PEI WEI FRESH KITCHEN #0127
12927 N DALE MABRY HWY, Tampa FL 33618 · 813.960.2031
Last inspected May 12, 2026 · 8 visits since July 2023
APR 24
NOV 24
DEC 24
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken dumplings at 48f, and cooked chicken at 46f, employee placed in freezer to cool rapidly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at hose Bibb connected to black hose by the mop sink. Discussed with employee the importance of a vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime.ice shoots at drink dispensers in the dining area are soiled with slimy mold like substance.
Current Hotel and Restaurant license not displayed.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse in walk in cooler on shelf, and bags of candy on shelf above food prep table., employee moved item to appropriate location.
Equipment and utensils not properly air-dried - wet nesting. Observed pans on ware washing drying rack stacked wet.
Food stored on floor. Observed loose bag of drink mix from co2 station resting on top of drain. Employee removed item off the ground, to appropriate location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor on the hot line and in kitchen area heavily soiled.
Plumbing system in disrepair. Handwashing sink next to dishwasher leaking at the faucet.
Nov 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet splitter.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board over prep sink soiled. All soda nozzles and chute on ice dispensers soiled with black or pink mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to prep sink and cutting board in kitchen area. Personal drink on cashier counter stored over clean glasses.
No handwashing sign provided at a hand sink used by food employees. Located adjacent to three compartment sink and at dish pit.
Standing water in bottom of reach-in-cooler. Located at front line Reach in coolers.
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Vacuum breaker missing at mop sink faucet splitter.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board over prep sink soiled. All soda nozzles and chute on ice dispensers soiled with black or pink mold-like substance.
No paper towels or mechanical hand drying device provided at handwash sink. Located at front cook line. Employee provided paper towels during time of inspection.
No soap provided at handwash sink. Located at front cook line. Employee provided soap during time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink on front line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to prep sink and cutting board in kitchen area. Personal drink on cashier counter stored over clean glasses.
Employee chewing gum while preparing food at front line cook. Discussed with employee. Employee discarded gum during time of inspection.
Employee with no hair restraint while engaging in food preparation. 2 employees on front line cooking without hair restraint. Employees wore a hat during time of inspection.
Food stored on floor. Jug of oil stored on floor next to fryers. Employee relocated onto a shelf during time of inspection. 2 boxes of raw breaded chicken stored on floor in Walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Located adjacent to three compartment sink and at dish pit.
Standing water in bottom of reach-in-cooler. Located at front line Reach in coolers.
Feb 24, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Located at front line cook area.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to Dish machine.
No handwashing sign provided at a hand sink used by food employees. Located at Dish machine.
Dec 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw salmon poke at 51F in Reach in cooler on front line cook area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 46F, retempted to 41F, raw shrimp 47F, retempted to 41F, steamed chicken 50F, retempted to 40F, raw shrimp 56F, retempted to 43F on front line Reach in cooler. Raw salmon poke at 51F in Reach in cooler on front line cook area. Operator voluntarily discarded product during time of inspection.
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.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Located at front line cook area.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to Dish machine.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Located at Dish machine.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to portioned chicken. Employee moved drink during inspection
Floor soiled/has accumulation of debris. Floor soiled in kitchen around equipment legs.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop sink not set to dry
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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. Prova copy by email.
No paper towels or mechanical hand drying device provided at handwash sink. Across from the cook line. Paper towels was provided.
No soap provided at handwash sink. Across from the cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine. Stainless steel panel in the interior of the ice machine.
In-use utensil not used with moist food stored in running water. Spoon for rice stored in a dipper well with water at 74F
Light not functioning. Hood system
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 50 f held over night reach in cooler make table on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cold holding reach in cooler make table Cold holding chicken 44 f cut lettuce 47 f 2nd temp operator placed in freezer 2nd temp Make table reach in cooler underneath Cold holding: egg rolls 45 crab wantons 45 f placed in freezer. Cold holding: cook noodles 45 f 45 f 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 50 f held over night reach in cooler make table on cooks line.
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.
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. Printed for operator permit holder signed and few employees signed next unannounced inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine soiled Hood cover above dish machine
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.