MR FISH PERUBIAN KITCHEN AND MARKET
1605 N ST RD 7 · MARGATE · Broward County · FL 33063
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In oven at cook line, rice (78F – Cooling). Per employee, cooked night before and left in oven overnight to cool and dry. See stop sale.
12A-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled wiping cloth before handling plates to prepare order. Reviewed proper handwash procedures with employee and employee washed hands. **Corrected On-Site**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling cases of beer and other items without washing hands first.
08A-11-5High Priority – Raw animal food stored over canned/bottled drinks. In walk in cooler, container of portioned raw seafood stored over cases of canned beer. Manager moved beer to separate cooler. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, bag of raw chicken above open bag of raw mixed seafood. Manager inverted for proper separation. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In oven at cook line, rice (78F – Cooling). Per employee, cooked night before and left in oven overnight to cool and dry.
Intermediate 3
11-27-4Intermediate – 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. Bulletin provided to be posted.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink beside triple sink.Manager replaced. **Corrected On-Site**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
Basic 6
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelets.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table opposite ovens. Manager dumped water and replaced with clean and placed on stove to hot hold. **Corrective Action Taken**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board opposite ovens at cook line. Manager removed cloth. **Corrected On-Site**
21-10-4Basic – Soiled dry wiping cloth in use. Soiled wiping cloths on prep table opposite ovens.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and margarine on working cart not labeled. Employee labeled bottles. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 11, 2026 2:26 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.