What is Peking One's health inspection score?

Peking One has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peking One last inspected?

Peking One was last inspected on April 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peking One have?

Peking One has 235 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peking One safe to eat at?

Peking One has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Peking One serve?

Peking One serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Peking One

Name: Peking One
Address: 16229 SW 88 ST, Miami, 33196
Rating: 0

16229 SW 88 ST, Miami

Last Inspected: 4/3/2026

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0Poor

American•Kendall

Ranked #905 of 944 in KendallBetter than 22% of american restaurants

Stable

6 inspections

Last: Apr 3, 2026

high confidence

Directions Order

Inspections

Clean Rate

39.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

20x

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Cross-contamination

Raw and cooked foods not properly separated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-209

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-76 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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16229 SW 88 ST, Miami, FL 33196

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Violation Timeline

Jul 2022

1 inspections

1 high priority

2 intermediate

6 basic

Jul

Oct 2022

1 inspections

4 high priority

4 intermediate

20 basic

Oct 2025

1 inspections

9 high priority

6 intermediate

19 basic

Oct

Mar 2026

2 inspections

21 high priority

14 intermediate

101 basic

Apr 2026

1 inspections

1 intermediate

27 basic

Apr

Inspection History

6 records on file

4 Routine - Food2 Routine

Apr 26

Routine - Food InspectionLatestEmergency Order Callback Complied

1 Med27 Basic

28 total3 risk factors

41/100inspection score

−110 pts

High Priority (3)

−60 pts

03CRaw animal food not cooked to proper temperatureRisk Factor−10
03FTime as a Public Health Control not followed(4x)Risk Factor−40
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (2)

−10 pts

27Water source not safe; no hot/cold water under pressure−5
31AHandwash sink not accessible or used for other purposes−5

Basic (8)

−40 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
23Nonfood-contact surfaces not clean(3x)−6
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(10x)−20
45Fire extinguishing equipment not provided/maintained−2
46Exits blocked or locked−2

Base deductions−110 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Routine - Food InspectionEmergency Order Callback Not Complied

9 High7 Med50 Basic

66 total7 risk factors

0/100inspection score

−317 pts

High Priority (8)

−190 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03CRaw animal food not cooked to proper temperature(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(8x)Risk Factor−80
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (6)

−55 pts

04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly(2x)−10
22Food-contact surfaces not clean and sanitized(3x)−15
27Water source not safe; no hot/cold water under pressure(3x)−15
31AHandwash sink not accessible or used for other purposes−5

Basic (10)

−72 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
23Nonfood-contact surfaces not clean(8x)−16
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(13x)−26
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(3x)−6
45Fire extinguishing equipment not provided/maintained−2
46Exits blocked or locked−2

Base deductions−317 pts

Risk factor bonus (7× +5)−35 pts

Mar 26

Routine - Food InspectionEmergency order recommended

12 High7 Med51 Basic

70 total7 risk factors

0/100inspection score

−337 pts

High Priority (8)

−190 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03CRaw animal food not cooked to proper temperature(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(8x)Risk Factor−80
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (7)

−75 pts

01CShellstock tags missing or shellstock commingled(2x)−10
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly(2x)−10
22Food-contact surfaces not clean and sanitized(3x)−15
27Water source not safe; no hot/cold water under pressure(5x)−25
31AHandwash sink not accessible or used for other purposes−5

Basic (10)

−72 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
23Nonfood-contact surfaces not clean(8x)−16
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(13x)−26
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(3x)−6
45Fire extinguishing equipment not provided/maintained−2
46Exits blocked or locked−2

Base deductions−337 pts

Risk factor bonus (7× +5)−35 pts

Oct 25

Routine - Food InspectionInspection Completed - No Further Action

9 High6 Med19 Basic

34 total6 risk factors

0/100inspection score

−180 pts

High Priority (6)

−110 pts

01AFood obtained from unapproved sourceRisk Factor−10
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03FTime as a Public Health Control not followed(5x)Risk Factor−50
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (4)

−40 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures−5
22Food-contact surfaces not clean and sanitized(4x)−20

Basic (7)

−30 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(5x)−10
33Garbage/refuse not properly handled; premises not maintained−2
45Fire extinguishing equipment not provided/maintained−2

Base deductions−180 pts

Risk factor bonus (6× +5)−30 pts

Oct 22

Routine Inspection

4 High4 Med20 Basic

28 total

0/100inspection score

−102 pts

High Priority (4)

−40 pts

02Inadequate cold holding temperature−10
06Handwash sink not accessible−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10

Intermediate (10)

−50 pts

13Contaminated food not properly discarded−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
16DBPR violation code 16−5
22DBPR violation code 22−5
23DBPR violation code 23−5
24DBPR violation code 24−5

Basic (6)

−12 pts

29Improper food storage/protection−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
32Bathroom not clean or properly supplied−2
32Bathroom not clean or properly supplied−2

Base deductions−102 pts

Jul 22

Routine Inspection

1 High2 Med6 Basic

9 total

68/100inspection score

−54 pts

High Priority (3)

−30 pts

02Inadequate cold holding temperature−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10

Intermediate (4)

−20 pts

13Contaminated food not properly discarded−5
14Employee handling food with bare hands−5
22Food-contact surfaces not properly cleaned−5
25Improper sewage/waste disposal−5

Basic (2)

−4 pts

29Improper food storage/protection−2
36Trash containers not covered−2

Base deductions−54 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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