Kousine Peruvian Asian
1668 North Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6022432
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection13 high priority (3 fixed on the spot), 8 intermediate, 1 basic; intermediate violations cost 18 at most; all violations together cost 70 at most-70
- Administrative complaint on Sep 10, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 fly by bathroom ; operator killed ; Advised to kill
Administrative complaintFixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
O asterisk on the menu
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one dead under dishwasher; operator cleaned area
Administrative complaintFixed on the spot
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority13
Code 01, Approved source; food safe and unadulterated: Food from unapproved source/no invoice provided to verify source.
See Stop Sale. Observed 5 pork tamales stored on cook line cooler Operator unable to provide invoice for plantain leaves .
Administrative complaint
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Cook line next to fryer Cooked corn at 2:06 pm ( 102°F cooling) since 11:30am see stop sale Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Cook line flip top cooler #3 spicy sauce at 2:29pm( 52°F cooling) since yesterday . See Stop Sale Time/temperature control for safety food cold held at greater than 41°F. flip top cooler #3 across from oven ,pork tamales 47°F cold holding hard boil eggs 46°F cold holding, cooked chicken 48°F cold holding per operator product stored since yesterday and not prepared or portioned today see stop sale
Stop Sale issued due to food not being in a wholesome, sound condition.
Food from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 5 pork tamales stored on cook line cooler Operator unable to provide invoice for plantain leaves .
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Beef stew 8/27, cooked beans 8/27, cooked quinoa 8/31, cooked pasta 8/30, Chimichurri operator unable to tell days, beef broth 07/22, milk sauce 7/31
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Operator unable to provide for tuna, salmon and swai sold raw for ceviche
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
flip top cooler #3 across from oven ,pork tamales 47°F cold holding hard boil eggs 46°F cold holding, cooked chicken 48°F cold holding per operator product stored since yesterday and not prepared or portioned today see stop sale Sitting on a container with very little ice on the bottom beef broth 67°F cold holding, chicken broth 57°F cold holding per operator stored for approximately 2 hours and not prepared or portioned today. Operator moved to reach in cooler
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cook line next to fryer Cooked corn at 2:06 pm ( 102°F cooling) since 11:30am see stop sale
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cook line flip top cooler #3 spicy sauce at 2:29pm( 52°F cooling) since yesterday . See Stop Sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Cook line Raw salmon over cooked pasta Operator store property
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Manager touched personal cell phone then touched food containers Dishwasher touched dirty dishes then clean dishes Cook touched dirty towel to clean surface then touched clean containers with food All employees washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm Operator corrected to 100 ppm chlorine
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 10 flying around under dishwashing machine
Administrative complaint
Roach activity present as evidenced by live roaches found.
1 crawling on the floor by ice machine across from 3 compartment sink 1 crawling on the floor by bathroom for customers Operator killed
Administrative complaint
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Salmon tartare
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Walk in cooler Observed multiple items with cooked rice, cooked lamb, sauces prepared for 36 hours with no date marked Advised operator to dated marked
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Cook line next to fryer Cooked corn at 2:06 pm ( 102°F cooling) since 11:30am see stop sale Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Cook line flip top cooler #3 spicy sauce at 2:29pm( 52°F cooling) since yesterday . See Stop Sale
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed to operator
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.
Emailed to operator
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At dishwasher area
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Front dining room Sanitizer in bottle no label Advised operator to label
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Server hired more than 60 days
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 9 on the floor throughout the kitchen floor Advised operator to removed , clean and sanitize areas
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.
- Stop sale
- An order that the food can’t be sold or served.