How many health inspections has PEI WEI FRESH KITCHEN #0240 had?

PEI WEI FRESH KITCHEN #0240 has had 24 inspections according to Florida DBPR records.

Has PEI WEI FRESH KITCHEN #0240 ever been shut down?

No, PEI WEI FRESH KITCHEN #0240 has no emergency closures on record.

What are the most common violations at PEI WEI FRESH KITCHEN #0240?

The most frequently cited violations at PEI WEI FRESH KITCHEN #0240 are: Proper cooking temps, Consumer advisory, Proper ventilation.

What does Florida violation V01 (Management awareness) mean?

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

PEI WEI FRESH KITCHEN #0240

2283 SW 37 AVE, Miami, FL 33145

Miami-Dade County · Permanent Food Service · Owner: PEI WEI ASIAN DINER LLC · License: SEA2333604

PEI WEI FRESH KITCHEN #0240 in Miami, FL has 24 inspections on record with 140 total violations (5.8 per inspection) and 0 emergency closures.

24Inspections

140Violations

0Closures

Data current as of December 10, 2024

Inspection History (24)

Dec 10, 2024 — Routine - Food· 10 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V10 Approved food source

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Sep 3, 2024 — Routine - Food· 2 violations (1 high priority)· Inspection Completed - No Further Action

Intermediate Violations

V31 Clean multi-use utensils

V41 Toilet facilities

Nov 16, 2023 — Complaint Full· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V11 Food in good condition

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V35 Single-use items

Aug 16, 2023 — Routine - Food· 5 violations · Inspection Completed - No Further Action

Jan 19, 2023 — Routine - Food· 3 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V22 Consumer advisory

V25 Allergen awareness

Jul 11, 2022 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V13 Parasite destruction

V16 Proper cooking temps

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Oct 6, 2021 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V13 Parasite destruction

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V36 Proper ventilation

Sep 7, 2021 — Routine - Food· 2 violations · Call Back - Complied

High Priority Violations

V13 Parasite destruction

Intermediate Violations

V36 Proper ventilation

Jul 8, 2021 — Routine - Food· 11 violations (1 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V11 Food in good condition

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

V42 Equipment condition

Basic Violations

V53 Outer openings protected

Nov 2, 2020 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V42 Equipment condition

Sep 15, 2020 — Routine - Food· 4 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V14 Food contact surfaces

V24 Toxic substance control

Jan 22, 2020 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V13 Parasite destruction

V16 Proper cooking temps

V22 Consumer advisory

Dec 6, 2019 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Oct 7, 2019 — Routine - Food· 9 violations · Warning Issued

High Priority Violations

V05 Handwashing procedures

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V40 Wiping cloths usage

Basic Violations

V53 Outer openings protected

Jul 30, 2019 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

May 30, 2019 — Routine - Food· 10 violations · Warning Issued

High Priority Violations

V05 Handwashing procedures

V13 Parasite destruction

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Jan 16, 2019 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Jan 15, 2019 — Routine - Food· 7 violations (1 high priority)· Warning Issued

High Priority Violations

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V27 Correct procedures

Intermediate Violations

V33 Proper cooling equipment

Feb 12, 2018 — Routine - Food· 5 violations · Call Back - Complied

High Priority Violations

V10 Approved food source

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

Feb 9, 2018 — Routine - Food· 15 violations (4 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V25 Allergen awareness

Intermediate Violations

V41 Toilet facilities

Aug 9, 2017 — Routine - Food· 4 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

Intermediate Violations

V33 Proper cooling equipment

V36 Proper ventilation

Jun 12, 2017 — Routine - Food· 7 violations · Call Back - Extension given, pending

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V33 Proper cooling equipment

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Apr 12, 2017 — Routine - Food· 16 violations (2 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V06 Handwashing facilities

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V33 Proper cooling equipment

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Dec 12, 2016 — Routine - Food· 11 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V13 Parasite destruction

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

Basic Violations

V51 Premises clean

How Does This Facility Compare?

PEI WEI FRESH KITCHEN #0240 has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 5.8 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has PEI WEI FRESH KITCHEN #0240 had?: PEI WEI FRESH KITCHEN #0240 has had 24 inspections according to Florida DBPR records.
Has PEI WEI FRESH KITCHEN #0240 ever been shut down?: No, PEI WEI FRESH KITCHEN #0240 has no emergency closures on record.
What are the most common violations at PEI WEI FRESH KITCHEN #0240?: The most frequently cited violations at PEI WEI FRESH KITCHEN #0240 are: Proper cooking temps, Consumer advisory, Proper ventilation.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: December 10, 2024 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with PEI WEI FRESH KITCHEN #0240.