FORT MYERS, FL. State inspectors walked into Super Wok at 18011 S. Tamiami Trail on July 20 and found food sourced from unapproved or unknown suppliers, meaning some of what customers ate that day had bypassed every federal safety checkpoint designed to catch contaminated product before it reaches a plate.
That was one of seven high-severity violations documented during the visit. The restaurant was not closed.
What Inspectors Found
Beyond the sourcing violation, inspectors cited toxic chemicals stored or labeled improperly near food, a failure that carries the risk of acute chemical poisoning if a mislabeled or misplaced product contaminates a surface or ingredient. Food contact surfaces, the cutting boards, prep areas and equipment that touch everything served to customers, were not properly cleaned or sanitized.
The restaurant also failed on time as a public health control. When a kitchen uses time rather than temperature to keep food safe, there are strict rules about how long food can sit in the danger zone between 41 and 135 degrees. Those rules were not being followed.
There was no written employee health policy, meaning nothing required a sick worker to stay home or report symptoms. Handwashing facilities were cited as inadequate, and the restaurant had no consumer advisory posted for raw or undercooked items. Two intermediate violations covered ventilation and lighting deficiencies and improperly maintained toilet facilities.
What These Violations Mean
The food-from-unapproved-sources violation is among the most serious a restaurant can receive, not because of what inspectors found in the food itself, but because of what they cannot find. Approved suppliers are registered, inspected and traceable. If a customer gets sick, investigators can follow the supply chain back to the source. Food from unknown or unapproved suppliers has no such trail, and it may never have been screened for Listeria, Salmonella or E. coli.
The toxic chemical citation compounds that risk. Chemicals stored near food or improperly labeled create a scenario where a worker could unknowingly use a cleaning agent on a food surface or mistake one product for another. The consequences range from mild illness to acute poisoning.
The absence of an employee health policy at Super Wok means the kitchen had no formal mechanism to keep a worker sick with Norovirus, Hepatitis A or Salmonella away from food. Norovirus alone accounts for roughly 20 million cases of foodborne illness in the United States each year, and direct transmission from an infected food handler is one of the most common routes. Without a policy, the decision of whether to come to work sick is left entirely to the individual employee.
Inadequate handwashing facilities make that problem worse. If the infrastructure for hand hygiene is broken or insufficient, proper handwashing cannot happen regardless of intent.
The Longer Record
The July 20 inspection was not an anomaly. State records show Super Wok has been inspected 31 times and has accumulated 219 total violations across its history at this location.
The pattern in recent years is consistent. In November 2025, inspectors found four high-severity and one intermediate violation. In August 2025, five high-severity and one intermediate. In November 2024, the restaurant failed two inspections in three days, logging four high-severity violations on November 4, passing a follow-up on November 5, then drawing four high-severity and four intermediate violations on November 22. In August 2024, three high-severity. In December 2023, five high-severity and two intermediate.
The July 2026 inspection, at seven high-severity violations, is the worst single-visit tally in the recent record. It is not the first time this restaurant has been cited for food contact surface sanitation failures, inadequate handwashing infrastructure or employee health policy gaps. Those categories have appeared across multiple inspection cycles.
Open for Business
Super Wok has never been emergency-closed in its 31 inspections on record. Florida law allows inspectors to order an immediate closure when conditions pose an imminent public health threat, but the threshold for that order involves a specific set of criteria, and not every cluster of high-severity violations automatically triggers it.
Seven high-severity violations on a single inspection date, including food from unknown sources and toxic chemicals near food, did not meet that threshold on July 20.
The restaurant remained open.
