DirtyFLRestaurant Inspection Data

PEI WEI FRESH KITCHEN #0228

PEI WEI FRESH KITCHEN #0228 located in ALTAMONTE SPRINGS has undergone 6 health department inspections, achieving a 3.2/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

355 S ALTAMONTE DR STE 1000

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 10982684

Met Inspection Standards

3 basic

  • 36-73-4:Basic - Floor/ floor drain soiled/has accumulation of debris. -cook line floors under cooking equipment soiled. Floor drain on cook line soiled.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water 67 on cook line. Water not flowing into dipper well, flowing on counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -standing water and food debris in bottom of cold drawer cooler on cook line.

7/2/2025· 8mo ago

Visit ID: 10915272

Met Inspection Standards

1 int

  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -Consumer Advisory reminder partially obscured on menu board. Bottom half of statement not visible. Operator submitted an IT ticket during inspection.

1/9/2025· 1y 2mo ago

Visit ID: 8826641

Met Inspection Standards

2 high, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling tile above.water softener.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of kosher salt on dry goods shelf.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm. Operator changed sanitizer container. Recheck 50ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 41-48 in front line prep table. Product stacked above load line. Operator placed product in cooler. **Corrective Action Taken**

7/11/2024· 1y 8mo ago

Visit ID: 8718706

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings, salmon 50° less than 4 hours in front line top cooler. Operator moved product to walk in cooler for temperature recovery, will monitor. **Corrective Action Taken**

11/27/2023· 2y 3mo ago

Visit ID: 8558525

Met Inspection Standards

2 high, 1 int, 4 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Accumulation of debris on exterior of warewashing machine. -chemical dispensing well has build up of debris.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cook line equipment, floor drain under dish machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -in bottom of cooler/freezer combo next to ice machine
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -in top of combo cooler/freezer next to ice machine.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm. Operator changed container of sanitizer. Recheck 100ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned cooked chicken stacked above load line 51-56 less than 4 hours. Product moved into cooler for temperature recovery.
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -hand wash sink at front of cook line leaking, has very low water pressure.

7/18/2023· 2y 7mo ago

Visit ID: 8340440

Met Inspection Standards

3 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Accumulation of debris on exterior of warewashing machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on bench freezer. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floors, floor drain soiled under dish machine. -floors, under cooking equipment soiled. Repeat Violation