Sumaq Fine Peruvian Cuisine & BAR41-294

9459-9461 S Dixie Hwy Ste 52-53, Pinecrest, FL 33156 · Permanent Food Service · License 2333586

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 22 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 complaint inspection
7 high priority (fixed by the Oct 22 follow-up), 6 intermediate, 12 basic
-51
Extension granted on Aug 18, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score47

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

Inspection history

1 inspection · 3 visits

Aug172026

Complaint inspection

25 violations found · Inspector came back 2 times

2nd follow-up visitOct 22, 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
1st follow-up visitAug 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
- 2 Intermediate
- 4 Basic
What was still cited
Intermediate2
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More time given
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  More time given
Basic4
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 7 High priority
- 6 Intermediate
- 12 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 in walk in cooler: cooked octopus (45°F - Cold Holding); cut marinated watermelon (46°F - Cold Holding); cooked potato (45°F - Cold Holding); heavy cream 25 (47°F - Cold Holding); chicken salad (44°F - Cold Holding); burrata 6 (44°F - Cold Holding); milk 3 gallons (47°F - Cold Holding) . At beginning of inspection, observed ambient temp of 47°F. At end of inspection cooler was rechecked and ambient temp was 43°F. As per operator, prior to inspection delivery was made and cooler was open for a period of time.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed eggs in walk in cooler with ambient temp of 47°F. At beginning of inspection, observed ambient temp of 47°F. At end of inspection cooler was rechecked and ambient temp was 43°F. As per operator, prior to inspection delivery was made and cooler was open for a period of time.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at ceviche bar: Ceviche Bar: hominy (100°F - Hot Holding). As per operator, made 30 minutes prior.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Observed sushi rice under time at ceviche bar, no time mark or written plan. As per operator, less than 4 hours.
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee lick gloved hand while preparing food. Inspector spoke with associate and employee removed gloves and wash hands properly.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Container of medicine improperly stored.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed multiple ceviche and sushi rolls prepared and served raw with no indicator.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Observed sushi rice at ceviche bar under time, no written plan. Inspector went over form with operator and provided via email.
  Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed operator doing a special process without approved plan. Observed operator cooking marinated chicken and short ribs in oven, cooling down product and then sealing product in bags using ROP machine. After sealing bags they're placed into walk in freezer for 2-3 days before being opened and placed on line. Observed ROP of raw beef at walk in freezer with date exceeding 48 hours.
- 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.
  Observed no form or kit; inspector provided via email.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed in warewash area.
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed all food handler certificates missing date of birth.
Basic12
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed spoons and spatula in standing water at ceviche bar, 70°F. Operator discarded water during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl used as scoop in corn container outside of walk in cooler. Operator removed bowl from container.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Old labels stuck to food containers after cleaning.
  Observed on shelves outside of walk in cooler.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed on top of cooler across oven. Operator moved to bottom shelf across cooler.
  Fixed on the spot
- 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 in warewash; bowls upright.
  Equipment and utensils not properly air-dried - wet nesting.
  Observed on rack outside of walk in cooler, multiple containers wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed in walk in freezer.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mops in bucket, not in use. As per operator, hanger needs to be nailed to wall.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no choking poster; inspector provided via email.
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.
Stop sale: An order that the food can’t be sold or served.
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.