DirtyFLRestaurant Inspection Data

PISCO PERUVIAN GASTROBAR

3801 LAKE MARY BLVD #155

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10789374

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - sushi station cooler Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates at cookline Corrected On-Site Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tuna. See stop sale Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice cream scoops in standing water observed at desert station Warning
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Warning
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - shrimp (132F - Cooking). Manager discard. Employee recooked new shrimp. Warning
  • 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. - porihuelo (40f-47fF - Cooling). Date marked 6/27 Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - porihuela 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. - bar dishwasher (Chlorine 0ppm) Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pooled eggs over rice Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI SATATION; - salmon tartare (44F - Cold Holding); - pooled eggs (45F - Cold Holding) 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. - rotisserie chicken (131F - Hot Holding) Warning
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. - employee changed Crab to Krab on all menus Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled quail eggs - catch of the day ceviche - salmon tartare - poached egg - over easy eggs - Alaskan salmon - smoked salmon tartare Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - establishment has no plan review on file. - observed mobile trailer used as permanent Warning

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10789293

  • N/A:No Violations Were Observed

Inspection Date: 2/27/2025

Inspection #: Visit ID: 8764102

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tuna
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - dessert scoops
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at bar no signage, no soap, no paper towels
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - at cookline cooler
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - white fish
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. - bottle of lemon juice in drink ice at bar
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - fresh salmon Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw salmon over washed avocado - raw fish over chopped onions in walk in - raw smoked salmon over desserts Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw shrimp in ziplock bags over plantains in reach in freezer
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee with gloves using phone, then worked on fryers no glove change
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. CEVICHE COOLER: - shredded chicken (48F - Cold Holding); - chicken salad (45F - Cold Holding); - leche (44F - Cold Holding) Manager moved to walk-in for better cooling COOKLINE RIGHT: - steak (45F - Cold Holding); - rice (45F - Cold Holding); **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - white fish ROP
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - bottle of blue liquid observed at bar