Peter's Kitchen

14775 SW 184 St, Miami, FL 33187 · Permanent Food Service · License 2332519

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Sep 3, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 30 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
6 high priority (no follow-up needed), 8 intermediate (2 fixed on the spot), 17 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-48
Safety score52

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

31 violations found

First visitSep 3, 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.
31 violations found:
- 6 High priority
- 8 Intermediate
- 17 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed cook noodles (47°F - Cold Holding) at walk in cooler, as per operator from the day prior.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cook noodles (47°F - Cold Holding) at walk in cooler, as per operator from the day prior.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed egg rolls (89°F - Hot Holding); cooked rice (53°F - Hot Holding) stored at room temperature in the cook line, as per operator for less than an hour.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over spicy sauce at walk in cooler. Also observed raw marinated chicken stored over washed vegetables at walk in cooler. Advised operator to store products properly.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed 3 food employees began working without first washing their hands. Coach manager and employees.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed roach spray stored under the triple sink.
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cook noodles, cook beef, raw marinated chicken at walk in cooler not date marked. Advised operator to date mark products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed shelves at walk in cooler soiled with heavy accumulation of mold like substance.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed at handwash sink near exterior door. Employee fixed water.
  Fixed on the spot
  Handwash sink does not have running water or enough water pressure to properly wash hands.
  Observed no running water at handwash sink near exterior door. Employee fixed water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwash sink near exterior door with fan inside.
  Handwash sink used for purposes other than handwashing.
  Observed handwash sink across cook line used to store bowls.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at handwash sink near exterior door.
  No soap provided at handwash sink.
  Observed at handwash sink near exterior door.
Basic17
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw shrimp at shelves across cook line. Advised operator to placed shrimp in a cold holding unit.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed raw beef at walk in freezer.
  Food not stored at least 6 inches off of the floor.
  Observed container of oil stored on floor under cook line. Also Observed multiple containers of sodas stored on floor in the dining area.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed at cook line.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee cups of coffee stored at prep table across cook line. Advised operator to remove employee personal drinks.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed at rice bin near walk in cooler.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Ice buildup in walk-in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed in between fryers soiled with heavy grease accumulation. Also observed gaskets soiled at walk in cooler and walk in freezer.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at handwash sink near exterior door.
- Code 33, Garbage and refuse: Cardboard box used as garbage container.
  Observed under cook line.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 3 dead roaches on floor near walk in cooler. Observed 1 dead roach on floor behind prep table near dry storage area. Advised operator to clean floor. Operator cleaned floor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling titles soiled with dust in the kitchen.
  Floor soiled/has accumulation of debris.
  Observed floor under cooking equipments soiled with food debris. Also observed floor under triple sink, dry storage area soiled with food debris. Advised operator to clean floor.
- 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 employee personal phone, ear plugs stored at prep table across cook line. Advised operator to remove employee personal items.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Stop sale: An order that the food can’t be sold or served.