CHENS CHINA BISTRO
1242 SW PINE ISLAND RD #55-56, CAPE CORAL 33991
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
2
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Observed inside dishwasher soiled.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personnel food in reach-in cooler across from cook line.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of chips. The operator removed the scooper from container of chips. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can storage table under prep table is soiled with rust like surface.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water in 3 compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding) and cut leafy greens (47F - Cold Holding) on prep table across from cook line. The owner is filling Time As Public Health Form. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Owner Time as Public Health Form for Noodles, Cut Leafy Greens and Broccoli. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and chicken not date marked in walk-in cooler. Repeat Violation
Food safety inspection conducted on 2/25/2025 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).
Inspection on 9/17/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed bottles of water stored on floor in front prep area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator in proper handwashing and not touching cloths while engaging in food preparation. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wing over ready to eat chicken in reach-in cooler across from deep frier. The manager moved the raw chicken wings on bottom shelf in reach-in cooler across from cook line. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in kitchen blocked by dishes in kitchen. The manager removed dirty dishes from inside handwashing sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink beside storage rack. The manager placed soap at handwashing sink. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and pork not date marked. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. The manager placed name on bottle of sanitizer. Corrected On-Site
Food safety inspection conducted on 9/17/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 3/26/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
- 08B-38-4:Basic - Food stored on floor. Observed bag of onions on floor in kitchen.
- 10-08-5:Basic - Ice scoop handle in contact with ice in prep station.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator in proper handwashing and not touching cloths or aprons while engaging in food preparation. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken over ready to eat pork in walk-in cooler.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and chicken not date marked in walk-in cooler.
Food safety inspection conducted on 3/26/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).