TOKYO PEKING CUISINE
8831 HYPOLUXO RD · LAKE WORTH · Palm Beach County · FL 33467
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 16
03D-01-5High Priority – 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.
22-41-4High Priority – 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) **Corrected On-Site**
12A-16-4High Priority – 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. **Corrected On-Site**
12A-10-4High Priority – 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. **Corrected On-Site**
22-45-4High Priority – 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. **Repeat Violation** **Admin Complaint**
35A-02-7High Priority – Live, small flying insects found 5 live flying insects flying in kitchen discussed with operator to kill insects.
14-31-5High Priority – 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. **Corrected On-Site**
01B-06-4High Priority – 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. **Admin Complaint**
08A-02-6High Priority – 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. **Corrected On-Site**
08A-05-6High Priority – 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. **Repeat Violation** **Admin Complaint**
08A-17-6High Priority – 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. **Corrected On-Site**
03A-03-5High Priority – 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. **Corrective Action Taken**
01B-02-5High Priority – 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.
03A-02-5High Priority – 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.
03D-06-5High Priority – 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.
41-10-4High Priority – Toxic substance/chemical improperly stored. In kitchen bottles of lye stored over cleaned and sanitized dishes. Discussed with operator who removed product.
Intermediate 6
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink discussed with operator who educated employee. **Corrected On-Site**
11-27-4Intermediate – 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.
03D-15-4Intermediate – 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. **Corrective Action Taken**
31A-11-4Intermediate – 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. **Corrected On-Site**
02B-01-5Intermediate – 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.
31B-02-4Intermediate – 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. **Corrected On-Site**
Basic 7
22-20-5Basic – 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. **Corrected On-Site**
08B-48-4Basic – 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. **Corrected On-Site**
08B-37-4Basic – 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. **Corrected On-Site**
08B-38-4Basic – Food stored on floor. In kitchen under cook line container of egg soup stored on floor. Discussed with operator who chose to discard product. **Corrected On-Site**
08B-25-4Basic – 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. **Corrected On-Site**
08B-12-5Basic – 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.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored over cooked ribs. Discussed with operator.
Inspector observations synchronized from DBPR on September 13, 2026 1:01 PM.
Violation category totals
2 observation(s)
1 observation(s)
5 observation(s)
9 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.