PEKING CHINESE RESTAURANT

Name: PEKING CHINESE RESTAURANT
Address: 1010 S US HWY 1, FORT PIERCE, FL, 34950, US
Rating: 38.7

1010 S US HWY 1, FORT PIERCE, FL 34950

License #6600673

🥡 Chinese ℹ️

38.7 Grade F / 100

Failing Health Score

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Latest inspection

June 24, 2026 · 10 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

PEKING CHINESE RESTAURANT in FORT PIERCE currently holds an InspectFL Health Score of 38.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 24, 2026. Across those visits, inspectors documented 99 total violations — 9 critical, 19 major, 71 minor.

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The latest inspection on June 24, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

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PEKING CHINESE RESTAURANT has a rough inspection history. Would you risk it?

F 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.

Disposition: Met Inspection Standards
[35A-02-7] 2 Live, small flying insects found in dish pit area. Employee removed both.
[50-09-4] Current Hotel and Restaurant license not displayed. 2026.
[12B-07-4] Employee food watermelon over/next to clean equipment/utensils. At expo area. Education provided and was removed.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment.
[35B-02-4] Insect control device installed near dish pit area. Advised to remove to a nonfood contact/clean area. Employee removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over hot sauce found in white refrigerator. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food equipment and bottle of Soap. Employee removed.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing name of trainer for some certifications.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee restroom
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in cooked pork in walk in cooler. Manager removed and placed in dishwashing area.
[35A-03-4] Dead roaches on premises. Under dish machine. Manager cleaned and disposed
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over food prep area, manager removed
[08B-38-4] Food stored on floor. A few items in walk in freezer
[25-32-4] Reuse of single-service or single-use articles. Bags and card board being reused in cooler
[36-60-5] Screen in door torn/in poor repair. Screened area around pipe leading to outside area is torn. Screen needs to be replaced or fixed.
[32-17-4] Self-closing device on bathroom door disconnected/broken. In employee restroom
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm manager placed new bucket and now
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Towel on top of egg roll
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef, manager placed correctly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cabbage 64f cold holding out less then a hour advised to rapid chill
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler

Disposition: Met Inspection Standards
[35A-03-4] 1 Dead roaches in employee bathroom. Employee removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/guest bathroom.
[14-05-4] Cardboard used to line food-contact shelves. Found in walk in cooler and storage rack. Employee removed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
[40-04-4] Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Mouthwash stored on top shelf on cooks line. Employee removed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-18-4] Drain cover(s) missing at mop sink.
[14-11-5] Equipment in poor repair. Cover of ice machine.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Device stored over food equipment. Employee removed.
[33-19-4] Heavy accumulation of garbage on the ground and/or pad around dumpster. Back of dumpster.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in corn starch.
[35B-02-4] Insect control device installed over food preparation area. Sitting on top of white refrigerator. Employee removed.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed.
[25-05-4] Single-service articles improperly stored. Napkins in dining room area. Employee corrected.
[29-11-4] Water leaking from pipe when washing hands at hand washing sinks in employee bathroom and in dish washer area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pot strainer in sink. Employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Back dining room area.
[11-26-1] 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. Jasmine.
[31B-03-4] No soap provided at handwash sink. Back dining room area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked fried chicken and cooked shrimp tempura in small reach in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Red liquid. Inspector labeled.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Soiled
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk items
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Above dish rack area insulation showing, and soiled in other areas
[36-03-4] Cove molding at floor/wall juncture broken/missing. Under dish rack area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Bowls and pans on dish rack
[36-22-4] Floor area(s) covered with standing water. In back storage area
[36-01-4] Floor not cleaned when the least amount of food is exposed. Near pot rack area and in storage area with ice machine
[08B-38-4] Food stored on floor. Bulk sauces and oil
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler end of cooks line
[35B-13-4] Screen door back area torn
[08B-12-5] Stored food not covered. In stand up white cooler in end of cooks line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In dry storage area, behind dish area
[29-11-4] Water leaking from pipe and/or faucet/handle. By small hand sink pipe is not piped to drain
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs and chicken over bulk sauced
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 52f cold holding , requested rapid chill to manager.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At small sink and in employee restroom
[31B-03-4] No soap provided at handwash sink. At small sink and in employee rest room
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items through out establishment