THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: INKANTO PERUVIAN CUISINE LLC License Number: SEA1622456
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 1672 E OAKLAND PARK BLVD
OAKLAND PARK, FL 33334

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/26/2019 Met Inspection Standards
During This Visit
More information about inspections.
4 3 5
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.
Violation    Observation
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. -Observed cases with food items stored on kitchen floor. -Observed food items stored on walk in cooler floor. - Observed uncovered container with sauce in walk in cooler.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed various seafoods thawing in standing water at 3 compartment sink.
08A-26-4    Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs stored over vegetables in walk in cooler.
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. 2. Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas. 3. Attached equipment soiled with accumulated dust, grease, or food debris. Fan motor in walk in cooler. **Repeat Violation**
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 1. Observed utensils stored in unclean water at 84 degrees Fahrenheit. 2. Observed ice scoop stored on dirty ice machine.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice at 51 degrees F cold holding in walk in cooler. See stop sale.
08A-01-4    High Priority - Raw animal food stored over cooked food. Observed raw fish stored over cooked beef in Frigidaire chest freezer.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked rice at 51 degrees Fahrenheit cold holding in walk in cooler.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed wiping cloth and other items stored in hand wash sink.
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (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. Cooked beef in chest freezer and walk in cooler.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and beef in walk in cooler.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.