Peruanisima Bakery and Cafe
931 SR-434 #1145, Altamonte Springs, FL 32714 · Permanent Food Service · License 6904869
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (1 fixed by the Aug 27 follow-up, 1 fixed on the spot), 2 intermediate, 2 basic-20
- Safety score80
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 visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Code 03, Food out of temperature: 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.
More time given
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic2
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.
More time given
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
rabbit (52°F - Cold Holding); raw chicken (49-50°F - Cold Holding); beef (49-50°F - Cold Holding); pork (49-50°F - Cold Holding) in reach in cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
rabbit (52°F - Cold Holding); raw chicken (49-50°F - Cold Holding); beef (49-50°F - Cold Holding); pork (49-50°F - Cold Holding) in reach in cooler overnight
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.
Egg flat on prep table. Employee marked time.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in reach in front service counter cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Operator used sink to fill cup of water and throw away ice water.
Basic2
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 in flour. Employee removed
Fixed on the spot
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Reach in cooler by dish machine broken per operator she doesn't plan on fixing wants to throw away.
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.