PEI WEI FRESH KITCHEN #0130
2101 SE FEDERAL HWY, Stuart FL 34994 · 772.219.0466
Last inspected Aug 13, 2026 · 10 visits since July 2023
DEC 24
AUG 25
FEB 26
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 27 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 →
Disciplinary actions
3 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022915 | Feb 4, 2026 | May 6, 2026 | $400 |
| 2--2024050152 | Jul 29, 2024 | Sep 19, 2024 | $200 |
| 2--2020055308 | Sep 30, 2020 | Apr 22, 2021 | $360 |
Inspection history
10 visits, newest first
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened condensed milk inside plastics cups sitting in cooler at 51F Per operator food left out of temperature for approximately 1 hour Operator moved items into walk in coolers to quick chill
Handwash sink not accessible for employee use at all times. Observed food container inside hand was sink blocking accessibility for food employees to use Operator removed
Manager or person in charge lacking proof of food manager certification.
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.
Show the remaining 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed condensed milk cups inside reach in cooler at 50F - Cold Holding Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed condensed milk cups inside reach in cooler at 50F - Cold Holding Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority
Observed: Floor area(s) covered with standing water of cook line Priority: Basic
Observed: Standing water in bottom of reach-in-cooler at cook line Priority: Basic
Feb 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (50F - Cold Holding); cut lettuce (55F - Cold Holding); egg rolls (51F - Cold Holding); cooked chicken (50F - Cold Holding) at reach in cooler at cook line Per operator food not prepared or portioned today and left out of temperature for approximately 3 hours Operator placed ice bags on top of foods at time of inspection to bring all foods down to 43F
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager Glenn M not present at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink at cook line
No soap provided at handwash sink at cook line
Floor area(s) covered with standing water through restaurant
Floor soiled/has accumulation of debris through out restaurant
Standing water in bottom of reach-in-coolers at cook line
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw salmon cubes at flip top reach in cooler and inside reach in freezer offered for raw consumption/ served under cooked with no proof of parasite destruction. Per operator, salmon will not be cooked to serve. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw salmon cubes at flip top reach in cooler and inside reach in freezer offered for raw consumption/ served under cooked with no proof of parasite destruction. Per operator, salmon will not be cooked to serve. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken over stacked at fill time in metal container at flip top reach inc cooler. Per operator, items not prepared or portioned today,, items left out of temperature for approximately 1 hour, operator placed food in walk in cooler to quick chill. Chicken at 42F at 3:45
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink set cook line. Operator provided paper towels
No soap provided at handwash sink. Observed no soap at hand wash sink at cook line. Operator provided soap
Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler at cook line.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic food containers not stored inverted on storage shelf at dish area. Operator store items properly.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic food storage containers on drying shelf in dish area. Operator put items out to dry properly.
Floor area(s) covered with standing water. Observed standing water on floor of cook line. Operator removed and clean area.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, Raw chicken(45F-Cold holding); Cooked chicken (45F-Cold holding); Steamed chicken (45F-Cold holding); Cooked chicken wings (45F-Cold holding); Raw salmon (45F-Cold holding); Rice noodles (45F-Cold holding); Items not prepared or portioned today. Operator stated all products held over 24 hours. See stop sale. Front of house, flip top cooler pulled chicken (51F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (45F - Cold Holding); cooked chicken (51F - Cold Holding); potato stirred chicken (46F - Cold Holding); cooked chicken wings (48F - Cold Holding). Items not prepared or portioned today. Operator stated products held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, Raw chicken(45F-Cold holding); Cooked chicken (45F-Cold holding); Steamed chicken (45F-Cold holding); Cooked chicken wings (45F-Cold holding); Raw salmon (45F-Cold holding); Rice noodles (45F-Cold holding); Items not prepared or portioned today. Operator stated all products held overnight 24 hours. See stop sale. Front of house, flip top cooler pulled chicken (51F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (45F - Cold Holding); cooked chicken (51F - Cold Holding); potato stirred chicken (46F - Cold Holding); cooked chicken wings (48F - Cold Holding). Items not prepared or portioned today. Operator stated products held overnight. See stop sale.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (56F - Cold Holding) Observed in top portion of flip top cooler on cook line still in cartons. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed inside bottom portion of cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker At mop sink with splitter attached.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (45F - Cooling) at 2:45 since 10:00 - 45F 3:00 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in water on cook line 77F
Jul 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 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.
Employee with no hair restraint while engaging in food preparation. Cook line/corrective action taken/operator put on hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop/cook line/corrective action taken/operator turned on drip water foe well.
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.