Pei Wei Fresh Kitchen #0127
Last inspected: Nov 10, 2025
61
Score
Public records show nine inspections at Pei Wei Fresh Kitchen #0127 stretching back to 2022. Inspectors last stopped by on Nov 10, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
The most common issue across all inspections has been “establishment has no written procedures for employees”, showing up three times.
Restaurants in Tampa average 79, so Pei Wei Fresh Kitchen #0127 trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet splitter. **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board over prep sink soiled. All soda nozzles and chute on ice dispensers soiled with black or pink mold-like substance. **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to prep sink and cutting board in kitchen area. Personal drink on cashier counter stored over clean glasses. **Warning** - From follow-up inspection 2025-11-10: Personal drink next to prep sink and cutting board in kitchen area. **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located adjacent to three compartment sink and at dish pit. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Located at front line Reach in coolers. **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
29-49-6
61
Oct 31, 2025
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet splitter. **Warning**
29-42-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board over prep sink soiled. All soda nozzles and chute on ice dispensers soiled with black or pink mold-like substance. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front cook line. Employee provided paper towels during time of inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Located at front cook line. Employee provided soap during time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink on front line. **Warning**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to prep sink and cutting board in kitchen area. Personal drink on cashier counter stored over clean glasses. **Warning**
12B-07-4
Basic - Employee chewing gum while preparing food at front line cook. Discussed with employee. Employee discarded gum during time of inspection. **Corrected On-Site** **Warning**
12B-09-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on front line cooking without hair restraint. Employees wore a hat during time of inspection. **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. Jug of oil stored on floor next to fryers. Employee relocated onto a shelf during time of inspection. 2 boxes of raw breaded chicken stored on floor in Walk in cooler. **Corrective Action Taken** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located adjacent to three compartment sink and at dish pit. **Repeat Violation** **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Located at front line Reach in coolers. **Warning**
29-49-6
35
Feb 24, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Warewashing Facilities Maintained and Used
FL-24
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
67
Dec 18, 2024
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw salmon poke at 51F in Reach in cooler on front line cook area. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 46F, retempted to 41F, raw shrimp 47F, retempted to 41F, steamed chicken 50F, retempted to 40F, raw shrimp 56F, retempted to 43F on front line Reach in cooler. Raw salmon poke at 51F in Reach in cooler on front line cook area. Operator voluntarily discarded product during time of inspection. **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Located at front line cook area. **Warning**
31B-03-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located at Dish machine. **Warning**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to Dish machine. **Warning**
24-08-4
47
Nov 20, 2024
Routine - Food
4 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
82
Apr 8, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 12, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 50 f held over night reach in cooler make table on cooks line.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cold holding reach in cooler make table Cold holding chicken 44 f cut lettuce 47 f 2nd temp operator placed in freezer 2nd temp Make table reach in cooler underneath Cold holding: egg rolls 45 crab wantons 45 f placed in freezer. Cold holding: cook noodles 45 f 45 f 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 50 f held over night reach in cooler make table on cooks line. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for operator permit holder signed and few employees signed next unannounced inspection **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine soiled Hood cover above dish machine
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
55
Jan 9, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
45
Jul 18, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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. Observed at 0 ppm ran two times . Operator set up three compartment with quaternary until dish machine gets fixed. **Corrective Action Taken**
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink 82 f on cooks line and 90 f by dish machine. **Repeat Violation**
27-16-4
Basic - Food stored on floor. Soy sauce bucket on floor by dry storage.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine soiled. **Repeat Violation**
23-03-4
70
Frequently Asked Questions
When was Pei Wei Fresh Kitchen #0127 last inspected?
The most recent health inspection at Pei Wei Fresh Kitchen #0127 on file is from Nov 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Pei Wei Fresh Kitchen #0127?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Pei Wei Fresh Kitchen #0127.
How does Pei Wei Fresh Kitchen #0127 compare to other restaurants in Tampa?
Pei Wei Fresh Kitchen #0127 most recently scored 61 out of 100, which is lower than the Tampa average of 79.
Has Pei Wei Fresh Kitchen #0127's inspection record improved over time?
No. Recent inspections at Pei Wei Fresh Kitchen #0127 have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pei Wei Fresh Kitchen #0127 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 Pei Wei Fresh Kitchen #0127 inspected?
Based on the inspection history on file, Pei Wei Fresh Kitchen #0127 is inspected around three times per year on average.
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