PEKING ONE

Name: PEKING ONE
Address: 16229 SW 88 ST, MIAMI, FL, 33196, US
Rating: 0

16229 SW 88 ST, MIAMI, FL 33196

License #2328532

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

PEKING ONE in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 120 total violations — 24 critical, 16 major, 80 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

120

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on March 30, 2026

The restaurant was allowed to reopen on April 3, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Emergency Order Callback Complied
[14-33-4] Observed reach-in cooler shelves with rust that has pitted the surface across wok stations.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe inside walk in cooler ventilation system leaking water.
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed lack of adequate lighting in the kitchen area, inoperative/ burned-out light bulbs in the hood.
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed heavy grease accumulation on all reach-in freezer gaskets and soiled shelving throughout the walk-in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed aluminum scrunch gap at screen exit door.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current license not displayed. Observed license from October 1, 2025 posted on wall.
[33-38-4] Observed No waste receptacle installed at handwash sink provided with disposable towels located at right kitchen entrance.
[11-27-4] 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several ceiling vents soiled in kitchen and back prep area.
[08B-12-5] Stored food not covered. Observed container with wontons not covered inside chest freezer at kitchen entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed public unisex restroom with uncovered waste receptacle.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle inside bin of salt.
[36-60-5] Screen in door torn/in poor repair. Observed back door screen in disrepair.

