PETER'S KITCHEN CHINA BISTRO
3922 East Colonial Drive
Orlando, Florida, 32803
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 10/17/2023
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by walk in cooler - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment Under ware washing area - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door and side of fryer Corrected On-Site - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas pipes on grill of cook line heavily soiled Door handle of reach in freezer Outside of dishwasher soiled - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
- 01A-09-4:High Priority - - From initial inspection : High Priority - Operator unable to verify source of shellstock. See stop sale. Clams - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-17: Time Extended** **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. All hand sinks blocked by utensils and items stored in basin. Operator removed items from one handsink only. - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
Food safety inspection conducted on 10/17/2023 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 10/13/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by walk in cooler - From follow-up inspection 2023-10-13: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment Under ware washing area - From follow-up inspection 2023-10-13: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door and side of fryer Corrected On-Site - From follow-up inspection 2023-10-13: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas pipes on grill of cook line heavily soiled Door handle of reach in freezer Outside of dishwasher soiled - From follow-up inspection 2023-10-13: **Time Extended**
- 01A-09-4:High Priority - - From initial inspection : High Priority - Operator unable to verify source of shellstock. See stop sale. Clams - From follow-up inspection 2023-10-13: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil less than 4hours per operator. Operator. Operator moved to cooler. Shrimp, beef, fish,scallops in make table reach in cooler 52F-60F over 4hours per operator. Advised operator to discard Turnip cake, chicken feet, duck, shrimp dumplings, cooked broccoli. Temperature range 43F-48F In reach in cooler.less than 4 hours per operator. Advised operator to move to freezer for immediate temp recovery **Corrective Action Taken** Warning - From follow-up inspection 2023-10-13: Shrimp, beef, pork and cooked noodles make table reach in cooler 42F-53F less than 30 minutes. Operator states mechanic is coming today to repair unit. Advised operator to move items to walk in cooler or put items on ice. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. All hand sinks blocked by utensils and items stored in basin. Operator removed items from one handsink only. - From follow-up inspection 2023-10-13: **Time Extended**
- 01C-01-4:Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator has no tags for clams. But does have tags for oysters - From follow-up inspection 2023-10-13: **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 10/12/2023
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by walk in cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment Under ware washing area
- 08B-38-4:Basic - Food stored on floor. Boxed oil Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door and side of fryer Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas pipes on grill of cook line heavily soiled Door handle of reach in freezer Outside of dishwasher soiled
- 08B-12-5:Basic - Stored food not covered. All seasoning containers in storage not covered Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 118F. Operator discarded
- 01A-09-4:High Priority - Operator unable to verify source of shellstock. See stop sale. Clams
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp, beef, fish,scallops 52F-60F over 4hours per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil less than 4hours per operator. Operator. Operator moved to cooler. Shrimp, beef, fish,scallops in make table reach in cooler 52F-60F over 4hours per operator. Advised operator to discard Turnip cake, chicken feet, duck, shrimp dumplings, cooked broccoli. Temperature range 43F-48F In reach in cooler.less than 4 hours per operator. Advised operator to move to freezer for immediate temp recovery **Corrective Action Taken** 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. Shrimp, beef 89F-95F 1hr per operator. Advised operator to reheat to 165F. Operator sold items before I came to recheck Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. All hand sinks blocked by utensils and items stored in basin. Operator removed items from one handsink only.
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator has no tags for clams. But does have tags for oysters
Food safety inspection conducted on 10/12/2023 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).