PERRY BBQ ASIAN GRILL
27001 US HWY 19 N SPACE # FC2
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/16/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Buckets of sauce stored on the floor of the cooks line, operator moved buckets to be a minimum of 6 " off the floor **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken legs thawing in standing water.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.food containers holding food removed from its original container container not labeled with common name
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.took drink behind front counter no hand wash before handling clean equipment.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over prepared raw broccoli. Operator moved eggs to bottom shelf **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (85F - held on counter)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooled in deep pans at room temperature **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards heavily stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan being held in hand wash sink near cook line. Operator removed pan from sink **Corrected On-Site**
Food safety inspection conducted on 4/16/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 12/12/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind equipment on cookline. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated. Frozen raw beef over frozen raw fish. Beef not commercially packaged. Operator rearranged **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-12: Shell eggs over oil and garlic in reach in cooler. Operator relocated. **Time Extended** **Corrected On-Site**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Shelves of reach in cooler in kitchen **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 12/11/2024
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Drink on prep table. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind equipment on cookline. **Warning**
- 08B-38-4:Basic - Food stored on floor. Raw chicken, oil and soy sauce stored on floor. **Repeat Violation** **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator relocated **Corrected On-Site** **Warning**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator packet, which includes the choking poster. **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Water in reach in cooler that was in disrepair at the time of inspection. Operator had cooler maintenanced during inspection. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated. Frozen raw beef over frozen raw fish. Beef not commercially packaged. Operator rearranged **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (54F - Cold Holding) **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oil and garlic (72F - Cold Holding) on counter. Employee states it was taken out at 2pm. crab rangoon (64F - Cold Holding); pasta (59F - Cold Holding); cabbage (65F - Cold Holding); raw chicken (67F - Cold Holding); shell eggs (66F - Cold Holding); garlic in oil (70F - Cold Holding); shrimp (54F - Cold Holding) in flip top cooler in kitchen. Operator states they noticed that something was wrong with the cooler this morning. Operator stated they took temperatures of the food at 1:45pm and all food was still at 39F. All food has been relocated to working coolers. Cooler was getting repaired during inspection. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (104F - Hot Holding); cooked chicken (101F - Hot Holding) Both were cooked less than 4 hours ago. I asked the operator to reheat to 165F and they voluntarily discarded the food. **Warning**
- 11-27-4:Intermediate - 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. Emailed operator packet, which includes clean up procedure form. **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Employees are frying chicken and leaving food on the counter to cool. Discussed proper cooling methods with operator. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pot in handwashing sink. Operator relocated. **Warning**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Shelves of reach in cooler in kitchen **Warning**
Food safety inspection conducted on 12/11/2024 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).