Perl by Chef IP
2420 NE 186 St, Suite 100, Miami, FL 33180 · Permanent Food Service · License 2336724
What drove the grade
Non-food grade paper/paper towel used as liner for containers of various cut vegetables and raw fish.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection5 high priority (1 repeat), 1 intermediate (1 repeat), 7 basic (3 repeats)-46
- Administrative complaint on Jul 31Counts in full until a follow-up finds the problems fixed-20
- Safety score34
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 visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Observed various Fish not held frozen before, during and after being packaged onsite using a unapproved reduced oxygen packaging method.
See stop sale.
Administrative complaint
Fish packaged in the establishment using a unapproved reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Administrative complaint
Code 08, Food protection and cross-contamination: Observed Raw chicken stored over/not properly separated from ready-to-eat foods in reach in cooler.
Code 09, Bare hand contact with ready-to-eat food: Observed Chef touching prepping customer sandwich with with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for containers of various cut vegetables and raw fish.
Repeat violation
Intermediate1
Code 03, Food out of temperature: Observed establishment packaging various raw fish and raw meats using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
Establishment was previously warned about this and packet was provided. Advised manager that they must cease use of machine until process is approved by the division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale.
Repeat violationAdministrative complaint
Basic7
Code 08, Food protection and cross-contamination: Uncovered ice stored next to hand wash sink in bar area exposed to splash.
Advised manager that a splash guard must be installed to prevent potential contamination.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In-use tongs stored on stove door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Observed 2 oz cup with no handle used to dispense pine nuts and a plastic bowl with no handle used to dispense cooked rice.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 24, Clean equipment storage and air drying: Clean pots and pans not stored inverted or in a protected manner.
Repeat violation
Observed ice bucket stored directly on mop bucket next to ice machine.
Repeat violation
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
- 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.