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
12 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-07-5High Priority – 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 **Corrected On-Site**
08A-02-6High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed beans in walk-in cooler; stored properly **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Ground pork over tofu in walk-in cooler; stored properly **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – 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
03F-04-5High Priority – 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
03B-01-6High Priority – 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 **Corrected On-Site**
Intermediate 1
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance- at cook line;
Basic 4
12B-02-4Basic – Employee eating in a food preparation or other restricted area- employee eating at cook line; Educated ;
08B-38-4Basic – Food stored on floor- containers of raw beef stored under prep tables in the kitchen by three compartment sink and cook line; stored properly **Corrected On-Site**
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers- at sushi station ; removed **Corrected On-Site**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) advised to fix to 50-100 pm;
Inspector observations synchronized from DBPR on August 20, 2026 3:14 PM.
Violation category totals
1 observation(s)
2 observation(s)
4 observation(s)
3 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.