SECRETOS DEL PERU Inspection – February 5, 2026

High Priority 1

#9High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

Intermediate 1

#10Intermediate02C-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 fettuccine held more than 24 hours not properly date marked at reach in cooler across cook line.

Basic 8

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. **Repeat Violation**

Repeat Violation

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Employee placed hat on. **Corrected On-Site**

Corrected On-Site

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed floor soiled at kitchen area.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled Observed handsink soiled **Repeat Violation**

Repeat Violation

#6Basic14-69-4

Basic – Observed Ice buildup in reach-in freezer.

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**

Repeat Violation

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.

Florida Food Watch