Aromas Del Peru
Last inspected: Mar 19, 2026
64
Score
Inspectors have visited Aromas Del Peru eight times, with records going back to 2022. Inspectors last stopped by on Mar 19, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
That's lower than the typical Miami restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons inside handwashing sink located in front ceviche prep lobby area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at handwashing sink located at front lobby ceviche prep area. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter next to espresso machine missing service date.
29-28-4
Basic - Duct tape used to repair nonfood-contact surface. Observed light switch covered/repaired with duct tape at the entrance of walk in cooler.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottles stored in the front-counter reach-in cooler, not segregated from food prep. Bottles were immediately removed, and staff were coached on proper, designated personal beverage storage. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed gasket torn at reach in cooler in ceviche prep area front counter.
14-11-5
64
Jan 29, 2026
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the establishment has no written plan for time as a public health control for their sushi rice. Emails form to manager.
03F-10-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter next to espresso machine missing service date.
29-28-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to portion cooked rice at steam table.
14-01-5
Basic - Missing drain plug at dumpster. Observed at dumpster area.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at interior of reach in cooler next to steam table at cook line soiled with debris.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw meat and chicken thawing at room temperature at prep area. Informed manager on the proper thawing method.
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) at warewashing area. Employee added more chlorine with a final reading of 50ppm.
21-07-4
64
Oct 7, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - 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/ Observe more than four employees without a certified food manager present. **Warning**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance. **Warning**
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 10ppm)not sanitizing correctly. **Warning**
16-55-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets and watches while engaging in food preparation. **Warning**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with mold like substance. **Warning**
23-03-4
Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance. **Warning**
22-16-4
70
Mar 4, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Oct 2, 2024
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on preparation table in kitchen.
41-10-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over cut tomatoes in walk in cooler. Employee was coach on proper storage procedures.
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed White Rice (95F - Hot Holding). As per operator, the rice was cooked at 11am. Stop sale was issued. Also observed chicken at 95F. Employee increased temperature for reheating. Final reading 147F **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser soiled with mold like substance.
22-02-4
Intermediate - 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/. Observed more than 7 employees working with no CFM present.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan in reach in cooler with no date marked.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 4 C02 tanks not secure with chain in kitchen.
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor in back of kitchen.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards with cut marks and is no longer cleanable. Manager discarded cutting board. **Corrected On-Site**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed open water bottle inside reach in cooler at the front counter. Employee discarded. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored above preparation table. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment wet nesting on floor in back of kitchen.
24-08-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed trash bags stored outside of garage receptacle.
33-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in kitchen.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching sugar.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. hood filter soiled with grease and old food debris
23-03-4
Basic - Unnecessary items stored in garbage enclosure. Observed furniture stored outside of garbage receptacle.
33-30-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
26
Apr 30, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice on cook line. **Repeat Violation**
14-01-5
Basic - Stored food not covered. Tuna, salmon atand corvina stored in walk in cooler not covered. Manager had employee place lids over food. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
86
Jan 24, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - 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.Sushi rice no time marked, as per cook for less than 3 hours, employee marked food on site. **Corrected On-Site**
03F-02-5
Intermediate - 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/ Observed 4 employees present and not certified manager on site.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided from to person in charge the time control from, manager printed from to start completing it. **Corrective Action Taken**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Oct 25, 2022
Routine - Food
2 critical violations. 1 major violation. 14 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
17
Frequently Asked Questions
When was Aromas Del Peru last inspected?
The most recent health inspection at Aromas Del Peru on file is from Mar 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Aromas Del Peru?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Aromas Del Peru.
How does Aromas Del Peru compare to other restaurants in Miami?
Aromas Del Peru most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Aromas Del Peru's inspection record improved over time?
Yes. Recent inspections at Aromas Del Peru have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Aromas Del Peru means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Aromas Del Peru inspected?
Based on the inspection history on file, Aromas Del Peru is inspected around two times per year on average.
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