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Licensee
Name:
LA PERLA SEAFOOD BAR & GRILL
License Number:
SEA1618570
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1396 SW 160 AVE SUNRISE, FL 33326
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/24/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
1
7
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 - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Observed container with clean and sanitized colander, spoons and knives being stored directly under soap dispenser in hand sink at bar area subject to drips. Operator sent utensils to wash and moved to proper location **Corrective Action Taken** **Warning**
Basic - Floor soiled/has accumulation of debris.
Observed heavy accumulation of grease, soil, food residue and plastic containers under steam table and cooler in the kitchen. **Warning**
Basic - Stored food not covered.
Observed containers with octopus, raw chicken and cooked vegetables not covered in the walk-in freezer. Operator covered **Corrected On-Site** **Warning**
High Priority - Food stored in ice used for drinks. See stop sale.
Observed employee water bottle being stored inside ice machine in direct contact with ice that is used for customers drinks. **Warning**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Utensils in dirty water at 77°F. Operator washed spoons and placed in water at 160°F **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed open tray with raw chicken stored over box of veal in walk-in freezer. Operator moved chicken to proper location. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued due to adulteration of food product.
Observed container of raw chicken falling in too and in direct contact with calamari inside ikon fliptop cooler in kitchen. Stop sale issued for calamari due to cross contamination **Warning**
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.
1) Ikon fliptop next to Grill: raw chicken (44-47°F - Cold Holding); shell eggs (61°F - Cold Holding). Per operator foods have been in cooler overnight. Observed foods overfilling the insert pan with foods on the top not maintaining 41°F. See stop sale
2) 1 door fliptop next to stove: cooked chicken (56°F - Cold Holding); portioned raw beef (48°F - Cold Holding). Per operator foods have been in cooler overnight. Observed foods overfilling the insert pan with foods on the top not maintaining 41°F. See stop sale
3) Fryer station: precooked yuca (48°F - Cold Holding); precooked chicken nuggets (48°F - Cold Holding); raw fish (42°F - Cold Holding). Per operator foods have been in cooler overnight. Observed foods overfilling the insert pan with foods on the top not maintaining 41°F. See stop sale
-> Advised operator to not fill containers above the fill line to ensure that all foods maintain 41°F or less **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) Ikon fliptop next to Grill: raw chicken (44-47°F - Cold Holding); shell eggs (61°F - Cold Holding). Per operator foods have been in cooler overnight. Observed foods overfilling the insert pan with foods on the top not maintaining 41°F. See stop sale
2) 1 door fliptop next to stove: cooked chicken (56°F - Cold Holding); portioned raw beef (48°F - Cold Holding). Per operator foods have been in cooler overnight. Observed foods overfilling the insert pan with foods on the top not maintaining 41°F. See stop sale
3) Fryer station: precooked yuca (48°F - Cold Holding); precooked chicken nuggets (48°F - Cold Holding); raw fish (42°F - Cold Holding). Per operator foods have been in cooler overnight. Observed foods overfilling the insert pan with foods on the top not maintaining 41°F. See stop sale
-> Advised operator to not fill containers above the fill line to ensure that all foods maintain 41°F or less **Warning**
Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine around ice chute. Operator cleaned and sanitized interior of ice machine **Corrected On-Site** **Warning**
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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.
