Pei Wei Asian Kitchen #0307
1511 NE Pine Island Rd, Bldg C Unit 160, Cape Coral, FL 33909 · Permanent Food Service · License 4607829
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (1 fixed by the Sep 24 follow-up, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic-24
- Safety score76
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 visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed steak (48°F - Cold Holding) inside ric at the cook line. The manager Antonella S. discarded steak.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed operator working with produce and moving items to and from walk-in cooler coughing without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook touch glasses and cloths after washing hands and changing gloves. The manager educated cook on proper washing while food preparation.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed kart and container cover blocking handwashing sink in kitchen and on cook line. The manager removed the kart and container from blocking handwashing sinks.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no certified manager present with 4 or more employees working. The GM Antonella S. Arrived during inspection.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bottles of water on floor in walk-in. The manager removed the bottles of water from the floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of chicken.
The manager removed the scooper from the container of chicken.
Fixed on the spot
In-use utensil stored in standing water less than 135°F on cook line.
The manager removed the scooper from holder on cook line.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 47°F. The manager Antonella S. stated a work order has been placed for reach-in cooler.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler across from cook line.
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.
Observed personal food (ice cream) in stand up reach-in freezer in kitchen. The manager discarded the ice cream.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.