TOKYO PEKING CUISINE

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At screen door rear entrance to kitchen. Advised operator to close exterior door. Warning - From follow-up inspection 2026-05-19: Same. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees touching soiled uniforms and putting gloves on to work with foods before washing hands; Educated Employees washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw battered shrimp over dumplings in reach in freezer and raw beef over dumplings in walk-in freezer - not commercially packaged Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed beans in walk-in cooler; stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground pork over tofu in walk-in cooler; stored properly Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour- sushi rice at sushi station in the dining room; See Stop Sale

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour- sushi rice at sushi station in the dining room; See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spicy soup (114F - Hot Holding); in steam table at cook line; food out of temperature for approximately 1 hour; food placed to be reheated to 165 F ; rechecked 179 F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance- at cook line;

Basic - Employee eating in a food preparation or other restricted area- employee eating at cook line; Educated ;

Basic - Food stored on floor- containers of raw beef stored under prep tables in the kitchen by three compartment sink and cook line; stored properly Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- at sushi station ; removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) advised to fix to 50-100 pm;

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through double doors from customer dining room and did not wash hands before handling a spoon to serve rice onto plate for customer. Discussed with operator employee washed hands. Corrected On-Site - From follow-up inspection 2025-03-11: Employee who was washing dishes and wiping down counters did not wash hands before handling clean and sanitized dishes. Discussed with operator employee washed hands Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife off with water and did not sanitize. Discussed with operator for employee to rewash and sanitize knife. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-11: Knife no wash chicken Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken and raw shell eggs stored over pre portioned sauces and veggies. Discussed with operator to correct storage. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-11: In reach in cooler raw shell eggs stored over sauce bottles and veggies. Discussed with operator who corrected storage. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer tray of raw chicken stored above tray of raw beef. Discussed with operator to correct storage of products. Corrected On-Site - From follow-up inspection 2025-03-11: Bucket of raw chopped beef with plastic wrap stored above boxes of raw shrimp discussed with operator who corrected storage of products. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink discussed with operator who educated employee. Corrected On-Site - From follow-up inspection 2025-03-11: Employee washed hands in triple sink before cutting raw chicken. Discussed with operator who educated employee. Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. In kitchen under cook line container of egg soup stored on floor. Discussed with operator who chose to discard product. Corrected On-Site - From follow-up inspection 2025-03-11: In kitchen bin of raw chicken store on floor by triple sink discussed with operator employee removed container of chicken from floor. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked ribs. Discussed with operator. - From follow-up inspection 2025-03-11: Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked ribs. Discussed with operator who corrected storage. Admin Complaint Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee did not sanitize utensils after washing In Triple sink. Operator educated employee on site. Utensils sanitized in chlorine. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ice cream two door reach in freezer Removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over carrots in walk in cooler Removed Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labeled 11:30-3:30 Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe dumplings at 1:10 with 4 hour (69F - Cooling) at 1:21 69°F due to being in deep plastic container and covered. Operator placed on sheet pan without cover in walk-in refrigerator. Corrective Action Taken

Basic - Food stored on floor. Observe plastic container with chicken bones on floors in walk-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw shell eggs stored above cabbage. Operator relocated to the bottom shelf. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed Krab sticks in hand washing sink at sushi station. Operator relocated to a cooler. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in the walk-in cooler with no date marks. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator has a copy on his phone that needs to be printed and on display.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two male employees (sushi station and kitchen prep cook) without hair restraints

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open Red Bull in bottom of sushi cooler. Operator segregated. Corrective Action Taken

High Priority - Pesticide-emitting strip present in food prep area. Observed fly strip hanging above prep table.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice at 2:30pm with no time mark since 11:30 am. Operator corrected with time. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screened back door with gap underneath.

Basic - Food stored on floor. Observed bags of rice and plastic buckets of soy sauce stored on the hallway floor. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored in walk-in cooler on shelf above ready to eat sauces. Operator relocated to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Observed cook line counter tops with buildup of food debris between each surface. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed used dish and chopsticks in Sushi station sink. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed take out bowl being used to scoop cooked white rice. Operator removed and replaced with rice paddle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee preparing food in customer section of dining area. Observed dumplings being prepared at dining room table. Operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. Corrected On-Site

High Priority - Operating on a suspended license, not in compliance with Final Order Operator paid confirmation 216065869 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at table next to flip top refrigerator cut cabbage,and cooked pasta (65-71F), operator stated less than hour. Operator placed in refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observe metal utensil and plastic container in hand wash sink. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator placed soap at hand wash sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 91°F. Operator removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Sushi refrigerator lowboy ; fish,cooked vegetables, soup (44-45°F - Cold Holding). Operator lower temperature. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by cook line. Operator place paper towels at sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 74°F. Operator removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in freezer with food debris.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish not commercially packaged above ice cream that is not commercially packaged. Operator removed fish to walkin freezer. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200+ppm. Operator corrected to 75PPM. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed with cooked pork, operator stated that pork is cooked then cooled and then next day placed in freezer. Then defrosted then night before and not dated marking on food . Operator marked food as day 3 . Corrected On-Site

Basic - Food stored on floor. Observed salmon in plastic container on floor defrosting at sushi station Operator place in refrigerator. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon at sushi station defrosting at room temperature. Operator place in refrigerator. Corrected On-Site