PERRY'S STEAKHOUSE OF FLORIDA LLC
4251 SALZEDO ST. UNIT# 1325
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/18/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/11/2025
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in containers of bread crumbs and flour at cook line prep table. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on shelf where clean dishes are stored at cook line. Employee removed phone. **Corrected On-Site** **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of spices at cook line. **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed a steamed beets label on a container of sesame seeds. **Warning**
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packages of frozen bacon not labeled with date and time of preparation. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a container of sesame seeds at prep line not labeled. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator prime and restarted machine, dish machine still not sanitizing. Advised operator to stop use of dish machine and set up three compartment sink to sanitize all dishes. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands and engage in food preparation. Coached employee on proper handwashing and glove procedures. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line across from cook line Alfredo sauce (51F - Cold Holding); cheese sauce (53F - Cold Holding); as per chef for about 2 hours. Chef added water to ice to form ice bath to properly cool items. **Corrective Action Taken** **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark for whipped butter at servers station. As per chef was placed 2 hours ago. Chef began to print time stamp label. **Corrective Action Taken** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed a few tags not date marked with last date of service. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by tray of smoked steaks. Employee removed. **Corrected On-Site** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as a dump sink with food remnants inside sink. **Repeat Violation** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at cook line operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
Food safety inspection conducted on 4/11/2025 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 2/21/2025
High Priority
1
Intermediate
5
Basic
8
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of bread crumps at cook line as well as in a container of rice at rear prep area. Chef removed. **Corrected On-Site** **Repeat Violation**
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed in walk in cooler no tag present with stored batch.
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line between coolers. Chef removed. **Corrected On-Site**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of butter at cook line. Chef removed. **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink at rear prep area next to dish washing area clogged/not draining. Plumber arrived during inspection to repair. **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. Observed at cook line on top shelf, a container of bacon not covered.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at dessert section of cook line. Chef removed. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, sautéed onions soup (48F - Cooling); tomatoes sauce (50F - Cooling); as per label from the day before. Operator removed to discard.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener. Chef removed to be cleaned. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar hand sink used at dump sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at several hand sinks at cook line, prep areas, smoker area and bar.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for whipped butter being kept at waiters station. As per chef it is kept for 3 hours. Provided operator with form. Operator completed form and placed time mark onto tray.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at bar hand sink.
Food safety inspection conducted on 2/21/2025 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).