Aji Limon Peruvian Kitchen
11985 Collier Blvd Ste 9, Naples, FL 34116 · Permanent Food Service · License 2102850
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 Jul 15 routine inspection3 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot)-14
- Safety score86
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 15, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. On the expo section, observed cut tomatoes (81°F - Cold Holding). Operator unable to determine when food was prepped.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the expo section, observed cut tomatoes (81°F - Cold Holding). Operator unable to determine when food was prepped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the cook line, observed cooked egg (87°F - Hot Holding). Operator stated egg was cooked at 12:00pm. Discussed time as a public health control with operator.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink on cook line used for dirty dishes. Operator removed dishes.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Operator provided copies of Florida restaurant and lodging food handler certificates, no original document.
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.