Tokyo Peking
Last inspected: Mar 26, 2026
86
Score
Inspectors have visited Tokyo Peking 10 times, with records going back to 2022. The most recent visit was on Mar 26, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
Compared to the broader Greenacres restaurant scene, where the average is 76, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw shrimp no commercially packaged stored above a big pot with cooked pork sauce. Advised operator to stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-26: Walk in freezer: raw tuna - not commercially packaged stored over pot of soy sauce Operator stored properly **Admin Complaint** **Corrected On-Site**
08A-02-6
86
Mar 25, 2026
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
52
Nov 4, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
50
Jun 16, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
29
Feb 10, 2025
Routine - Food
13 critical violations. 4 major violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;cooked pork (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen;cooked rice (110F - Hot Holding) Per operator held in steamer for approximately one hour Advised operator to reheat to 165F+ Operator moved to reheat on stove top **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Sushi Bar on shelf; Rubbing alcohol stored above drinks. Advised operator who fixed **Corrected On-Site**
41-10-4
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Kitchen; Sanitizer Bucket (Chlorine 400+ppm) Advised operator who fixed to Chlorine 100 ppm **Corrected On-Site**
22-39-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen; cooked beans (71F - Cooling)since 12pm@3:07 Item did not reach 70F within two hours, see stop sale. Kitchen; chicken broth (113F - Cooling)since2:10@2:40@3:19-109F At this current rate item will not reach 70F within two hours Advised operator who moved to freezer. **Corrective Action Taken**
03D-01-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee picked up container with food off the floor, touching the floor then proceeded to handle clean utensils without washing hands first Advised operator employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee wiped hands in soiled clothes then handled clean utensils without washing hands first Advised employee who washed hands **Corrected On-Site**
12A-28-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Sushi bar; Fresh salmon and Japanese snapper served raw. No parasite destruction letter. Operator provided parasite destruction letter for both items before inspection ended **Corrected On-Site**
01D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Kitchen; Flour stored in direct contact with non food grade bags Advised operator who fixed **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in Freezer; Raw fish stored above egg rolls; Walk-in Freezer; Raw Chicken above broth Advised over who fixed items mentioned above **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler;Raw chicken stored above over cooked ribs Advised operator who fixed **Corrected On-Site**
08A-05-6
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. Walk-in Freezer; Raw chicken above raw shrimp Advised operator who fixed **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen; cooked beans (71F - Cooling)since 12pm@3:07 Item did not reach 70F within two hours Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;cooked pork (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight
01B-02-5
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. Sushi Bar; Milk open for two days not date marked Advised operator
02C-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several Sushi items served raw not identified on menu. Operator identified raw items on all menu before end of inspection **Corrected On-Site**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi Bar; Cooked rice on time is of public heath control. No procedure provided. Advised operator. Emailed form
03F-10-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Kitchen; observed unnecessary person (child) in the kitchen touching food areas. Advised operator to remove child from kitchen. Operator removed **Corrected On-Site**
43-08-4
10
Jul 2, 2024
Routine - Food
No violations found.
100
Feb 13, 2024
Routine - Food
No violations found.
100
Jul 7, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above sauces , raw pork directly stored top of the tortilla,cooked beef at walk in cooler . Operator properly stored food. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times...stored boxes in handwashing sink by the walk in freezer . Operator moved boxes . **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked pork, cooked chicken in walk in freezer . Operator date marked. **Corrected On-Site**
02C-04-5
Basic - Reuse of single-service or single-use articles....re used soy sauce container for different kind sauce .
25-32-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public....personal food drinks, tortillas, raw pork beef stored in walk in cooler without properly indentation. Operator moved . **Repeat Violation**
08B-49-4
58
Jan 31, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fried rice 67° at cook line being held less than four hours. Operator time marked on food **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above cooked chicken, egg rolls in reach in cooler, raw chicken above dumplings in speed racks at kitchen, raw ground pork above cut onion at walk in cooler . Operator properly stored food. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled buildup in can opener blade . Operator moved **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....rice, sauces, egg rolls, cooked chicken, cooked pork in walk in cooler.
02C-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.
53B-14-5
Basic - Clean utensils Knives stored between equipment and table at kitchen.operator moved . **Corrected On-Site** **Repeat Violation**
24-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public...operator labeled . **Corrected On-Site**
08B-49-4
Basic - Faucet/handle missing at plumbing fixture...handwashing sink by the three compartment sink.
29-09-4
Basic - Food stored on floor...cooked chicken, raw chicken on the floor at walk in cooler. Operator properly stored food **Corrected On-Site**
08B-38-4
Basic - Interior and exterior microwave has accumulation of black substance/grease/food debris.
22-08-4
43
Sep 2, 2022
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food...stored raw chicken in to go plastic bags at walk in freezer. Operator changed bags . **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw shell eggs above sauces , cut vegetables in walk in cooler . Operator properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken ,raw beef above sea food , raw chicken above beef in walk in cooler . Operator properly stored food **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by speed rack , mop bucket, stored boxes in handwashing sink . Operator moved **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing....stored cut cabbage in handwashing sink at front line . Operator moved . **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. Employee provided **Corrected On-Site**
31B-03-4
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 - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the surface. Operator properly stored **Corrected On-Site**
24-07-4
Basic - Clean utensils knives between equipment at kitchen. Employee moved **Corrected On-Site**
24-14-4
Basic - Stored food not covered...pork in walk in cooler, can sauce in reach in cooler . Employee properly stored food **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....gaskets in reach in cooler.
23-03-4
29
Frequently Asked Questions
When was Tokyo Peking last inspected?
The most recent health inspection at Tokyo Peking on file is from Mar 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tokyo Peking?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Tokyo Peking.
How does Tokyo Peking compare to other restaurants in Greenacres?
Tokyo Peking most recently scored 86 out of 100, which is higher than the Greenacres average of 76.
Has Tokyo Peking's inspection record improved over time?
Yes. Recent inspections at Tokyo Peking have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Tokyo Peking 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 inspected?
Based on the inspection history on file, Tokyo Peking is inspected around three times per year on average.
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