PEI WEI FRESH KITCHEN #0275
16441 CORPORATE COMMERCE WAY, Fort Myers FL 33913 · 941.286.0722
Last inspected Jul 15, 2026 · 10 visits since July 2023
AUG 24
DEC 24
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken dumplings (61 F - Cold Holding); spicy salmon (58 F - Cold Holding) per operator food brought out from walk in cooler less than three hours prior. Operator returned food to walk in cooler to rapidly cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2018013378 | Feb 8, 2018 | Apr 5, 2018 | $400 |
| 7--2017041814 | Jul 17, 2017 | Oct 31, 2017 | $160 |
Inspection history
10 visits, newest first
Jul 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed warewashing chlorine sanitizer machine reaching maximum temperature 87F after running multiple times.
Equipment and utensils not properly air-dried - wet nesting. Next to dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach-in cooler next to fryer left side kitchen.
Walk-in cooler shelves have accumulation of soil residues.
Jul 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator replaced and primed sanitizer, 100ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler flip top at middle station on kitchen raw beef (51F - Cold Holding); raw shrimp (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked potatoes and chicken (54F - Cold Holding); ground cooked chicken (50F - Cold Holding) for 90 minutes per operator due to being left open during lunch rush. Operator iced all foods and closed. Spoke with operator about monitoring kitchen temperatures frequently during hotter periods.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed warewashing chlorine sanitizer machine reaching maximum temperature 87F after running multiple times.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at customer self service drink machine.
Accumulation of debris on top of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Next to dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach-in cooler next to fryer left side kitchen.
Walk-in cooler shelves have accumulation of soil residues.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator replaced chlorine sanitizer, 50ppm chlorine.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler raw cubed salmon not completely removed from package, stored overnight per operator. Operator immediately discarded. Provided operator associated handout to aid in explanation.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ansley, Chester hired more than 60 days notice proof of training.
No soap provided at handwash sink. Pantry side handwash sink.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 72F observed in chemical warewasher.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in front and back kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler raw cubed salmon not completely removed from package, stored overnight per operator. Operator immediately discarded. Provided operator associated handout to aid in explanation.
Equipment and utensils not properly air-dried - wet nesting across from triple sink.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
No soap provided at handwash sink left side entering cook line, far end.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed wash cycle for dish machine reaches to 87F after running 3 times.
Accumulation of black/green mold-like substance in the chute of the ice machine for customer self service drinks.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of grease and dust on vents in back, middle of kitchen, main ceiling gas pipe by cook line.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers across from triple sink.
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Grill cleaner next to fryer oil across from fryer station. Operator removed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing vacuum breaker on side attached to dark green hose.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
No soap provided at handwash sink left side entering cook line, far end.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed wash cycle for dish machine reaches to 87F after running 3 times.
Accumulation of black/green mold-like substance in the chute of the ice machine for customer self service drinks.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of grease and dust on vents in back, middle of kitchen, main ceiling gas pipe by cook line.
Dead roaches on premises. In empty cabinets under front counter, in middle cabinet 10 dead roaches around electrical equipment. Under sink at side, 15 dead roaches. Operator cleaned and sanitized areas.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers across from triple sink.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored with single service to go lids under pantry station. Operator properly separated.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing vacuum breaker on green hose side.
Handwash sink not accessible for employee use at all times. In dishwashing area blocked with large pot. Operator cleared sink for proper use.l
No soap provided at handwash sink in pantry station.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In center of kitchen, accumulated dust on pipes attacked to ceiling.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) under pantry station.
Oct 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 3 cans bamboo shoots heavily dented on cook line dry storage rack.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw fish over ready-to-eat cooked chicken.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, raw chicken and raw beef ambient cooling in large, deep, covered plastic containers. Discussed proper cooling techniques with operator.
Handwash sink not accessible for employee use at all times in dishwashing area, blocked with unused cooking equipment and floor fan.
Incomplete 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. Operator provided forms for two employees, 4 employees present.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
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. Operator unable to locate at time of inspection.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Reuse of single-service or single-use articles. Observed rice nets being reused on cook line. Discussed proper use of rice nets with operator.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken dumplings (61 F - Cold Holding); spicy salmon (58 F - Cold Holding) per operator food brought out from walk in cooler less than three hours prior. Operator returned food to walk in cooler to rapidly cool.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back hand sink.
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. Operator unable to show proof of signed reporting agreement. Provided operator with DBPR Form HR 5030-103 and they were completed during inspection.
Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled bottle on expo,line.
Bowl or other container with no handle used to dispense food. To go cup used as scoop for chopped peanuts. Operator removed cup
Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled to: Sanitizer Bucket (Quaternary 200ppm)
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No soap provided at handwash sink. Soap dispenser empty at front hand sink.
Equipment in poor repair. Handles of both white and brown rice warmers broken.
Food stored on floor. Bags of prepared wonton soup in food container on floor of walk in cooler
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well used for rice scoops insufficient velocity. Operator moved scoops to container of water 183 F.
Working containers of food removed from original container not identified by common name. Container of peanuts stored on shelf behind wok station not labeled.
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.