LA PERLA CEVICHES & ROLLS
2219 N COMMERCE PKWAY · WESTON · Broward County · FL 33326
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-13-4High 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**
01B-02-5High 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;
03F-04-5High 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.
03F-02-5High 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 2
11-03-5Intermediate – 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**
02C-02-5Intermediate – 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 3
36-73-4Basic – Floor soiled/has accumulation of debris, at kitchen.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. At kitchen.
21-07-4Basic – 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**
Inspector observations synchronized from DBPR on October 19, 2026 2:41 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.