TASTE OF PERU INTERNATIONAL
9521 S ORANGE BLOSSOM TR 117-A
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/14/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen. - From follow-up inspection 2025-03-14: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets of make table in front of hood. Rice cooker handle. - From follow-up inspection 2025-03-14: **Time Extended**
- 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease accumulation on hood. - From follow-up inspection 2025-03-14: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pastries at front counter, tres leches and milhojas. - From follow-up inspection 2025-03-14: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One under hood. - From follow-up inspection 2025-03-14: **Time Extended**
- 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. On table next to grill. - From follow-up inspection 2025-03-14: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Used for peeled plantains in tall reach in freezer. - From follow-up inspection 2025-03-14: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked shrimp in tall reach in cooler. Raw beef over salsas in reach in cooler at make table closest to hood system. Operator moved. **Corrected On-Site** - From follow-up inspection 2025-03-14: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table. - From follow-up inspection 2025-03-14: **Time Extended**
Food safety inspection conducted on 3/14/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 1/7/2025
High Priority
2
Intermediate
8
Basic
14
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on prep table by make tables. Operator placed drinks in container and labeled for employees. **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 phones on prep table and maketable. And at dry goods shelving. Observed bags next too pastries and over drinks at front counter shelves. Operator placed in container labeled employees. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Gaskets of make table in front of hood. Rice cooker handle.
- 08B-38-4:Basic - Food stored on floor. Bag of sugar and oil container on floor.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease accumulation on hood.
- 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 handles touching flour, rice, and corn.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pastries at front counter, tres leches and milhojas.
- 36-62-4:Basic - Light not functioning. One under hood.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink in men and women's bathroom, and at front counter.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On table next to grill.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed MSG and sugar not labeled. Operator labeled. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Used for peeled plantains in tall reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked shrimp in tall reach in cooler. Raw beef over salsas in reach in cooler at make table closest to hood system. Operator moved. **Corrected On-Site**
- 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 to operator. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table.
- 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/ 2 servers, 2 cooks at start of inspection. Manager arrived during inspection. **Corrected On-Site**
- 27-06-4:Intermediate - No hot running water at establishment. Per operator, maintenance person did repairs and had turned hot water off. Operator turned back on. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap at handwashing sink at front counter.
- 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. Some employees, Ana and endri. Operator had employees sign. **Corrected On-Site**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid not labeled. Operator labeled. **Corrected On-Site**
Food safety inspection conducted on 1/7/2025 revealed 24 total violations (2 high priority, 8 intermediate, 14 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-34-4:Basic - - From initial inspection : Basic - Exterior of ice machine/bin with rust that has pitted the surface **Warning** - From follow-up inspection 2024-07-03: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under the equipment in the kitchen. **Warning** - From follow-up inspection 2024-07-03: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board . **Warning** - From follow-up inspection 2024-07-03: **Time Extended**
Food safety inspection conducted on 7/3/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/2/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed 4 dead roaches in the kitchen area . **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open bottle of water on the prep table . **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.employees in the kitchen engaged with food preparation, have no hair restraint. **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment on the dry storage rack. **Warning**
- 14-34-4:Basic - Exterior of ice machine/bin with rust that has pitted the surface **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under the equipment in the kitchen. **Warning**
- 35A-05-4:High Priority - 1 Roach activity present as evidenced by live roaches found. **Admin Complaint**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.observed the employees washing his hands with the gloves on. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw fish or lettuce in the ric **Warning**
- 41-25-4:High Priority - Tracking powder pesticide used inside establishment. Observed in the kitchen and behind the front counter .per Randy hicks **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board . **Warning**
- 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink. Observed employee washing the equipment with the 3 comp sink not set up, no soap . **Warning**
Food safety inspection conducted on 7/2/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).