DirtyFLRestaurant Inspection Data

LA PERLA SEAFOOD BAR & GRILL

1396 SW 160 AVE

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/3/2025

  • 36-22-4:Basic - Floor area(s) covered with standing water. In prep area.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -Observed floor tiles missing throughout kitchen and prep areas.
  • 08B-38-4:Basic - Food stored on floor. -Observed various food items stored on walk in cooler floor. -Observed cases with food stored on kitchen floor. Operator removed and stored properly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster. Operator clean and sanitized. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -Observed container with soup stored in walk in cooler not covered. Operator covered. Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs not vertical separated from TCS sauce in flip top cooler. Operator relocate eggs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed TCS cheese cold held in flip to cooler at 44 F. Per operator, cheese transfer to cooler 3 hours prior to the inspection. Operator placed cheese in reach in freezer for quick chill. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade. Operator cleaned and sanitized Corrected On-Site
  • 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 container with soup stored in walk in cooler not date mark. Per operator, soup cooked from yesterday more than 24 hours.

Inspection Date: 2/21/2025

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in storage room. - From follow-up inspection 2025-02-21: Same **Time Extended**
  • 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal phone then proceeded to serve soup without handwashing. Employees complied. Corrected On-Site - From follow-up inspection 2025-02-21: Observed at bar - employee grab trash can with bare hands then proceeded to grab clean glass cup, served ice and poured water. Admin Complaint
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at large chest freezer by expo window - ice cream(not commercially packaged) and chili peppers (not commercially packaged) stored in same container as raw fish. Operator removed and stored items properly. Corrected On-Site - From follow-up inspection 2025-02-21: Observed at large chest freezer by expo window - cooked corn (not commercially packaged) and seaweed (not commercially packaged) stored in same container as raw fish. Admin Complaint

Inspection Date: 12/9/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in storage room.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation while wearing watch. Employee removed item. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen. Operator stored correctly. Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at mini fridge in kitchen by expo window.
  • 08B-12-5:Basic - Stored food not covered. Observed at walk in freezer - container of octopus not covered. Operator covered item. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal phone then proceeded to serve soup without handwashing. Employees complied. Corrected On-Site
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employees wash hands in cold water (76F) at handwashing sink in kitchen.
  • 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 at large chest freezer by expo window - ice cream(not commercially packaged) and chili peppers (not commercially packaged) stored in same container as raw fish. Operator removed and stored items properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ceviche - diced tomatoes (47F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature approximately 1 hour.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed cigarette pack stored on prepping table in kitchen. Operator removed and stored properly. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employees rinsing wiping cloth at handwashing sink in kitchen.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche and tiradito not marked as raw in menu. Repeat Violation 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/ Observed 5 employees on duty engaged in food manipulation without a manager present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar. Operator provided item. Corrected On-Site Repeat Violation Warning
  • 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. Observed 3 employees engaged in food manipulation without proof of training.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink in kitchen (76F)

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8617077

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed in dishroom clean shelf and on multiple containers.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a pitcher in the bar hand washing sink. Operator removed. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw ingredients in ceviches with an asterisk.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for boiled potatoes. TPHC form provided to store email. **Corrective Action Taken**

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8363603

  • 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. Plastic cup inside container of rice, Employee removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 112F, employee removed from water and placed on hot water (155F) Corrected On-Site
  • 14-33-4:Basic - Prep table- under shelves with rust that has pitted the surface. Four under shelves with substantial build of rust
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic sauce (120F - Hot Holding); sautéed chick peas (119F - Hot Holding), per r food hot held for one hour, reheated on the stove to 169F. 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. Poster emailed to operator.į
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar area, next to coffee cups, containing sanitizer, employee labeled. Corrected On-Site