Y & O Peruvian Food LLC

20500 S Dixie Hwy, Cutler Bay, FL 33189 · Permanent Food Service · License 2328988

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 14, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Jul 14 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
3 high priority (fixed by the Jul 14 follow-up, 2 repeats), 9 basic (3 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Jul132026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 9 Basic
What 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.
  Observed veggies (55°F - Cold Holding); tomatoes (52°F - Cold Holding); scrambled eggs (50°F - Cold Holding); sweet potato (53°F - Cold Holding) inside the reach in cooler across from the stove. As per employee food has been out of temperature for more than 4 hours.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed veggies (55°F - Cold Holding); tomatoes (52°F - Cold Holding); scrambled eggs (50°F - Cold Holding); sweet potato (53°F - Cold Holding) inside the reach in cooler across from the stove. As per employee food has been out of temperature for more than 4 hours.
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed pollo (102°F - Hot Holding) in the kitchen area. As per manager chicken was cooked around 12:00 PM. Manager was advised to reheat chicken to 165°F.
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 08, Food protection and cross-contamination: Food stored in a room/shed that is not fully enclosed.
  Observed a reach in freezer stored at the rear of the establishment that is not fully enclosed.
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  Observed reach in freezer at the rear of the establishment.
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from the stove is not working properly. All food is out of temperature for more than 4 hours.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from water heater.
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Observed floor tiles missing grout throughout the kitchen area.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed throughout the kitchen area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed multiple ceiling tiles with water damage in the kitchen.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Repeat 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.
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.