La Perla EL Rincon del Mar

13742-13746 SW 152 St, Miami, FL 33177 · Permanent Food Service · License 2323263

Official report

out of 100

Grade F

Safety score 28 of 100

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

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 25 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
7 high priority (5 fixed on the spot), 5 intermediate (2 fixed on the spot), 14 basic; basic violations cost 12 at most
-52
Complaint after follow-up on Oct 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score28

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

Inspection history

1 inspection · 2 visits

Oct22026

Routine inspection

26 violations found · Inspector came back once

Follow-up visitOct 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 1 High priority
- 6 Basic
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  During callback inspection observed employee touched phone with gloves on and then proceeded to start portioning raw beef and touching clean metal container with same gloves.
  Administrative complaint
Basic6
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
- 7 High priority
- 5 Intermediate
- 14 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked squid (46°F - Cold Holding); raw shrimp (44°F - Cold Holding); cook pasta (45°F - Cooling); cooked corn (47°F - Cooling); raw swai (44°F - Cold Holding) at reach in cooler across cook line, as per operator for less than 2 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  Observed raw shell eggs over cooked scrambled eggs at reach in cooler across cook line. Operator stored products properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed multiple food employee put on gloves without first washing hands to engaged in food preparation. Manager coached employees.
  Fixed on the spot
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed cook not changed gloves after damage. Coach employee.
  Fixed on the spot
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Manager coached employee.
  Fixed on the spot
  Employee washed hands with cold water.
  Observed employee washed hands with cold water. Manager coached employee.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Water misting device not maintained/cleaned as required.
  Observed water misting at the triple sink in the kitchen heavily soiled with black mold like substance.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed raw marinated cook pasta, sweet potatoes, chicken soup not date marked in the walk in cooler, for less than 2 days.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener heavily soiled. Employee cleaned can opener at time of inspection.
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed water with temperature 82°F at handwash sink located in the kitchen station. For 3 minutes.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed metal containers stored inside of handwash sink at the sushi station.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 7+ employees engaged in food preparation/handling. And no manager present. Manager showed up in the middle of the inspection.
  Fixed on the spot
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of salt at cook line not labeled.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container of oil near steam table. Operator stored product properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee personal open water bottle stored at reach in cooler across cook line above container of pasta. Operator removed item.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed cook used plastic foam bowls to dispense white rice from steam table.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of ice machine near dry storage area soiled with green mold like substance.
- Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
  Observed foam to go plates stored next to handwash sink exposed to splash at chicken station.
  Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands.
  Observed drinks straws under paper towel dispenser above handwash sink near kitchen entrance.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed slow draining water at handwash sink near kitchen entrance.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap on the right side of exterior door near bake chicken station.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed in the kitchen.
  Cove molding at floor/wall juncture broken/missing.
  Observed cove molding broken at handwash sink near bake chicken station.
  Floor tiles missing and/or in disrepair.
  Observed floor tiles in some areas in the kitchen in disrepair.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles in the kitchen soiled with dust.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.