Emergency Order Callback Not Complied
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers with oils and seasonings with no labels.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at both chest reach in freezer in establishment.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean utensils stored next to soiled utensils in back storage area.
[25-05-4] Single-service articles improperly stored. Observed single service articles store next to chemicals near dry storage area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed aluminum scrunch inside hand wash sink. Operator discarded.
[33-38-4] Observed No waste receptacle installed at handwash sink provided with disposable towels located at right kitchen entrance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at 200+PPM in sanitizer bucket. Operator add more water. Finale reading: Sanitizer Bucket (Chlorine 100ppm)
[51-13-4] No Heimlich maneuver/choking sign posted.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed aluminum scrunch gap at screen exit door.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee coughing and immediately touching clean utensils at the cook line.
[11-12-4] Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed male employee working at cook line with persistent coughing preparing food.
[36-60-5] Screen in door torn/in poor repair. Observed back door screen in disrepair.
[35A-23-4] Roach excrement and/or droppings present. Observed approximately 30 roach droppings on top of a plastic container inside the empty walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed heavy accumulation of grease and grime on floors throughout the kitchen, including underneath the fryer, behind the chest reach in freezer, and along floor surfaces throughout the cooking area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for three compartment sink.
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed lack of adequate lighting in the kitchen area, inoperative/ burned-out light bulbs in the hood.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust located inside walk in cooler.
[29-08-4] Plumbing system in disrepair. Observed hand sink pipe is broken in dish area. Observed pipes underneath three compartment sink in disrepair.
[08B-38-4] Food stored on floor. Observed bag of sugar stored on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
[21-13-4] Soiled wet wiping cloth placed in use with fresh solution. Observed soiled wet wiping cloth on top of prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodles inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler.
[32-23-5] Toilet/urinal not flushing/functioning properly. Observed employee restroom in back kitchen area not functioning properly.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current license not displayed. Observed license from October 1, 2025 posted on wall.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed wall next to cook line soiled.
[11-27-4] 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.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used to cover food at the cook line.
[32-11-5] Lack of toilet tissue at each toilet. Observed no toilet paper in employee restroom.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on oven door handle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed several food containers at the prep station soiled.
[08B-12-5] Stored food not covered. Observed container with wontons not covered inside chest freezer at kitchen entrance.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store frozen shrimp and pork inside white chest freezer near front counter.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 40 rodent droppings inside an empty walk in cooler used as single services items storage inside kitchen area. Observed approximately 15 rodent droppings behind water heater in back storage area. Observed approximately 8 rodent droppings on dry storage shelf in back dry storage area.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizing solution stored next to single service articles.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed personal employee restroom not self closing.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Emergency order recommended
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed several raw shelled eggs on top of prep table at ambient air temperature.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between two reach in coolers.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee coughing and immediately touching clean utensils at the cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for three compartment sink.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used to cover food at the cook line.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean utensils stored next to soiled utensils in back storage area.
[25-32-4] Reuse of single-service or single-use articles. Observed single use cans being reused to store other sauces.
[29-08-4] Plumbing system in disrepair. Observed hand sink pipe is broken in dish area. Observed pipes underneath three compartment sink in disrepair.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash station next to three compartment sink.
[33-38-4] Observed No waste receptacle installed at handwash sink provided with disposable towels located at right kitchen entrance.
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed lack of adequate lighting in the kitchen area, inoperative/ burned-out light bulbs in the hood.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current license not displayed. Observed license from October 1, 2025 posted on wall.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed aluminum scrunch gap at screen exit door.
[08B-38-4] Food stored on floor. Observed bag of sugar stored on floor.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe inside walk in cooler ventilation system leaking water.
[35A-23-4] Roach excrement and/or droppings present. Observed approximately 30 roach droppings on top of a plastic container inside the empty walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed heavy grease accumulation on all reach-in freezer gaskets and soiled shelving throughout the walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodles inside walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store frozen shrimp and pork inside white chest freezer near front counter.
[21-13-4] Soiled wet wiping cloth placed in use with fresh solution. Observed soiled wet wiping cloth on top of prep area.
[32-11-5] Lack of toilet tissue at each toilet. Observed no toilet paper in employee restroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed wall next to cook line soiled.
[32-23-5] Toilet/urinal not flushing/functioning properly. Observed employee restroom in back kitchen area not functioning properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (57F - Cold Holding) chicken (45F - Cold Holding); breaded chicken (44F - Cold Holding) raw chicken (43F - Cold Holding) at the reach in cooler located across the cook line.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 40 rodent droppings inside an empty walk in cooler used as single services items storage inside kitchen area. Observed approximately 15 rodent droppings behind water heater in back storage area. Observed approximately 8 rodent droppings on dry storage shelf in back dry storage area.
[51-13-4] No Heimlich maneuver/choking sign posted.
[11-12-4] Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed male employee working at cook line with persistent coughing preparing food.
[08B-12-5] Stored food not covered. Observed container with wontons not covered inside chest freezer at kitchen entrance.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler.
[25-05-4] Single-service articles improperly stored. Observed single service articles store next to chemicals near dry storage area.
[36-60-5] Screen in door torn/in poor repair. Observed back door screen in disrepair.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed personal employee restroom with strong objectionable odor.
[35A-02-7] Live, small flying insects found. Observed one flying insect in the air inside personal employee restroom.
[32-08-5] Bathroom waste receptacle not constructed of easily cleanable material. Observed public unisex bathroom waste receptacle unclean able.
[11-27-4] 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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers with oils and seasonings with no labels.
[41-07-4] Container of medicine improperly stored. Observed prescription medicine bottles stored on shelf above prep table in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed several food containers at the prep station soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust located inside walk in cooler.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing cove molding at hand wash sink located at kitchen entrance.
[14-73-4] No container installed for catching grease from hood drip tray. Observed no hood drip container at the cook line.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed public restroom door left open.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored inside walk in cooler not date marked, as per operator was prepared 1 day before.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature on prep table in kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler and prep table across from cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler/freezer handles soiled.
[29-08-4] Plumbing system in disrepair. Observed hand sink pipe is broken in dish area.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label on clean container inside walk in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Across from cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by triple sink and oven.
[41-07-4] Container of medicine improperly stored. Observed prescription medicine bottles stored on shelf above prep table in kitchen. Operator removed medicine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink next to cook line.
[33-02-4] Cardboard box used as garbage container. Observed cardboard box being used as garbage at kitchen entrance.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 10/1/2025
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed dumplings stored directly inside non food grade bag in white chest freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over buckets of sauces inside walk in cooler.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink at kitchen entrance and dish area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling) inside walk in cooler, as per operator was made previous night then placed inside walk in cooler.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling) inside walk in cooler, as per operator was made previous night then placed inside walk in cooler.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing above cook line.

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