TOKYO PEKING CUISINE
8831 HYPOLUXO RD, Lake Worth FL 33467 · 954-445-8088
Last inspected May 19, 2026 · 8 visits since September 2023
FEB 24
NOV 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 5 live flying insects flying in kitchen discussed with operator to kill insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089498 | Oct 15, 2025 | Mar 3, 2026 | $300 |
| 2--2025032062 | Mar 10, 2025 | Jul 21, 2025 | $300 |
Inspection history
8 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Exterior door has a gap at the threshold that opens to the outside. At screen door rear entrance to kitchen. Advised operator to close exterior door.
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Raw salmon and tuna stored and in direct contact with paper towel at sushi case. Cooked shrimp stored in direct contact with cardboard box in walk in cooler. Operator stored products properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over fully cooked pork at walk in freezer. Both products not in commercial packaging. Operator stored products properly.
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. Raw chicken over raw pork dumplings at walk in freezer. Both products not in commercial packaging. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (62F - Cold Holding); garlic oil (61F - Cold Holding) Observed at ambient temperature on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control. Advised operator to place time stamp for remaining 3 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi display case: tuna (47F - Cooling) at 11:55; cooling since 11:00 - 48F at 12:27; salmon (45F - Cooling) at 11:55; cooling since 11:00 - 46F at 12:27 At current rate of cooling product will not reach 41F within 4 hours. Operator moved products to low boy cooler at sushi station.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jin Hua Lin expired 1/26/26
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine.
Exterior door has a gap at the threshold that opens to the outside. At screen door rear entrance to kitchen. Advised operator to close exterior door.
Food stored on floor. Soy sauce stored on floor at cook line area.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees touching soiled uniforms and putting gloves on to work with foods before washing hands; Educated Employees washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw battered shrimp over dumplings in reach in freezer and raw beef over dumplings in walk-in freezer - not commercially packaged Stored properly
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed beans in walk-in cooler; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Ground pork over tofu in walk-in cooler; stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour- sushi rice at sushi station in the dining room; See Stop Sale
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour- sushi rice at sushi station in the dining room; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spicy soup (114F - Hot Holding); in steam table at cook line; food out of temperature for approximately 1 hour; food placed to be reheated to 165 F; rechecked 179 F
Food-contact surface soiled with food debris, mold-like substance- at cook line;
Employee eating in a food preparation or other restricted area- employee eating at cook line; Educated;
Food stored on floor- containers of raw beef stored under prep tables in the kitchen by three compartment sink and cook line; stored properly
Opened employee beverage container in a cold holding unit with food to be served to customers- at sushi station; removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) advised to fix to 50-100 pm;
Mar 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through double doors from customer dining room and did not wash hands before handling a spoon to serve rice onto plate for customer. Discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife off with water and did not sanitize. Discussed with operator for employee to rewash and sanitize knife.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken and raw shell eggs stored over pre portioned sauces and veggies. Discussed with operator to correct storage.
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. In walk in freezer tray of raw chicken stored above tray of raw beef. Discussed with operator to correct storage of products.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink discussed with operator who educated employee.
Food stored on floor. In kitchen under cook line container of egg soup stored on floor. Discussed with operator who chose to discard product.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked ribs. Discussed with operator.
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 16 high priority.
16 High priority6 Intermediate7 Basic
Show 29 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In reach in cooler cooked chicken (78F - Cooling)at 2:15 per operator since 10:30. At this current rate of cooling product never reached 70F within 2 hours see stop sale. In walk in cooler cooked chicken (78F - Cooling)at 2:15 per operator since 10:30. At this current rate of cooling product never reached 70F within 2 hours see stop sale.
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) discussed with operator who replaced sanitizer bucket. Recheck Dishwasher (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through double doors from customer dining room and did not wash hands before handling a spoon to serve rice onto plate for customer. Discussed with operator employee washed hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched arms with hands and without washing hands employee began to handle cooked chicken. Discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife off with water and did not sanitize. Discussed with operator for employee to rewash and sanitize knife.
Live, small flying insects found 5 live flying insects flying in kitchen discussed with operator to kill insects.
Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used in direct contact with wontons. Discussed with operator who removed wontons from bag.
Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Establishment issued stop sale for eggs rolls, operator continued to used and cook 2 egg rolls to serve to customer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer tray of raw pork plastic wrapped stored above bucket of cooked pork. Discussed with operator to correct storage. In reach in freezer at sushi station raw fish plastic wrapped stored above ice cream. Discussed with operator who corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken and raw shell eggs stored over pre portioned sauces and veggies. Discussed with operator to correct storage.
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. In walk in freezer tray of raw chicken stored above tray of raw beef. Discussed with operator to correct storage of products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen below steam table raw shell eggs (89F Cold Holding) per operator eggs removed from refrigerator at 10:30 this morning. Discussed with operator who moved eggs to walk in cooler.
