Aromas del Peru

13823 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2325717

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 6 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
4 high priority (2 fixed by the Oct 6 follow-up, 2 fixed on the spot), 2 intermediate, 4 basic
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 6, 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 visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- 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. Observed in reach in cooler across from cook line bechamel (51°F - Cold Holding); black beans (50°F - Cold Holding); white beans (46°F - Cold Holding) as per operator more than 4 hours. Operator discarded of item during time of inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler across from cook line bechamel (51°F - Cold Holding); black beans (50°F - Cold Holding); white beans (46°F - Cold Holding) as per operator more than 4 hours. Operator discarded of item during time of inspection.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw beef hearts stored over cooked black beans in reach in cooler across from cook line. Employee stored raw beef hearts below black beans during time of inspection. Observed raw beef stored over raw fish in walk in freezer during time of inspection. Employee stored raw beef below fish during time of inspection.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed utensil for cooking at cook line in standing water measuring 80°F. Operator removed utensils from water during time of inspection. Observed spoon used to serve rice in standing water measuring 76°F at server expo station. Operator removed utensils from water during time of inspection
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed assorted pastries being held for more than 24 hours in reach in cooler at server station, prepared at separate Aromas de Peru location without date marking.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ice being dump in hand wash sink at server station.
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bottle of oil stored on floor of cook line. Operator removed bottle from floor during time of inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed in reach in cooler across from ware wash area.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed on floor below dish machine in kitchen standing water.
  Floor soiled/has accumulation of debris.
  Observed accumulation of grease at cook line below fixed equipment.
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.