Peking Chinese Restaurant
Last inspected: Dec 1, 2025
64
Score
Peking Chinese Restaurant appears in inspection records 10 times, starting in 2022. Peking Chinese Restaurant was last inspected on Dec 1, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
Restaurants in Fort Pierce average 87, so Peking Chinese Restaurant trails the local norm. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Jun 4, 2025
Complaint Full
4 critical violations. 1 major violation. 9 minor violations.
View 14 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. 0 ppm manager placed new bucket and now
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Towel on top of egg roll **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef, manager placed correctly **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cabbage 64f cold holding out less then a hour advised to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler **Repeat Violation**
02C-02-5
Basic - Food stored on floor. A few items in walk in freezer
08B-38-4
Basic - Reuse of single-service or single-use articles. Bags and card board being reused in cooler
25-32-4
Basic - Screen in door torn/in poor repair. Screened area around pipe leading to outside area is torn. Screen needs to be replaced or fixed.
36-60-5
Basic - Self-closing device on bathroom door disconnected/broken. In employee restroom
32-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine **Repeat Violation**
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom **Corrected On-Site** **Repeat Violation**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked pork in walk in cooler. Manager removed and placed in dishwashing area. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. Under dish machine. Manager cleaned and disposed **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over food prep area, manager removed **Corrected On-Site** **Repeat Violation**
35B-08-4
32
Mar 3, 2025
Routine - Food
4 major violations. 12 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
23
Aug 8, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Jan 9, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish rack area insulation showing, and soiled in other areas **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under dish rack area **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Screen door back area torn **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
35B-13-4
86
Dec 4, 2023
Complaint Full
2 critical violations. 4 major violations. 17 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs and chicken over bulk sauced **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 52f cold holding , requested rapid chill to manager. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At small sink and in employee restroom **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At small sink and in employee rest room **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items through out establishment **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bulk items **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. Soiled **Warning**
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish rack area insulation showing, and soiled in other areas **Warning**
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Under dish rack area **Warning**
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls and pans on dish rack **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. In back storage area **Corrected On-Site** **Warning**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Near pot rack area and in storage area with ice machine **Warning**
36-01-4
Basic - Food stored on floor. Bulk sauces and oil **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler end of cooks line **Repeat Violation** **Warning**
23-03-4
Basic - Screen door back area torn **Warning**
35B-13-4
Basic - Stored food not covered. In stand up white cooler in end of cooks line **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dry storage area, behind dish area **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. By small hand sink pipe is not piped to drain **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On line **Warning**
21-12-4
21
Nov 16, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at cooks station used as food drain with strainer. Informed employee. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The hand wash sink at dish washer station.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles of cooks line cooler and door handle of walk in cooler.
23-24-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door has air gap on sides.
35B-01-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. One strip over food preparation station in kitchen. Informed employees. **Corrected On-Site**
35B-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk-in cooler and area inside walk-in cooler above door entrance. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple food items in walk-in freezer and multiple food items in walk-in cooler.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of bean sprouts stored above RTE foods in walk-in cooler. Informed employees. **Corrected On-Site**
08B-17-4
58
Jun 19, 2023
Complaint Full
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
22
May 25, 2023
Routine - Food
No violations found.
100
Dec 5, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand washing sink.
31A-11-4
Intermediate - No soap provided at handwash sink. On cooks line **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks above cook line
12B-07-4
Basic - Floor soiled/has accumulation of debris. In storage area
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. **Corrected On-Site**
10-20-4
Basic - Reuse of single-service or single-use articles. Reused empty flour bags to stored fried foods
25-32-4
64
Frequently Asked Questions
When was Peking Chinese Restaurant last inspected?
The most recent health inspection at Peking Chinese Restaurant on file is from Dec 1, 2025. The public record contains 10 inspections in total.
What is the most common violation at Peking Chinese Restaurant?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Peking Chinese Restaurant.
How does Peking Chinese Restaurant compare to other restaurants in Fort Pierce?
Peking Chinese Restaurant most recently scored 64 out of 100, which is lower than the Fort Pierce average of 87.
Has Peking Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Peking Chinese Restaurant have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Peking Chinese Restaurant 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 Peking Chinese Restaurant inspected?
Based on the inspection history on file, Peking Chinese Restaurant is inspected around three times per year on average.
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