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. In reach in cooler #1 cooked pork (45F - Cold Holding); bean sprouts (55F - Cold Holding); rice noodle (55F - Cold Holding); cooked chicken (50F - Cold Holding);; cooked shrimp (51F - Cold Holding); cooked pork (50F - Cold Holding); cooked beef (50F - Cold Holding); tofu (55F - Cold Holding); dumplings (55F - Cold Holding); per operator products not portioned or prepared today and products placed in reach in cooler at 10:30 over 4 hours ago. Discussed with operator reach in cooler was unplugged operator plugged in cooler. See stop sale of products. In reach in cooler #2 egg rolls (57F - Cold Holding); cooked chicken (56F - Cold Holding); pork ribs (54F - Cold Holding); boneless ribs (54F - Cold Holding); tempura shrimp (55F - Cold Holding); raw chicken wings (58F - Cold Holding) per operator products not portioned or prepared today and products placed in reach in cooler at 10:30 this morning products I out of temperature for more than 4 hours see stop sale of products. On kitchen prep table cut cabbage (78F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In reach in cooler cooked chicken (78F - Cooling)at 2:15 per operator since 10:30. At this current rate of cooling product never reached 70F within 2 hours see stop sale. In walk in cooler cooked chicken (78F - Cooling)at 2:15 per operator since 10:30. At this current rate of cooling product never reached 70F within 2 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler #1 cooked pork (45F - Cold Holding); bean sprouts (55F - Cold Holding); rice noodle (55F - Cold Holding); cooked chicken (50F - Cold Holding);; cooked shrimp (51F - Cold Holding); cooked pork (50F - Cold Holding); cooked beef (50F - Cold Holding); tofu (55F - Cold Holding); dumplings (55F - Cold Holding); per operator products not portioned or prepared today and products placed in reach in cooler at 10:30 over 4 hours ago. Discussed with operator reach in cooler was unplugged operator plugged in cooler. See stop sale of products. In reach in cooler #2 egg rolls (57F - Cold Holding); cooked chicken (56F - Cold Holding); pork ribs (54F - Cold Holding); boneless ribs (54F - Cold Holding); tempura shrimp (55F - Cold Holding); raw chicken wings (58F - Cold Holding) per operator products not portioned or prepared today and products placed in reach in cooler at 10:30 this morning products I out of temperature for more than 4 hours see stop sale of products. On kitchen prep table cut cabbage (78F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler baby corn (52F - Ambient Cooling)at 2:30 since 10:30. At this current rate of cooling product never reached 41F within 4 hours see stop sale.
Toxic substance/chemical improperly stored. In kitchen bottles of lye stored over cleaned and sanitized dishes. Discussed with operator who removed product.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink discussed with operator who educated employee.
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. Establishment has no written procedures for vomit to diarrhea. Provided operator with email poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table next to flip top cooler cooked pasta (69F - Cooling)at 2:20 since 10:30 to 65F at 3:00. At this current rate of cooling product will not reach 41F within 6 hours. Discussed with operator who moved product to walk in cooler to rapid chill. In walk in cooler cooked noodle (125F - Cooling)at 2:20 since 1:40 to 115F at 3:00. At this current rate of cooling product will not reach 71F within 2 hours. Discussed with operator who moved products to freezer. In walk in cooler cooked rice (59F - Cooling)at 2:20 since 10:30 to 54F at 3:00. At this current rate of cooling product will not reach 41F within 6 hours. Discussed with operator who moved product to freezer.
Handwash sink used for purposes other than handwashing. At sushi bar hand washing sink used to store dirty dishes. Discussed with operator who removed dishes.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu raw products not identified on menu on dishes like California rolls, and Florida roll. Containing raw fish eggs. Discussed with operator.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by back door no paper towels. Discussed with operator who provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has Accumulation of black/green mold-like substance. Discussed with operator who cleaned and sanitized machine.
Employee preparing food in customer section of dining area. Employees preparing dumplings on table in customer dining area. Discussed with operator who moved products to kitchen.
Food stored in a prohibited area. In front of bathrooms on floor bags of rice stored in walkway to bathrooms. Discussed with operator who moved products.
Food stored on floor. In kitchen under cook line container of egg soup stored on floor. Discussed with operator who chose to discard product.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Cooked ribs stored in cardboard box previously used for raw chicken. Discussed with operator who removed ribs from container.
Stored food not covered. In kitchen bucket of ice not covered discussed with operator who covered ice. In kitchen large plastic bin of wontons chips not covered discussed with operator to add cover.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked ribs. Discussed with operator.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee did not sanitize utensils after washing In Triple sink. Operator educated employee on site. Utensils sanitized in chlorine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ice cream two door reach in freezer Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over carrots in walk in cooler Removed
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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. Operator labeled 11:30-3:30
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe dumplings at 1:10 with 4 hour (69F - Cooling) at 1:21 69°F due to being in deep plastic container and covered. Operator placed on sheet pan without cover in walk-in refrigerator.
Food stored on floor. Observe plastic container with chicken bones on floors in walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
Sep 8, 2023Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw shell eggs stored above cabbage. Operator relocated to the bottom shelf.
Handwash sink not accessible for employee use at all times. Observed Krab sticks in hand washing sink at sushi station. Operator relocated to a cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in the walk-in cooler with no date marks.
Current Hotel and Restaurant license not displayed. Operator has a copy on his phone that needs to be printed and on display.
Employee with no hair restraint while engaging in food preparation. Observed two male employees (sushi station and kitchen prep cook) without hair restraints
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open Red Bull in bottom of sushi cooler. Operator segregated.
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.