DirtyFLRestaurant Inspection Data

PERL BY CHEF IP

With 5 documented inspections, PERL BY CHEF IP in MIAMI has achieved a 2.2/5 food safety rating. Food safety practices have remained consistent.

2420 NE 186 ST, SUITE 100

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/4/2025

Inspection #: Visit ID: 10894678

  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of oil on floor in kitchen area and near walk in cooler.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between sink and reach in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 10-20-4:Basic - Observed In-use tongs stored on stove door handle between uses.
  • 08B-39-4:Basic - Observed avocados not washed prior to preparation and plating.
  • 14-01-5:Basic - Observed plastic bowl with no handle used to dispense cooked rice. Repeat Violation
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Raw Chicken was located on food cart in kitchen area.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed various employees touching and plating ready to eat foods with bare hands. Employee 1 touching and plating dry fruit for raw tuna in bar area. Employee 2 cutting and plating avocado for salad in kitchen area. Advised manager that employees must not touch ready-to-eat food with their bare hands and gloves or utensils must be used to eliminate potential contamination.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over bread. Located on food cart in kitchen area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill pot with water from hand washing sink in upstairs prep area.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located in bar area.
  • 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. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.

Inspection Date: 11/25/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used to dispense flour and sugar. Repeat Violation
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 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 bags being stored over food in dry storage area. Chef removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed cases oil on floor in kitchen and bucket of food on floor in walk in cooler. Repeat Violation
  • 21-05-5:Basic - Observed non food grade Cloths used to line various pans of food in kitchen area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sea bream stored directly over cooked octopus in walk in cooler. Advised chef and he rearranged. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures greater than 41°F; garlic and oil (60F - Cold Holding); butter (65F - Cold Holding). All were located on prep table in kitchen area.
  • 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 engaging in food preparation with no certified manager on duty.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef only provided 3 certificates.

Inspection Date: 7/22/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container on pine nuts.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of sodas on floor under dry storage shelf.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located in bar area.

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8473478

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of pine nuts, flour,and rice. Repeat Violation
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed cases of oil being stored on floor in upstairs prep area. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels lining pan of cut lettuce. Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager printed form and instructed employees to sign at time of inspection. Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8349133

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container panko and flour.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of oil on floor in dry storage area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 78°F and located on side of stove.

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(352 reviews)

Price Level

$$

Opening Hours

Monday:11:30 AM – 3:30 PM, 5:30 – 9:30 PM
Tuesday:11:30 AM – 3:30 PM, 5:30 – 9:30 PM
Wednesday:11:30 AM – 3:30 PM, 5:30 – 9:30 PM
Thursday:11:30 AM – 3:30 PM, 5:30 – 9:30 PM
Friday:11:30 AM – 3:30 PM, 5:30 – 9:30 PM
Saturday:5:30 – 10:30 PM
Sunday:5:30 – 9:30 PM
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0