THE PERUVIAN KITCHEN
18117 NE 19 AVE · NORTH MIAMI BEACH · Dade County · FL 33162
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
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. Observed black beans (58F – Cooling) stored in the reach in cooler over night, as per operator. Provided form and educated employees how to properly cool food items. **Warning**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed black beans (58F – Cooling) stored in the reach in cooler over night, as per operator. Provided form and educated employees how to properly cool food items. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (46F – Cold Holding); swai (45F – Cold Holding); cooked sweet potatoes (46F – Cold Holding) stored in the reach in cooler over night. Stop sale issues. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F – Cold Holding); swai (45F – Cold Holding); cooked sweet potatoes (46F – Cold Holding) stored in the reach in cooler over night. Stop sale issues. Observed calamari (58F – Cold Holding/2nd temp 42F); shrimp (60F – Cold Holding/2nd temp 43F); octopus (59F – Cold Holding/2nd temp 42F); tilapia (60F – Cold Holding/2nd temp 42F) stored in the ceviche station for less than 4 hours, as per operator. Items were placed under ice. **Repeat Violation** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn (127F – Hot Holding) stored on top of the stove 3 hours before inspection, as per operator. Operator reheated corn (180F – Reheating). **Corrected On-Site** **Warning**
Intermediate 2
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. **Warning**
Basic 5
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed storage room reach in cooler ambient temperature at 45F, ceviche station reach in cooler at 48F and kitchen reach in cooler at 54F. **Warning**
50-09-4Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored between 2 reach in coolers in the kitchen. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. None of the reach in coolers have ambient thermometer. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves on top of 3 compartment sink soiled. Observed hood filters soiled. **Warning**
Inspector observations synchronized from DBPR on October 2, 2026 2:13 PM.
Violation category totals
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.