Pei Wei Fresh Kitchen #0228
355 S Altamonte Dr Ste 1000, Altamonte Springs, FL 32701 · Permanent Food Service · License 6904929
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection1 high priority (fixed on the spot), 2 basic (1 repeat)-6
- Safety score94
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 visitJul 22, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Condensed milk 70°F less than 2 hours per employee. Educated manager on duty condense milk if left out during service can be placed on 4 hour time plan and must be discarded after 4 hours. Or should stay in cooler below 41°F. Employee placed in reach in cooler for temperature recovery.
Fixed on the spot
Basic2
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Medal pans and clear containers By dish machine
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Underneath and around equipment on cooks line.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.