PISCO PERUVIAN GASTROBAR
3809 LAKE MARY BLVD #155
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
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 2/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/27/2025
High Priority
8
Intermediate
2
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 2/27/2025 revealed 17 total violations (8 high priority, 2 intermediate, 7 basic).