Limon y Sabor Peruvian Seafood
2713 Biscayne Blvd, Miami, FL 33137 · Permanent Food Service · License 2337528
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 13 basic (4 repeats); basic violations cost 12 at most-34
- Safety score66
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 visitSep 29, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw chicken container stored a container with green leaves at reach in cooler across cook line.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish container stored above cooked shrimp container at reach in cooler back kitchen. Observed raw tilapia stored over cooked black beans container stored inside reach in cooler prep table across rice cooker. Manager rearranged products.
Fixed on the spotRepeat violation
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw beef stored inside plastic bags not commercially packaged stored above an open bag of fries at tall reach in freezer back kitchen.
Repeat violation
Intermediate3
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 cooked sweet potatoes not dated at reach in cooler back kitchen. As per owner two days prior. Manager dated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards at storage rack.
Repeat violation
Non-pitting surface rust on food-contact equipment.
Observed a prep table rusted and shelves rusted across three compartment sink.
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar container at storage room not labeled. Observed flour container not labeled by prep sink. Observed cooking oil stored inside spray plastic bottle not labeled at cook line.
Repeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed Frozen tilapia stored inside prep sink thawing at room temperature. Manager turn on running water to thawed food properly.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil containers stored on floor by back door exit.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board at bar area. Observed green cutting board by cook line no longer cleanable.
Reach-in cooler shelves with rust that has pitted the surface.
Observed back kitchen coolers.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Across cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hoods soiled. Observed fan from wall dusty at back kitchen. Observed reach in cooler gaskets soiled across cook line prep table.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed SS not inverted above prep area across cook line.
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Observed mop sink not accessible. Observed boxes blocking mop sink.
Repeat violation
Standing water in bottom of reach-in-cooler.
Across cook line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled by cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
By prep area and ware washing area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored by mop sink. Manager stored properly.
Fixed on the spot
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.