Aromas del Peru

1 N Ocean Blvd Sp 102, Pompano Beach, FL 33062 · Permanent Food Service · License 6022549

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 27, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 27 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
7 high priority (3 fixed by the Aug 27 follow-up, 4 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 27, 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
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 7 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In flip top cooler on cook line, Boiled Eggs (51°F - Heated Cooling). Per employee, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In 3 door cooler in kitchen, Raw Fish (51°F - Cold Holding). Per employee, food not prepped or portioned today. Food held in cooler for approximately 3 hours. Ice was placed on food to quick chill.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In flip top cooler on cook line, Boiled Eggs (51°F - Heated Cooling). Per employee, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Packages of raw salmon stored over container of dressing in Atosta reach freezer. Dressing was moved for correct storage.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  1). Pan of raw shell eggs stored over container of broth in flip top cooler # 1 on cook line. Raw eggs were moved to bottom shelf. 2). Raw beef stored over container of cooked chicken in flip top cooler +# 2 on cook line. Raw beef was moved to bottom shelf. 3). Raw ground beef Patty in pan atop pan of buns in flip top # 1 in cook line. Buns were moved to top shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Thermometer soiled with grease. Employee cleaned thermometer.
  Fixed on the spot
  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. Dishwasher at bar reading 0 ppm after 3 attempts. Advised operator to discontinue use of dishwasher and use kitchen dishwasher.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Knives stored in handwashing sink in kitchen. Knives were removed from handwashing sink.
  Fixed on the spot
- 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/ No Certified Food Manager present with over 8 employees.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Establishment charges 18 % Gratuity for parties of 5 or more; not listed on menu or receipt.
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw octopus being thawed in standing water at sink in kitchen. Running water was turned on to thaw octopus. Octopus at 36°F.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Door handles of all reach in coolers soiled with food debris.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of flip top # 3 on cook line.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Hole in ceiling over 3 compartment sink in kitchen .
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.
Stop sale: An order that the food can’t be sold or served.