DirtyFLRestaurant Inspection Data

PEI WEI FRESH KITCHEN #0130

Health inspection records show PEI WEI FRESH KITCHEN #0130 in STUART has 6 inspections with a food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

2101 Southeast Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/15/2025

Inspection #: Visit ID: 10897376

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler at cook line.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw salmon cubes at flip top reach in cooler and inside reach in freezer offered for raw consumption/ served under cooked with no proof of parasite destruction. Per operator, salmon will not be cooked to serve. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw salmon cubes at flip top reach in cooler and inside reach in freezer offered for raw consumption/ served under cooked with no proof of parasite destruction. Per operator, salmon will not be cooked to serve. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken over stacked at fill time in metal container at flip top reach inc cooler. Per operator, items not prepared or portioned today, , items left out of temperature for approximately 1 hour, operator placed food in walk in cooler to quick chill. Chicken at 42F at 3:45
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink set cook line. Operator provided paper towels Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at cook line. Operator provided soap

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8843008

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic food containers not stored inverted on storage shelf at dish area. Operator store items properly.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic food storage containers on drying shelf in dish area. Operator put items out to dry properly. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor of cook line. Operator removed and clean area. Corrected On-Site

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8842710

  • N/A:No Violations Were Observed

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8724913

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, Raw chicken(45F-Cold holding); Cooked chicken (45F-Cold holding); Steamed chicken (45F-Cold holding); Cooked chicken wings (45F-Cold holding); Raw salmon (45F-Cold holding); Rice noodles (45F-Cold holding); Items not prepared or portioned today. Operator stated all products held over 24 hours. See stop sale. Front of house, flip top cooler pulled chicken (51F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (45F - Cold Holding); cooked chicken (51F - Cold Holding); potato stirred chicken (46F - Cold Holding); cooked chicken wings (48F - Cold Holding). Items not prepared or portioned today. Operator stated products held overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, Raw chicken(45F-Cold holding); Cooked chicken (45F-Cold holding); Steamed chicken (45F-Cold holding); Cooked chicken wings (45F-Cold holding); Raw salmon (45F-Cold holding); Rice noodles (45F-Cold holding); Items not prepared or portioned today. Operator stated all products held overnight 24 hours. See stop sale. Front of house, flip top cooler pulled chicken (51F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (45F - Cold Holding); cooked chicken (51F - Cold Holding); potato stirred chicken (46F - Cold Holding); cooked chicken wings (48F - Cold Holding). Items not prepared or portioned today. Operator stated products held overnight. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8346398

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in water on cook line 77F Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (56F - Cold Holding) Observed in top portion of flip top cooler on cook line still in cartons . Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed inside bottom portion of cooler. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker At mop sink with splitter attached.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (45F - Cooling) at 2:45 since 10:00 - 45F 3:00 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. **Corrective Action Taken**

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8448713

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook line/corrective action taken/operator put on hair restraint. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop/cook line/corrective action taken/operator turned on drip water foe well. **Corrective Action Taken**
  • 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.