DirtyFLRestaurant Inspection Data

LA PERRADA COMPANY

LA PERRADA COMPANY in SUNRISE has 7 health inspections on record with an overall food safety rating of 3.1/5. Recent inspections show improving food safety practices.

3800 N UNIVERSITY DR

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/10/2025

Inspection #: 3620081

Inspection Date: 10/17/2025

Inspection #: Visit ID: 10912378

  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of to go containers in back storage room in direct contact with floor Warning
  • 08B-12-5:Basic - Stored food not covered. Inside reach in freezer, frozen plantains left uncovered. Inside kitchen lowboy cooler below flip top, observed raw beef stored uncovered. Operator covered **Corrective Action Taken** Warning
  • 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 in reach in chest freezer raw pork, not in original packaging, over frozen French fries. Operator removed Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; sausage (52F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4hrs. Observed food over fill line. Operator placed item in 2 door reach in cooler for quick chill **Corrective Action Taken** Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 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 dice tomatoes in walk in cooler not date marked. Prepared over 24hrs ago as per operator. Operator date marked. **Corrective Action Taken** Warning

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10742996

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn (133F - Hot Holding). Operator made to reheat in microwave until food is 165F or above **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink behind front counter blocked by cart. Inaccessible until cart is moved

Inspection Date: 12/13/2024

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm). Operator corrected to proper 100ppm Corrected On-Site

Inspection Date: 5/6/2024

Inspection #: Visit ID: 7920242

  • N/A:No Violations Were Observed

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8528948

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating
  • 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.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8353245

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in water at 80F on grill.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and panko breadcrumbs in back storage area missing labels. Repeat Violation
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading in excess of 200ppm chlorine. Manager drained and remade sink to proper 100ppm chlorine. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading in excess of 200ppm chlorine. Manager remade to proper 100ppm chlorine. 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. Bulletin printed and provided. Corrected On-Site Repeat Violation
  • 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/ PIC Marta Isabell Ladino