Inka Grill Peruvian Cuisine

1900 Tamiami Trl Ste 116A, Port Charlotte, FL 33948 · Permanent Food Service · License 1802108

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Aug 13, 2026

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Aug 13 follow-up · 39 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
16 high priority (2 fixed by the Aug 13 follow-up, 14 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 20 basic (3 repeats); basic violations cost 12 at most; all violations together cost 70 at most
-70
Administrative complaint on Aug 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score18

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

40 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 7 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the lime squeezer soiled with a green, sticky substance.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Cutting boards have cut marks and are no longer cleanable.
  Observed cutting boards on the drying rack with cut marks and no longer cleanable.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees behind the bar.
  Observed no employee handwashing sign.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris underneath and behind equipment on the cook line.
  Observed the floor underneath the stove soiled with a buildup of food debris and grease.
  More time given
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
40 violations found:
- 16 High priority
- 4 Intermediate
- 20 Basic
What the inspector cited
High priority16
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed fresh garlic and oil mixture (73°F - Cold Holding) on the expo line in the kitchen. The operator stated the mixture had been held for more than 4 hours. The operator discarded the garlic and oil mixture.
  Fixed on the spot
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 1 fly land in sugar. The operator discarded the sugar.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed cooked chicken, cooked potato, and cooked yellow pepper causa (51°F - Cooling) in the walk in cooler. The operator stated the causa was prepared the day prior to inspection. The operator discarded the above food.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked pepper cream sauce (48°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the pepper cream sauce had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the cooler. Observed fresh garlic and oil mixture (73°F - Cold Holding) on the expo line in the kitchen. The operator stated the sauce had been held for more than 4 hours. The operator discarded the garlic and oil mixture.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs ambient (55°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the eggs had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the cooler.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked chicken, cooked potato, and cooked yellow pepper causa (51°F - Cooling) in the walk in cooler. The operator stated the causa was prepared the day prior to inspection. The operator discarded the above food.
  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 octopus stored over a cooked rice beverage in the walk in cooler. The operator properly stored the raw octopus.
  Fixed on the spot
- Code 11, Employee health: Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
  Observed no signed employee health agreements. The operator was emailed an agreement form.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed an employee put a plastic liner in a trash can then handle a cutting board on the cook line without washing hands. The operator removed the cutting board for cleaning.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed a non-food grade plastic bag used to store and in direct contact with frozen fish. The operator properly stored the fish.
  Fixed on the spot
  Non-food grade paper/paper towel used as liner for food container with cilantro in the reach in cooler.
  The operator removed the paper towel.
  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. Observed the dishmachine chlorine solution at 0ppm. The operator repaired the machine. Observed chlorine solution at 100ppm. Observed the chlorine solution for the dishmachine behind the bar at 0ppm. The operator to use the kitchen dishmachine.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 20 ants near the hand sink at the entrance to the kitchen. Observed approximately 10 small flying insects near the bar dishmachine. Observed approximately 10 small flying insects in the kitchen. Observed 1 fly land in sugar. The operator discarded the sugar.
  Repeat violationAdministrative complaint
  Roach activity present as evidenced by live roaches found.
  Observed 1 live roach near the dishmachine. The operator removed the roach.
  Fixed on the spot
  Presence of insects, rodents, or other pests.
  Observed approximately 20 ants near the hand sink at the entrance to the kitchen.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed a bag of laundry detergent stored near bagged uncooked rice in the storage area. Observed a bottle of bleach stored above clean sheet pans. The operator properly stored the chemicals.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the mechanical lime squeezer soiled with a green substance.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sinks near the entrance to the kitchen and behind the bar.
  The operator provided paper towels for the hand sinks.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink behind the bar.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled behind the bar.
Basic20
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed yuca stored uncovered in stand up reach in freezer on the cook line. The operator properly stored the yuca.
  Fixed on the spot
  Food stored on floor.
  Observed a box of unwashed potatoes stored on floor in the hallway leading to the exit. The operator properly stored the potatoes. Observed boxed raw chicken stored on the floor in the walk in cooler. Observed a plastic container of cooked corn beverage stored on the floor in the walk in cooler. Observed a box of raw beef stored on the floor in the walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed scoop handles used for sugar and flour not stored above the foods. The operator properly stored the scoops.
  Fixed on the spot
  In-use tongs stored on the oven door handle between uses.
  The operator properly stored the tongs.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting boards have cut marks and are no longer cleanable.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  The operator removed the wet cloth.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination above the expo line on the cook side.
  The operator properly stored the to go boxes.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees behind the bar.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 4 dead roaches in the kitchen. The operator removed the roaches.
  Fixed on the spot
  Insect control device installed over food preparation area.
  Observed 2 red apple style fly devices stored on a shelf near bottled wine behind the bar. The operator properly stored the apple devices.
  Fixed on the spot
  Fly sticky tape hanging over a food preparation table in the kitchen.
  Observed fly sticky tape hanging near the dishmachine behind the bar. The operator removed the sticky tape.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed food debris on the floor in dry storage.
  Floor tiles missing and/or in disrepair.
  Observed cracked floor tiles in the kitchen.
  Floor area covered with standing water near the hand sink in the back of the kitchen.
  Hole in or other damage to wall.
  Observed multiple holes and damage to walls in the kitchen and storage area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles in the storage area with water stains.
  Floor soiled/has accumulation of debris underneath and behind equipment on the cook line.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed the light in the dry storage area not properly shielded.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed an employee cell phone stored on a shelf above a food preparation table in the kitchen. The operator properly stored the cell phone.
  Fixed on the spotRepeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.