Peking Duck House

1200 E Atlantic Blvd, Pompano Beach, FL 33060 · Permanent Food Service · License 1609567

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 25, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 25 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
3 high priority (1 fixed by the Jul 25 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot, 2 repeats), 6 basic (1 repeat)
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul242026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chlorine strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed same at callback inspection.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed same at callback inspection.
  More time given
Official report, on the Florida DBPR website
First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In walk in cooler, Fresh Garlic (48°F - Cold Holding). Per operator, food not prepped or portioned today, food held in walk in cooler overnight. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1). In walk in cooler , Cooked Duck (51°F - Cold Holding). Per operator, food not prepped or portioned today, food placed in cooler and held for approximately 3 hours. Food was placed on ice. 2).In flip top at end of cook line , Cooked Pork (51°F - Cold Holding). Cooked Duck (48°F - Cold Holding).Per operator, foods not prepped or portioned today, foods moved from walk in cooler to flip top cooler and held for approximately 3 hours. Food was placed on ice. 3). In walk in cooler, Fresh Garlic (48°F - Cold Holding). Per operator, food not prepped or portioned today, food held in walk in cooler overnight. Food was discarded. See Stop Sale.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Container of raw chicken stored over cooked duck in walk in cooler. Operator moved chicken to bottom shelf.
  Fixed on the spot
Intermediate4
- Code 11, Employee health: 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.
  Emailed poster to manager.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed hands in 3 compartment sink. Educated employee on proper handwashing procedures.
- Code 16, Dishwashing facilities and test kits: No chlorine strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwashing sink in kitchen, next to cook line. Operator provided paper towels.
  Fixed on the spot
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Bins of corn starch and rice stored uncovered in dry storage room. Operator covered bins of food.
  Fixed on the spot
  Food stored on floor.
  1). Buckets of soy sauce stored on floor of dry storage room. 2). Buckets of raw chicken stored on floor of walk in freezer. 3). Containers of food stored on floor of walk in cooler.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Clean serving spoon stored in container of standing water of 91°F next to rice warmer. Operator discarded water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowls without handles stored in several containers of food throughout kitchen. Operator began removing bowls from food.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Ceiling tile missing over walk in freezer in kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee's cellphone and water bottle stored on shelf over flip top cooler in kitchen. Employee removed items from shelf.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.