LA PERLA 1
5024 BLANDING BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/16/2025
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 4/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/15/2025
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 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 employee cell phone stored on shelf above flip top cooler. Person in charge removed cell phone. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic container with visible moisture stacked on top of another container and unable to air dry.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed visibly wet wiping cloth stored under cutting board stored on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed self-closing device missing for rear exit of kitchen causing door to be unable to self-close.
- 14-12-4:Basic - Utensils in poor condition. Observed knife with broken tip of blade stored on knife rack next to three compartment sink. Person in charge voluntarily discarded. **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; cooked tripe at temperatures of 48-51F stored with covered lid in standing reach in cooler next to cook line. Per person in charge tripe was cooked two days prior and was not removed from reach in cooler for any reason. Cooked carne asada at temperatures of 45-47F stored with covered lid in standing reach in cooler next to cook line. Per person in charge carne asada was cooked one day prior and was not removed from reach in cooler for any reason. Cooked tripe (48-51F - Cooling); Cooked carne asada (45-47F - Cooling) **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce in produce reach in cooler on front side of cook line. **Warning**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 30+ rodent droppings on ground around water heater in kitchen area. Water heater is in corner of kitchen between standing reach in coolers. Person in charge began cleaning area with droppings. **Corrective Action Taken** **Warning**
- 35A-18-4:High Priority - Rodent rub marks present along walls/ceilings. Observed rub marks along wall and down piping leading to top of water heater in corner of establishment. Rub marks follow a trail to a covered hole in roof that has observable chew marks through it and rub marks around. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; cooked tripe at temperatures of 48-51F stored with covered lid in standing reach in cooler next to cook line. Per person in charge tripe was cooked two days prior and was not removed from reach in cooler for any reason. Cooked carne asada at temperatures of 45-47F stored with covered lid in standing reach in cooler next to cook line. Per person in charge carne asada was cooked one day prior and was not removed from reach in cooler for any reason. **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed all kept oyster tags with no date marking last date served.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed one opened gallon of milk with no date marking stored in produce reach in cooler on front side of cook line. Person in charge stated milk was opened 2 days prior.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by rear exit of kitchen. Person in charge provided paper towels. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at kitchen entrance. Person in charge provided soap. **Corrected On-Site**
Food safety inspection conducted on 4/15/2025 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).
Inspection on 9/19/2024
High Priority
2
Intermediate
7
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on flip top cooler across from cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle on shelf across from ovens stored next to food items.
- 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 employee cell phone on shelf above flip top coolers on cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple clear plastic containers stacked with visible evidence of moisture build up between each. **Repeat Violation**
- 36-73-4:Basic - Floor, walls, ceiling soiled/has accumulation of debris. Observed; soiled floors around ovens and flat top grill station. Soiled walls behind flat top grill station. Soiled ceilings in kitchen area throughout. **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle stored in ice machine with handle in direct contact with ice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters. Soiled gaskets on reach in cooler across from cook station. Soiled handle on reach in cooler by three compartment sink. **Repeat Violation**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed secondary/metal back door of establishment unable to self close. Primary back door propped open. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bags of raw beef stored over opened bags of cooked crab legs in reach in freezer.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw shrimp and then handle single service items without changing gloves. Instructor coached employee proper glove changing procedure. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk in reach in cooler on server station opened with no date mark. Employee could not indicate when it was opened. **Repeat Violation**
- 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. Observed person in charge unable to provide written procedures for response to vomit or diarrhea.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pan of carne asada on prep station across from cook line at 98F employee stated was cooked 30 minutes prior. Person in charge indicated it was cooling before being put into reach in cooler. Retemp 20 minutes later was 97F. Person in charge placed carne asada in ice bath. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip top cooler across from cook line soiled. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse off raw shrimp in hand wash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink by kitchen entrance.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of yellow chemical on bottom shelf by three compartment sink.
Food safety inspection conducted on 9/19/2024 revealed 17 total violations (2 high priority, 7 intermediate, 8 basic).