PEKING TAKEOUT INC
11303 N NEBRASKA AVE, Tampa FL 33612 · 8139724048
Last inspected Apr 24, 2026 · 5 visits since December 2023
DEC 23
APR 24
NOV 24
NOV 25
APR 26
— STEADY
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
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. Provided operator with education packet containing cleanup up procedure.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee used cell phone then started cooking without washing his hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside reach in cooler.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no labeling of ingredients.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by back door.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside flour bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board of reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside small white freezer on front line.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Container of medicine improperly stored. Medication stored overtop reach in cooler.
Pesticide/insecticide labeled for household use only present in establishment. Household raid bug spray stored in kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork,chicken inside walk in cooler has no date markings.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by reach in cooler water reaches 79F.
Bowl or other container with no handle used to dispense food. Bowl without a handle stored inside flour bin in back kitchen area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored in reach in cooler cutting board.
Food stored on floor. Fryer oil stored on floor by fryer station.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cart housing seasonings in middle of cooks line.
No handwashing sign provided at a hand sink used by food employees. No handwashing sink at handwashing sink by reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water inside 3 compartment sink.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate9 Basic
Show 16 findings ▾
Container of medicine improperly stored. Mouthwash stored on prep table.
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. Provided operator with education packet containing cleanup up procedure.
No probe thermometer provided to measure temperature of food products. No probe thermometer available upon request.
Non-pitting surface rust on food-contact equipment. Walk in cooler handle.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked pork not labeled.
Spray bottle containing toxic substance not labeled. Spray bottle under 3 compartment sink not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran sink 2 minutes, temperature at 79F
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling not smooth throughout kitchen, acoustic ceiling.
Cutting board has cut marks and is no longer cleanable. Cutting board
Duct tape used to repair nonfood-contact surface. Duct tape used to repair gaskets on reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored above soy sauce.
Food stored on floor. Oil.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster.
No handwashing sign provided at a hand sink used by food employees. Front handwashing sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli stored over soy sauce Unwashed lettuce stored over cooked pork.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Container of medicine improperly stored. Employee medicine above reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 67 F on counter, operator placed in reach in cooler at time of inspection.
No hot running water at three-compartment sink. Handwash sink temped 79 F, ran for approximately 2 minutes.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork, and egg rolls in walk in cooler not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle next to reach in cooler.
Duct tape used to repair nonfood-contact surface. Tape on reach in cooler gaskets.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys above reach in cooler.
Equipment in poor repair. Reach in cooler door handle broke.
Food stored on floor. Sauce on floor near door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
No handwashing sign provided at a hand sink used by food employees. At handwash sink next to reach in cooler.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near 3 Compartment Sink.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above fries in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 58 F, egg rolls 60 F on cook line counter. Operator placed items in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
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. Operator provided employee training for one employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg rolls, and pork in walk in cooler not date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cook line temped 71 F ran approximately 2 minutes.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Operator removed at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on reach in cooler.
Equipment in poor repair. Reach in cooler door handle broken on cook line.
Food stored on floor. Container of flour on floor.
No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.
Working containers of food removed from original container not identified by common name. Container of flour 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.