Perry BBQ Asian Grill
27001 US Hwy 19 N Space # FC2, Clearwater, FL 33761 · Permanent Food Service · License 6216336
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 repeat), 5 basic (2 repeats)-23
- Safety score77
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 visitSep 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
fried chicken (73°F - held on counter); fried chicken (67°F - held on counter). I attempted to have the chicken placed in a cooler, I explained that it is the danger zone. I was u able to get a second temperature due to the time it took to get the food the refrigerator.
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.
Raw chicken stored over raw pork
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw pork. Operator rearranged the cooler to gain compliance during the inspection.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board white, heavily soiled/Stained.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sprayer containing chemicals to clean the hood not labeled with common name.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Beverages stored on the floor under shelving behind front counter. Discussed the need to store all food a minimum of 6" off the floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle of scoop touching flour inside a dry ingredient bin.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple employee beverages stored on prep tables. Discussed the need to store employee drinks separately from food and clean equipment.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Cook line
Floor soiled/has accumulation of debris.
Cook line prep area and storage 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.