PEKING PALACE
531 S MAIN ST, Belle Glade FL 33430 · 561-993-3888
Last inspected Aug 20, 2026 · 10 visits since November 2023
JUL 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored over raw pork. Operator corrected.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024043358 | Jul 2, 2024 | Aug 20, 2024 | $600 |
| 2--2024022416 | Mar 28, 2024 | May 9, 2024 | $400 |
| 2--2022034620 | Jul 5, 2022 | Aug 18, 2022 | $400 |
| 2--2022007503 | Jan 12, 2022 | Mar 7, 2022 | $600 |
| 2--2018064616 | Dec 22, 2018 | Jun 3, 2019 | $800 |
| 2--2019002402 | Jan 9, 2019 | May 9, 2019 | $800 |
| 2--2018053372 | Oct 9, 2018 | Nov 21, 2018 | $1,120 |
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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 flip top cooler unit: cooked shrimp (57F - Cold Holding); cooked noodles (58F - Cold Holding); bean sprouts (56F - Cold Holding); cooked chicken (47F - Cold Holding); pooled eggs (46F - Cold Holding) As per operator, all products stored in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked shrimp (57F - Cold Holding); cooked noodles (58F - Cold Holding); bean sprouts (56F - Cold Holding); cooked chicken (47F - Cold Holding); pooled eggs (46F - Cold Holding) As per operator, all products stored in cooler overnight. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fried rice. As per operator, stored since 10:30am; operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep sink: cooked noodles (92F at 11:05am; 91F at 11:35am- Cooling) As per operator, cooling since 5 mins. At current rate of cooling, product will not cool from 135F to 70F within 2 hours. Operator moved to quick chill.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked egg rolls dated 08/02 cooked, frozen then thawed and held at refrigeration temperature not properly date marked. Cooked pork dated 05/10 cooked, frozen then placed to thawed and held at refrigeration temperature not properly date marked. Advised operator to date mark.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm)
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of Bamboo shoot and baby corn.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried rice not time marked. As per operator, stored since 10:45am. Operator time marked.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed in bin of cook chicken in walk in cooler. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (76F - Cold Holding) being held on top of cook line pans in flip top section for approximately 1 hour. Operator moved to reach in cooler section of cooler
Floor soiled/has accumulation of debris. Observed under cook line equipment
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above prep table in outside of walk in cooler. Operator removed and discarded
Old labels stuck to food containers after cleaning.
Uncovered food stored near sink exposed to splash. Bin of ready to eat broccoli stored next to and below hand wash sink on cook line exposed to splash. Operator relocated to reach in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 100ppm chlorine
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator handle container of raw breaded wings then handled clean utensils to prepare food at wok; no hand wash. Operator washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored over raw pork. Operator corrected.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauce made with cooked ginger stored using time control, time marked but no written procedures available for use of time control. Emailed form to operator.
Jul 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On prep counter at backend of kitchen near triple sink: sauce with cooked garlic and ginger (84F - Cooling) As per operator, cooling overnight since 11:30pm. Item did not cool to 41F within 6 hours. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered food prep area from back door then started handling food equipments; no hand wash. Employee washed wands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean mixing bowl but did not sanitized at triple sink. Advised operator to clean and then sanitize bowl.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauce in lower section of flip top cooler across from cook line. Operator corrected.
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 41 degrees Fahrenheit within 6 hours. On prep counter at backend of kitchen near triple sink: sauce with cooked garlic and ginger (84F - Cooling) As per operator, cooling overnight since 11:30pm. Item did not cool to 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf under prep counter: fried rice (60F - Cold Holding) As per operator, taken from walk in cooler 1 hour prior for order. Not prepped or portioned today. Operator returned to walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken (86F at 11:34am; 84F at 11:54pm- Cooling) As per operator, cooling since 11am. At current rate of cooling, chicken will not cool to 70F within 2 hours. Operator moved to walk in freezer to quick chill.
Food stored on floor. Bucket with sauce on floor near prep table and triple sink.
Mar 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line, on stainless steel shelf: cooked rice with shrimp (59F - Cold Holding) As per operator, taken from walk in cooler 55 minutes prior to hold for reheating. Not prepped or portioned today. Advised operator to place in cooler unit to quick chill or place on TPHC. On prep counter near steam table: honey sauce with fresh garlic and oil (79F - Cold Holding) As per operator, taken from walk in cooler 1 hour prior. Not prepped or portioned today. Advised operator to place in cooler unit to quick chill or place on TPHC. At flip top cooler unit: cooked pork (53F - Cold Holding) As per operator, moved from walk in cooler 1 hour prior. Not prepped or portioned today. Item stored over stacked. Operator to returned over-stacked portion to walk in to quick chill.
Toilet leaking. Observed a pipe from employee toilet leaking.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line, wet wiping cloth not stored in sanitizer. Advised operator to create solution and store wet wiping cloth in solution.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. At walk in freezer: raw chicken stored over raw beef. Neither items were commercially packaged. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line, on stainless steel shelf: cooked rice with shrimp (59F - Cold Holding) As per operator, taken from walk in cooler 55 minutes prior to hold for reheating. Not prepped or portioned today. Advised operator to place in cooler unit to quick chill or place on TPHC. On prep counter near steam table: honey sauce with fresh garlic and oil (79F - Cold Holding) As per operator, taken from walk in cooler 1 hour prior. Not prepped or portioned today. Advised operator to place in cooler unit to quick chill or place on TPHC. At flip top cooler unit: cooked pork (53F - Cold Holding) As per operator, moved from walk in cooler 1 hour prior. Not prepped or portioned today. Item stored over stacked. Operator to returned over-stacked portion to walk in to quick chill.
Food stored on floor. At prep area near dish washing area: 3 buckets of soya sauce stored on floor. Operator stored properly.
Toilet leaking. Observed a pipe from employee toilet leaking.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line, wet wiping cloth not stored in sanitizer. Advised operator to create solution and store wet wiping cloth in solution.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw shrimp stored over buckets of house made sauces and lemonade. Advised operator to store properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At flip top reach in cooler: raw seasoned chicken (45F at 3:14pm; 45F at 3:40pm- Cooling) As per operator prepped at 11am. Item did not cool to 41F within 4 hours. See stop sale. At flip top reach in cooler: cooked chicken (47F at 3:14pm; 45F at 3:40pm - Cold Holding) As per operator, portioned from chicken in the walk in cooler at 11am. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At flip top reach in cooler: raw seasoned chicken (45F at 3:14pm; 45F at 3:40pm- Cooling) As per operator prepped at 11am. Item did not cool to 41F within 4 hours. See stop sale. At flip top reach in cooler: cooked chicken (47F at 3:14pm; 45F at 3:40pm - Cold Holding) As per operator, portioned from chicken in the walk in cooler at 11am. Item did not cool to 41F within 4 hours. See stop sale. At prep area near dish washing area: raw chicken (53F at 2:30pm; 55F at 3:30pm- Cooling) Item was left out in a bowl at room temperature. At current rate of cooling, item will not get to 41F within 4 hrs. Operator moved to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had chlorine for sanitizer and no test kit for chlorine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and phone stored above ice machine. Operator removed.
Food stored on floor. Through kitchen, there were buckets of soya sauce stored on the floor. Advised operator to store properly.
In-use wet wiping cloth/towel used under cutting board.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution was 50ppm. Advised operator to change solution to one of proper strength.
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.