Pei Wei Fresh Kitchen #0150
Last inspected: Dec 2, 2025
52
Score
The health department has logged eight inspections at Pei Wei Fresh Kitchen #0150, the earliest from 2022. Inspectors last stopped by on Dec 2, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line storage rack, liquid eggs (55F - Cold Holding). As per operator less than 1 hour. Operator placed directly into ice bath mixture to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed rolling container of magnesium salt located next to reach in freezer not labeled. Operator placed label. **Corrected On-Site**
41-21-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by dishes stored inside. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Floor area(s) covered with standing water. Observed at main cook line. **Repeat Violation**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at mini freezer units. **Repeat Violation**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed stored on top of mini freezer next to ice machine. Operator removed. **Corrected On-Site**
10-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes at cook line not stored inverted.
25-06-4
Basic - Stored food not covered. Observed at walk in cooler a container of sesame sauce stored uncovered.
08B-12-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed at prep line dipper-well not turned on with rice spoon stored inside in standing water. Operator turned on well. **Corrected On-Site**
10-03-4
52
Jul 15, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (49F - Cold Holding) at front counter prep table across from cook line. As per operator for less than two hours. Operator moved product to walk in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored on prep table in rear kitchen area.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers on drying rack.
24-08-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor across from water heater.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in standing reach in freezer across from walk in cooler.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter. Operator removed wiping cloths. **Corrected On-Site** **Repeat Violation**
21-12-4
67
Jan 23, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken dumplings (48F - Cold Holding)at front counter reach in cooler. As per operator for less than 20 minutes. Operator moved dumplings to walk in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at front counter handwashing sink across from fryer as well as at dish machine hand wash sink.
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue at handwashing sink at front counter across from fryer. Operator cleaned during inspection **Repeat Violation** **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Observed beverage dispensing lever soiled with excess drink residue at beverage station in customer dining area.
14-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice warmer at front counter preparation table. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust throughout cook line.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two employee cell phones on preparation table at cook line.
40-06-5
Basic - Food stored on floor. Observed cooking oil stored on the floor at cook line. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Trash receptacles not provided where needed in establishment. Observed no trash receptacle at handwashing sink at front counter.
33-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter preparation table across from fryer.
21-12-4
50
Aug 26, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50 F - Cold Holding); raw beef (48 F - Cold Holding); raw shrimp (47 F - Cold Holding) at reach in cooler opposite to cook line. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink preparation area front counter. Manager cleaned up the hand wash sink. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88°F front counter. Operator turned on the dipper well. **Corrected On-Site**
10-07-4
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service articles stored next to hand wash sink exposed to splash front counter. Manager moved the articles. **Corrected On-Site**
25-22-4
70
Mar 15, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
74
Sep 8, 2023
Routine - Food
7 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Required Records Available; Shellstock Tags/Labels
FL-14
70
Apr 25, 2023
Routine - Food
No violations found.
100
Aug 11, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler opposite wok station: ; white crispy chicken (46F - Cold Holding); potato starch chicken (46F - Cold Holding); minced chicken (52F - Cold Holding)as per about 2 hrs ago Operator placed ice packs to promote greater cooling . **Corrective Action Taken**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the mens bathroom.
31B-04-4
82
Frequently Asked Questions
When was Pei Wei Fresh Kitchen #0150 last inspected?
The most recent health inspection at Pei Wei Fresh Kitchen #0150 on file is from Dec 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Pei Wei Fresh Kitchen #0150?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pei Wei Fresh Kitchen #0150.
How does Pei Wei Fresh Kitchen #0150 compare to other restaurants in Miami?
Pei Wei Fresh Kitchen #0150 most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Pei Wei Fresh Kitchen #0150's inspection record improved over time?
No. Recent inspections at Pei Wei Fresh Kitchen #0150 have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Pei Wei Fresh Kitchen #0150 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pei Wei Fresh Kitchen #0150 inspected?
Based on the inspection history on file, Pei Wei Fresh Kitchen #0150 is inspected around two times per year on average.
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