La Perla Seafood Bar & Grill
1396 SW 160 Ave, Sunrise, FL 33326 · Permanent Food Service · License 1618570
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection5 high priority (2 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 8 basic-44
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score36
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed rice (55°F - Cooling) per operator rice was placed in walk-in cooler last night.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam table cooked quarter chickens (121-131°F - Hot Holding) per operator held out of temperature for approximately 1 hour. Operator placed on stove to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed rice (55°F - Cooling) per operator rice was placed in walk-in cooler last night. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk-in cooler raw shrimp stored on top of a container of cooked risotto. Observed in walk-in cooler raw chicken stored directly over ready to eat sauces. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in walk-in cooler raw beef stored over seafood mix mussels shrimp calamari
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in true 2 door cooler chicken salad prepared more than 24 hours.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water at hand washing sink on expo line employee turn on hot water.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed in walk-in cooler various items not covered. Operator covered.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Less than 50 Ppm quaternary. Operator added another tablet rechecked 200 Ppm
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Left interior side
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Can opener sleeve.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Storage room
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Floor soiled/has accumulation of debris.
Underneath fryers
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
In kitchen
Earlier inspections 1
F42Routine inspection21 violations, 9 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in flip top cooler plantain (45°F - Cold Holding); breaded shrimp (45°F - Cold Holding); breaded chicken breast (45°F - Cold Holding) per operator not portion or prepared today held in unit more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler plantain (45°F - Cold Holding); breaded shrimp (45°F - Cold Holding); breaded chicken breast (45°F - Cold Holding) per operator not portion or prepared today held in unit more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. observed in steam table plantain (117-136°F - Hot Holding); roasted chicken (126°F - Hot Holding) per operator held out of temperature less than 2 hours.
Operator reheated items on stove. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Peruvian Corn 79°F @2:45 cooling since 2:00 out at room temperature.rechecked 76°F@ 3:15 at this rate item will not cool from 135°F to 70°F within 2 hours. Operator placed in walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over mayonnaise containers in walk-in cooler.Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee turn on only cold water faucet and wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handling cellphone with gloves on then engaged in handling raw calamari without washing hands.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed wiping cloth used to cover cooked potatoes. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm operator ran another cycle rechecked 100 Ppm
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chicken salad prepared 12:00pm 07/19/2026. Employee date marked.
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed multiple sauces removed from walk-in freezer not dated
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed calamari 32°F-37°F inside sink no running water. Operator turned on water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple containers of food not covered in walk-in cooler. Operator covered.
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Observed at front counter avocado half with label still intact to skin.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed at front station In-use utensil stored in standing water temperature 82°F
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense rice and salt.
Operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Ice machine area
Repeat violationAdministrative complaint
Wall soiled with accumulated grease, food debris, and/or dust.
Observed black mold like substance on wall in dishwasher area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
Floor soiled/has accumulation of debris.
Underneath cook line
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
In ice machine room
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.