Peking House Restaurant

2411 S Florida Ave, Lakeland, FL 33803 · Permanent Food Service · License 6300191

A
Grade A
Safety score 92 of 100
Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Spray bottle containing toxic substance not labeled.Intermediate · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 29 routine inspection
    1 intermediate, 4 basic (1 repeat)
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitSep 29, 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.

    5 violations found:

    • 1 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate1

    • Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.

      Several blue and green liquids in spray bottle on serviceline

    Basic4

    • Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

      Thawing ducks in standing water Operator turned on water.

      Fixed on the spot

    • Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles and equipment doors on reachin coolers on cookline

    • Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

      Men's restroom. Manager printed sign and place in men's room.

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

      Walk-in cooler

      Repeat violation

    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.

Most cited

Food properly thawed1
Non-food contact surfaces clean1
Handwash sinks and supplies1
Floors, walls, ceilings and ventilation1
Chemicals and toxic substances1