PEI WEI FRESH KITCHEN #0127
North Dale Mabry Highway
Tampa, Florida, 33614
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/24/2025
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to Dish machine. Warning - From follow-up inspection 2025-02-24: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located at Dish machine. Warning - From follow-up inspection 2025-02-24: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-02-24: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-02-24: Admin Complaint
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Located at front line cook area. Warning - From follow-up inspection 2025-02-24: No soap provided at handwash sink. Located at front line cook area. **Time Extended**
Food safety inspection conducted on 2/24/2025 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 12/18/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to Dish machine. Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located at Dish machine. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw salmon poke at 51F in Reach in cooler on front line cook area. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 46F, retempted to 41F, raw shrimp 47F, retempted to 41F, steamed chicken 50F, retempted to 40F, raw shrimp 56F, retempted to 43F on front line Reach in cooler. Raw salmon poke at 51F in Reach in cooler on front line cook area. Operator voluntarily discarded product during time of inspection. Warning
- 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. Warning
- 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
- 31B-03-4:Intermediate - No soap provided at handwash sink. Located at front line cook area. Warning
Food safety inspection conducted on 12/18/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 11/20/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to portioned chicken. Employee moved drink during inspection Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled in kitchen around equipment legs.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop sink not set to dry
Food safety inspection conducted on 11/20/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 4/8/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Stainless steel panel in the interior of the ice machine.
- 10-23-4:Basic - In-use utensil not used with moist food stored in running water. Spoon for rice stored in a dipper well with water at 74F
- 36-62-4:Basic - Light not functioning. Hood system
- 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. Prova copy by email. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from the cook line. Paper towels was provided. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Across from the cook line.
Food safety inspection conducted on 4/8/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 7/12/2023
High Priority
2
Intermediate
2
Basic
2
Total
6
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.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine soiled Hood cover above dish machine
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 50 f held over night reach in cooler make table on cooks line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cold holding reach in cooler make table Cold holding chicken 44 f cut lettuce 47 f 2nd temp operator placed in freezer 2nd temp Make table reach in cooler underneath Cold holding: egg rolls 45 crab wantons 45 f placed in freezer. Cold holding: cook noodles 45 f 45 f 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 50 f held over night reach in cooler make table on cooks line. **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.
- 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. Printed for operator permit holder signed and few employees signed next unannounced inspection **Corrective Action Taken**
Food safety inspection conducted on 7/12/2023 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).