PEI WEI EXPRESS OR MANDARIN EXPRESS
1500 APALACHEE PKWY STE 1055
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Cooked chicken 48F Wonton 47F. Operator placed food items in cooler during time of inspection. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cream cheese wontons hot holding at 107F for less than 4 hours. Operator reheated wontons during time of inspection. New temperature: 187F Corrected On-Site
Food safety inspection conducted on 1/8/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/1/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clear containers in ware wash area.
- 14-11-5:Basic - Equipment in poor repair. Observed expo cooler lid broken across from wok station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop and knife stored in standing water 85°
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, expo coolers.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking 3 compartment sink.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer water for chlorine at 10ppm .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage 47F, per person in charge placed 45 minutes ago, placed on ice. **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. Emailed operator flyer. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths, for chlorine.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed that soap dispenser not able to dispense soap near employee entrance.
Food safety inspection conducted on 7/1/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 3/12/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop sink not hung to dry properly.
Food safety inspection conducted on 3/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/4/2023
High Priority
1
Intermediate
2
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones and keys stored on expo cooler.
- 08B-38-4:Basic - Food stored on floor. Observed soy sauce stored on floor in kitchen beside prep table.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 77F.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.observed single serve containers stored on front line not inverted.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water in hand wash sink.
- 22-37-4:Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed 3 compartment sink used to marinate noodles, employee did not clean before prepping.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket back of kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on prep tables.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice stored in container, no label.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed king pao chicken on front line at 110F. Employee disposed of chicken. **Corrective Action Taken**
- 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. Warning
- 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 marinated chicken in walk in cooler no date marking, stored more 24 hours.
Food safety inspection conducted on 10/4/2023 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).