DirtyFLRestaurant Inspection Data

PEI WEI FRESH KITCHEN #0256

9982 GLADES RD STE G5

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/12/2025

Inspection #: Visit ID: 10775266

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has slimy mold type substance by ice chutes and guards.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with holes in prep kitchen and one small missing ceiling tile.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has a wide gap at bottom of door.
  • 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Meat slicing machine at prep table not clean, found with old food debris. Unit was not cleaned properly for more than four hours.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee Left cook line and returned changed gloves with no hand wash.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face and did not wash hands until told. **Corrective Action Taken**
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Rice cooking pot wash washed and rinsed but not sanitized. Manager rehashed unit and sanitized Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw raw salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) in front open air cooler at front counter. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw raw salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) in front open air cooler at front counter. See stop sale
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at cook line hot water is not reaching 85°f

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8786116

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food storage containers stacked with moisture. Educated operator to air dry properly.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of door at exit.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freeze by prep area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed peas over ready to eat peas and red peppers. Operator stored properly. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wiping clothe on prep line soiled in cooking area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked dark meat chicken at 3:30 (51F - Cold Holding)-47F at 4:02; dumplings at 3:30(45F - Cold Holding)-43F at 4:06; on cook line. as per operator, item was out of temperature for approximately 3 hours. Manager placed items in cooler to rapid chill. Corrected On-Site

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8538881

  • N/A:No Violations Were Observed

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8451695

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen shelf at dish machine- observed bowls, containers and being stored not inverted on shelf. Operator stored bowls properly. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen mop sink- observed 3 live flying insects flying around mop. Operator discarded live flying insects. Main kitchen dish machine area at ice machine- observed 2 live flying insects flying around drain. Front dining area at beverage and condiment table- observed 1 live flying insects flying over trash can. Observed 1 live flying insect landing on soy sauce condiment bottle. Operator discarded live flying insects and soy sauce bottle. **Corrective Action Taken** Warning

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8384819

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands, hand wash sign at cook line Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in walk in cooler at beef,cooked chicken (44-47F - Cold Holding),manager items were out to refill line a few hours ago. Manager moved items to freezer to cool to and monitor walk in cooler.