Mexi-Peru

4816 14 St W, Bradenton, FL 34207 · Permanent Food Service · License 5106103

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 17, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Jul 17 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
3 high priority (2 fixed by the Jul 17 follow-up, 1 fixed on the spot), 5 intermediate (3 fixed on the spot), 1 basic (1 repeat)
-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 · 2 visits

Jul152026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 5 Intermediate
- 1 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed in reach in cooler salsa Verdi made in house date marked 6/12/26 and cheese sauce made in house date marked 7/5/26. Educated Person in charge on cooked foods stored more than 7 days. Person in charge discarded.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Observed in reach in cooler salsa Verdi made in house date marked 6/12/26 and cheese sauce made in house date marked 7/5/26.
  Educated Person in charge on cooked foods stored more than 7 days. Person in charge discarded.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.observed raw beef over cut peppers and salsa.
  Person in charge removed raw beef.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Printed a copy to Person in charge. Person in charge posted.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed in reach in cooler cooked beef,cooked pork,cooked red sauce and beef stock not date marked.
  Person in charge stated they were all prepared on 7/12/26 and date marked accordingly.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.emailed Person in charge a copy of the handout.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.observed in Handwashing sink by dishwasher sink full of dishes and cleaning supplies.
  Person in charge removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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.
Basic1
- Code 08, Food protection and cross-contamination: Food stored on floor.observed cooking oil stored on floor in main kitchen area.
  Person in charge removed from floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
  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.
Stop sale: An order that the food can’t be sold or served.