Pei Wei
200 Terminal Dr, Terminal 3, Fort Lauderdale, FL 33315 · Permanent Food Service · License 1623282
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection1 high priority (fixed on the spot), 1 intermediate, 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
2)steam ; vegetables fried rice (116-128°F - Hot Holding), employee reheated on stove to 166°F.
Fixed on the spot
Intermediate1
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Rice cooker - broken cover.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
3 tiles above dishwasher machine- water damage.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.