DirtyFLRestaurant Inspection Data

PEI WEI FRESH KITCHEN #0202

Health inspection records show PEI WEI FRESH KITCHEN #0202 in KISSIMMEE has 8 inspections with a food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

2501 W OSCEOLA PKWY

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13457227

Met Inspection Standards

4 high, 1 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup at breading station and on shelf next to sauces at waitstaff area. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee packaging sauces wearing watch.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees engaging in food prep without beard restraint.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Grease around and on lid.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In female restroom. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch facial hair then proceeded to touch clean spatula on cooks line. Educated operator.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee constantly removing hat with gloves then proceeded to touch to-go containers. Educated operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated salmon temping 50F per operator placed in cooler less than an hour. Relocated to walk-in cooler.Temping at 44 towards end of inspection.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added no vacuum breaker. Repeat Violation
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

7/9/2025· 8mo ago

Visit ID: 10901330

Met Inspection Standards

1 high, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All white cutting boards on cooks line. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Serve real pans not properly air-dried on storage shelf near ware-washing area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line and white chest freezer near walk-in cooler soiled with slime.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Containers not inverted on cooks line. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Donut holes at front counter. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added no vacuum breaker. Repeat Violation

12/27/2024· 1y 2mo ago

Visit ID: 8829331

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes on storage rack wet nesting - several Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in front of handwashing sink at front counter area
  • 08B-12-5:Basic - Stored food not covered. Donuts stored on make table on cookline without lid on container Operator covered Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with no vacuum breakers at mop sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by front counter Operator stocked Corrected On-Site

7/15/2024· 1y 8mo ago

Visit ID: 8748035

Met Inspection Standards

5 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Debris and scum in reservoir/well at front of dishwasher.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Noted one or two containers wet nested. Corrected On-Site
  • 36-73-4:Basic - Floor drain heavily soiled/has accumulation of debris.
  • 36-12-4:Basic - Floors grout throughout kitchen moderately soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink, gaskets and various other areas as discussed with manager.

4/17/2024· 1y 10mo ago

Visit ID: 8611415

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ew Chest freezer gasket and edges moderately soiled. - From follow-up inspection 2024-04-17: Time extended. **Time Extended**

2/12/2024· 2y ago

Visit ID: 8449083

Follow-up Inspection Required

3 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ew Chest freezer gasket and edges moderately soiled.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
  • 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. Facility has Hospitality Resource Supply certificates, none completed. Warning
  • 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. Advised: conditional employment prospect must sign and date when job is offered. Warning

8/7/2023· 2y 7mo ago

Visit ID: 8465266

Met Inspection Standards
  • N/A:No Violations Were Observed

7/19/2023· 2y 7mo ago

Visit ID: 8364269

Met Inspection Standards

1 high, 3 int, 7 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. Dirty apron on prep table near office.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor at WATERHEATER area, Floor at floor drain area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under Dishwasher area, under bag in box tower, under carbon dioxide canister, under ice maker, and all floor grates.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 36-05-4:Basic - Utility lines preventing proper floor cleaning. Floors and drains throughout kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken mixture for wraps 45f advised rapid chill to 41f.
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tongs and wet wiping cloths in sink basin at cookline.
  • 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.