LA PERLA CEVICHES & ROLLS

Basic - - From initial inspection : Basic - Working containers of food flour removed from original container not identified by common name. - From follow-up inspection 2026-04-27: At time of callback inspection still observed Time Extended

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

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

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.

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

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

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

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.

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

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

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed at reach in freezer. Chicken stored in supermarket bags. Warning

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

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

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at triple sink drying rack. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen. Operator stored properly. Corrected On-Site Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at juice station. Repeat Violation Warning

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

Basic - Floor soiled/has accumulation of debris. Soiled floor under cooking and cooling equipment, entire kitchen area.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grill-under stove , soiled with grease and food debris.

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 -

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

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;

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.

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

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

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

Basic - Floor soiled/has accumulation of debris, at kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in dishroom. Repeat Violation

Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Observed grease buildup on hoods and filters.

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of food debris on equipment door handles throughout. Warning - From follow-up inspection 2022-03-03: Still observed equipment handles with build up. Operator started to clean equipment handles Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed cove mold missing from entrance doors located in dish ware area. Wall soiled with accumulated grease, food debris, and/or dust. Observed grease build up on walls throughout kitchen and dish ware area. Floor soiled/has accumulation of debris. Observed grease build up on floors and behind equipment in kitchen area and cook line. Warning - From follow-up inspection 2022-03-03: Observed some grease build up on floor behind equipment Time Extended

Basic - - From initial inspection : Basic - Uncleanable knife block in use to store knives. Observed dirty knife block located at cook line used to store knives. Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezers located at server aisle. Non-food grade containers used as for food preparation. Observed pvc pipes used to make causa. Operator discarded pvc pipes. Warning - From follow-up inspection 2022-03-03: Observed ice build up Time Extended

High Priority - Container of medicine improperly stored. Observed personal vitamins stored with restaurant food items. Spray bottle containing toxic substance not labeled. Observed spray bottle with chemical not labeled. Operator labeled bottle windex. Observed bleach chemicals and detergents stored on floor in dry storage area. Operator removed and stored correctly. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer at 10 ppm. Operator primed machine corrected to 100ppm.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked rice and bean mix in reach in cooler. Operator removed and stored correctly Corrected On-Site Repeat Violation

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 wiping cloth chlorine solution at 200 ppm. Operator changed to 100ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with mold like substance in prep area. Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens, interior of fryers and grills with grease build up and food debris Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in coolers and shelves on cook line with food debris and grease build up. Accumulation of black/green mold-like substance in the interior of the ice Observed interior of ice machine with mold like substance. Observed tongs in use for food preparation stored on side of garbage can. Operator removed tongs, cleaned and sanitized. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods, floors behind fryers, under fryers with heavy grease build up. Buildup of food debris/soil residue on equipment door handles. Observed door handles of reach in coolers and freezers and gaskets with grease and food buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink for sauce and soiled with mold like substance. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked plantains, cooked potatoes, imitation krab with sauce, chicken salad and other ready to eat products with no labels. Per operator products made more than 24 hours. Operator labeled products Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Observed bathroom room door left open due to leak from ac vent in men,s bathroom. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop in Panko, rice, flour, sugar throughout all containers. Operator removed all plastic scoops from containers. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area and soiled with grease debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered coffee beverage on prep table at front counter. Operator removed and stored correctly. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal cooked lunch stored with sushimi rice not segregated from restaurant Food. Operator removed and stored correctly Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal handbag stored on top of desert freezer at front counter and with condiments in dry storage area. Operator removed and stored correctly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaged in food preparation without hair restraint. Operator gave employee hair restraint Corrected On-Site

Basic - Food stored on floor. Observed boxes of potatoes and canned sodas on floor in kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handles in kitchen area. Operator removed and stored correctly Ice scoop handle in contact with ice. Observed ice scoop handle in ice machine located in ware washing area. Operator removed and stored correctly. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed hand washing sink with leak from faucet. Observed water leak from ac vent onto men's bathroom floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in chlorine sanitizing solution. Operator stored correctly. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar at front counter uncovered and without label. Observed salt, sugar and Ajinomoto seasoning on cook line not labeled. Operator labeled containers Corrected On-Site