Las Delicias del Peru Corp

6335 Johnson St, Hollywood, FL 33024 · Permanent Food Service · License 1618271

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Aug 11, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 complaint inspection
6 high priority (4 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 3 basic
-36
Administrative complaint on Aug 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score44

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

Inspection history

1 inspection · 1 visit

Aug112026

Complaint inspection

12 violations found

First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 6 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Cooked rice & chicken in styrofoam containers (61°F- Heated Cooling). Per operator, food prepared yesterday evening and held in cooler overnight. Discussed proper cooling procedures with employees. Foods were discarded. See Stop Sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked rice & chicken in styrofoam containers (61°F- Heated Cooling). Per operator, food prepared yesterday evening and held in cooler overnight. Discussed proper cooling procedures with employees. Foods were discarded. See Stop Sale.
- 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.
  1). Bags of raw octopus stored over bags of peeled and cut uncooked plantains in True reach freezer in kitchen. 2). Bags of raw tripe stored over bags of peas and carrots in 2 door reach in freezer in kitchen. Operator rearranged foods for proper storage.
  Fixed on the spot
  Raw animal food stored over or with unwashed produce.
  Container of raw chicken stored over case of jalapeno peppers in walk in cooler. Operator rearranged food for proper storage.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish stored over pan of peeled sweet potatoes in Sir Lawerence cooler. Operator rearranged food for proper storage.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee came from outside through back door, started washing dishes and did not wash hands or change gloves. Educated employee on proper handwashing procedures. Employee washed hands.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  1). Blender stored in handwashing sink in kitchen. Employee removed blender from sink. 2). Spoon stored in handwashing sink at front counter. Employee removed spoon from sink.
  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. No proof of training for 1 employee working in kitchen , hired for more than 60 days.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  18 % gratuity listed on menu, not on receipt. Emailed Gratuity bulletin to operator. Operator listed gratuity on receipt.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Clean utensils stored in pan of water at 77°F on counter in kitchen. Employee discarded water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowl stored in bucket of lentils under prep table. Operator removed bowl from bucket.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided poster to operator.
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

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.
Stop sale: An order that the food can’t be sold or served.