PEKING ONE

Name: PEKING ONE
Address: 16229 SW 88 ST, MIAMI, FL, 33196, US
Rating: 0

16229 SW 88 ST, MIAMI, FL 33196

License #2328532

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 3, 2026 · 28 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PEKING ONE in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 301 total violations — 38 critical, 41 major, 222 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 3, 2026 shows 28 observation rows: no critical rows, 1 major, and 27 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

301

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[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] Observed public unisex bathroom waste receptacle unclean able.
[14-01-5] Observed plastic bowl with no handle inside bin of salt.
[36-51-4] Observed hood system at the cook line in disrepair.
[23-24-4] 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] Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Observed ceiling tile missing on top of hand wash sink at kitchen entrance.
[36-32-5] 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.
[36-03-4] Observed missing cove molding at hand wash sink located at kitchen entrance.
[32-12-6] 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.
[14-11-5] Equipment in poor repair. Observed reach in cooler in disrepair across from cook line.
[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] Observed lack of adequate lighting in the kitchen area, inoperative/ burned-out light bulbs in the hood.
[36-24-5] Observed damage to wall near back hand wash sink.
[36-62-4] Light not functioning. Observed lights in kitchen area not working properly
[51-13-4] No Heimlich maneuver/choking sign posted.
[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.
[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.
[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.
[36-60-5] Observed back door screen in disrepair.
[08B-12-5] Observed container with wontons not covered inside chest freezer at kitchen entrance.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust located inside walk in cooler.
[29-11-4] Observed pipe inside walk in cooler ventilation system leaking water.
[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.

Disposition: Emergency order recommended
[36-03-4] Observed missing cove molding at hand wash sink located at kitchen entrance.
[32-12-6] Observed public unisex restroom with uncovered waste receptacle.
[21-13-4] Observed soiled wet wiping cloth on top of prep area.
[24-07-4] Observed clean utensils stored next to soiled utensils in back storage area.
[21-05-5] Observed cloth used to cover food at the cook line.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed public restroom door left open.
[32-05-4] Observed personal employee restroom in complete disrepair.
[32-07-5] 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] Observed public unisex bathroom waste receptacle unclean able.
[14-01-5] Observed plastic bowl with no handle inside bin of salt.
[36-51-4] Observed hood system at the cook line in disrepair.
[23-24-4] 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] Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Observed ceiling tile missing on top of hand wash sink at kitchen entrance.
[36-32-5] 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.
[50-09-4] Observed current license not displayed. Observed license from October 1, 2025 posted on wall.
[14-09-4] Observed white cutting board at prep table with cut marks and no longer cleanable.
[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.
[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] Observed lack of adequate lighting in the kitchen area, inoperative/ burned-out light bulbs in the hood.
[36-73-4] 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.
[08B-38-4] Food stored on floor. Observed bag of sugar stored on floor.
[36-24-5] Observed damage to wall near back hand wash sink.
[14-69-4] 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] Observed a set of tongs stored on oven door handle.
[36-62-4] 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] Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
[36-64-5] 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] Observed heavy grease accumulation on all reach-in freezer gaskets and soiled shelving throughout the walk-in cooler.
[25-32-4] Observed single use cans being reused to store other sauces.
[36-60-5] Observed back door screen in disrepair.
[25-05-4] Observed single service articles store next to chemicals near dry storage area.
[08B-12-5] Stored food not covered. Observed container with wontons not covered inside chest freezer at kitchen entrance.
[32-23-5] 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] Observed wall behind cook line soiled. Observed wall next to cook line soiled.
[29-11-4] 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] 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.
[14-31-5] 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] Approximately 10 or more roach excrement on shelves behind steam table.
[35A-04-4] Approximately 6 rodent droppings on the floor under cook line, 5 rodent droppings on the floor inside walk in cooler used as dry food storage, 6 rodent droppings on shelves above and behind food preparation counter and steam table.
[41-10-4] Observed sanitizing solution stored next to single service articles.
[41-27-4] Observed chlorine sanitizer solution at 200+PPM in sanitizer bucket. Operator add more water. Finale reading: Sanitizer Bucket (Chlorine 100ppm)
[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] Observed aluminum scrunch inside hand wash sink. Operator discarded.
[32-11-5] 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] Observed no paper towels at hand wash sink near three compartment sink.
[31B-03-4] Observed no soap at hand wash station next to three compartment

Disposition: Emergency order recommended
[33-38-4] Observed No waste receptacle installed at handwash sink provided with disposable towels located at right kitchen entrance.
[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.
[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.
[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.
[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.
[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.
[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)
[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.
[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.

