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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 03/10/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 6 18
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
14-01-5    Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoops being used to dispense sugar, flour, rice, ice. Operator removed stored correctly. **Corrected On-Site** **Warning**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. Observed all equipment door handles with build up food residue and mold. **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles, vents, light shields in walk in cooler with grease build up and mold. **Warning**
06-09-1    Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed corvina fish thawed in cooler still in ROP packaging. **Warning**
12B-01-4    Basic - Employee eating while preparing food. Observed employee frying chips then proceeded to take a chip and started eating in prep area. **Warning**
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal hand bag stored with single service items at bar area. Operator removed and stored correctly **Corrected On-Site** **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing hanging jewelry while preparing food. **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. Observed standing water on floors in kitchen, dry storage, **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. Observed floor by bar area heavily soiled. **Warning**
08B-47-4    Basic - Food not stored at least 6 inches off of the floor. Observed food stored on freezer floor. **Warning**
08B-38-4    Basic - Food stored on floor. Observed sauces stored on floor in dry storage area. **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife at ceviche station stored in cracks between equipment. Operator removed and stored correctly. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water at ceviche station less than 135°F. In-use knife/knives stored in cracks between pieces of equipment. Observed knife at ceviche station stored in cracks between equipment. Operator removed and stored correctly. **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items at bar area and kitchen area with no barrier not inverted. Operator inverted items **Corrected On-Site** **Warning**
08B-12-5    Basic - Stored food not covered. Observed cooked chicken beside raw chicken in reach in cooler not covered. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizing solution. **Warning**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizing solution stored on floor in kitchen. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed salt, msg, sugar, flour not labeled on containers in prep area. Operator labeled products. **Corrected On-Site** **Warning**
08B-27-4    High Priority - Food placed in soiled container/equipment. Observed sugar, flour, plantains stored in dirty equipment at prep area. **Warning**
08A-14-5    High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed cooked chicken stored next to raw chicken dripping from sides in reach in cooler at cook line. **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 cooked octopus, cooked mussels, raw shrimp , boiled yucca, raw steak ,raw calamari, raw chicken, raw swai , raw chicken in reach cooler located at cook line with temperatures ranging from 45- 69 °F. Per operator products were removed from walk in cooler at 11:00am to 11:30pm first temperature at 3:15pm. Observed cooked non pasteurized eggs scrambled with eggs cooked from March 9th with temperatures ranging 46-49°F. **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked octopus, cooked mussels, raw shrimp , boiled yucca, raw steak ,raw calamari, raw chicken, raw swai , raw chicken in reach cooler located at cook line with temperatures ranging from 45- 69 °F. Per operator products were removed from walk in cooler at 11:00am to 11:30pm first temperature at 3:15pm. Observed cooked non pasteurized eggs scrambled with eggs cooked from March 9th with temperatures ranging 46-49°F. **Warning**
03E-02-5    High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chicken soup reheated for immediate service less than 135°F. Operator reheated soup to 165°F **Warning**
41-10-4    High Priority - Toxic substance/chemical improperly stored. Observed fly sprays stored on shelf with fruit mix packets. **Warning**
41-15-5    High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth exceeding 400ppm.. **Warning**
02C-03-5    Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened on March 10th per operator not labeled. Observed milk in reach in walk in cooler opened from March 8th not labeled. Operator labeled milk **Corrected On-Site** **Warning**
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles at bar area with mold like substance on the nozzles, the interior of nozzles, and holder. Observed reach in cooler at bar area with heavy mold in the interior and lids of cooler where sangria fruit mix is held.. Observed nozzle of fruit drink with mold like substance. Observed ice scoop in dirty moldy water in ice scoop holder . Observed ice machine located at dry storage area with mold like substance. Observed cutting boards and can opener blade with mold like substance. Observed inside of reach in coolers and gaskets at cook line, bar area with mold like substance. **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at bar area inaccessible with utensils and drain board and wiping towels. Operator removed and . sanitized sink **Warning**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed no probe thermometer used to check internal temperature to ensure proper food temperatures. **Warning**
02C-08-5    Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed all raw meat, fish and steak with no date markings to track date thawed. **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 cooked lobster, beans, cooked chicken, cooked octopus with no date marking. **Warning**
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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.