DirtyFLRestaurant Inspection Data

AROMAS DEL PERU

AROMAS DEL PERU in POMPANO BEACH has 7 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

5757 Southwest 8th Street
Miami, Florida, 33144
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10943271

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at bar, handle in contact with ice. Employee removed. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in coolers at bar.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 80 F, at cook line. Employee heated water on stove. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on prep table in kitchen. Employee removed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed covered pan of salt with no label stored on shelf in kitchen . Employee labeled. Corrected On-Site
  • 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 LOW BOY # 1 /// Cooked rice (57F - Cooling) overnight; food did not reach 41F for cold holding in allotted time. See Stop Sale.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed server drop dirty dishes off at dish pit, rinse hands at expo line hand wash sink, and return to dining room. Educated server on proper handwashing procedures washing procedures.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked beans, not commercially packaged, stored below raw beef, not commercially packaged, inside Atosta reach in freezer. Employee properly stored. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server place dirty dishes next to dish pit and then begin to plate rice for guest, no hand wash. Educated server on proper handwashing procedures to washing procedures. Server washed hands. **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinse gloved hands whilst preparing food orders, without removing gloves and washing hands. Manager explained proper handwashing procedures to employee and she washed hands and changed gloves. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed LOW BOY # 1 /// Cooked rice (57F - Cooling) overnight; food did not reach 41F for cold holding in allotted time. See Stop Sale.
  • 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. Emailed poster to manager.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance inside soda gun nozzle at server station.

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8894258

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cook line, flip top coolers have standing water on bottom
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, rice 50°F. Operator stated cooked less than two hours ago. Operator placed in different cooler for quick chill **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at three compartment sink blocked with dishes. Operator removed items Corrected On-Site

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8893901

  • N/A:No Violations Were Observed

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8740202

  • 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. In reach in cooler, rice 55°F. Operator stated held over night. No prepped or portioned today. See Stop Sale Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dishwasher, raid killer stored on shelf. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. Date marked 9/7/24 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler, rice 55°F. Operator stated held over night. No prepped or portioned today. Warning
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. See stop sale Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in kitchen, no paper towels supplied. Warning
  • 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. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. Date 9/7/24 Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar, spray bottle containing sanitizer not labeled Warning

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8602719

  • 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. At flip top cooler on cook line, 7 salmon and 2 tuna not removed from reduced oxygen packaging before thawing.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 70°F with utensils. Operator discarded At bar, standing water 73°F with utensils. Operator discarded Corrected On-Site
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide stored on top of dish machine. Operator removed Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw beef. Operator moved chicken to lower shelf. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler on cook line, 7 salmon and 2 tuna not removed from reduced oxygen packaging before thawing.

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8530984

  • N/A:No Violations Were Observed

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8361667

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observe employee wiping down banana with cloth. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe soup and sauces defrosting in standing water. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe sushi rice (70F - Cold Holding) Operator stated it was removed from refrigerator at 11:30 and will discard at 3 :30 and email and operator printed TAPHC form. **Corrective Action Taken** Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe defrosting soup and sauce in dishwasher hand wash sink. Operator removed. Corrected On-Site 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/ Warning
  • 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. Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observe with soup and sauces .still dated the day they made and not the days left. Warning