PERRY BBQ ASIAN GRILL
27001 US HWY 19 N SPACE # FC2
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 8 health inspection reports
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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).
Inspection on 5/8/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Prep area, cook line, and storage areas soiled with grease and food debris. Drains soiled with grease and food debris. Discussed the importance of of proper sanitation to prevent the presence of vermin. Warning - From follow-up inspection 2024-05-08: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Raw Chicken on the floor by the cooler freezer. Operator moved chicken a minimum of 6" off the floor to gain compliance Corrected On-Site Warning - From follow-up inspection 2024-05-08: Bucket of cabbage on floor next to triple sink, relocated **Time Extended** Corrected On-Site
- 22-08-4:Basic - - From initial inspection : Basic - Interior of hot holding unit has accumulation of food debris. Discussed the need to keep food contact surfaces clean and sanitized. Warning - From follow-up inspection 2024-05-08: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Rice on food shelf by the window uncovered. Operator covered rice Corrected On-Site Warning - From follow-up inspection 2024-05-08: Stored food in reach in coolers not covered **Time Extended**
- 36-05-4:Basic - - From initial inspection : Basic - Utility lines preventing proper floor cleaning. Drain pipe sitting directly into the floor preventing the floor to be proper cleaned. Warning - From follow-up inspection 2024-05-08: **Time Extended**
Food safety inspection conducted on 5/8/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 5/2/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Prep area, cook line, and storage areas soiled with grease and food debris. Drains soiled with grease and food debris. Discussed the importance of of proper sanitation to prevent the presence of vermin. Warning
- 08B-38-4:Basic - Food stored on floor. Raw Chicken on the floor by the cooler freezer. Operator moved chicken a minimum of 6" off the floor to gain compliance Corrected On-Site Warning
- 22-08-4:Basic - Interior of hot holding unit has accumulation of food debris. Discussed the need to keep food contact surfaces clean and sanitized. Warning
- 08B-12-5:Basic - Stored food not covered. Rice on food shelf by the window uncovered. Operator covered rice Corrected On-Site Warning
- 36-05-4:Basic - Utility lines preventing proper floor cleaning. Drain pipe sitting directly into the floor preventing the floor to be proper cleaned. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under triple sink on the floor. Manager flushed live roach with water down the drain and sanitized the area Corrected On-Site Warning
Food safety inspection conducted on 5/2/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 1/11/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food (Container of raw chicken ) stored on floor in kitchen - reviewed proper food storage with manager - manager relocated chicken - containers of oil and sauce on floor at cook line - employee relocated food -containers of sauce on floor in storage area down stairs - employee relocated sauces Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in prep table - manager removed towel Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature - reviewed thawing methods with manager and cook - manager moved raw shrimp to reach in cooler to thaw Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen - employee placed wet towel inside wiping bucket Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine - employee changed solution recheck 100 ppm chlorine Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaned strainer without sanitizing - reviewed with manager - employee then properly washed, rinsed and sanitized strainer Corrected On-Site
- 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.
- 53A-03-7:Intermediate - Food manager certification expired. Lin Liang CFM expired 2023 . Current CFM present. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 1/11/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 12/6/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-06: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-12-06: **Time Extended**
Food safety inspection conducted on 12/6/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 12/5/2023
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Consumed water bottle on shelf above three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Raw chicken and unwashed broccoli stored on floor.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over cooked chicken in stand up cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 58f, cooked pasta 60f, raw pork 58f, cooked pork 76f, shell eggs 88f, all items stored on shelves in prep area. Cooked pasta 50f, in reach in cooler across from fryers.
- 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 rice 65f, cooked chicken 58f, in kitchen area on shelf.
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 80f, cooked chicken 77f, cooked chicken 79f, all stored on shelf in cooks area.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 12/5/2023 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).