PEI WEI FRESH KITCHEN #0256

Name: PEI WEI FRESH KITCHEN #0256
Address: 9982 GLADES RD STE G5, BOCA RATON, FL, 33434, US
Rating: 75.5

9982 GLADES RD STE G5, BOCA RATON, FL 33434

License #6021340

🥢 Asian ℹ️

75.5 Grade C / 100

Mixed Health Record

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Latest inspection

September 18, 2026 · 4 findings · 0 critical

Routine - Food

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Quick take

PEI WEI FRESH KITCHEN #0256 in BOCA RATON currently holds an InspectFL Health Score of 75.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 33 total violations — 9 critical, 3 major, 21 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 31, 2023

The latest inspection on September 18, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

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PEI WEI FRESH KITCHEN #0256 has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Handwash sink water not at the required minimum 85°F, no hot running water at three-compartment sink, or insufficient water pressure.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has slimy mold type substance by ice chutes and guards.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with holes in prep kitchen and one small missing ceiling tile.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear door has a wide gap at bottom of door.
[08B-25-4] Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Meat slicing machine at prep table not clean, found with old food debris. Unit was not cleaned properly for more than four hours.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee Left cook line and returned changed gloves with no hand wash.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face and did not wash hands until told.
[22-50-4] Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Rice cooking pot wash washed and rinsed but not sanitized. Manager rehashed unit and sanitized
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw raw salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) in front open air cooler at front counter. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw raw salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) in front open air cooler at front counter. See stop sale
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at cook line hot water is not reaching 85°f