🪰554,782 violations tracked across 67 Florida counties

PETER'S KITCHEN

14775 SW 184 ST, MIAMI, FL 33187

License #2332519

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
71.7 Grade C / 100

Mixed Health Record

How is this score calculated? →
Quick take

PETER'S KITCHEN in MIAMI currently holds an InspectFL Health Score of 71.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, DBPR recorded 29 total findings; InspectFL has detailed violation rows for 24 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on March 25, 2026 shows 10 observation rows: 4 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
24
Coverage note
Inspector notes linked where available

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

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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: Inspection Completed - No Further Action
  • [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white chest freezer across cook line.
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Observed at hand sink at entrance of kitchen blocked by mixing bowl stored inside.
  • [50-09-4] Current Hotel and Restaurant license not displayed.
  • [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave above steam table soiled.
  • [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (44F - Cold Holding) at reach in cooler across cook line. As per operator for less than 3 hours. Advised operator to place product in WIC.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tofu and chili sauce at walk in cooler. Observed at walk ok in cooler container of raw chicken stored over bucket of bean sprouts. Advised operator to store products properly.
  • [08A-04-5] Raw animal food stored over or with unwashed produce. Observed in walk in cooler container of raw chicken stored over bucket of onions.
  • [06-01-5] Time/temperature control for safety food thaw in an improper manner. Observed a bowl of frozen shrimp and chicken wings thawing in standing water. Operator placed into sink and under running water.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (86F - Hot Holding) at cook line. As per operator for less than 2 hours. Advised operator to reheat rice to 165F.
Community reaction

What do locals think?

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

Community pulse

Would you eat here?

PETER'S KITCHEN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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