and cell phone on preparation area where food plated. Discussed with operator and employee removed his personal items. **Corrected On-Site** **Warning**
40-06-5
Basic - Faucet/handle missing at plumbing fixture at handwashing sink near dishmachine. **Warning**
29-09-4
Basic - Floor soiled/has accumulation of debris throughout kitchen area under equipments and shelves. **Warning**
36-73-4
Basic - Food stored on floor. Rice containers stored on floor at sushi bar and dry storage. **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled ice machine surface between uses at bar area. Operator removed ice scooped and sanitized it. **Corrected On-Site** **Warning**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep area at server station soiled with grease, food debris next to soda machine. Operator cleaned area at time of inspection. **Corrected On-Site** **Warning**
23-03-4
Basic - Scoop handle in contact with rice. Operator removed scoop and placed it at proper storage. **Corrected On-Site** **Warning**
10-08-5
25
Sep 19, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the sushi station. **Warning**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times to pitcher stored on the inside of the hand washing sink. **Warning**
31A-09-4
Intermediate - Food manager certification expired. 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 Lavina Hanlotxomphou 07/19/2018 CFM is expired. **Warning**
53A-03-7
Intermediate - No soap provided at handwash sink at the sushi station. **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food at the sushi station. Cook removed the bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles at yet reach in coolers on the cook line. **Warning**
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the ware washing station. **Warning**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets on t(e line. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues on the reach in coolers on the line. **Warning**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at the severs station. Operator placed the wet wiping cloth inside the sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
50
May 9, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
58
Jan 3, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Lan Xang-Lao.Thai.Vietnamese.Dim Sum last inspected?
The most recent health inspection at Lan Xang-Lao.Thai.Vietnamese.Dim Sum on file is from Nov 12, 2024. The public record contains five inspections in total.
What is the most common violation at Lan Xang-Lao.Thai.Vietnamese.Dim Sum?
Across the inspection record, “food manager certification expired” has been cited two times, more than any other issue at Lan Xang-Lao.Thai.Vietnamese.Dim Sum.
How does Lan Xang-Lao.Thai.Vietnamese.Dim Sum compare to other restaurants in Fort Myers?
Lan Xang-Lao.Thai.Vietnamese.Dim Sum most recently scored 35 out of 100, which is lower than the Fort Myers average of 81.
Has Lan Xang-Lao.Thai.Vietnamese.Dim Sum's inspection record improved over time?
Yes. Recent inspections at Lan Xang-Lao.Thai.Vietnamese.Dim Sum have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Lan Xang-Lao.Thai.Vietnamese.Dim Sum 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 Lan Xang-Lao.Thai.Vietnamese.Dim Sum inspected?
Based on the inspection history on file, Lan Xang-Lao.Thai.Vietnamese.Dim Sum is inspected around three times per year on average.
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