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Failing Health Score
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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.
PETER'S KITCHEN in MIAMI currently holds an InspectFL Health Score of 49 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 3, 2026. Across those visits, inspectors documented 31 total violations — 6 critical, 8 major, 17 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 3, 2026 shows 31 observation rows: 6 critical, 8 major, and 17 minor.
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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.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
PETER'S KITCHEN has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [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 cook noodles (47F - Cold Holding) at walk in cooler, as per operator from the day prior.
- [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 cook noodles, cook beef, raw marinated chicken at walk in cooler not date marked. Advised operator to date mark products.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook noodles (47F - Cold Holding) at walk in cooler, as per operator from the day prior.
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp at shelves across cook line. Advised operator to placed shrimp in a cold holding unit.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed at rice bin near walk in cooler.
- [14-69-4] Ice buildup in walk-in freezer.
- [08B-47-4] Food not stored at least 6 inches off of the floor. Observed container of oil stored on floor under cook line. Also Observed multiple containers of sodas stored on floor in the dining area.
- [08B-12-5] Stored food not covered. Observed raw beef at walk in freezer.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups of coffee stored at prep table across cook line. Advised operator to remove employee personal drinks.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at walk in cooler soiled with heavy accumulation of mold like substance.
- [27-19-5] Handwash sink does not have running water or enough water pressure to properly wash hands. Observed no running water at handwash sink near exterior door. Employee fixed water.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink near exterior door with fan inside.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near exterior door.
- [33-02-4] Cardboard box used as garbage container. Observed under cook line.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling titles soiled with dust in the kitchen.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone, ear plugs stored at prep table across cook line. Advised operator to remove employee personal items.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink near exterior door.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in between fryers soiled with heavy grease accumulation. Also observed gaskets soiled at walk in cooler and walk in freezer.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg rolls (89F - Hot Holding); cooked rice (53F - Hot Holding) stored at room temperature in the cook line, as per operator for less than an hour.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 3 food employees began working without first washing their hands. Coach manager and employees.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink across cook line used to store bowls.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over spicy sauce at walk in cooler. Also observed raw marinated chicken stored over washed vegetables at walk in cooler. Advised operator to store products properly.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
- [31B-03-4] No soap provided at handwash sink. Observed at handwash sink near exterior door.
- [36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking equipments soiled with food debris. Also observed floor under triple sink, dry storage area soiled with food debris. Advised operator to clean floor.
- [41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed roach spray stored under the triple sink.
- [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwash sink near exterior door. Employee fixed water.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
- [35A-03-4] Dead roaches on premises. Observed 3 dead roaches on floor near walk in cooler. Observed 1 dead roach on floor behind prep table near dry storage area. Advised operator to clean floor. Operator cleaned floor.
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