What is Peking Chinese Restaurant's health inspection score?

Peking Chinese Restaurant has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peking Chinese Restaurant last inspected?

Peking Chinese Restaurant was last inspected on September 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peking Chinese Restaurant have?

Peking Chinese Restaurant has 57 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peking Chinese Restaurant safe to eat at?

Peking Chinese Restaurant has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Peking Chinese Restaurant serve?

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

Official Health Record

Peking Chinese Restaurant

Name: Peking Chinese Restaurant
Address: 237 UNION AVENUE, New Rochelle, 10801
Rating: 76

237 UNION AVENUE, New Rochelle

Last inspected 8mo ago

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

5 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

Clean Rate

11.4

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

11x

Pest issues

Evidence of pests found during inspection

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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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237 UNION AVENUE, New Rochelle, FL 10801

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Violation Timeline

Sep 2023

1 inspections

4 high priority

16 basic

Sep

Oct 2023

1 inspections

16 basic

May 2024

1 inspections

8 basic

May

Sep 2025

2 inspections

1 high priority

12 basic

Inspection History

5 records on file

5 Inspection

Sep 25

Inspection InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8BIn use food dispensing utensils improperly stored−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−10 pts

Sep 25

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (7)

−14 pts

11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8BIn use food dispensing utensils improperly stored−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−24 pts

May 24

Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
11DNon food contact surfaces of equipment not clean−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−16 pts

Oct 23

Inspection Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
9AInadequate personal cleanliness−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
11DNon food contact surfaces of equipment not clean−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14AInsects, rodents present−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
14CPesticide application not supervised by a certified applicator−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−32 pts

Sep 23

Inspection Inspection

4 High16 Basic

20 total

28/100inspection score

−72 pts

High Priority (4)

−40 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
2BFood workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.−10

Basic (16)

−32 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
9AInadequate personal cleanliness−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11DNon food contact surfaces of equipment not clean−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14CPesticide application not supervised by a certified applicator−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−72 pts

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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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