DirtyFLRestaurant Inspection Data

AROMAS DEL PERU

AROMAS DEL PERU in MIAMI has 7 health inspections on record with an overall food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

10201 Hammocks Boulevard
Miami, Florida, 33196
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13621915

Met Inspection Standards

2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to portion cooked rice at steam table.
  • 33-11-4:Basic - Missing drain plug at dumpster. Observed at dumpster area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at interior of reach in cooler next to steam table at cook line soiled with debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw meat and chicken thawing at room temperature at prep area. Informed manager on the proper thawing method.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) at warewashing area. Employee added more chlorine with a final reading of 50ppm.
  • 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 the establishment has no written plan for time as a public health control for their sushi rice. Emails form to manager.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter next to espresso machine missing service date.

1/29/2026· 1mo ago

Visit ID: 13541855

Met Inspection Standards

1 basic

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets and watches while engaging in food preparation. Warning - From follow-up inspection 2026-01-29: **Time Extended**

10/7/2025· 5mo ago

Visit ID: 10876452

Follow-up Inspection Required

1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance. Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 10ppm)not sanitizing correctly. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets and watches while engaging in food preparation. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with mold like substance. Warning
  • 22-16-4:Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observe more than four employees without a certified food manager present. Warning

3/4/2025· 1y ago

1 high, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with dust in kitchen near back exit door.
  • 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. Observed 4 packages of 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 in walk in cooler. Stop Sale Issued.
  • 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 phone stored over preparation table at kitchen entrance. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen entrance.
  • 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 scoop handle in contact with flour, rice, and corn.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards front counter bar area. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed 4 packages of 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 in walk in cooler. Stop Sale Issued.

10/2/2024· 1y 5mo ago

3 high, 3 int, 12 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed 4 C02 tanks not secure with chain in kitchen.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor in back of kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards with cut marks and is no longer cleanable. Manager discarded cutting board. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed open water bottle inside reach in cooler at the front counter. Employee discarded. Corrected On-Site
  • 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 phone stored above preparation table. Employee removed phone. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment wet nesting on floor in back of kitchen.
  • 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed trash bags stored outside of garage receptacle.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in kitchen.
  • 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 scoop handle touching sugar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. hood filter soiled with grease and old food debris
  • 33-30-4:Basic - Unnecessary items stored in garbage enclosure. Observed furniture stored outside of garbage receptacle.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over cut tomatoes in walk in cooler. Employee was coach on proper storage procedures.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed White Rice (95F - Hot Holding). As per operator, the rice was cooked at 11am. Stop sale was issued. Also observed chicken at 95F. Employee increased temperature for reheating. Final reading 147F **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on preparation table in kitchen.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser soiled with mold like substance.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed more than 7 employees working with no CFM present.
  • 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 flan in reach in cooler with no date marked.

4/30/2024· 1y 10mo ago

Visit ID: 8598202

Met Inspection Standards

3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice on cook line. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Tuna, salmon atand corvina stored in walk in cooler not covered. Manager had employee place lids over food. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

1/24/2024· 2y 1mo ago

Visit ID: 8340432

Met Inspection Standards

1 high, 3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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.Sushi rice no time marked, as per cook for less than 3 hours, employee marked food on site. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present and not certified manager on site.
  • 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. Provided from to person in charge the time control from, manager printed from to start completing it. **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Additional Information

Contact Information

Google Rating

★★★★½ (4.9/5)
(7,544 reviews)

Price Level

$$

Opening Hours

Monday:11:30 AM – 10:00 PM
Tuesday:11:30 AM – 10:00 PM
Wednesday:11:30 AM – 10:00 PM
Thursday:11:30 AM – 10:00 PM
Friday:11:30 AM – 11:00 PM
Saturday:11:30 AM – 11:00 PM
Sunday:11:30 AM – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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