DirtyFLRestaurant Inspection Data

LA PERLA CEVICHES & ROLLS

Based on 6 health inspections, LA PERLA CEVICHES & ROLLS in WESTON has earned a 2.0/5 food safety rating. Recent inspections show improving food safety practices.

2219 N COMMERCE PKWAY

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/26/2025

Inspection #: Visit ID: 13531477

  • 32-05-4:Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Observed at female restroom - handwashing sink not working. - From follow-up inspection 2025-09-26: Same **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several ceviches dishes not marked as raw. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-26: Same **Time Extended**

Inspection Date: 9/25/2025

Inspection #: Visit ID: 10912804

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Observed at male restroom.
  • 32-05-4:Basic - Bathroom facility in disrepair. Observed at female restroom - handwashing sink not working.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing red bracelet on wrist while engaged in food manipulation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on drying rack above triple sink.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for less than 10 seconds. Instructed employee to wash hands properly. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Observed 2 small flying insects flying in kitchen landing on soiled dishes accumulated in triple sink. Admin Complaint
  • 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 reach in freezer in front of triple sink - raw portioned corvina fish (not commercially packaged) stored directly above cooked calamari (not commercially packaged) employee stored correctly. Corrected On-Site
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of rice not discarded at the end of the 4 hours. Employee discarded item.
  • 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 on stove - chicken stew (117F - Hot Holding) employee raised stoves temperature. Repeat Violation Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several ceviches dishes not marked as raw. Repeat Violation Admin Complaint

Inspection Date: 3/5/2025

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed at reach in cooler at rear of establishment- Unwashed vegetables over mashed potatoes. Employee stored correctly. 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 drop off dirty dishes then proceeded to manipulate equipment without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler - Raw salmon stored over sliced bread. Employee stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - cream cheese (46F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 30 minutes. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed boiled potatoes on counter top in kitchen without mark. Item held for approximately 3.5 hours. Operator provided proper time mark. Corrected On-Site
  • 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 on shelf above flip top cooler - choclo corn (98F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 4 ceviche dishes not marked as raw

Inspection Date: 8/13/2024

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at triple sink drying rack. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen. Operator stored properly. Corrected On-Site Repeat Violation Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at juice station. Repeat Violation Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in kitchen adjust pants with gloved hands, proceeded to handle fresh garlic. Educated employee on proper washing techniques. Employee complied. Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed at reach in freezer. Chicken stored in supermarket bags. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler - raw salmon stored above unwashed vegetables. Operator stored correctly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - Breaded shrimp (47F - Cold Holding); garlic ginger oil (48F - Cold Holding). As per person in charge items not portioned today - items held out of temperature overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - Breaded shrimp (47F - Cold Holding); garlic ginger oil (48F - Cold Holding). As per person in charge items not portioned today - items held out of temperature overnight. See stop sale. 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 4 employees on duty without manager present. Warning

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8537355

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled floor under cooking and cooling equipment, entire kitchen area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on lower cooler handle in cook line , chef removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grill-under stove , soiled with grease and food debris.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -Sliding glass door in front counter- bottom shelf, substantial build up of rust -
  • 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 **Corrective Action Taken**

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8353261

  • 36-73-4:Basic - Floor soiled/has accumulation of debris, at kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing solution at 0ppm. Operator made new sanitizer solution at 50ppm. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cleaning dishe at dishwasher, wearing gloves, then proceed to served food in clean plate for customer, without washing hands or changing gloves. operator proceed to change plate, clean hands and put new gloves. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours. See stop sale. 3-501.19(B)(3) and (C)(4)(b) FC: (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (4) The food shall be: (b) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41 degrees Fahrenheit or less cold holding temperature control;
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours. See stop sale.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Email- provided health policies to operator. **Corrective Action Taken**
  • 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. At reach in cooler - observed house made spicy mayo sauce no date marked. Operator date marked items. Corrected On-Site