DirtyFLRestaurant Inspection Data

PEI WEI FRESH KITCHEN #250

1831 S FEDERAL HWY #300

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10811345

  • 22-41-4:High Priority - - From initial inspection : 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.....chlorine 00 ppm. Warning - From follow-up inspection 2025-04-02: Chlorine 00 ppm. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... /temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding soup soup 125F, chicken 123F in steam table . Cook not aware how long food being out of temperature due to steamer unable to maintain temperature. Warning - From follow-up inspection 2025-04-02: Hot and sour soup 132F in steam table , food being held more than four hours . Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....bean sprouts 44F, chicken with vegetables 45F , portion chicken 48F in cold hold line at kitchen, food not prepped or portion today , food being held less than 4 hours , employee covered food. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2025-04-02: Potato starch chicken 55F, mince chicken mix 50F in cold hold table at cook line , food not prepped or portion today , food being held less 4 hours. Manager time marked on food. Admin Complaint **Corrective Action Taken**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding soup soup 125F, chicken 123F in steam table . Cook not aware how long food being out of temperature due to steamer unable to maintain temperature. Stop sale issue. Cook discarded food. **Corrective Action Taken** Warning - From follow-up inspection 2025-04-02: Hot and sour soup 132F in steam table , food being held more than four hours . Stop sale issue . Manager discarded food . Admin Complaint

Inspection Date: 4/1/2025

Inspection #: Visit ID: 8866092

  • 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.....chlorine 00 ppm. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... /temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding soup soup 125F, chicken 123F in steam table . Cook not aware how long food being out of temperature due to steamer unable to maintain temperature. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....bean sprouts 44F, chicken with vegetables 45F , portion chicken 48F in cold hold line at kitchen, food not prepped or portion today , food being held less than 4 hours , employee covered food. **Corrective Action Taken** Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding soup soup 125F, chicken 123F in steam table . Cook not aware how long food being out of temperature due to steamer unable to maintain temperature. Stop sale issue. Cook discarded food. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink at kitchen. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8731366

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line . Employee removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...mixed chicken 46-51F, potato starch chicken 49F, grilled chicken 55F, steam chicken 50F, bean sprouts 44-49F, egg rolls 50F salmon 53F, pulled chicken 52F in flip top reach in drawer at cook line . Food not prepped or portion today, food being held less than 4 hours . Manager time marked food. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8451531

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust underneath dishwashing area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....bourbon chicken 48°, chicken wings 51°, steak 52° , noodles 51° in drama cold station at kitchen, per manager food being held less than 4 hours. Manager time marked. Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8352666

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 46°, bourbon chicken 50° in flip top reach in cooler at front cook line being held less than 4 hours . Manager ice down top of the food. **Corrective Action Taken** Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored....all purpose cleaner spray bottle stored expo line . Manager moved Corrected On-Site