Sabor a Peru

2927 Bicayne Blvd, Miami, FL 33137 · Permanent Food Service · License 2333205

Official report

out of 100

Grade F

Safety score 14 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority, repeat · 30 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
6 high priority (2 fixed on the spot, 3 repeats), 7 intermediate (1 fixed on the spot, 1 repeat), 18 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-66
Complaint after follow-up on Oct 12
Counts in full until a follow-up finds the problems fixed
-20
Safety score14

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

31 violations found · Inspector came back once

Follow-up visitOct 12, 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.
15 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 10 Basic
What was still cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored above cooked pasta container stored inside reach in cooler across cook line.
  Administrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed hose connected at mop sink. I vacuum breaker.
  More time given
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Observed outside container used as a dry storage with shelves. Observed flour bags,Single services boxes,dry beans and cooking oil containers stored inside outside container. As per plan reviewer Robert "Duke" Ivers, operator needs to submit plans. No plans submitted.
  Administrative complaint
- 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.
  More time given
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Still observed cooking oil stored on floor by freezer.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  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: Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 6 High priority
- 7 Intermediate
- 18 Basic
What the inspector cited
High priority6
- 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 cooked red beans (55°F - Cold Holding) at reach in cooler by white freezer. As per employee prepared a day prior.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked red beans (55°F - Cold Holding) at reach in cooler by white freezer. As per employee prepared a day prior. Employee discarded.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef stored above cooked shrimp at reach in cooler by cook line. Employee stored properly.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee put new gloves without wash hands. Coached employee to wash hands properly.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed raw chicken and frozen vegetables stored inside Nonfood-grade bags at white chest freezer.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed hose connected at mop sink.
Intermediate7
- 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 red beans and cooked vegetables stored inside reach in cooler by white freezer not dated. As per cooked a day prior. Employee labeled cooked vegetables soup.
  Fixed on the spot
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards at ceviche prep area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee washing a cloth inside hand sink by three compartment sink.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed outside container used as a dry storage with shelves. Observed flour bags,Single services boxes,dry beans and cooking oil containers stored inside outside container. As per plan reviewer Robert "Duke" Ivers, operator needs to submit plans.
- 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 more than 4 employees manipulating food no manager on site.
  Repeat violation
  Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed cook unable to answered the minimum cooking temperature of chicken.
Basic18
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed reach in cooler by cook line.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cooking oil stored on floor by hand sink at three compartment sink.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl no handle stored inside rice container. Employee removed.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed blue cutting board no longer cleanable at ceviche prep area.
  Equipment in poor repair.
  Observed reach in cooler gaskets torn across cook line. Observed dishwasher in disrepair by prep area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler interior bottom soiled across cook line.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By front counter.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hoods soiled at cook line. Observed fryer heavily soiled by cook line. Observed reach in cooler gaskets soiled at prep area and kitchen.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean plates by storage not inverted. Employee inverted.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting on clean plates bowls at storage across three compartment sink.
  Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Observed double sink at prep area by coffee station no splash protected.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Insect control device installed over food preparation area.
  Observed insect control device stored above utensils by prep area.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed floor standing water by kitchen.
  Repeat violation
  Hole in or other damage to wall.
  Observed wall above white chest freezer damaged.
  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.
  Observed vents soiled above three compartment sink and kitchen and prep area.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Observed charge fee for credits card not in the menu.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.