DirtyFLRestaurant Inspection Data

MAGIC WOK

With 7 inspections documented, MAGIC WOK maintains a 2.0/5 food safety rating in FORT MYERS. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 7 reports on file

4600 SUMMERLIN RD STE C5

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

12/12/2025· 3mo ago

Visit ID: 13529835

Met Inspection Standards

3 high, 1 int, 6 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed bag of cabbage stored on floor in walk in cooler. Operator placed cabbage off of floor. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Educated operator on defrosting freezers. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease. Hood filters.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on the importance of storing wet wiping cloths in sanitizer. Operator placed wiping cloths in sanitizer. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Water bottle used for cokking at cook line.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken on top of repackaged raw frozen beef.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over cooked chicken. Operator placed raw chicken on bottom shelf. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at 78F.

9/24/2025· 5mo ago

Visit ID: 10936082

Met Inspection Standards

2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense rice.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chopped raw chicken thawing at room temperature.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator disposed of cloth. Corrected On-Site
  • 11-27-4: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. Provided operator with written procedures. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen precooked pork and precooked chicken not date marked in reach in freezers.

2/12/2025· 1y ago

Visit ID: 10700111

Met Inspection Standards

2 high, 1 int, 8 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach-in freezer; personal fish stored with other food. In walk-in cooler; multiple personal foods stored with public food.
  • 08B-38-4:Basic - Food stored on floor. Oil and soy containers stored on floor at cook line.
  • 10-17-4:Basic - In-use knives stored in cracks between two reach-in coolers. Operator removed and washed the knives.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of food soiled with grease.
  • 25-05-4:Basic - Single-service cups improperly stored with chemicals under handwashing sink. Operator removed single service cups to proper storage. Corrected On-Site
  • 42-03-5: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. At dry storage; drill tools stored with ground bean sauce. Operator removed the drill to proper storage. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw beef stored over fruits and vegetables. Operator removed fruits and vegetables to proper storage. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical bottle improperly stored with ice tea container under handwashing sink at front counter. Operator removed chemical bottle to proper storage.
  • 31B-03-4:Intermediate - No soap provided at handwash sink near by triple sink. Operator provided soap. Corrected On-Site

10/21/2024· 1y 4mo ago

Visit ID: 8727204

Met Inspection Standards

3 high, 2 int, 12 basic

  • 36-17-5:Basic - At Walk-in cooler floor in disrepair.
  • 14-01-5:Basic - Bowls with no handle used to dispense flour and sugar. Operator removed the bowls.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Build up of food debris on Reach in cooler door handles near by Walk-in cooler.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance.
  • 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 cell phone on prep area. Operator removed the cell phone. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 35B-01-4:Basic - Kitchen exit door has a gap at the threshold that opens to the outside.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Walk in cooler floors soiled with mold like substance.
  • 08B-12-5:Basic - Stored food not covered. Stored flour not covered at dry storage.
  • 22-16-4:Basic - Two Reach-in cooler near by cook line; interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked pork at reach in freezer; not all products commercially packaged.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In Walk-in cooler; raw chicken stored over unwashed carrots. Operator removed raw chicken to bottom shelf. In Reach in cooler; raw beef stored over unwashed cabbage. Operator removed unwashed cabbage to proper storage. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottles stored next to honey sauce near by front counter. Operator removed honey sauce to proper storage. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near by triple sink used to stored utensils. Operator removed the utensils. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink near by triple sink. Operator provided soap. Corrected On-Site

4/16/2024· 1y 11mo ago

Visit ID: 8653695

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice container soiled with mold-like substance at kitchen entrance. Warning - From follow-up inspection 2024-04-16: **Time Extended**

4/15/2024· 1y 11mo ago

Visit ID: 8503823

Follow-up Inspection Required

4 high, 2 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Two times employee engaged with raw chicken, and went to prep area without handwashing. Discussed operator proper handwashing procedures.Employee washed his hands. Corrected On-Site Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee engaged with raw chicken and washed hands without soap at triple sink. Discussed operator proper handwashing procedures. Employee washed hands with soap. Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over unwashed produce. In walk in cooler; raw chicken over onions, raw egg with shell over peppers, raw chicken over carrots. Operator removed raw chicken and raw eggs to proper storage. Corrected On-Site Warning
  • 03A-21-5:High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. In walk in cooler; raw chicken (46F - cold holding); cooked chicken (45F - Cold Holding); cooked shrimp (44F - Cold Holding) Per operator items received for one hour. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice container soiled with mold-like substance at kitchen entrance. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to triple sink used to store food containers and utensils. Operator removed all items to proper storage. Corrected On-Site Warning

9/19/2023· 2y 5mo ago

Visit ID: 8348964

Met Inspection Standards

1 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on the cook on the line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over red glaze inside the walk-in cooler. Operator placed the raw shell eggs on the bottom shelf inside the walk in cooler. 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 cooked bbq and cooked chicken in the walk in cooler with no date mark. Operator stated the items was cooked 09/18/2023. Informed operator to place date mark on the cooked items inside the walk in cooler. **Corrective Action Taken**