Los Perritos del Barrio 4
3801 N University Dr #304, Sunrise, FL 33351 · Permanent Food Service · License 1626296
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 1 basic-10
- Safety score90
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 visitJul 23, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed coleslaw (49°F - Cold Holding); hotdogs (48°F - Cold Holding) at flip top cooler. Per operator, both items transfer to unit 2 hours prior to the inspection. Operator placed both items on ice bath for quick chill.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand washing sink in prep area blocked with food containers. Operator removed containers.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed spoons stored in handwashing sink at front line. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at front line.
Operator replaced paper towels.
Fixed on the spot
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar removed from the original container not labeled. Operator labeled
Fixed on the spot
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.