DirtyFLRestaurant Inspection Data

PEI WEI FRESH KITCHEN #0258

Based on 10 health inspections, PEI WEI FRESH KITCHEN #0258 in CELEBRATION has earned a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 10 reports on file

6250 West Irlo Bronson Memorial Highway
Florida, 34747
North Village
Osceola County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 10 health inspection reports

All Inspection Reports

3/3/2026· 1w ago

Inspection #: 3676992

Call Back - Complied

2/20/2026· 2w ago

Visit ID: 13559205

Follow-up Inspection Required

3 high, 2 int, 9 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Right side make table and reach in cooler on cooks line. Interior thermometer reading at 50°.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple water bottles and can drinks on prep table in prep area next to rice cooker and container of fryer oil. Operator move items to employee area. Corrected On-Site
  • 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 phones on prep table in prep area. Operator moved items to employee area. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelets on while cooking stir fry.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees in preparation of stir fry without hair restraints.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple cracked floor tiles around drain in front of ice machine in prep area.
  • 08B-38-4:Basic - Food stored on floor. Container of fryer oil on floor on cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above prep table soiled with sticky like substance
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer on prep table next to rice cooker and container of fryer oil, operator moved sanitizer bucket off prep table. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put hat on and put gloves on then continued with preparing raw ingredients for orders.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried shrimp (48F - Cold Holding); egg noodles (49F - Cold Holding); raw beef (50F - Cold Holding); cooked ground chicken (48F - Cold Holding) operator states in make table and reach in cooler on right side of cooks line less than 4 hours, advised operator to move items into walk in cooler for immediate temperature recovery **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink secondary faucet.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At prep side handsink blocked by trash can. Operator moved trash can. Corrected On-Site
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink next to dish machine has not been removed, currently not operational due to handle being broken. Operator states is waiting on repairs. Warning

12/29/2025· 2mo ago

Visit ID: 13558798

Follow-up Inspection Required

1 int, 3 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line Shelves above prep sink - From follow-up inspection 2025-12-29: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cooks line next to fryers - From follow-up inspection 2025-12-29: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At dump sink on cooks line, leaking from end of faucet - From follow-up inspection 2025-12-29: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-12-29: After 60 days still has no proof of employee training Admin Complaint

10/24/2025· 4mo ago

Visit ID: 10933930

Follow-up Inspection Required

1 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over prep sink, operator moved phone to employee area Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line Shelves above prep sink
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line next to fryers
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At dump sink on cooks line, leaking from end of faucet
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

3/18/2025· 11mo ago

Visit ID: 10708409

Met Inspection Standards

2 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 29-18-4:Basic - Drain cover(s) missing. Drain for dish machine
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Underneath and behind cookline equipment
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Several in containers of cut greens in make table at cookline Operator removed Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still on in make table on cookline with ready to eat product Operator removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat sauce in reach in cooler under make table on cookline Operator moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs held at room temperature in use for 1 hour per operator (70F - Cold Holding) Operator voluntarily discarded
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One expired
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cookline

10/30/2024· 1y 4mo ago

Visit ID: 8769526

Met Inspection Standards

2 int, 4 basic

  • 12B-13-4:Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee drink at the reach-in freezer. Operator discarded it . Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back area .
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water heater pipe leaking.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Only one sign missing the rest of the employee but he have all agreement print to sign . **Corrective Action Taken**
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration dates. Operator add the expiration date . Corrected On-Site

6/18/2024· 1y 8mo ago

Visit ID: 8696146

Met Inspection Standards

1 high, 1 int, 10 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator provided 2021 and 2023 license. Confirmed license is current and active.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Next to warewashing area under bag in box soda rack. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil on cookline Corrected On-Site
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Per operator, does not belong to establishment. Operator closed lid. Corrected On-Site
  • 24-05-4:Basic - Ice bucket not stored inverted or in a protected manner. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles have accumulation of grease.
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site Repeat Violation
  • 36-10-4:Basic - Soiled floors next to warewashing area.
  • 33-30-4:Basic - Unnecessary items stored in garbage enclosure. Fryer, awaiting removal per operator.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Food starch, per operator, on cookline.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in prep area 48F, on cookline for more than 4 hours per operator. Operator discarded. Liquid eggs on cookline less than 4 hours per operator 70F-72F, operator placed on ice to rapid chill **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline handwash sink blocked by cart and trash can. Operator removed cart and trash can. Corrected On-Site

1/10/2024· 2y 2mo ago

Visit ID: 8473626

Met Inspection Standards

1 high, 3 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big stainless pots in prep area. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook on cookline. Corrected On-Site Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dish area
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs on crash cart 61F. Operator placed on ice and in reach in cooler for rapid cooler. Retook temp 30 mins later to 51F. Operator continued rapid cooling to at or below 41F **Corrective Action Taken**
  • 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 procedural poster and info for kit. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Bayardo Pacheco expired in Nov 2023.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator provided forms and distributed to employees to read and sign. **Corrective Action Taken**

9/12/2023· 2y 6mo ago

Visit ID: 8473092

Met Inspection Standards

4 basic

  • 32-07-4:Basic - - From initial inspection : Basic - Bathroom facility not clean. Males restroom - From follow-up inspection 2023-09-12: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards In kitchen Repeat Violation - From follow-up inspection 2023-09-12: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line - From follow-up inspection 2023-09-12: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In prep back area - From follow-up inspection 2023-09-12: **Time Extended**

8/15/2023· 2y 7mo ago

Visit ID: 8370816

Follow-up Inspection Required

1 int, 6 basic

  • 32-07-4:Basic - Bathroom facility not clean. Males restroom
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards In kitchen Repeat Violation
  • 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 charging on cook line Operator removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In prep back area
  • 53B-05-5: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. Operator has books for employees **Corrective Action Taken** Warning