Tung Hing Chinese Restaurant
Last inspected: Mar 24, 2026
37
Score
Across the available record, Tung Hing Chinese Restaurant has nine inspections on file, the first dated 2022. Inspectors last stopped by on Mar 24, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 14 violations to closer to seven violations per visit over the last few inspections.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
Compared to other Fort Myers restaurants (averaging 81), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 24, 2026
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
37
Nov 19, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Feb 26, 2025
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
78
Oct 22, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by 3 compartment sink.
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves as soiled.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves as soiled.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on Cook line without hair restraint.
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop in cooked chicken in roll top reach in cooler by hand wash sink.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine as soiled.
22-20-5
Basic - Stored food not covered. Observed quarter of cabbage stored uncovered in roll top reach in cooler across from stoves.
08B-12-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill and other tools stored above food in dry storage area.
42-03-5
64
Mar 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Stored food not covered. Observed cooked noodles, cut vegetables and rice in Walk-in cooler not covered stored below heavily soiled shelves. **Warning** - From follow-up inspection 2024-03-05: Observed cooked noodlesin Walk-in cooler not covered **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in wait staff area. Repeat 11-1-23 **Repeat Violation** **Warning** - From follow-up inspection 2024-03-05: Observed some tiles still in disrepair **Time Extended**
36-32-5
90
Mar 1, 2024
Routine - Food
7 critical violations. 8 major violations. 17 minor violations.
View 32 violations
High Priority - Nonfood-grade bags used in direct contact with food in Walk-in freezer. **Warning**
14-31-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching hair and face and engaging in food preparation with washing hands. **Warning**
12A-10-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wiping hands on soiled towel with washing hand before handing clean single service items. **Warning**
12A-18-4
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on bottle shelf at prep table over food. **Warning**
41-10-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 20 rodent droppings in corner of dining room by hall way. **Admin Complaint**
35A-04-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of pesticide in dining room on bench,blocks of rodent bait in dining room on floor and wait staff area on shelf, and tube of roach bait in kitchen on shelf by Walk-in cooler next to package of food. **Warning**
41-05-4
High Priority - Container of medicine improperly stored. Observed bottle of Tylenol on shelf at cooks line above food prep. **Warning**
41-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed eggs rolls, cooked pork, and dumplings prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 11-1-23 **Repeat Violation** **Warning**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
11-05-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave and can ope soiled. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. Rep 11-1-23 **Warning**
31B-02-4
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. Email operater Employee Health Agreement. Repeat 11-1-23 **Repeat Violation** **Warning**
11-26-1
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
53A-14-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in wait staff area. Repeat 11-1-23 **Repeat Violation** **Warning**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Dead roaches on premises. Observed 5 dead roaches on glue trap under table in dining room. **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table. **Warning**
12B-07-4
Basic - Employee eating while preparing food. Observed employee eating food while engaged in food preparation. **Warning**
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in Walk-in freezer. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones and key on shelf at cooks line. Repeat 11-1-23 **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Repeat 11-1-23 **Repeat Violation** **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed floors in kitchen under cooks line equipment, in dry storage room, Walk-in freezer and by 3 compartment sink soiled. Repeat 11-1-23 **Repeat Violation** **Warning**
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly glue strip hanging in kitchen over area between prep table and 3 compartment sink and over area with dry stored food and single service items. **Warning**
35B-08-4
Basic - Food stored on floor. Observed canned goods and buckets of sauce stored on floor in dry storage area. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Repeat 11-1-23 **Repeat Violation** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in 78F standing water. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sinks, paper towel dispensers heavily soiled. Repeat 11-1-23 **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. Observed cooked noodles, cut vegetables and rice in Walk-in cooler not covered stored below heavily soiled shelves. **Warning**
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at cooks line and throughout kitchen with grease and dust. **Warning**
36-27-5
7
Nov 1, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Pesticide-emitting strip present in food prep area. The pesticide emitting strips was removed from food prep area. **Corrected On-Site**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (63F - Cold Holding); cut leafy greens (66F - Cold Holding) on counter across from cook line. The cook is placing both products into walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel dispenser not working at hand washing sink near 3 compartment sink. The operator placed paper towels at hand washing sink. **Corrected On-Site**
31B-02-4
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
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 egg rolls and chicken not date marked in walk-in cooler.
02C-02-5
Basic - Floor soiled/has accumulation of debris. Observed floors heavily soiled under 2 compartment sink.
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. The cell phone was removed from prep table. **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand washing sink handles and paper towels dispensers heavily soiled.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. The wet wiping cloth was removed from under cutting board. **Corrected On-Site**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
39
Feb 24, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cream cheese in walk in cooler.
08A-05-6
High Priority - Pesticide-emitting strip present in food prep area. Observed 3 fly strips hanging in kitchen.
41-24-4
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.
11-27-4
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.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water stored on shelf over reach in cooler. **Repeat Violation**
12B-07-4
Basic - Hole in or other damage to wall. Observed wall in disrepair near hand wash sink and dry storage.
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles touching food in bulk rice, salt, Chinese salt and starch containers.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 82F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets as soiled on stainless steel reach in cooler. Observed mold like buildup on blue wood pieces in walk in cooler.
23-03-4
47
Aug 9, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in direct contact with dump,inns in front chest style reach in freezer.
14-31-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee fail to wash hands after leaving out back door and returning before putting on gloves and begin cooking.
12A-07-5
Basic - Cloth used as a food-contact surface. Observed cloth in direct contact with noodles in reach in cooler. Operator removed cloth. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored above reach in cooler next to fryers.
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching rice in bulk rice container. Operator moved item for proper storage. **Corrected On-Site**
10-01-5
64
Frequently Asked Questions
When was Tung Hing Chinese Restaurant last inspected?
The most recent health inspection at Tung Hing Chinese Restaurant on file is from Mar 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Tung Hing Chinese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Tung Hing Chinese Restaurant.
How does Tung Hing Chinese Restaurant compare to other restaurants in Fort Myers?
Tung Hing Chinese Restaurant most recently scored 37 out of 100, which is lower than the Fort Myers average of 81.
Has Tung Hing Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Tung Hing Chinese Restaurant have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tung Hing Chinese Restaurant 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 Tung Hing Chinese Restaurant inspected?
Based on the inspection history on file, Tung Hing Chinese Restaurant is inspected around two times per year on average.
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