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Licensee
Name:
PERL BY CHEF IP
License Number:
SEA2336724
Rank:
Seating
License Expiration Date:
10/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
2420 NE 186 ST, SUITE 100 MIAMI, FL 33180
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
04/20/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
8
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold like substance.
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored inside rice cooker. **Repeat Violation**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted inside dry storage upstairs. **Repeat Violation**
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw steak stored inside reduced oxygen packaging labeled 4/7 inside walk in cooler. Observed raw chicken and raw lamb chops stored inside reduced oxygen packaging labeled 4/7 inside reach in cooler across from cook line. **Repeat Violation** **Admin Complaint**
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle then handle clean tongs and continue preparing food without changing gloves and washing hands.
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of red onion and chopped herbs inside reach in cooler at bar area.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burgers stored over raw lamb chops on speed rack inside walk in cooler.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) at bread station and blanched broccolini (64F - Cold Holding) next to cook line. As per operator for less than 1 hour.
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
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. Observed establishment conducting reduced oxygen packaging of raw chicken, steak, lamb chops, and cheese without any approved HACCP plan. Observed raw steak stored inside reduced oxygen packaging labeled 4/7 inside walk in cooler. Observed raw chicken and raw lamb chops stored inside reduced oxygen packaging labeled 4/7 inside reach in cooler across from cook line. **Repeat Violation** **Admin Complaint**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
