Tokyo Peking Express
Last inspected: Mar 5, 2026
100
Score
The health department has logged 11 inspections at Tokyo Peking Express, the earliest from 2022. The most recent visit was on Mar 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Tamarac restaurant scores 77. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
No violations found.
100
Jan 15, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
41
Sep 16, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
70
Mar 13, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top shelf over multiple ready to eat foods. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; raw shrimp (45F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4hrs. Observed food item overfilled. Operator reduced amount and placed item on ice **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen counter; Fried chicken; ( 83F at 0141pm to 83F at 0150pm - Heated Cooling since 1230). Operator was cooling down food on kitchen counter in room temperature. Operator moved food to walk in cooler to cool down faster **Corrective Action Taken** **Warning**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Bowls found on top of fried chicken in flip top cooler under microwaves, used as scoop. Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottles on cookline shelf. Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. Bucket of brown sauce stored directly on floor. Operator double bucketed **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go containers on top shelf not inverted. Operator inverted **Corrected On-Site** **Warning**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk storage containers not labeled, filled with rice and corn starch. Operator labeled **Corrected On-Site** **Warning**
02D-01-5
52
Sep 11, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Prep Table; Bean sprouts (76F - Cold Holding ) observed on table under no temperature control for less than 4hrs, item not prepped or portioned today, operator moved item to reach in cooler to quick chill. 2) FLIP TOP;; cooked pork (48F - Cold Holding); raw chicken (47F- Cold Holding); Raw beef (45F-Cold Holding) in unit less than 4hrs. Items not prepped or portioned today. Unit set to the warmest setting, Operator moved items to walk in cooler to quick chill and adjust dial. **Corrective Action Taken**
03A-02-5
High Priority - Metal stem-type thermometer soiled.
22-12-5
Basic - Equipment in poor repair. Lowboy cooler gaskets next to steam table gaskets torn.
14-11-5
Basic - Food stored on floor. Dry Storage; Salt stored on floor Walk in Cooler; Container of raw chicken Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. 1) Steam table; bowl used to portion in container pork fried rice. 2) Dry storage shelf; bowl no handle inside of container of sugar. Operator removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Low boy cooler next to steam table.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal keys on cook line shelving next to to-go containers. Operator stored properly. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food item in containers of flour and rice on dry storage shelf, operator placed handle up. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of food debris.
22-08-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched on lowboy counter top next to steam table.
25-02-4
Basic - Wood food-contact surface not properly sealed. Dry storage shelving
14-06-4
47
Feb 19, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Owner renewed license at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to cooked chicken in Walk In Cooler Owner removed and placed raw chicken on bottom shelf
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage cans. Handwash sink next to 3 Compartment sink Owner removed garbage can **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils. Hand sink next to 3 Compartment sink. Owner removed item **Corrected On-Site**
31A-11-4
61
Sep 19, 2023
Routine - Food
No violations found.
100
Sep 18, 2023
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top under hood: cooked pork (47°F). Operator states item has been in unit for 2 hours. Not prepared or portioned today. Operator moved to working reach in cooler cut cabbage (80°F - Cold Holding); sprouts (79°F - Cold Holding)being held at room temperature on cook line. Operator states cabbage was cut 3 hours ago, and sprouts have been out for 2 hours. Instructed operator to move to reach in cooler flip top: tofu (49°F); cooked noodles (51F). Operator states items have been in unit for 2 hours. Operator moved to working unit **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on ground under water heater in right corner of kitchen next to cook line Observed 10+ live roaches inside of broken cove molding under hand wash sink next to water heater in right corner of kitchen next to cook line Observed 1 live roach low top shelving holding water heater in right corner of kitchen next to cook line. Observed 4 live roaches on under side of low top shelving holding water heater in right corner of kitchen next to cook line. Observed 3 live roaches inside of gasket at 3 door cook line flip top cooler in kitchen Observed approximately 15 live roaches on wheels and area surrounding wheels of cook line flip top cooler in kitchen **Warning**
35A-05-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed onions in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in original packaging stored above noodles in reach in chest freezer **Repeat Violation** **Warning**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in direct contact with cardboard box in 2 door low cooler on cook line **Warning**
14-15-4
Basic - Food stored on floor. Bins of raw beef/raw chicken stored on floor in walk in cooler **Warning**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded **Corrected On-Site** **Warning**
14-13-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Mens restroom **Warning**
36-64-5
Basic - Dead roaches on premises. Observed 1 dead roach on drain pipe coming from hand wash sink in ware washing area located in left corner of kitchen area Observed 2 dead roaches inside of tool box stored under low top shelving holding water heater in right corner of kitchen next to cook line. **Warning**
35A-03-4
39
Feb 1, 2023
Routine - Food
4 critical violations. 4 major violations. 17 minor violations.
