Pei Wei Asian Kitchen #0305
11925 Southern Blvd Ste C, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6022933
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 1 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 · 1 visitRoutine inspection
- First visitAug 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. At kitchen dry storage, 2 #10 cans of water chestnuts dented. See stop sale.
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 walk in cooler, minced chicken (46°F - Cold Holding), not prepared or portioned today. Operator stated item held in init from previous day, exceeding 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line steam table, won ton soup (68°F - Cold Holding), not prepared or portioned today. Operator placed items onto steam well to reheat, steam well was not plugged up. Operator removed item to properly reheat to 165°F. At walk in cooler, minced chicken (46°F - Cold Holding), not prepared or portioned today. Operator stated item held in init from previous day, exceeding 6 hours. See stop sale.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At dry storage rack, Bottle of cleaner stored on shelf with fortune cookies Cleaner stored on shelf with napkins. Advised operator of proper storage. Operator removed.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cook line hand wash sink used for other purposes as evident by dish inside sink. Operator removed.
Fixed on the spot
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
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.