PETER'S KITCHEN CHINA BISTRO

Name: PETER'S KITCHEN CHINA BISTRO
Address: 3922 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 29.8

3922 E COLONIAL DR, ORLANDO, FL 32803

License #5814101

🥡 Chinese ℹ️

29.8 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2025 · 18 findings · 0 critical

Routine - Food

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Quick take

PETER'S KITCHEN CHINA BISTRO in ORLANDO currently holds an InspectFL Health Score of 29.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 23, 2025. Across those visits, inspectors documented 152 total violations — 10 critical, 17 major, 125 minor.

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The latest inspection on October 23, 2025 shows 18 observation rows: no critical rows, 1 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

152

Coverage note

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PETER'S KITCHEN CHINA BISTRO has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg
[36-22-4] Floor area(s) covered with standing water. At dish area
[36-73-4] Floor soiled/has accumulation of debris. At dish area
[08B-38-4] Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area
[14-20-4] Ripped/worn tin foil used as shelf cover. At cook line
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
[08B-12-5] Stored food not covered. Multiple containers at dry storage
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink
[22-31-4] Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 00ppm chlorine. Advised operator to use 3 compartment sink to wash, rinse and sanitize
[36-22-4] Floor area(s) covered with standing water. At dish area
[36-73-4] Floor soiled/has accumulation of debris. At dish area
[08B-38-4] Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area
[14-20-4] Ripped/worn tin foil used as shelf cover. At cook line
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
[08B-12-5] Stored food not covered. Multiple containers at dry storage
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing duck and fish at room temperature. Advised operator to thaw under cold running water or inside cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink
[22-31-4] Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. At dish area
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 00ppm chlorine. Advised operator to use 3 compartment sink to wash, rinse and sanitize
[36-22-4] Floor area(s) covered with standing water. At dish area
[08B-38-4] Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area
[14-20-4] Ripped/worn tin foil used as shelf cover. At cook line
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
[08B-12-5] Stored food not covered. Multiple containers at dry storage
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing duck and fish at room temperature. Advised operator to thaw under cold running water or inside cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink
[22-31-4] Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In flour, sugar
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All equipment throughout operation.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole over dish machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items.
[36-22-4] Floor area(s) covered with standing water. In dish area
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen: underneath, between, and behind equipment.
[08B-38-4] Food stored on floor. Pork and sauce in walk-in freezer
[14-69-4] Ice buildup in reach-in freezer. Small white freezer on cook line in rear of kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen Fan cover and ceiling in walk-in cooler
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[33-30-4] Unnecessary items stored in garbage enclosure. Pots, large pieces of equipment, and storage racks around dumpyT pad.
[33-31-5] Unnecessary items/unused equipment on the premises. Unused equipment, pots , pallets, and storage racks stored outside of the back door. Owner states that he is remodeling.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area
[29-11-4] Water leaking from pipe under triple sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. White substance in large ingredients bin, manager states flour and sugar
[22-16-4] in cooler interior/shelves have accumulation of soil residues.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board Ice scoop
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk-in cooler

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. In flour, sugar
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All equipment throughout operation.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole over dish machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items.
[36-22-4] Floor area(s) covered with standing water. In dish area
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen: underneath, between, and behind equipment.
[08B-38-4] Food stored on floor. Pork and sauce in walk-in freezer
[14-69-4] Ice buildup in reach-in freezer. Small white freezer on cook line in rear of kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Manager removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at rice pot in ice water. Manager discarded ice water.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen Fan cover and ceiling in walk-in cooler
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[33-30-4] Unnecessary items stored in garbage enclosure. Pots, large pieces of equipment, and storage racks around dumpyT pad.
[33-31-5] Unnecessary items/unused equipment on the premises. Unused equipment, pots , pallets, and storage racks stored outside of the back door. Owner states that he is remodeling.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area
[29-11-4] Water leaking from pipe under triple sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. White substance in large ingredients bin, manager states flour and sugar
[22-16-4] in cooler interior/shelves have accumulation of soil residues.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Manager removed chicken.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 15 droppings on the side of the ice machine. Manager instructed staff to clean.
[35A-18-4] Rodent rub marks present along walls/ceilings. Hole in ceiling on dish machine has rub marks leading to dish rack over machine. Manager asked staff to clean.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. duck (89F - Hot Holding); pork (89F - Hot Holding); cabbage and pork dumplings (89F - Hot Holding); shrimp (89F - Hot Holding). On table next to cook line. Less than 4 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board Ice scoop
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table.
[11-26-1] 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. Employees signed forms at time of inspection
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk-in cooler

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors self close but not completely
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room soiled Ceilings and vents throughout kitchen soiled Walk-in-cooler ceiling and walls soiled
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen grooved
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee thermos next to dumpling flattop Operator removed
[08B-38-4] Food stored on floor. Food stored on floor walk-in-cooler walk-in-freezer and cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handles
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in ice water. Advised needed hot water or no water Operator removed water
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign at mid kitchen handwash sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple refrigerators and walk-in-cooler soiled
[35B-03-4] Outer openings not protected with self-closing doors. Back door not self closing
[35B-13-4] Screening is not 16-mesh to the inch. Back door screen not 16 mesh
[08B-12-5] Stored food not covered. Duck hanging in walk-in-cooler not covered or protected Raw pork filling on top shelf walk-in-cooler not covered
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash untensil without sanitizing. Advised employee to sanitize untensil before use.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Front line raw pork over cook pork Clear glass cooler on line raw shrimp over cooked shrimp and vegetables Walk-in-cooler raw shrimp over cooked dumplings and raw pork filling over dumplings
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg tart 95° Pork dumplings 101 and 103° Operator removed items and placed under lamps and in ovens for immediate temperature recovery
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by warewash and mid kitchen blocked with carts and equipment Operator moved items
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at front kitchen contained ice. Used as dump sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at ware wash hand sink No soap at ware wash hand sink
[11-26-1] 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. Provided operator with form. Operator had employees read sign form during inspection
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 50 Clams on cook line no shell stock tags
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen no date mark
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top not located under hood. Flat top used to sear dumplings