Aromas Del Peru
Last inspected: Jan 26, 2026
50
Score
Going back to 2022, Aromas Del Peru has nine inspections in the public record. Inspectors last stopped by on Jan 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 10 violations.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
0
Major latest
11
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Choclo corn (112F - Hot Holding) inside steam table at sushi station. As per operator for less than 4 hrs. Operator turned up the heat for reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Observed inside plastics container with rice next to the ice machine. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled across cook line.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 8 salmon and 10 corvina filets still inside Commercially processed reduced oxygen package. As per operator less than 4 hrs. Operator started to removed the fish from the package. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone above flip top across washing area. Observed employee bag above flip top across cook line.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee peeling potatoes and other employees cutting tomatoes without hair restraint. Employees put on hair restraint. **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water. Observed under dish machine.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Soiled dry wiping cloth in use. Observed on cutting board across wok station.
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed across triple sink.
29-49-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at sushi station.
21-07-4
50
Sep 18, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in coolers across from cook line container of raw chicken stored over containers of cooked potatoes and beans.
08A-05-6
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. See stop sale. Observed sushi rice not time marked. As per operator was placed at 11am less than 4 hours. Operator placed time mark onto container. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at ceviche/ sushi station tempura shrimp (105F - Hot Holding). As per operator less than 4 hours.
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Observed in container of lime juice at sushi/ ceviche bar.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front sushi bar .
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cook line drawer coolers 4 frozen reduced oxygen packaged tunas not removed from package before thawing. Operator began to remove during inspection. **Corrective Action Taken**
06-09-1
Basic - Food stored on floor. Observed at rear storage area gallons of cooking oil stored on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of sugar at dry storage rack.
10-01-5
Basic - Old labels stuck to food containers after cleaning. Observed on clean stored containers at dish storage rack in kitchen.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed at prep sink in kitchen a bucket of chicken thawing in standing water.
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at rear kitchen hand sink on floor.
21-38-4
43
Mar 27, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen area
22-20-5
Basic - Food stored on floor. Observed container of oil stored on floor in kitchen area
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 76F next to rice cooker
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in kitchen
23-03-4
Basic - Standing water in bottom of reach-in-cooler. At sushi bar
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease buildup on cook line above white chest freezer
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen
21-12-4
70
Dec 2, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Mar 11, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued due to adulteration of food product. Observed for the raw salmon already thawed under ROP located in the drawer reach in cooler.
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. opposite stove:; cooked risotto rice,portioned (55F - Cold Holding); cooked pasta (56F - Cold Holding); precooked lamb (56F - Cold Holding); precooked goat meat (57F - Cold Holding); cooked white beans (55F - Cold Holding)as per operator from yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. opposite stove:; cooked risotto rice,portioned (55F - Cold Holding); cooked pasta (56F - Cold Holding); precooked lamb (56F - Cold Holding); precooked goat meat (57F - Cold Holding); cooked white beans (55F - Cold Holding), as per operator from yesterday.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed packets of fruits purée stored in unit at the front counter. **Corrected On-Site**
31A-09-4
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/ **Corrected 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. Observed for the sushi rice, provided operator with form for time as a method of control for food safety. **Corrected On-Site**
03F-10-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for the raw salmon already thawed under ROP located in the drawer reach in cooler. **Repeat Violation**
06-09-1
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on mat on the front counter. **Corrected On-Site**
10-12-5
43
Nov 28, 2023
Routine - Food
No violations found.
100
Sep 20, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored above chimmichurri located in the 4 door reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
High Priority - Stop Sale issued due to adulteration of food product. Observed for two pks tuna thawed while under vacuum located in the drawer reach in cooler,cookline. **Warning**
01B-03-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200 ppm,operator diluted to 100 ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for two pks tuna thawed while under vacuum located in the drawer reach in cooler,cookline. **Warning**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled,low boy front counter. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed in the prep unit #1, opposite cookline. **Warning**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados,lemons,onions squash stored above cooked octopus located in the walk-in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler. **Warning**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense lime juice at the ceviche counter. Observed bowl used to dispense rice from bulk bin. **Corrected On-Site** **Warning**
14-01-5
41
Mar 23, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above cooked chicken located in the 4 door reach in cooler.
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for the oysters
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed for the oysters
01C-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for the ice machine.
22-20-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,unit at the front counter, by hand wash sink. Observed bulk flour bin broken.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles,dry storage area.
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed food spatula stored between reach in coolers opposite cookline. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on fryer door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed opposite cookline. **Corrected On-Site**
21-04-4
50
Aug 2, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef above cooked pasta located in the prep reach in cooler . **Corrected On-Site**
08A-02-6
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed for the bulk flour,rice bins. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulation food debris, units at the front counter. Observed hood filters soiled with accumulation grease.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for the 4 door unit.
14-33-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in the kitchen,sheet board used to cover sections of the floor , as per operator currently redoing floors.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing sauces and oils.
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Frequently Asked Questions
When was Aromas Del Peru last inspected?
The most recent health inspection at Aromas Del Peru on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Aromas Del Peru?
Across the inspection record, “bowl or other container with no handle used to dispense food” 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 50 out of 100, which is lower than the Miami average of 74.
Has Aromas Del Peru's inspection record improved over time?
No. Recent inspections at Aromas Del Peru have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Aromas Del Peru means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aromas Del Peru inspected?
Based on the inspection history on file, Aromas Del Peru is inspected around three times per year on average.
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