Tokyo Peking Express

5857 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1620688

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Jul 30, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 2 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

7 violations found

First visitJul 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.
7 violations found:
- 2 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed egg rolls cold held in reach in cooler at 44°F. Per operator, item transfer to unit 2 hours prior to the inspection. Operator placed egg rolls in freezer for quick chill.
  Fixed on the spot
  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 at 12:50 p.m., no time marked on cut cabbages held using time as a public health control. Per operator, cabbages transfer to cook line at 12:00 p.m. Operator correctly time marked item.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed no date marked on cooked chicken stored in walk in cooler. Per operator, chicken cooked more than 24 hours.
  Repeat violation
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed some new employees with no proof that they were informed about their health responsibilities.
  Repeat violation
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels in kitchen.
  Operator fixed dispenser.
  Fixed on the spot
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of soiled residue buildup on flour container.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.