CHINA FUSION
13111 PAUL J DOHERTY PKWY STE 130 · FORT MYERS · Lee County · FL 33913
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in back hallway three sheet trays of cooked noodles (75F – cooling) for two hours. Operator placed all trays immediately in walk-in freezer for rapid cooling. Within 5 minutes, cooked noodles cooled to 60F **Corrected On-Site**
22-48-5High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased approved sanitizer at time of inspection. **Corrected On-Site**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. In walk-in freezer , raw beef, pork, chicken stored in direct contact with non food grade plastic containers.
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken over raw ground pork in freezer, no longer commercially packaged.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer; ; cooked breaded chicken (77F – Hot Holding) for 5 hours per operator.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer; ; cooked breaded chicken (77F – Hot Holding) for 5 hours per operator- see stop sale. Also cooked chicken wings (71F – Hot Holding); cooked fried chicken (78F – Hot Holding) for two hour per operator. Provided operator with time as a public health control form and explained use.
Intermediate 3
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. Operator placed towels at sink.
11-26-1Intermediate – 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 employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. **Corrective Action Taken**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked egg rolls and cooked pork per operator prepared between 2 to 3 days ago in walk-in cooler not date marked.
Basic 1
12B-02-4Basic – Employee eating in a food preparation area. Observed three employees eating in kitchen, over food, on food prep tables. Spoke with operator about options for where employees can eat food.
Inspector observations synchronized from DBPR on October 10, 2026 1:12 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.