DirtyFLRestaurant Inspection Data

LAN XANG FORT MYERS

LAN XANG FORT MYERS in FORT MYERS has 4 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

12995 S CLEVELAND AVE STE 133

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13499075

Follow-up Inspection Required

1 high, 5 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of grease under cooking equipments. Warning
  • 08B-38-4:Basic - Food stored on floor. Oil container stored on floor near prep area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease. Warning
  • 50-17-3:High Priority - Open, operating and serving to public with an expired Division of Hotels and Restaurants license; 12/01/25. Admin Complaint

8/22/2025· 6mo ago

Visit ID: 13498846

Met Inspection Standards

4 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-08-22: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cooking equipments. Warning - From follow-up inspection 2025-08-22: **Time Extended**
  • 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2025-08-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease. Warning - From follow-up inspection 2025-08-22: **Time Extended**

8/20/2025· 6mo ago

Visit ID: 10921315

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over prep area. Operator removed the bag. Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipments. Warning
  • 33-11-4:Basic - Missing drain plug at dumpster. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease. Warning
  • 41-10-4:High Priority - Chemical bottle improperly stored over prep area. Operator removed the bottle. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; bean sprouts (53F - Cold Holding); cooked chicken (46F - Cold Holding); cooked beef (47F - Cold Holding); raw shell eggs (53F-ambient); cooked tofu (52F - Cold Holding); shredded cabbage (51F - Cold Holding). Per operator all items stored in reach-in cooler for two hours. Operator placed all items in ice. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container. Operator removed the container. Corrected On-Site Warning

4/15/2025· 11mo ago

Visit ID: 10818087

Met Inspection Standards

2 high, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked chicken (48F - Cooling) Per operator cooked chicken prepared and stored in walk-in cooler overnight. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked chicken (48F - Cooling) Per operator cooked chicken prepared and stored in walk-in cooler overnight. See stop sale.