Pei Wei Fresh Kitchen #0247
1816 N Westshore Blvd, Tampa, FL 33607 · Permanent Food Service · License 3917349
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (1 fixed by the Aug 17 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooler by fryer at cook line: diced raw salmon (61°F - Cold Holding); pork dumpling (61°F - Cold Holding); cut lettuce (57°F - Cold Holding); cooked soy bean (60°F - Cold Holding). Operator discarded raw salmon and moved other food items to walk-in cooler at time of inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly at dish machine area in kitchen. 6 live flies over reach-in cooler at cook line. Operator scheduled pest control service at time of inspection.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
A large container stored in handwash sink at cook line. Operator removed.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
A few bags of frozen shrimps thawing on prep table in kitchen. Operator moved to walk-in cooler.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
Employee replaced sanitizer at time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated mold like substance.
In between mop sink and oil recycling machine in kitchen.
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.