Peter's Kitchen China Bistro
Last inspected: Oct 23, 2025
39
Score
Peter's Kitchen China Bistro has been inspected 11 times since 2022. The latest inspection on file is from Oct 23, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 19 violations per visit lately, up from roughly 13 violations before.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
By comparison, the average Orlando facility scores 79, putting Peter's Kitchen China Bistro on the weaker side. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
0
Critical latest
1
Major latest
17
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
1 major violation. 17 minor violations.
View 18 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg **Corrected On-Site** - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At dish area - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. At dish area - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. At cook line - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Stored food not covered. Multiple containers at dry storage - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-10-23: **Time Extended**
29-49-6
39
Oct 14, 2025
Routine - Food
1 major violation. 19 minor violations.
View 20 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage - From follow-up inspection 2025-10-14: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-10-14: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg **Corrected On-Site** - From follow-up inspection 2025-10-14: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 00ppm chlorine. Advised operator to use 3 compartment sink to wash, rinse and sanitize **Warning** - From follow-up inspection 2025-10-14: 00ppm chlorine **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At dish area - From follow-up inspection 2025-10-14: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. At dish area - From follow-up inspection 2025-10-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line - From follow-up inspection 2025-10-14: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer - From follow-up inspection 2025-10-14: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station - From follow-up inspection 2025-10-14: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer - From follow-up inspection 2025-10-14: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-10-14: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line - From follow-up inspection 2025-10-14: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease - From follow-up inspection 2025-10-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area - From follow-up inspection 2025-10-14: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. At cook line - From follow-up inspection 2025-10-14: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line - From follow-up inspection 2025-10-14: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Stored food not covered. Multiple containers at dry storage - From follow-up inspection 2025-10-14: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing duck and fish at room temperature. Advised operator to thaw under cold running water or inside cooler **Corrective Action Taken** - From follow-up inspection 2025-10-14: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area - From follow-up inspection 2025-10-14: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink - From follow-up inspection 2025-10-14: **Time Extended**
29-11-4
35
Oct 6, 2025
Routine - Food
1 major violation. 19 minor violations.
View 20 violations
Intermediate - Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage
22-31-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area
16-46-4
Basic - Ripped/worn tin foil used as shelf cover. At cook line
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
29-49-6
Basic - Stored food not covered. Multiple containers at dry storage
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing duck and fish at room temperature. Advised operator to thaw under cold running water or inside cooler **Corrective Action Taken**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink
29-11-4
Basic - Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line
08B-38-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg **Corrected On-Site**
14-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 00ppm chlorine. Advised operator to use 3 compartment sink to wash, rinse and sanitize **Warning**
16-55-4
Basic - Floor area(s) covered with standing water. At dish area
36-22-4
Basic - Floor soiled/has accumulation of debris. At dish area
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station
10-17-4
35
Mar 4, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
43
Jul 25, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
58
May 24, 2024
Complaint Full
3 major violations. 19 minor violations.
View 22 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board Ice scoop - From follow-up inspection 2024-05-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table. **Repeat Violation** - From follow-up inspection 2024-05-24: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk-in cooler **Repeat Violation** - From follow-up inspection 2024-05-24: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In flour, sugar - From follow-up inspection 2024-05-24: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout operation. - From follow-up inspection 2024-05-24: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over dish machine. - From follow-up inspection 2024-05-24: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment - From follow-up inspection 2024-05-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items. **Corrected On-Site** - From follow-up inspection 2024-05-24: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In dish area - From follow-up inspection 2024-05-24: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen: underneath, between, and behind equipment. - From follow-up inspection 2024-05-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Pork and sauce in walk-in freezer **Repeat Violation** - From follow-up inspection 2024-05-24: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Small white freezer on cook line in rear of kitchen. - From follow-up inspection 2024-05-24: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler - From follow-up inspection 2024-05-24: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen Fan cover and ceiling in walk-in cooler - From follow-up inspection 2024-05-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-05-24: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Repeat Violation** - From follow-up inspection 2024-05-24: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Pots, large pieces of equipment, and storage racks around dumpyT pad. - From follow-up inspection 2024-05-24: **Time Extended**
33-30-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused equipment, pots , pallets, and storage racks stored outside of the back door. Owner states that he is remodeling. - From follow-up inspection 2024-05-24: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area - From follow-up inspection 2024-05-24: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe under triple sink. - From follow-up inspection 2024-05-24: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. White substance in large ingredients bin, manager states flour and sugar - From follow-up inspection 2024-05-24: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-05-24: **Time Extended**
22-16-4
29
May 23, 2024
Complaint Full
4 critical violations. 4 major violations. 21 minor violations.
