PEKING ONE

Name: PEKING ONE
Address: 16229 SW 88 ST, MIAMI, FL, 33196, US

16229 SW 88 ST, MIAMI, FL 33196

License #2328532

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

F 0/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

70 points to reach C grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Emergency order recommended
[08B-38-4] Food stored on floor. Observed bag of sugar stored on floor.
[36-24-5] Hole in or other damage to wall. Observed damage to wall near back hand wash sink.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed public restroom door left open.
[32-05-4] Bathroom facility in disrepair. Observed personal employee restroom in complete disrepair.
[32-07-5] Bathroom facility not clean. Observed soiled employees bathroom inside kitchen area. Observed public bathroom not clean.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed personal employee restroom not self closing.
[32-08-5] Bathroom waste receptacle not constructed of easily cleanable material. Observed public unisex bathroom waste receptacle unclean able.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle inside bin of salt.
[36-51-4] Building components, attachments or fixtures in poor repair. Observed hood system at the cook line in disrepair.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled with grease on all reach in coolers and reach in freezer throughout establishment.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard inside walk in cooler.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Ceiling tile missing. Observed ceiling tile on top of hand wash sink at kitchen entrance.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen ceiling tiles with water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several ceiling vents soiled in kitchen and back prep area.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean utensils stored next to soiled utensils in back storage area.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used to cover food at the cook line.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing cove molding at hand wash sink located at kitchen entrance.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed public unisex restroom with uncovered waste receptacle.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current license not displayed. Observed license from October 1, 2025 posted on wall.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at prep table with cut marks and no longer cleanable.
[35A-03-4] Dead roaches on premises. Observed dead roach on the floor inside employee restroom.
[11-12-4] Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed male employee working at cook line with persistent coughing preparing food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed reach in cooler in disrepair across from cook line. **Repeat Violation**
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed aluminum scrunch gap at screen exit door.
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed lack of adequate lighting in the kitchen area, inoperative/ burned-out light bulbs in the hood.
[36-73-4] Floor soiled/has accumulation of debris. Observed heavy accumulation of grease and grime on floors throughout the kitchen, including underneath the fryer, behind the chest reach in freezer, and along floor surfaces throughout the cooking area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at both chest reach in freezer in establishment.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between two reach in coolers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on oven door handle.
[36-62-4] Light not functioning. Observed lights in kitchen area not working properly
[51-13-4] No Heimlich maneuver/choking sign posted.
[14-73-4] No container installed for catching grease from hood drip tray. Observed no hood drip container at the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed personal employee restroom with strong objectionable odor.
[33-38-4] Observed No waste receptacle installed at handwash sink provided with disposable towels located at right kitchen entrance.
[14-33-4] Observed reach-in cooler shelves with rust that has pitted the surface across wok stations.
[29-08-4] Plumbing system in disrepair. Observed hand sink pipe is broken in dish area. Observed pipes underneath three compartment sink in disrepair.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed heavy grease accumulation on all reach-in freezer gaskets and soiled shelving throughout the walk-in cooler. **Repeat Violation**
[25-32-4] Reuse of single-service or single-use articles. Observed single use cans being reused to store other sauces.
[36-60-5] Screen in door torn/in poor repair. Observed back door screen in disrepair.
[25-05-4] Single-service articles improperly stored. Observed single service articles store next to chemicals near dry storage area.
[21-13-4] Soiled wet wiping cloth placed in use with fresh solution. Observed soiled wet wiping cloth on top of prep area.
[08B-12-5] Stored food not covered. Observed container with wontons not covered inside chest freezer at kitchen entrance.
[32-23-5] Toilet/urinal not flushing/functioning properly. Observed employee restroom in back kitchen area not functioning properly.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust located inside walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed wall next to cook line soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe inside walk in cooler ventilation system leaking water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers with oils and seasonings with no labels.
[41-07-4] Container of medicine improperly stored. Observed prescription medicine bottles stored on shelf above prep table in kitchen.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee coughing and immediately touching clean utensils at the cook line.
[35A-02-7] Live, small flying insects found. Observed one flying insect in the air inside personal employee restroom.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store frozen shrimp and pork inside white chest freezer near front counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodles inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler.
[35A-23-4] Roach excrement and/or droppings present. Observed approximately 30 roach droppings on top of a plastic container inside the empty walk in cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 40 rodent droppings inside an empty walk in cooler used as single services items storage inside kitchen area. Observed approximately 15 rodent droppings behind water heater in back storage area. Observed approximately 8 rodent droppings on dry storage shelf in back dry storage area.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed several raw shelled eggs on top of prep table at ambient air temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (57F - Cold Holding) chicken (45F - Cold Holding); breaded chicken (44F - Cold Holding) raw chicken (43F - Cold Holding) at the reach in cooler located across the cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizing solution stored next to single service articles.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at 200+PPM in sanitizer bucket. Operator add more water. Finale reading: Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed several food containers at the prep station soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed aluminum scrunch inside hand wash sink. Operator discarded. **Corrected On-Site**
[32-11-5] Lack of toilet tissue at each toilet. Observed no toilet paper in employee restroom.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash station next to three compartment sink.

Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler/freezer handles soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle stored inside containers of flour and cornstarch **Repeat Violation**
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 10/1/2025
[33-02-4] Cardboard box used as garbage container. Observed cardboard box being used as garbage at kitchen entrance. **Repeat Violation**
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment. **Repeat Violation**
[36-36-4] Ceiling tile missing. Observed ceiling tile missing above cook line. **Repeat Violation**
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with water damage.
[14-11-5] Equipment in poor repair. Observed reach in cooler in disrepair across from cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled underneath cook line. **Repeat Violation**
[08B-38-4] Food stored on floor. Observed box of onions stored on floor inside walk in cooler. **Repeat Violation**
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler and prep table across from cook line. **Repeat Violation**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed hood filters soiled. **Repeat Violation**
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label on clean container inside walk in cooler. **Repeat Violation**
[29-08-4] Plumbing system in disrepair. Observed hand sink pipe is broken in dish area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Across from cook line.
[08B-12-5] Stored food not covered. Observed multiple foods stored uncovered inside walk in cooler. **Repeat Violation**
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature on prep table in kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. **Repeat Violation**
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by triple sink and oven. **Repeat Violation**
[41-07-4] Container of medicine improperly stored. Observed prescription medicine bottles stored on shelf above prep table in kitchen. Operator removed medicine. **Corrected On-Site**
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling) inside walk in cooler, as per operator was made previous night then placed inside walk in cooler.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling) inside walk in cooler, as per operator was made previous night then placed inside walk in cooler.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands with no soap at triple sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed dumplings stored directly inside non food grade bag in white chest freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over buckets of sauces inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw shrimp inside walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (70F - Hot Holding) on prep table across from cook line, as per operator for less than one hour. Operator moved fried rice to reach in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink. **Repeat Violation**
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink in dish area blocked by boxes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink next to cook line. **Repeat Violation**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area. **Repeat Violation**
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink at kitchen entrance and dish area. **Corrected On-Site**
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored inside walk in cooler not date marked, as per operator was prepared 1 day before.