Pei Wei Fresh Kitchen #0150
13616 N Kendall Dr, Miami, FL 33186 · Permanent Food Service · License 2331583
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (fixed on the spot), 1 intermediate, 7 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee dispose of dirty plates and proceeded to serve clean dishes without washing hands. Employee was coached on proper procedure and proceeded to wash hands
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of mold like substance at soda machine and ice chute.
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed operator engage in food preparation without hair restraint. Operator acquired hat during time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed at sanitizer bucket through out cook line and kitchen Sanitizer Bucket (Quaternary 0ppm). Operator corrected concentration of Sanitizer Bucket (Quaternary 200ppm)
Fixed on the spot
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed soiled wet wiping cloth being used on cook line. Operator discarded of wet wiping cloth during time of inspection.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed Togo boxes not inverted or protected on cook line.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed bug zapper installed over reach in freezer and bags of long grain rice. Operator disconnected bug zapper during time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water at floor of cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed accumulation of dust at vents in kitchen. Operator cleaned vents during time of inspection.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.