View 29 violations
High Priority - Rodent rub marks present along walls/ceilings. Hole in ceiling on dish machine has rub marks leading to dish rack over machine. Manager asked staff to clean. **Corrective Action Taken** **Admin Complaint**
35A-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. duck (89F - Hot Holding); pork (89F - Hot Holding); cabbage and pork dumplings (89F - Hot Holding); shrimp (89F - Hot Holding). On table next to cook line. Less than 4 hours. **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Manager removed chicken. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 15 droppings on the side of the ice machine. Manager instructed staff to clean. **Corrective Action Taken** **Admin Complaint**
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board Ice scoop
22-02-4
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. Employees signed forms at time of inspection **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk-in cooler **Repeat Violation**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table. **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In flour, sugar
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout operation.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over dish machine.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. In dish area
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen: underneath, between, and behind equipment.
36-73-4
Basic - Food stored on floor. Pork and sauce in walk-in freezer **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. Small white freezer on cook line in rear of kitchen.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at rice pot in ice water. Manager discarded ice water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen Fan cover and ceiling in walk-in cooler
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Unnecessary items stored in garbage enclosure. Pots, large pieces of equipment, and storage racks around dumpyT pad.
33-30-4
Basic - Unnecessary items/unused equipment on the premises. Unused equipment, pots , pallets, and storage racks stored outside of the back door. Owner states that he is remodeling.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area
36-27-5
Basic - Water leaking from pipe under triple sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. White substance in large ingredients bin, manager states flour and sugar
02D-01-5
Basic - in cooler interior/shelves have accumulation of soil residues.
22-16-4
13
Feb 20, 2024
Complaint Full
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Front line raw pork over cook pork Clear glass cooler on line raw shrimp over cooked shrimp and vegetables Walk-in-cooler raw shrimp over cooked dumplings and raw pork filling over dumplings
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg tart 95° Pork dumplings 101 and 103° Operator removed items and placed under lamps and in ovens for immediate temperature recovery **Corrective Action Taken**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash untensil without sanitizing. Advised employee to sanitize untensil before use. **Corrective Action Taken**
22-45-4
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. Provided operator with form. Operator had employees read sign form during inspection **Corrected On-Site**
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 50 Clams on cook line no shell stock tags **Corrective Action Taken**
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen no date mark
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by warewash and mid kitchen blocked with carts and equipment Operator moved items **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front kitchen contained ice. Used as dump sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at ware wash hand sink No soap at ware wash hand sink
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors self close but not completely
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room soiled Ceilings and vents throughout kitchen soiled Walk-in-cooler ceiling and walls soiled
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen grooved
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee thermos next to dumpling flattop Operator removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Food stored on floor walk-in-cooler walk-in-freezer and cook line
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in ice water. Advised needed hot water or no water Operator removed water **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at mid kitchen handwash sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple refrigerators and walk-in-cooler soiled
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door not self closing
35B-03-4
Basic - Screening is not 16-mesh to the inch. Back door screen not 16 mesh
35B-13-4
Basic - Stored food not covered. Duck hanging in walk-in-cooler not covered or protected Raw pork filling on top shelf walk-in-cooler not covered
08B-12-5
19
Oct 12, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 118F. Operator discarded
10-05-5
High Priority - Operator unable to verify source of shellstock. See stop sale. Clams
01A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp, beef, fish,scallops 52F-60F over 4hours per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil less than 4hours per operator. Operator. Operator moved to cooler. Shrimp, beef, fish,scallops in make table reach in cooler 52F-60F over 4hours per operator. Advised operator to discard Turnip cake, chicken feet, duck, shrimp dumplings, cooked broccoli. Temperature range 43F-48F In reach in cooler.less than 4 hours per operator. Advised operator to move to freezer for immediate temp recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp, beef 89F-95F 1hr per operator. Advised operator to reheat to 165F. Operator sold items before I came to recheck **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. All hand sinks blocked by utensils and items stored in basin. Operator removed items from one handsink only.