Disposition: Met Inspection Standards
[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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler/freezer handles soiled.
[33-02-4] Cardboard box used as garbage container. Observed cardboard box being used as garbage at kitchen entrance.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing above cook line.
[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.
[08B-38-4] Food stored on floor. Observed box of onions stored on floor inside walk in cooler.
[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.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label on clean container inside walk in cooler.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by triple sink and oven.
[41-07-4] Container of medicine improperly stored. Observed prescription medicine bottles stored on shelf above prep table in kitchen. Operator removed medicine.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 10/1/2025
[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.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink at kitchen entrance and dish 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. Observed cooked pork stored inside walk in cooler not date marked, as per operator was prepared 1 day before.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container used as scoop in rice in walk in cooler.
[33-02-4] Cardboard box used as garbage container. Observed near hand wash sink near stove.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout food preparation areas.
[36-36-4] Ceiling tile missing. Observed 1 missing ceiling tile above stove.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting on shelf above three compartment sink.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment listed at NOST but observed 2 tables and customers eating.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor tiles soiled with grease.
[08B-38-4] Food stored on floor. Observed plastic soda bottles on floor near front counter. Observed bottle of oil stored on floor near hand wash sink at front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer chest near walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between pipe and wall near three compartment sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on fryer handle near stove.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled above stove. Also observed exterior of reach in coolers soiled with grease. also observed exterior of fryers soiled with grease.
[22-16-4] Observed walk in coolers shelves soiled with old food debris.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers on shelf above three compartment sink.
[08B-12-5] Stored food not covered. Observed cooked wontons in reach in freezer chest near kitchen entrance.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with grease throughout kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic containers of salt unlabeled at stove.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over green beans in walk in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponge in hand wash sink at front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at front counter.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Ceiling tile missing by the cooking line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water in a plastic container without a lid on the cooking line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed flip top reach in cooler doors hinges are broken, located at cooking line. Observed reach in cooler is out of service, located at cooking line. Observed walk in freezer is out of order and they use it for storage.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Observe that under the kitchen equipment there is an accumulation of grease.
[08B-38-4] Food stored on floor. Observed 2 bags of white rice stored on the floor in the dry storage.
[14-69-4] Ice buildup in chest freezer
[27-10-4] No hot running water at mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed chest freezer gaskets soiled, located at cooking line. Observed hood filters soiled.
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior has accumulation of soil residues, located at cooking line.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses, throughout the kitchen areas.
[12A-19-4] Employee washed hands with cold water.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked pork stored inside thank you bags inside the chest freezer, located at cooking line.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw chicken over bottles of water stored inside the walk in cooler. During the inspection employee removed items and placed them correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked fried rice stored inside the walk in cooler. During the inspection employee removed items and placed them correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (56F - Cold Holding)stored inside the flip top reach in cooler, located at cooking line. As per employee pork was prepared the day before the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (56F - Cold Holding)stored inside the flip top reach in cooler, located at cooking line. As per employee pork was prepared the day before the inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in the three compartments sink. Discussed and coached employee in proper methods.
[27-18-4] Hot water supply not maintained during peak periods.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[27-06-4] No hot running water at three-compartment sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Disposition: Met Inspection Standards
[32-05-4] Bathroom facility in disrepair. Toilet will not flush in guest bathroom.
[32-07-4] Bathroom facility not clean. Employee bathroom heavily soiled.
[36-36-4] Ceiling tile missing over walk in cooler and over cook line.
[21-05-5] Cloth used as a food-contact surface. Cloth stored over raw broccoli in walk in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior screen door has a gap at the threshold that opens to the outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of deep freezer heavily soiled.
[08B-12-5] Stored food not covered. Wontons stored in deep freezer uncovered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[29-03-4] Water draining onto floor surface. Hand wash sink near back door in disrepair. Pies drains on floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple bags of chicken pork and beef stored in coolers and freezers not labeled.
[14-31-5] Multiple Nonfood-grade bags used in direct contact with food. Beef, chicken and pork stored in non food grade bags in freezer and cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple areas of cooking equipment and food contact tables soiled through out kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times near back door. Sink blocked with boxes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrubber stored in hand wash sink near front counter.
[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 any of 4 handwashing sinks.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs 88F (2:00-6:00). Provided form to establishment to hold food on time at room temperature.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Ceiling tile missing. Observed missing ceiling tiles at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used as food contact surface for cook rice at walk-in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed walk-in cooler gasket in disrepair. Observed piece of a broom handle holding up the preparation reach in cooler door.
[08B-38-4] Food stored on floor. Observed plastic bottles of soda on floor at walk-in cooler.
[14-69-4] Ice buildup in reach-in freezer near entrance to kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets and hood filters soiled.
[25-05-4] Single-service articles improperly stored. Observed single service papers bags stored on storage are floor.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed above and next to the hand washing sink at kitchen entrance.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe missing at the bottom of hand washing sink near water heater.
[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. Provided manager with cleanup procedures via email.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed metal scrubbing pad inside hand washing sink at cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near water heater and bathroom at front entrance.