Pei Wei Fresh Kitchen #0275

16441 Corporate Commerce Way, Fort Myers, FL 33913 · Permanent Food Service · License 4606941

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 15, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 complaint inspection
2 high priority (1 fixed by the Jul 15 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 5 basic (2 repeats)
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Jul132026

Complaint inspection

8 violations found · Inspector came back once

Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
  More time given
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 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.
  Reach-in cooler flip top at middle station on kitchen raw beef (51°F - Cold Holding); raw shrimp (51°F - Cold Holding); cooked chicken (51°F - Cold Holding); cooked potatoes and chicken (54°F - Cold Holding); ground cooked chicken (50°F - Cold Holding) for 90 minutes per operator due to being left open during lunch rush. Operator iced all foods and closed. Spoke with operator about monitoring kitchen temperatures frequently during hotter periods.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator replaced and primed sanitizer, 100ppm chlorine
  Fixed on the spotRepeat violation
Intermediate1
- Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
  Observed warewashing chlorine sanitizer machine reaching maximum temperature 87°F after running multiple times.
  Repeat violation
Basic5
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on top of warewashing machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of soil residues.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice chute at customer self service drink machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets reach-in cooler next to fryer left side kitchen.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Next to dishwashing area.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.