Aromas Del Peru of Coral Gables
Last inspected: Oct 22, 2025
100
Score
Going back to 2022, Aromas Del Peru of Coral Gables has nine inspections in the public record. Inspectors last stopped by on Oct 22, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
The most common issue across all inspections has been “no paper towels”, showing up four times.
The city-wide average for Coral Gables sits at 68, putting Aromas Del Peru of Coral Gables on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
No violations found.
100
Oct 21, 2025
Routine - Food
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line. Employee changed task from soiled to clean but no wash hands and/or changed gloves.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At coffee station. Manager placed a new roll. **Corrected On-Site**
31B-02-4
Basic - Plumbing system in disrepair. Observed pipe at hand sink located at cook line loose and leaking water.
29-08-4
Basic - 36-64-5 Observed: Objectionable odors in bathroom or other areas of the establishment. Observed at take out area that's located inside the restaurant, floors partially covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and dishwashing station. According to the manager the bad odors have been like that for three days.
36-64-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Floor area(s) covered with standing water. Observed at take out area that's located inside the restaurant, floors partially covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and dishwashing station. According to the manager the bad odors have been like that for three days. Observed two reach in coolers located in the same room with a variety of products like mashed potatoes and fish, vegetables and salads, and dressings. Also, observed bundles of soiled linen table cloth stored of floor with the contaminated sewage water.
36-22-4
Basic - Ice scoop handle in contact with ice. Observed at bar station..
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed knives' set. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line and coffee station.
10-07-4
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several hand sinks around the establishment with the exterior soiled with black mold or food debris.
23-03-4
Basic - Observed: Cracked, broken or missing grease trap lid. Observed at take out area that's located inside the restaurant, floors partially covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and dishwashing station. According to the manager the bad odors have been like that for three days. Observed two reach in coolers located in the same room with a variety of products like mashed potatoes and fish, vegetables and salads, and dressings. Also, observed bundles of soiled linen table cloth stored on the floor with the contaminated sewage water.
29-25-4
Basic - Open dumpster lid.employee closed the lid. **Corrected On-Site**
33-16-4
Basic - Standing water or very slow draining water in handwash sink located at the kitchen by the three compartment sink.
29-20-5
41
Jan 28, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed that the menu doesn't show the automatic gratuity disclosure reflected. Manager was informed that they cannot charge the customer an x amount unless the disclosure appears in the menu. **Warning** - From follow-up inspection 2025-01-28: At the time of call back inspection observed menu missing the correct disclosure for gratuity included. 55-01-4 Observed: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed that the menu doesn't show the automatic gratuity disclosure reflected. Manager was informed that they cannot charge the customer an x amount unless the disclosure appears in the menu. **Warning** Reference: 509.214 FS: Notification of automatic gratuity charge. Every public food service establishment which includes an automatic gratuity or service charge in the price of the meal shall include on the food menu and on the face of the bill provided to the customer notice that an automatic gratuity is included. **Admin Complaint**
55-01-4
95
Dec 6, 2024
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Changing tasks from clean to soil but no wash handsPrep area. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep area in the back cilantro and oil sauce at 46°F. Manager transferred the sauce container to another reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cook line need more training temperature related. **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area in the back. **Warning**
31B-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed that the menu doesn't show the automatic gratuity disclosure reflected. Manager was informed that they cannot charge the customer an x amount unless the disclosure appears in the menu. **Warning**
55-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook removed knives. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Equipment in poor repair. Small reach in cooler to keep different sauce containers located in the back of the location. **Warning**
14-11-5
39
Sep 30, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves. No gloves change.
12A-09-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop ceviche at ceviche's station.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Exit to the walk in freezer.
36-03-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer.
36-73-4
61
Apr 3, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
64
Nov 7, 2023
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside the kitchen and returned to task without hand washing.
12A-16-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Kitchen.
05-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided while conducting the inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board for vegetables and meats soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at ceviche station.Employee placed a new roll. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Container without handle used for scooping cooked rice.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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 Corvina fish.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor tiles missing and/or in disrepair. By dishwashing area, corner.
36-17-5
Basic - Food stored on floor. Observed several boxes with frozen food stored on floor( walk in freezer)
08B-38-4
Basic - Ice scoop handle in contact with ice. At front bar. Employee removed the scoop. **Corrected On-Site**
10-08-5
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Old labels stuck to food containers after cleaning. Observed at walk in cooler containers with old labels dated 10-21-23.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back of the restaurant outside.
36-27-5
33
Apr 4, 2023
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Mixer inside hand sink at bar station.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Corrected On-Site**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line.
31B-02-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Container for scooping rice without handle at cook line.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated at walk in cooler.food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Hole in or other damage to wall. Dishwashing area.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at bar soiled.
23-03-4
47
Aug 23, 2022
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook doesn't know how to calibrate thermometer.
53B-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At dishwashing area.
36-32-5
Basic - Clean utensils stored between equipment and wall. cook was explained why is required to place knives on magnet. **Corrected On-Site**
24-14-4
Basic - Food stored on floor. Observed several boxes with food stored on floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink located at cook line is soiled.
23-03-4
Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. Cook line.
21-27-4
67
Frequently Asked Questions
When was Aromas Del Peru of Coral Gables last inspected?
The most recent health inspection at Aromas Del Peru of Coral Gables on file is from Oct 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Aromas Del Peru of Coral Gables?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Aromas Del Peru of Coral Gables.
How does Aromas Del Peru of Coral Gables compare to other restaurants in Coral Gables?
Aromas Del Peru of Coral Gables most recently scored 100 out of 100, which is higher than the Coral Gables average of 68.
Has Aromas Del Peru of Coral Gables' inspection record improved over time?
Yes. Recent inspections at Aromas Del Peru of Coral Gables have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Aromas Del Peru of Coral Gables means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Aromas Del Peru of Coral Gables inspected?
Based on the inspection history on file, Aromas Del Peru of Coral Gables is inspected around three times per year on average.
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