PERRY’S BBQ ASIAN GRILL Inspection – January 30, 2026

High Priority 1

#3High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of BBQ chicken 89 F stored in hot box with no door and a pan of cooked white rice 79 F stored on cook line. Recommend to reheat chicken in oven and use time control for cooked white rice for making fried rice.

Intermediate 4

#4Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Fire grilled soiled with accumulation of grease and burned food residue on surface.

#5Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. A container stored in handwash sink at cook line. Employee removed. **Corrected On-Site**

Corrected On-Site

#6Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle and breaded chicken in walk-in cooler.

#7Intermediate53B-09-4

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee trading certificates are photocopied.

Basic 2

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on prep table while prepping raw chicken in kitchen. Employee removed drinks. **Corrected On-Site**

Corrected On-Site

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. A few buckets of sauces stored on floor in walk-in cooler and kitchen.

Florida Food Watch