SABOR A PERU
2927 BICAYNE BLVD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Throughout the kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceviche reach in cooler with gaskets soiled.
- 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed flat top with accumulated grease.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 4/2/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 1/28/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting board in server area and on reach in coolers on cooks line with multiple cut marks. Reach in cooler in prep area the gasket is torn. Repeat Violation - From follow-up inspection 2025-01-28: Reach in cooler in prep area the gasket are torn. **Time Extended**
Food safety inspection conducted on 1/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed next to men's room.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door corners soiled with black mold like substance across kitchen entrance.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at front counter and kitchen.
Food safety inspection conducted on 11/12/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 5/9/2024
High Priority
1
Intermediate
6
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink with no lid stored on shelf over reach-in cooler at cook line. Employee removed drink. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Reach-in cooler door gaskets torn.
- 08B-38-4:Basic - Food stored on floor. Observed multiple cases of fry oil stored on floor in kitchen.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water at 122 F. Employee reheating water at time of inspection. **Corrective Action Taken**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A bag of cooked mussel 53 F stored on reach-in cooler. Employee moved into reach-in cooler. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A tray of raw shell eggs 58 F stored on shelf over reach-in cooler at cook line. Employee moved into reach-in cooler. **Corrective Action Taken** 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink on cook line.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On some menus. Employee asterisks all menu at time of inspection. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
- 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 6 food employees working at time of inspection.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No soap provided at handwash sink. Handwash sink on cook line.
Food safety inspection conducted on 5/9/2024 revealed 13 total violations (1 high priority, 6 intermediate, 6 basic).
Inspection on 1/30/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
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. Purse/bags on shelf above prep area. Employees moved personal items below prep area. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Cutting board in server area and on reach in coolers on cooks line with multiple cut marks. Reach in cooler in prep area the gasket is torn. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At both bathrooms and on cooks line. No towels at Handwash sink in server area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice hot holding pot handle is soiled. Interior stand up reach in freezer in prep area. Sides of cooking equipment on cooks line. Hood filters above equipment. Clean dish shelf by Handwash sink in kitchen.
- 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. Employee cutting onions on prep table, onions are then placed in reach in cooler until needed for service, operator spoke to employee and he placed on gloves. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in reach in cooler on cooks line, employee placed chicken on in the bottom. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) retemped 54F octopus (55F - Cold Holding); squid (49F - Cold Holding); fish (52F - Cold Holding) items thawed at room temperature, employee added ice to items. Retemped fish 39, octopus 43, squid 41. yuca sticks (45F - Cold Holding) sitting on shelf next to Handwash sink, employee placed in cooler. Retemped 43F. octopus (51F - Cold Holding) item thawed at room temperature, ice was added. **Corrective Action Taken** Repeat Violation Admin Complaint
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed a none valid Servsafe certificate. Inspector looked up manager certificate name: Marco Cruz certificate number: 9695088037 Information was invalid on Servsafe website indicating a falsified certificate. Certificate is missing the QR code and the layout does not match verified Servsafe certificates. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing raw fish. Repeat Violation Warning
Food safety inspection conducted on 1/30/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).