DirtyFLRestaurant Inspection Data

TOKYO PEKING CUISINE

8831 HYPOLUXO RD

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8495468

  • 08B-38-4:Basic - Food stored on floor. Observe plastic container with chicken bones on floors in walk-in freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labeled 11:30-3:30 Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe dumplings at 1:10 with 4 hour (69F - Cooling) at 1:21 69°F due to being in deep plastic container and covered. Operator placed on sheet pan without cover in walk-in refrigerator. **Corrective Action Taken**

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8369485

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator has a copy on his phone that needs to be printed and on display.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two male employees (sushi station and kitchen prep cook) without hair restraints
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open Red Bull in bottom of sushi cooler. Operator segregated. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw shell eggs stored above cabbage. Operator relocated to the bottom shelf. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed Krab sticks in hand washing sink at sushi station. Operator relocated to a cooler. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in the walk-in cooler with no date marks. Repeat Violation