Gue Wei Qiu
Last inspected: Jan 27, 2026
74
Score
Inspectors have visited Gue Wei Qiu 10 times, with records going back to 2022. Inspectors last stopped by on Jan 27, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
The city-wide average sits at 79, which Gue Wei Qiu's 74 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Aug 26, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
58
Jan 22, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator handle container of raw breaded wings then handled clean utensils to prepare food at wok; no hand wash. Operator washed hands. **Corrected On-Site**
12A-12-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored over raw pork. Operator corrected. **Corrected On-Site**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauce made with cooked ginger stored using time control, time marked but no written procedures available for use of time control. Emailed form to operator.
03F-10-5
67
Jul 2, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
35
Mar 28, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
78
Mar 27, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw chicken stored over raw beef. Neither items were commercially packaged. Operator stored properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line, on stainless steel shelf: cooked rice with shrimp (59F - Cold Holding) As per operator, taken from walk in cooler 55 minutes prior to hold for reheating. Not prepped or portioned today. Advised operator to place in cooler unit to quick chill or place on TPHC. On prep counter near steam table: honey sauce with fresh garlic and oil (79F - Cold Holding) As per operator, taken from walk in cooler 1 hour prior. Not prepped or portioned today. Advised operator to place in cooler unit to quick chill or place on TPHC. At flip top cooler unit: cooked pork (53F - Cold Holding) As per operator, moved from walk in cooler 1 hour prior. Not prepped or portioned today. Item stored over stacked. Operator to returned over-stacked portion to walk in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Food stored on floor. At prep area near dish washing area: 3 buckets of soya sauce stored on floor. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Toilet leaking. Observed a pipe from employee toilet leaking. **Warning**
29-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line, wet wiping cloth not stored in sanitizer. Advised operator to create solution and store wet wiping cloth in solution. **Warning**
21-12-4
64
Nov 16, 2023
Routine - Food
No violations found.
100
Nov 15, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At flip top reach in cooler: raw seasoned chicken (45F at 3:14pm; 45F at 3:40pm- Cooling) As per operator prepped at 11am. Item did not cool to 41F within 4 hours. See stop sale. At flip top reach in cooler: cooked chicken (47F at 3:14pm; 45F at 3:40pm - Cold Holding) As per operator, portioned from chicken in the walk in cooler at 11am. Item did not cool to 41F within 4 hours. See stop sale. At prep area near dish washing area: raw chicken (53F at 2:30pm; 55F at 3:30pm- Cooling) Item was left out in a bowl at room temperature. At current rate of cooling, item will not get to 41F within 4 hrs. Operator moved to walk in cooler. **Warning**
03D-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At flip top reach in cooler: raw seasoned chicken (45F at 3:14pm; 45F at 3:40pm- Cooling) As per operator prepped at 11am. Item did not cool to 41F within 4 hours. See stop sale. At flip top reach in cooler: cooked chicken (47F at 3:14pm; 45F at 3:40pm - Cold Holding) As per operator, portioned from chicken in the walk in cooler at 11am. Item did not cool to 41F within 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw shrimp stored over buckets of house made sauces and lemonade. Advised operator to store properly. **Warning**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had chlorine for sanitizer and no test kit for chlorine. **Warning**
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and phone stored above ice machine. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Through kitchen, there were buckets of soya sauce stored on the floor. Advised operator to store properly. **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution was 50ppm. Advised operator to change solution to one of proper strength. **Warning**
21-07-4
47
Jan 5, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
78
Jul 5, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on Flip top cooler #1; cooked shrimp, cooked pork, cooked chicken, cooked noodles, bean sprouts, liquid eggs, raw beef, raw chicken (50F - Cold Holding) and inside reach in cooler. cooked chicken, egg rolls (53F - Cold Holding). Per operator products stored for approximately 2 hours and 30 minutes. Per operator products not prepared or portioned today. Operator iced down products on flip top cooler top rail and moved products from reach in cooler and bottom flip top cooler to walk-in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
86
Frequently Asked Questions
When was Gue Wei Qiu last inspected?
The most recent health inspection at Gue Wei Qiu on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gue Wei Qiu?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Gue Wei Qiu.
How does Gue Wei Qiu compare to other restaurants in Belle Glade?
Gue Wei Qiu most recently scored 74 out of 100, which is lower than the Belle Glade average of 79.
Has Gue Wei Qiu's inspection record improved over time?
Results have been roughly steady. Inspections at Gue Wei Qiu have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gue Wei Qiu means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gue Wei Qiu inspected?
Based on the inspection history on file, Gue Wei Qiu is inspected around three times per year on average.
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