LAS DELICIAS DEL PERU CORP
6335 Johnson Street
Hollywood, Florida, 33024
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
6
Intermediate
1
Basic
3
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk rice under kitchen prep table. Employee removed container. Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container of make table in middle of kitchen. Employee covered and added straw. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of left Sir Lawrence reach in cooler.
- 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. In kitchen right Sir Lawrence reach in cooler, multiple prepared chicken and rice plates (46-52F - Cooling). Per manager not prepared or portioned today and in unit overnight. See stop sale.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler, tamales in standard plastic to go bags. Employees removed and placed in proper plastic storage bags. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen left Sir Lawrence reach in cooler, containers of cooked noodles, sauces, and boiled eggs in bottom of cooler under containers of raw fish; shrimp, pork, beef, and chicken. Manager rearranged all items for proper separation. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In walk in cooler, container of raw prepared chicken on shelf above container of curry raw beef. Manager moved chicken to bottom shelf for proper separation. 2) In left Sir Lawrence reach in cooler, container of prepped raw chicken above containers of prepped raw pork and beef. Manager rearranged items for proper separation. Corrected On-Site Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen right Sir Lawrence reach in cooler, multiple prepared chicken and rice plates (46-52F - Cooling). Per manager not prepared or portioned today and in unit overnight.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibbs with attached hoses at mop sink missing vacuum breakers.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on steaming wand on espresso machine.
Food safety inspection conducted on 2/21/2025 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).
Inspection on 11/19/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by front counter has heavy ice build up on shelves. Repeat Violation
- 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. Scoop handle in contact with rice in kitchen bulk container. Employee correctly store scoop. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bag of shrimp - still frozen - thawing on prep table at far end of cook line. Employee moved shrimp to container and placed in reach in cooler to thaw. Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At front counter, small coffee spoons in cup with all handles down. Employee inverted spoons to store with handles up. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of salt and sugar by cook line not labeled.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs for order and continued to prepare other food items without washing hands and changing gloves. Reviewed with employees proper procedures and employee washed hands. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Quart sauce containers in reach in freezer not marked when removed from freezer. Per manager, transferred every two to three days as needed. Repeat Violation
Food safety inspection conducted on 11/19/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 5/13/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in Thompson reach in freezer. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked pork in reach in cooler. Operator relocate raw fish to bottom shelf. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground meat stored over fish in walk in cooler. Operator removed ground meat and stored at bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork cold held cookline at 50F on prep table. Per operator, pork transfer from reach in cooler to cookline 30 minutes prior to the inspection. Operator placed item in reach in freezer for quick chill **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salsa sauce found in refrigerator transfer from freezer 2 days ago.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark on cooked tamales stored in walk in cooler. Per operator, items cooked on 05/11/2024.
Food safety inspection conducted on 5/13/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 1/3/2024
High Priority
6
Intermediate
2
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense sugar in kitchen. Operator removed container. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles in kitchen. Operator cleaned during inspection. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn or in disrepair in true freezer in kitchen.
- 35B-01-4:Basic - Exterior door in kitchen has a gap at the threshold that opens to the outside.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor next to stove and under 3 compartment sink in kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Next to 3 compartment sink in kitchen.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket of soup base on floor in hallway next to exit door in kitchen. Operator elevated Corrected On-Site
- 14-69-4:Basic - Ice buildup in true reach-in freezer on the interior door.
- 14-17-4:Basic - Some shelves with rust that has pitted the surface inside walk in cooler.
- 22-16-4:Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of Sugar , oil and salt not labeled in prep area. Operator labeled Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags ( to go shopping bags)used in direct contact with raw beef inside true freezer in kitchen. Operator moved foods to approved food grade containers. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023. License paid during inspection. Confirmation # 237387566. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. 1.Raw shelled eggs stored over sealed bag of carrots inside walk in cooler. Operator moved carrots to another shelf and stored correctly. 2.Container of raw fish on top case of unwashed sweet potatoes inside walk in cooler. Operator moved raw fish to another shelf and stored correctly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked spaghetti inside Sir Lawrence reach in cooler in kitchen. Operator moved spaghetti to upper shelf and stored correctly. Corrected On-Site
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink above 200ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine. Operator remade to 100ppm chlorine. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training expired August 2023. Violation will be reviewed at the next routine inspection.
- 41-17-4:Intermediate - Spray bottle containing toxic substance( bleach) not labeled in kitchen. Operator labeled bleach. Corrected On-Site
Food safety inspection conducted on 1/3/2024 revealed 19 total violations (6 high priority, 2 intermediate, 11 basic).