Tokyo Peking 88
3715 W Woolbright Road, Boynton Beach, FL 33436 · Permanent Food Service · License 6021345
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...eel 64°F, cream cheese 56°F in sushi case , food not prepped or portioned today , food being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection6 high priority (1 no follow-up needed, 5 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-22
- Safety score78
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 visitOct 7, 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 priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...eel 64°F, cream cheese 56°F in sushi case , food not prepped or portioned today , food being held less than 4 hours .
Employee removed to bottom acceptable cooler .
Fixed on the spot
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...sushi rice , employee time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw sea food, raw beef , raw chicken above frozen vegetables in walk in freezer .
Operator properly stored.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken , raw beef, raw shrimp above cooked pork , egg rolls in reach in cooler .
Operator properly stored.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food....stored raw pork, raw chicken, raw beef in card board boxes in walk in cooler .
Operator removed card board boxes
Fixed on the spot
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....chlorine 00 ppm
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink by the dishwashing sink .
Operator provided
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...ice cream scoop stored in 76°F water .
Operator removed ice cream scoop.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils Knife stored between equipment .
Employee removed card board.
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
- 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.