Peking Duck House
Last inspected: Jan 6, 2026
50
Score
Across the available record, Peking Duck House has eight inspections on file, the first dated 2024. Peking Duck House was last inspected on Jan 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
The pattern that stands out is “food stored on floor”, which has been cited five times.
By comparison, the average Pompano Beach facility scores 78, putting Peking Duck House on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
3
Major latest
8
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
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. Emailed poster to manager.
11-27-4
Intermediate - No chlorine test kit provided when using chlorine sanitizer at warewashing machine .
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowls without handles stored in container of broccoli on cook line cooker, and in bucket of sauce in wine cooler. Manager removed bowls. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled with dust above cook line.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's glass with water and water bottles stored on prep table at cook line. Employee removed items from prep table. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. All employees preparing food without hair restraints. Educated manager on employees wearing hair restraints while preparing food.
13-03-4
Basic - Food stored on floor. 1). Buckets of soy sauce and bags of onions stored on floor of walk in cooler. 2) Buckets of soy sauce stored on floor in dry storage room. Manager placed food on shelves. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table, near to dishwasher, soiled with food debris.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled towels stored on prep tables; not in sanitizing solution. Educated manager on using sanitizing buckets for wiping cloths.
21-12-4
50
Aug 11, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. At waiter station, handwashing sink used to dump drinks
31A-11-4
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. Emailed to operator
11-26-1
Basic - Food stored on floor. In walk in freezer, raw fish in bucket stored on floor
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee personal belongings; cell phone, keys and cigarettes stored on shelf above cook line.
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, in use knife stored between equipment.
10-17-4
70
May 19, 2025
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. By prep area, employee preparing fresh herbs with no gloves. Discussed with operator bare hand contact with ready to eat foods. Employee washed hands and put on gloves and rewashed fresh herbs. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored an over ready to eat vegetables. Discussed either operator the proper way to store raw food items in cooler.
08A-05-6
Intermediate - Handwash sink missing in warewashing or food preparation area. By dishwashing area, no convenient handwashing sink located or marked. Discussed with operator to designate certain sink just for handwashing.
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at server station blocked with perforated pan, used for dumping drinks. Discussed with operator handwashing sink only to be used for handwashing.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In dry storage, cup used to dispense flour and rice . Operator discarded cups **Corrected On-Site**
14-01-5
Basic - Food stored on floor. In walk in cooler, buckets of washed produce and raw chicken stored on floor. Operator moved items to shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By expo line, cup with standing water with rice spoon 78°F. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold like substance. Employee cleaned **Corrected On-Site**
22-20-5
50
Dec 11, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, chicken (50F - Cold Holding); egg rolls (63F - Cold Holding). Operator stated held less than 1 hour out of temperature. Moved to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw beef stored over ready to eat vegetables in walk in cooler. Raw fish stored over ready to eat vegetables in walk in cooler. Operator moved vegetables to top shelf. **Corrected On-Site**
08A-14-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored above ready to eat vegetables in walk in freezer. Operator moved chicken to bottom shelf **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. On prep area by ice machine, handwashing sink blocked by equipment.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
31A-11-4
Basic - Food stored on floor. In walk in freezer, raw chicken stored on floor. Operator moved chicken to shelf. **Corrected On-Site**
08B-38-4
50
Nov 5, 2024
Routine - Food
No violations found.
100
Sep 3, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes in dishwasher no handwash then touched clean dishes **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cookline, raw eggs stored over ready to eat onions. In walk in cooler, raw chicken stored over ready to eat egg rolls. **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. On cookline, sponge stored in handwashing sink **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No soap provided at handwash sink. At handwashing sink on cook line, no soap provided. Operator provided soap **Corrected On-Site** **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In dry storage area, cups used to dispense rice and flour. **Warning**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, wet nesting equipment on shelf above sink **Warning**
24-08-4
Basic - Food stored on floor. In walk-in freezer, raw beef and ice bag stored on floor. **Warning**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At waitress station, wet wiping cloths stored on counter. **Warning**
21-12-4
45
Jan 10, 2024
Food-Licensing Inspection
No violations found.
100
Jan 8, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No handwash sink for employees. By ice machine in storage area, no hand wash sink installed. **Warning**
31A-12-4
90
Frequently Asked Questions
When was Peking Duck House last inspected?
The most recent health inspection at Peking Duck House on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Peking Duck House?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Peking Duck House.
How does Peking Duck House compare to other restaurants in Pompano Beach?
Peking Duck House most recently scored 50 out of 100, which is lower than the Pompano Beach average of 78.
Has Peking Duck House's inspection record improved over time?
No. Recent inspections at Peking Duck House 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 Peking Duck House 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 Peking Duck House inspected?
Based on the inspection history on file, Peking Duck House is inspected around four times per year on average.
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