One restaurant stood out for all the wrong reasons, racking up a staggering 70 violations, the most we’ve seen in a long time and the highest of any restaurant in South Florida so far in 2026.

It’s Peking One on North Kendall Drive.

Inspectors documented everything from rodent droppings and roach activity to unsafe food handling and filthy conditions, a combination that is simply unacceptable for any establishment serving the public.

What’s even more troubling, when inspectors returned the very next day, many of those same violations were still there, showing a failure to fix serious problems immediately.

Below is a list of places ordered shut last week and their violations.

No restaurants in Broward County or the Florida Keys were ordered shut down last week.

All of the places mentioned were allowed to re-open following an ordered cleanup and re-inspection.

**PEKING ONE

KENDALL PARK PLAZA

16229 SW 88TH STREET (NORTH KENDALL DRIVE)

WEST KENDALL

ORDERED SHUT 3/30

70 VIOLATIONS FOUND

“Rodent activity present as evidenced by rodent droppings found. Observed approximately 40 rodent droppings inside an empty walk in cooler used as single services items storage inside kitchen area. Observed approximately 15 rodent droppings behind water heater in back storage area. Observed approximately 8 rodent droppings on dry storage shelf in back dry storage area.”

“Roach excrement and/or droppings present. Observed approximately 30 roach droppings on top of a plastic container inside the empty walk in cooler.”

“Live, small flying insects found. Observed one flying insect in the air inside personal employee restroom.”

“Dead roaches on premises. Observed dead roach on the floor inside employee restroom.”

“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodles inside walk in cooler.”

“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler.”

“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (57F - Cold Holding) chicken (45F - Cold Holding); breaded chicken (44F - Cold Holding) raw chicken (43F - Cold Holding) at the reach in cooler located across the cook line.”

“Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed several raw shelled eggs on top of prep table at ambient air temperature.”

“Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store frozen shrimp and pork inside white chest freezer near front counter.”

“Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee coughing and immediately touching clean utensils at the cook line.”

“Container of medicine improperly stored. Observed prescription medicine bottles stored on shelf above prep table in kitchen.”

“Toxic substance/chemical improperly stored. Observed sanitizing solution stored next to single service articles.”

“Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at 200+PPM in sanitizer bucket. Operator add more water. Finale reading: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site.”

“Equipment in poor repair. Observed reach in cooler in disrepair across from cook line.” Repeat Violation

“Reach-in cooler interior/shelves have accumulation of soil residues. Observed heavy grease accumulation on all reach-in freezer gaskets and soiled shelving throughout the walk-in cooler.” Repeat Violation

“Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed male employee working at cook line with persistent coughing preparing food.”

“Employee with no hair restraint while engaging in food preparation.”

“Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.”

“Food stored on floor. Observed bag of sugar stored on floor.”

“Stored food not covered. Observed container with wontons not covered inside chest freezer at kitchen entrance.”

“Working containers of food removed from original container not identified by common name. Observed several working containers with oils and seasonings with no labels.”

“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.”

“Food-contact surface soiled with food debris, mold-like substance or slime. Observed several food containers at the prep station soiled.”

“Cutting board has cut marks and is no longer cleanable. Observed white cutting board at prep table with cut marks and no longer cleanable.”

“Floor soiled/has accumulation of debris. Observed heavy accumulation of grease and grime on floors throughout the kitchen, including underneath the fryer, behind the chest reach in freezer, and along floor surfaces throughout the cooking area.”

“Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed wall next to cook line soiled.”

“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several ceiling vents soiled in kitchen and back prep area.”

“Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen ceiling tiles with water damage.”

“Ceiling tile missing. Observed ceiling tile on top of hand wash sink at kitchen entrance.”

“Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas.”

“Building components, attachments or fixtures in poor repair. Observed hood system at the cook line in disrepair.”

“Plumbing system in disrepair. Observed hand sink pipe is broken in dish area. Observed pipes underneath three compartment sink in disrepair.”

“Water leaking from pipe and/or faucet/handle. Observed pipe inside walk in cooler ventilation system leaking water.”

“Light not functioning. Observed lights in kitchen area not working properly.”

“Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed lack of adequate lighting in the kitchen area, inoperative/ burned-out light bulbs in the hood.”

“Bathroom facility not clean. Observed soiled employees bathroom inside kitchen area. Observed public bathroom not clean.”

“Bathroom facility in disrepair. Observed personal employee restroom in complete disrepair.”

“Bathroom door left open other than during cleaning or maintenance. Observed public restroom door left open.”

“Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed personal employee restroom not self closing.”

“Bathroom waste receptacle not constructed of easily cleanable material. Observed public unisex bathroom waste receptacle unclean able.”

“Covered waste receptacle not provided in women’s bathroom. Observed public unisex restroom with uncovered waste receptacle.”

“Toilet/urinal not flushing/functioning properly. Observed employee restroom in back kitchen area not functioning properly.”

“Objectionable odors in bathroom or other areas of the establishment. Observed personal employee restroom with strong objectionable odor.”

“No soap provided at handwash sink. Observed no soap at hand wash station next to three compartment sink.”

“No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink.”

“No chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths. Observed no chlorine test kit for three compartment sink.”

“Handwash sink used for purposes other than handwashing. Observed aluminum scrunch inside hand wash sink.”

“Lack of toilet tissue at each toilet. Observed no toilet paper in employee restroom.”

“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.”

“Cleaned and sanitized equipment or utensils not properly stored. Observed clean utensils stored next to soiled utensils in back storage area.”

“Cloth used as a food-contact surface. Observed cloth used to cover food at the cook line.”

“Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle inside bin of salt.”

“Reuse of single-service or single-use articles. Observed single use cans being reused to store other sauces.”

“Single-service articles improperly stored. Observed single service articles store next to chemicals near dry storage area.”

“In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between two reach in coolers.”

“In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on oven door handle.”

“Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at both chest reach in freezer in establishment.”

“Reach-in cooler shelves with rust that has pitted the surface. Observed reach-in cooler shelves with rust across wok stations.”

“Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust located inside walk in cooler.”

“Exterior door has a gap at the threshold that opens to the outside. Observed aluminum scrunch gap at screen exit door.”

“Screen in door torn/in poor repair. Observed back door screen in disrepair.”

“Hole in or other damage to wall. Observed damage to wall near back hand wash sink.”

“Cove molding at floor/wall juncture broken/missing. Observed missing cove molding at hand wash sink located at kitchen entrance.”

“Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard inside walk in cooler.”

“Current Hotel and Restaurant license not displayed. Observed current license not displayed. Observed license from October 1, 2025 posted on wall.”

“No waste receptacle installed at handwash sink provided with disposable towels located at right kitchen entrance.”

“No container installed for catching grease from hood drip tray. Observed no hood drip container at the cook line.”

“No Heimlich maneuver/choking sign posted.”

FOLLOW-UP INSPECTION 3/21

66 VIOLATIONS STILL EXISTED:

“Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings on the floor under cook line, 5 rodent droppings on the floor inside walk in cooler used as dry food storage, 6 rodent droppings on shelves above and behind food preparation counter and steam table.”

“Roach excrement and/or droppings present. Approximately 10 or more roach excrement on shelves behind steam table.”

“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodles inside walk in cooler.”

“Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler.”

“Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags used to store frozen shrimp and pork inside white chest freezer near front counter.”