Tokyo Peking Cuisine
Last inspected: Mar 17, 2026
35
Score
Public records show nine inspections at Tokyo Peking Cuisine stretching back to 2022. The most recent report on file is from Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 10 violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited five times.
Tokyo Peking Cuisine's latest score of 35 falls below the Lake Worth average of 77. The pattern in the record is worth a careful look.
9
Inspections
4
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Raw salmon and tuna stored and in direct contact with paper towel at sushi case. Cooked shrimp stored in direct contact with cardboard box in walk in cooler. Operator stored products properly. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over fully cooked pork at walk in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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 chicken over raw pork dumplings at walk in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (62F - Cold Holding); garlic oil (61F - Cold Holding) Observed at ambient temperature on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control. Advised operator to place time stamp for remaining 3 hours. **Warning**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi display case: tuna (47F - Cooling) at 11:55; cooling since 11:00 - 48F at 12:27; salmon (45F - Cooling) at 11:55; cooling since 11:00 - 46F at 12:27 At current rate of cooling product will not reach 41F within 4 hours. Operator moved products to low boy cooler at sushi station. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jin Hua Lin expired 1/26/26 **Warning**
53A-03-7
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At screen door rear entrance to kitchen. Advised operator to close exterior door. **Warning**
35B-01-4
Basic - Food stored on floor. Soy sauce stored on floor at cook line area. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
35
Oct 15, 2025
Routine - Food
7 critical violations. 1 major violation. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed beans in walk-in cooler; stored properly **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground pork over tofu in walk-in cooler; stored properly **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour- sushi rice at sushi station in the dining room; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour- sushi rice at sushi station in the dining room; See Stop Sale
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spicy soup (114F - Hot Holding); in steam table at cook line; food out of temperature for approximately 1 hour; food placed to be reheated to 165 F ; rechecked 179 F **Corrected On-Site**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees touching soiled uniforms and putting gloves on to work with foods before washing hands; Educated Employees washed hands **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw battered shrimp over dumplings in reach in freezer and raw beef over dumplings in walk-in freezer - not commercially packaged Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance- at cook line;
22-02-4
Basic - Employee eating in a food preparation or other restricted area- employee eating at cook line; Educated ;
12B-02-4
Basic - Food stored on floor- containers of raw beef stored under prep tables in the kitchen by three compartment sink and cook line; stored properly **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- at sushi station ; removed **Corrected On-Site**
12B-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) advised to fix to 50-100 pm;
21-07-4
26
Mar 11, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : 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. In walk in freezer tray of raw chicken stored above tray of raw beef. Discussed with operator to correct storage of products. **Corrected On-Site** - From follow-up inspection 2025-03-11: Bucket of raw chopped beef with plastic wrap stored above boxes of raw shrimp discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-17-6
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through double doors from customer dining room and did not wash hands before handling a spoon to serve rice onto plate for customer. Discussed with operator employee washed hands. **Corrected On-Site** - From follow-up inspection 2025-03-11: Employee who was washing dishes and wiping down counters did not wash hands before handling clean and sanitized dishes. Discussed with operator employee washed hands **Admin Complaint** **Corrected On-Site**
12A-16-4
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife off with water and did not sanitize. Discussed with operator for employee to rewash and sanitize knife. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-11: Knife no wash chicken **Admin Complaint**
22-45-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken and raw shell eggs stored over pre portioned sauces and veggies. Discussed with operator to correct storage. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-11: In reach in cooler raw shell eggs stored over sauce bottles and veggies. Discussed with operator who corrected storage. **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink discussed with operator who educated employee. **Corrected On-Site** - From follow-up inspection 2025-03-11: Employee washed hands in triple sink before cutting raw chicken. Discussed with operator who educated employee. **Admin Complaint**
12A-03-4
Basic - - From initial inspection : Basic - Food stored on floor. In kitchen under cook line container of egg soup stored on floor. Discussed with operator who chose to discard product. **Corrected On-Site** - From follow-up inspection 2025-03-11: In kitchen bin of raw chicken store on floor by triple sink discussed with operator employee removed container of chicken from floor. **Admin Complaint** **Corrected On-Site**
08B-38-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked ribs. Discussed with operator. - From follow-up inspection 2025-03-11: Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked ribs. Discussed with operator who corrected storage. **Admin Complaint** **Corrected On-Site**
08B-17-4
45
Mar 10, 2025
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
4
Nov 12, 2024
Routine - Food
2 critical violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
64
Feb 26, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labeled 11:30-3:30 **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe dumplings at 1:10 with 4 hour (69F - Cooling) at 1:21 69°F due to being in deep plastic container and covered. Operator placed on sheet pan without cover in walk-in refrigerator. **Corrective Action Taken**
03D-15-4
Basic - Food stored on floor. Observe plastic container with chicken bones on floors in walk-in freezer
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
23-03-4
70
Sep 8, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Mar 22, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Pesticide-emitting strip present in food prep area. Observed fly strip hanging above prep table.
41-24-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice at 2:30pm with no time mark since 11:30 am. Operator corrected with time. **Corrective Action Taken**
03F-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screened back door with gap underneath.
35B-01-4
Basic - Food stored on floor. Observed bags of rice and plastic buckets of soy sauce stored on the hallway floor. **Repeat Violation**
08B-38-4
58
Nov 1, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored in walk-in cooler on shelf above ready to eat sauces. Operator relocated to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed used dish and chopsticks in Sushi station sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris. Observed cook line counter tops with buildup of food debris between each surface. Operator cleaned and sanitized. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed take out bowl being used to scoop cooked white rice. Operator removed and replaced with rice paddle. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee preparing food in customer section of dining area. Observed dumplings being prepared at dining room table. Operator removed. **Corrected On-Site**
08B-48-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. **Corrected On-Site**
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Frequently Asked Questions
When was Tokyo Peking Cuisine last inspected?
The most recent health inspection at Tokyo Peking Cuisine on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Tokyo Peking Cuisine?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Tokyo Peking Cuisine.
How does Tokyo Peking Cuisine compare to other restaurants in Lake Worth?
Tokyo Peking Cuisine most recently scored 35 out of 100, which is lower than the Lake Worth average of 77.
Has Tokyo Peking Cuisine's inspection record improved over time?
No. Recent inspections at Tokyo Peking Cuisine have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Tokyo Peking Cuisine 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 Tokyo Peking Cuisine inspected?
Based on the inspection history on file, Tokyo Peking Cuisine is inspected around three times per year on average.
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