31A-09-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator has no tags for clams. But does have tags for oysters
01C-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by walk in cooler
36-34-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment Under ware washing area
36-73-4
Basic - Food stored on floor. Boxed oil **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door and side of fryer **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas pipes on grill of cook line heavily soiled Door handle of reach in freezer Outside of dishwasher soiled
23-03-4
Basic - Stored food not covered. All seasoning containers in storage not covered **Corrected On-Site**
08B-12-5
29
Mar 23, 2023
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 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. Raw pork stored over raw shrimp on chest freezer located in front of expo line.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Slurry kept on cook lines with temperature of 68F. She'll eggs kept on cook line for less than 4 hrs with temperature of 68F. Ask to place in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked greens kept on tall reach in cooler by woks. Raw meat stored over dumpling on chest freezer located by expo line. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Tofu open two days ago and no date marked.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located by dish area blocked by cart and pots . Hand sink located by expo line blocked by tray. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Sweet and sour chicken, wings made two days ago and kept on reach in cooler by fire suppression system with no date marked.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.Mixer stand has old food residue.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing dumplings while wearing a watch. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not rinsed between washing and sanitizing.Employee is rinsing equipment on water that has soap.
16-16-4
Basic - Floor soiled/has accumulation of debris.Debris under equipments on cook line. Debris on floor at dry storage. Rice all over the floor.
36-73-4
Basic - Food stored on floor.Multiple boxes and bags of food stored on walk in cooler floor. Soy sauce stored on floor by back exit door.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon use to serve rice kept on water with temperature of 72F.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on hand wash sink located by tall reach in cooler.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Shelving around kitchen has residue. Burner by woks has a heavy amount of grease build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris. Reach in cooler located by expo line have debris.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination.To go containers kept on reach in cooler located by the woks.
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Multiple walls on facility .
36-27-5
25
Aug 1, 2022
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - One flying insect in kitchen. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef stored on shelf above cut raw white onions on cook line near dim sum cooker. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tall reach in cooler with vegetables on cook line: raw beef 55F and raw pork 60F. Operator placed beef at reach nearby for temperature recovery and discarded pork. - On counter at cook line: cooked wings (64F - on counter); cooked pork (68F); cooked breaded chicken (68F). Operator placed items in walk in freezer. Gave time plan to operator. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. - Accumulation of food/meat residue on wood cutting board next to rice warmers in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - Next to ware washing station sink had pots stored inside. - At dim sum cook line had blue pans on top for employee to sort incoming receipts. - At front serving station two pitchers inside of sink. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Next to tall reach in cooler in between cook line. **Repeat Violation**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. - Employees in kitchen.
13-03-4
Basic - Food stored on floor. - Several boxes of meat and seafood in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Clocked at 107F and 117F next to rice warmers on cook line and serving station near entrance. Advised operator to increase temperature. Operator put temperature on high. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. - At sink next to to dim sum cooler on cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - Shelving and reach in cooler exterior surfaces heavily soiled and throughout facility.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. - Shallots cut without washing. Advised employee to wash/rinse under water prior to cutting.
08B-39-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - Plastic reusable chopsticks stored flat. Advised operator to store with non Food contact surface side up.
24-18-4
Basic - Stored food not covered. - Red pork and several other items in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. - Spoons stored with food contact surface up. Advised to store with handle side up.
25-02-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Heavily soiled throughout facility. **Repeat Violation**
36-27-5
27
Frequently Asked Questions
When was Peter's Kitchen China Bistro last inspected?
The most recent health inspection at Peter's Kitchen China Bistro on file is from Oct 23, 2025. The public record contains 11 inspections in total.
What is the most common violation at Peter's Kitchen China Bistro?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Peter's Kitchen China Bistro.
How does Peter's Kitchen China Bistro compare to other restaurants in Orlando?
Peter's Kitchen China Bistro most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Peter's Kitchen China Bistro's inspection record improved over time?
No. Recent inspections at Peter's Kitchen China Bistro have averaged around 19 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Peter's Kitchen China Bistro 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 Peter's Kitchen China Bistro inspected?
Based on the inspection history on file, Peter's Kitchen China Bistro is inspected around three times per year on average.
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