Magic Wok
Last inspected: Dec 12, 2025
43
Score
Public records show nine inspections at Magic Wok stretching back to 2022. Inspectors last stopped by on Dec 12, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
“Ice buildup in reach-in freezer” comes up most often, recorded four times in the inspection record.
That's lower than the typical Fort Myers restaurant, which scores around 81. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
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**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
50-17-3
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-02-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at 78F.
27-16-4
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**
08B-47-4
Basic - Ice buildup in reach-in freezer. Educated operator on defrosting freezers. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease. Hood filters.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
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**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Water bottle used for cokking at cook line.
02D-01-5
43
Sep 24, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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**
11-27-4
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.
02C-04-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chopped raw chicken thawing at room temperature.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator disposed of cloth. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense rice.
14-01-5
67
Feb 12, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
45
Oct 21, 2024
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
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**
41-10-4
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-02-6
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**
08A-04-5
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**
31A-11-4
Intermediate - No soap provided at handwash sink near by triple sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Stored food not covered. Stored flour not covered at dry storage.
08B-12-5
Basic - At Walk-in cooler floor in disrepair.
36-17-5
Basic - Bowls with no handle used to dispense flour and sugar. Operator removed the bowls.
14-01-5
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.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance.
36-34-5
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**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Kitchen exit door has a gap at the threshold that opens to the outside.
35B-01-4
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.
23-03-4
Basic - Two Reach-in cooler near by cook line; interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
29
Apr 16, 2024
Routine - Food
1 major violation.
View 1 violation
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**
22-02-4
90
Apr 15, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
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-12-4
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**
12A-20-4
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**
08A-04-5
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**
03A-21-5
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**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice container soiled with mold-like substance at kitchen entrance. **Warning**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
43
Sep 19, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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**
08A-05-6
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**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation on the cook on the line.
13-03-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
70
May 4, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
74
Dec 14, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cooked pasta. Operator moved pork to bottom shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (48F - Cold Holding); cooked pork (48F - Cold Holding). Per operator item was in there for 20-30 minutes with lid open. Closed lid to chill rapidly to 41F. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Serving scoop in hand sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas Throughout kitchen and storage area. Repeat 1/27/2022. **Repeat Violation** **Warning**
36-37-5
Basic - Ice buildup in stand up reach-in freezer behind cold prep line and by cash register. Repeat 1/27/2022 **Repeat Violation** **Warning**
14-69-4
55
Frequently Asked Questions
When was Magic Wok last inspected?
The most recent health inspection at Magic Wok on file is from Dec 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Magic Wok?
Across the inspection record, “ice buildup in reach-in freezer” has been cited four times, more than any other issue at Magic Wok.
How does Magic Wok compare to other restaurants in Fort Myers?
Magic Wok most recently scored 43 out of 100, which is lower than the Fort Myers average of 81.
Has Magic Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Magic Wok have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Magic Wok 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 Magic Wok inspected?
Based on the inspection history on file, Magic Wok is inspected around three times per year on average.
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