Olenka Peruvian Bistro
2246 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1626060
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection5 high priority (3 fixed by the Oct 26 follow-up, 2 fixed on the spot), 4 intermediate, 6 basic-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 26, 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 08, Food protection and cross-contamination: Food stored on floor.
At time of callback inspection still observed
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 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 due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged salmon fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
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 beef empanadas (121-130°F - Hot Holding)per operator held out of temperature less than 1 hour. Operator reheated in oven.
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 in cooling drawers raw beef and salmon stored over individual portions of cooked pasta and cooked rice.
Raw animal food stored over canned/bottled drinks.
Observed in lower flip top a container of raw beef stored over a bottle drink.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch face not wash his hands while sautéing onions. Explained to operator hand washing technique.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Next to three compartment sink.
No soap provided at handwash sink.
Next to three compartment sink. Operator provided
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Pierino Crespo
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged salmon fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic containers of cooking oil stored on kitchen floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
One employee wearing a watch on left wrist while while preparing food.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic cup with no handle inside a bucket of chicken stock.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed on cook line single serve plastic spoons not stored inverted or protected from contamination.
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.