Peking Palace

531 S Main St, Belle Glade, FL 33430 · Permanent Food Service · License 6007995

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority, repeat · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
3 high priority (2 fixed by the Aug 20 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic
-17
Administrative complaint on Aug 19, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitAug 20, 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 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 3 High priority
- 2 Intermediate
- 1 Basic
What 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.
  Time/temperature control for safety food cold held at greater than 41°F. At flip top cooler unit: cooked shrimp (57°F - Cold Holding); cooked noodles (58°F - Cold Holding); bean sprouts (56°F - Cold Holding); cooked chicken (47°F - Cold Holding); pooled eggs (46°F - Cold Holding) As per operator, all products stored in cooler overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At flip top cooler unit: cooked shrimp (57°F - Cold Holding); cooked noodles (58°F - Cold Holding); bean sprouts (56°F - Cold Holding); cooked chicken (47°F - Cold Holding); pooled eggs (46°F - Cold Holding) As per operator, all products stored in cooler overnight. See stop sale.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  No time mark on fried rice. As per operator, stored since 10:30am; operator time marked.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Cooked egg rolls dated 08/02 cooked, frozen then thawed and held at refrigeration temperature not properly date marked. Cooked pork dated 05/10 cooked, frozen then placed to thawed and held at refrigeration temperature not properly date marked. Advised operator to date mark.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At prep sink: cooked noodles (92°F at 11:05am; 91°F at 11:35am- Cooling) As per operator, cooling since 5 mins. At current rate of cooling, product will not cool from 135°F to 70°F within 2 hours. Operator moved to quick chill.
  Fixed on the spot
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 0ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm)
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.