View 25 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed prepped chicken breast removed from case on tray unpackaged stored over beef removed from package in walk in freezer.
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shell eggs stored over cooked pasta in reach in cooler at cook line.
08A-02-6
High Priority - Observed Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooked egg rolls stored in to go cardboard box non food grade container in reach in cooler at cook line. Observed freshly cooked sweet and sour chicken placed on cardboard box to cool and drain. Operator removed and placed on food grade tray with deli paper Operator removed and stored in correct food grade container. **Corrected On-Site**
14-15-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at prep line with grooves no longer cleanable with mold like substance embedded in groves in use to cut Napa cabbage. Observed cutting board at cook line with mold like substance no longer cleanable. Observed can opener blade with slime like substance encrusted on blade Operator had can opener cleaned and sanitized. Operator discarded cutting board **Corrected On-Site**
22-02-4
Intermediate - Observed No sanitizer of any kind available for warewashing., neither quaternary or chlorine Only use single-service items to serve food to customers until sanitizer is available for warewashing.. Operator bought bleach from Publix Operator set up chlorine sanitizing solution 50ppm.
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spare ribs, egg rolls sweet and sour chicken prepared more than 24 hours per opener not date marked. Observed in walk in cooked wonton (39F - Cold Holding); cooked shredded pork (39F - Cold Holding); cooked pasta (40F - Cold Holding); cooked sweet and sour chicken (40F - Cold Holding) all prepared more than 24-48hours per operator not date marked. Operator date marked products.
02C-02-5
Basic - Observed Employee beverage bottled water container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavy grease build up at wok station and oven top at cook line.
22-08-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce at cook line
08B-25-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products.at cook line and prep line
08B-23-5
Basic - Food not stored at least 6 inches off of the floor. Observed soya sauce, gallons of oil not stored 6 inches off floor. Operator removed from floor and stored correctly. **Corrected On-Site**
08B-47-4
Basic - Employee wearing jewelry watch other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Ceiling/ceiling tiles/vents hoods soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles, gaskets with heavy mold slime like substance on gaskets.
23-24-4
Basic - Observed Employee with no hair restraint while engaging in food preparation preparing crab rangoon
13-03-4
Basic - Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container directly touching rice,sugar Operator removed from containers stored correctly.
10-01-5
Basic - Observed In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container directly touching fried rice. Operator removed from container
10-06-5
Basic - Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm.
21-07-4
Basic - Observed Working containers of sugar, rice, cornstarch removed from original container not identified by common name. Operator labeled products. **Corrected On-Site**
02D-01-5
Basic - Observed no Bowl or other container with no handle used to dispense sugar rice at dry storage area
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Observed Employee eating while preparing food at cook line.
12B-01-4
16
Jul 8, 2022
Food-Licensing Inspection
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing at hose Bibb at mop sink.
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored with raw beef in same container in walk in freezer. Observed raw chicken stored over raw beef in walk-in freezer . Operator removed and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over green peppers in walk in cooler. Operator removed and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter through back door immediately started food preparation and used non scoop handle to dispense TCS cooked fried rice. Operator had employee wash hands. **Corrected On-Site**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with mold build up. Operator ordered new cutting boards immediately **Corrective Action Taken**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed pink chemical in clear bottle not labeled at front counter Operator labeled product window cleaner. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink at 86°F in women's resttoom
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed employee use no handle scoop to dispense TCS cooked fried rice. Operator removed scoop and replace with scoop with handle. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door handles with build up food Debris and gaskets with mold build up.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee beverage stored on shelf with single service items to go containers at cook line. Operator removed and stored correctly.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed gallon of oil stored on floor beside rice cooker in front of hand washing sink located next to water heater. Operator removed oil from floor and stored correctly **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoop directly touching cornstarch and sugar. . Operator removed cleaned and sanitized scoops,stored correctly **Corrected On-Site**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Observed establishment without choking poster. Inspector emailed choking poster to establishment **Corrected On-Site**
51-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service to go items not inverted. Operator inverted products. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry . Operator stored correctly **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed chlorine sanitizing solution bucket stored on floor. Operator removed and stored correctly **Corrected On-Site**
21-38-4
23
Frequently Asked Questions
When was Tokyo Peking Express last inspected?
The most recent health inspection at Tokyo Peking Express on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tokyo Peking Express?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Tokyo Peking Express.
How does Tokyo Peking Express compare to other restaurants in Tamarac?
Tokyo Peking Express most recently scored 100 out of 100, which is higher than the Tamarac average of 77.
Has Tokyo Peking Express' inspection record improved over time?
Yes. Recent inspections at Tokyo Peking Express have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Tokyo Peking Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Tokyo Peking Express inspected?
Based on the inspection history on file, Tokyo Peking Express is inspected around three times per year on average.
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