At Peru

907-909 N Broadwalk, Hollywood, FL 33019 · Permanent Food Service · License 1625831

A
Grade A
Safety score 92 of 100
Latest visit: Aug 5, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 5 routine inspection
    2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 basic
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitAug 5, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    4 violations found:

    • 2 High priority
    • 2 Basic
    What the inspector cited

    High priority2

    • Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.

      In reach in cooler in kitchen, raw shrimp stored over cooked potatoes. Employee moved potatoes to higher shelf.

      Raw animal food stored over canned/bottled drinks.

      In kitchen at flip top cooler, three small squeeze bottles stored in raw fish container. Employee removed bottled and brought them to dishwasher area to clean.

      Fixed on the spot

    Basic2

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      On cook line, standing water 91°F with in use utensils. Operator turned on flame for water to reach 135°F or higher.

      Fixed on the spot

    • Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.

      In kitchen, reach in freezer and cooler doors have accumulated food build up on doors and handles.

    Official report, on the Florida DBPR website

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

Ready-to-eat food
Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.

Most cited

Food protection and cross-contamination2
In-use utensils properly stored1
Non-food contact surfaces clean1