La Perla Ceviches & Rolls

2219 N Commerce Pkway, Weston, FL 33326 · Permanent Food Service · License 1621790

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 5, 2026

What drove the grade

Food/ice received from unapproved source/no invoice provided to verify source.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 1 intermediate, 2 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Aug52026

Complaint inspection

9 violations found

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.
9 violations found:
- 6 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
  See Stop Sale. Observed 1 chocolate cakes, 1 flan cake, 1 cheese cake, 4 individual suspiro. 2 pieces of chocolate cake no invoices were provided. 3-201.11(A) FC: (A) Food shall be obtained from sources that comply with law.
  Stop Sale issued due to food originating from an unapproved source.
  Observed 1 chocolate cakes, 1 flan cake, 1 cheese cake, 4 individual suspiro. 2 pieces of chocolate cake no invoices were provided.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top cooler fresh garlic and oil (47°F - Cold Holding)in a container stored in another container. Per employee held out of temperature approximately 1 hour not portion or prepared today. Employee placed in lower part of the unit. Observed in flip top cream cheese (47°F - Cold Holding) Per operator held out of temperature approximately 1 hour not portion or prepared today. Operator placed in lower portion of cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee washing hand together for 10 seconds.
  Employee washed hands with cold water.
  Observed employee turn on and off cold water faucet only to wash hands
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. 200+ Ppm chlorine employee diluted rechecked 100 Ppm
  Fixed on the spot
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  In men's bathroom
Basic2
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Men's and women's restrooms
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  By hand washing sink Observed black mold like substance on wall at three compartment sink.
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.
Stop sale: An order that the food can’t be sold or served.