PETER'S KITCHEN CHINA BISTRO
3922 East Colonial Drive
Orlando, Florida, 32803
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and wall soiled cook line especially next to large oven
- 08B-38-4:Basic - Food stored on floor. Case oil stored on floor cook line Operator moved off floor Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up walk in freezer
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between electric cable and wall by large oven Operator moved knife Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer handle Operator removed tongs Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to equipment make table doors and reach in doors soiled
- 33-16-4:Basic - Open dumpster lid. Operator closed lid Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior make tables soiled
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled dish area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked noodles and bok choy Operator moved items to correct location Corrected On-Site
- 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 cart ; dumplings per operator in cart less than 2 hours (93F - Hot Holding) operator but items on burner to reheat **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink ware wash blocked by table Operator moved table Corrected On-Site
Food safety inspection conducted on 3/4/2025 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 7/25/2024
High Priority
1
Intermediate
0
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cup over make table on cook line. Manager removed. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cook-line has heavy grease buildup. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Meat in walk-in freezer
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging from pipe on cook line. Staff removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line has heavy grease buildup Bottom of prep tables
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old equipment outside back door Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line on the sides of equipment Repeat Violation
- 29-11-4:Basic - Water leaking from pipe under triple Repeat Violation
- 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. 00ppm , 3rd attempt 50ppm Corrected On-Site
Food safety inspection conducted on 7/25/2024 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 5/24/2024
High Priority
0
Intermediate
3
Basic
19
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In flour, sugar - From follow-up inspection 2024-05-24: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout operation. - From follow-up inspection 2024-05-24: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over dish machine. - From follow-up inspection 2024-05-24: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment - From follow-up inspection 2024-05-24: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items. Corrected On-Site - From follow-up inspection 2024-05-24: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In dish area - From follow-up inspection 2024-05-24: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen: underneath, between, and behind equipment. - From follow-up inspection 2024-05-24: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Pork and sauce in walk-in freezer Repeat Violation - From follow-up inspection 2024-05-24: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Small white freezer on cook line in rear of kitchen. - From follow-up inspection 2024-05-24: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler - From follow-up inspection 2024-05-24: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen Fan cover and ceiling in walk-in cooler - From follow-up inspection 2024-05-24: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-05-24: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Repeat Violation - From follow-up inspection 2024-05-24: **Time Extended**
- 33-30-4:Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Pots, large pieces of equipment, and storage racks around dumpyT pad. - From follow-up inspection 2024-05-24: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused equipment, pots , pallets, and storage racks stored outside of the back door. Owner states that he is remodeling. - From follow-up inspection 2024-05-24: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area - From follow-up inspection 2024-05-24: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe under triple sink. - From follow-up inspection 2024-05-24: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. White substance in large ingredients bin, manager states flour and sugar - From follow-up inspection 2024-05-24: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-05-24: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board Ice scoop - From follow-up inspection 2024-05-24: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table. Repeat Violation - From follow-up inspection 2024-05-24: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk-in cooler Repeat Violation - From follow-up inspection 2024-05-24: **Time Extended**
Food safety inspection conducted on 5/24/2024 revealed 22 total violations (0 high priority, 3 intermediate, 19 basic).
Inspection on 5/23/2024
High Priority
4
Intermediate
4
Basic
21
Total
29
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour, sugar
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout operation.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over dish machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. In dish area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen: underneath, between, and behind equipment.
- 08B-38-4:Basic - Food stored on floor. Pork and sauce in walk-in freezer Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer. Small white freezer on cook line in rear of kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Manager removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at rice pot in ice water. Manager discarded ice water. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen Fan cover and ceiling in walk-in cooler
- 33-16-4:Basic - Open dumpster lid.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Repeat Violation
- 33-30-4:Basic - Unnecessary items stored in garbage enclosure. Pots, large pieces of equipment, and storage racks around dumpyT pad.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused equipment, pots , pallets, and storage racks stored outside of the back door. Owner states that he is remodeling.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area
- 29-11-4:Basic - Water leaking from pipe under triple sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White substance in large ingredients bin, manager states flour and sugar
- 22-16-4:Basic - in cooler interior/shelves have accumulation of soil residues.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Manager removed chicken. Corrected On-Site Repeat Violation
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 15 droppings on the side of the ice machine. Manager instructed staff to clean. **Corrective Action Taken** Admin Complaint
- 35A-18-4:High Priority - Rodent rub marks present along walls/ceilings. Hole in ceiling on dish machine has rub marks leading to dish rack over machine. Manager asked staff to clean. **Corrective Action Taken** Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. duck (89F - Hot Holding); pork (89F - Hot Holding); cabbage and pork dumplings (89F - Hot Holding); shrimp (89F - Hot Holding). On table next to cook line. Less than 4 hours. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board Ice scoop
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table. Repeat Violation
- 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. Employees signed forms at time of inspection Corrected On-Site 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. Pork in walk-in cooler Repeat Violation
Food safety inspection conducted on 5/23/2024 revealed 29 total violations (4 high priority, 4 intermediate, 21 basic).
Inspection on 2/20/2024
High Priority
3
Intermediate
6
Basic
12
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors self close but not completely
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room soiled Ceilings and vents throughout kitchen soiled Walk-in-cooler ceiling and walls soiled
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen grooved
- 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 thermos next to dumpling flattop Operator removed Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Food stored on floor walk-in-cooler walk-in-freezer and cook line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in ice water. Advised needed hot water or no water Operator removed water Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at mid kitchen handwash sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple refrigerators and walk-in-cooler soiled
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door not self closing
- 35B-13-4:Basic - Screening is not 16-mesh to the inch. Back door screen not 16 mesh
- 08B-12-5:Basic - Stored food not covered. Duck hanging in walk-in-cooler not covered or protected Raw pork filling on top shelf walk-in-cooler not covered
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash untensil without sanitizing. Advised employee to sanitize untensil before use. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Front line raw pork over cook pork Clear glass cooler on line raw shrimp over cooked shrimp and vegetables Walk-in-cooler raw shrimp over cooked dumplings and raw pork filling over dumplings
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg tart 95° Pork dumplings 101 and 103° Operator removed items and placed under lamps and in ovens for immediate temperature recovery **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by warewash and mid kitchen blocked with carts and equipment Operator moved items Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front kitchen contained ice. Used as dump sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at ware wash hand sink No soap at ware wash hand sink
- 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. Provided operator with form. Operator had employees read sign form during inspection Corrected On-Site
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 50 Clams on cook line no shell stock tags **Corrective Action Taken**
- 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. Multiple items throughout kitchen no date mark
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top not located under hood. Flat top used to sear dumplings
Food safety inspection conducted on 2/20/2024 revealed 22 total violations (3 high priority, 6 intermediate, 12 basic).