Pei Wei Express OR Mandarin Express
1500 Apalachee Pkwy Ste 1055, Tallahassee, FL 32301 · Permanent Food Service · License 4701025
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (fixed by the Sep 1 follow-up), 1 intermediate, 3 basic-15
- Safety score85
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 1, 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 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Chicken 54f, lo mein noodles 55f, beef 54f, shredded cabbage 56f, cooked chicken 56f. Per employee in cooler since previous night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 54f, lo mein noodles 55f, beef 54f, shredded cabbage 56f, cooked chicken 56f. Per employee in cooler since previous night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken 122f, per employee not cooling. Left at ambient until front counter needs refill. Per employee cooked recently within last 15 min.
Intermediate1
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/
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses, stored on top of ice machine, unprotected.
In-use tongs stored on equipment door handle between uses.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.