Peru Puro Sabor
5021 S State Rd 7 #209, Davie, FL 33314 · Permanent Food Service · License 1621037
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot), 4 basic-37
- Administrative complaint on Oct 28Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in kitchen inside single door freezer an open bag of ready to eat fries stored in direct contact with unpackaged raw fish. Operator properly reorganized.
Fixed on the spotRepeat violation
Food prepared with soiled equipment/utensil.
Observed in kitchen at flat top table an employee cut a lime then used the same soiled knife to cut ready to eat tomatoes without properly cleaning and sanitizing the knife. Discussed proper cleaning between uses. Employee cleaned and sanitized knife.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed at front counter an employee collected soiled dishes then proceeded to prepare drinks without washing hands. Employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed inside white chest freezer 3 Nonfood-grade bags used in direct contact with raw beef.
Code 41, Chemicals and toxic substances: Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed.
Observed at Front Counter Sanitizer Bucket (Chlorine 200+ppm) exceeding maximum concentration allowed. Operator remake sanitizer to chlorine 200ppm.
Fixed on the spot
Intermediate5
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Administrative complaint
Code 31, Handwash sinks and supplies: Equipment drain line draining into kitchen handwash sink.
Handwash sink used for purposes other than handwashing.
Observed inside kitchen handwashing sink a frozen bag of seafood mix being thawed. Employee moved product to cooler unit.
Fixed on the spot
No paper towels at front counter handwashing sink.
Operator restocked paper towels.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed seafood mix being thawed at room temperature inside kitchen handwashing sink. Employee moved product to cooler unit.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at front counter cases of soda, water and beer stored directly on the floor.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed at front counter clean glasses and plates not stored inverted to protect dish ware from contamination. Operator inverted dishes.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles shows disrepair and water damage throughout kitchen and dining area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.