THE PERUVIAN KITCHEN
18117 NE 19 AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/26/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In the kitchen. Repeat Violation Warning - From follow-up inspection 2024-12-26: Floor tiles missing and/or in disrepair. In the kitchen. **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning - From follow-up inspection 2024-12-26: In-use tongs stored on equipment door handle between uses. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Observed reach-in freezer interior have accumulation of soil residues in the back storage room. Warning - From follow-up inspection 2024-12-26: Observed reach-in freezer interior have accumulation of soil residues in the back storage room. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the storage room. Warning - From follow-up inspection 2024-12-26: Wall soiled with accumulated grease, food debris, and/or dust. In the storage room. **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2024-12-26: No probe thermometer provided to measure temperature of food products. **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. Observed Ingrid Karen Victor and Nora with expired certificates. Warning - From follow-up inspection 2024-12-26: Observed Ingrid Karen Victor and Nora with expired certificates. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the bathroom handwashing sink. Warning - From follow-up inspection 2024-12-26: Observed no hot water in the bathroom handwashing sink. **Time Extended**
Food safety inspection conducted on 12/26/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 12/18/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handle used as a scoop in the rice and bean containers. Warning
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed first reach in cooler in the kitchen with ambient temperature of 48F. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In the kitchen. Repeat Violation Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning
- 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 inside the flour. Operator stored properly. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in 2 reach in cooler. Repeat Violation Warning
- 21-04-4:Basic - Observed in-use wet wiping cloth/towel used under cutting board. Repeat Violation Warning
- 22-16-4:Basic - Observed reach-in freezer interior have accumulation of soil residues in the back storage room. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the storage room. Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (48F - ambient temperature ) stored in the reach in cooler for less than 3 hours as per operator. Advised operator place ice over item or place inside another reach in cooler. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (52F - Cold Holding); raw chicken (50F - Cold Holding); boiled potatoes (46F - Cold Holding) stored in the reach in cooler since last night as per operator. Stop sale issued. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (52F - Cold Holding); raw chicken (50F - Cold Holding); boiled potatoes (46F - Cold Holding) stored in the reach in cooler since last night as per operator. Stop sale issued. 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. Observed chicken with sauce (124F - Hot Holding) stored on top of the stove for less than 30 minutes as per operator. Operator placed back into the oven to reheat. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning
- 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. Observed Ingrid Karen Victor and Nora with expired certificates. Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the bathroom handwashing sink. Warning
Food safety inspection conducted on 12/18/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 7/8/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have ambient thermometer. Warning - From follow-up inspection 2024-07-08: Ambient thermometer in the reach in cooler is not working properly. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves on top of 3 compartment sink soiled. Observed hood filters soiled. Warning - From follow-up inspection 2024-07-08: Observed shelves on top of 3 compartment sink soiled. Observed hood filters soiled. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-07-08: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-07-08: No probe thermometer provided to measure temperature of food products. **Time Extended**
Food safety inspection conducted on 7/8/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 7/2/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed storage room reach in cooler ambient temperature at 45F, ceviche station reach in cooler at 48F and kitchen reach in cooler at 54F. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored between 2 reach in coolers in the kitchen. Operator removed. Corrected On-Site Repeat Violation Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have ambient thermometer. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves on top of 3 compartment sink soiled. Observed hood filters soiled. 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. Observed black beans (58F - Cooling) stored in the reach in cooler over night, as per operator. Provided form and educated employees how to properly cool food items. 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. Observed black beans (58F - Cooling) stored in the reach in cooler over night, as per operator. Provided form and educated employees how to properly cool food items. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (46F - Cold Holding); swai (45F - Cold Holding); cooked sweet potatoes (46F - Cold Holding) stored in the reach in cooler over night. Stop sale issues. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); swai (45F - Cold Holding); cooked sweet potatoes (46F - Cold Holding) stored in the reach in cooler over night. Stop sale issues. Observed calamari (58F - Cold Holding/2nd temp 42F); shrimp (60F - Cold Holding/2nd temp 43F); octopus (59F - Cold Holding/2nd temp 42F); tilapia (60F - Cold Holding/2nd temp 42F) stored in the ceviche station for less than 4 hours, as per operator. Items were placed under ice. Repeat Violation 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. Observed corn (127F - Hot Holding) stored on top of the stove 3 hours before inspection, as per operator. Operator reheated corn (180F - Reheating). Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
Food safety inspection conducted on 7/2/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 5/1/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket and shelves next to the 3 compartment sink soiled.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Behind the fryers and stove.
- 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 oven baked chicken (123F - Hot Holding) stored on the shelve of the kitchen, advised operator to reheat item.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal container and a spatula at the front handwashing sink. Operator removed. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche not identified on the menu.
Food safety inspection conducted on 5/1/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 2/12/2024
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in units at kitchen area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
- 08B-37-4:Basic - Food stored in a prohibited area. Observed 11 whole raw chicken at 74° F. in standing water inside uncovered mop sink,that is located outside of the establishment.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on kitchen floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole raw chicken at 74° F. in standing water inside uncovered mop sink,that is located outside of the establishment.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC in kitchen area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not changing gloves as needed, Inspector instructed employee during inspection.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 11 whole raw chicken at 74° F. in standing water inside uncovered mop sink,that is located outside of the establishment.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 11 whole raw chicken at 74° F. in standing water inside uncovered mop sink,that is located outside of the establishment.
- 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. Provided form during inspection,
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed in menu fish ceviche is not identified.
- 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 cooked pasta not date marked inside reach in cooler at kitchen area, as per employee over 24 hours, employee dated during inspection. Corrected On-Site
Food safety inspection conducted on 2/12/2024 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).
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Last Enriched At: 5/14/2025
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