Aromas Del Peru
Last inspected: Mar 10, 2026
78
Score
Inspectors have visited Aromas Del Peru 16 times, with records going back to 2022. Inspectors last stopped by on Mar 10, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near 12 violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Aromas Del Peru's latest score of 78 sits above the Palmetto Bay average of 63. The record reflects steady performance over time.
16
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed choclo (110 F - Hot Holding)at the sushi station. As per chef food was placed at 11:30 AM. Also observed French fries (123 F - Hot Holding) at the front line. Employee discarded them. **Warning** - From follow-up inspection 2026-03-10: Observed salmon was at 129°F also chicken at 124°F in the kitchen area.**Admin Complaint** **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn. **Warning** - From follow-up inspection 2026-03-10: Equipment in poor repair. Observed reach in cooler door gaskets torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at the kitchen area. **Warning** - From follow-up inspection 2026-03-10: Floor area(s) covered with standing water. Observed at the kitchen area. **Time Extended**
36-22-4
78
Mar 9, 2026
Routine - Food
7 critical violations. 3 major violations. 14 minor violations.
View 24 violations
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 bleach sanitizer at 400 + at the sushi station. **Warning**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed choclo (110 F - Hot Holding)at the sushi station. As per chef food was placed at 11:30 AM. Also observed French fries (123 F - Hot Holding) at the front line. Employee discarded them. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (48 F - Cold Holding)at the sushi station. As per manager it was stored at 11:30 AM. Manager discarded them. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 whole fish and 17 curvina fish no longer frozen and not removed from reduced oxygen package. **Warning**
01B-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bleach sanitizer was 0 ppm. **Warning**
22-45-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face and then handled clean equipment at the kitchen. **Warning**
12A-25-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed bleach sanitizer was 0 ppm. **Warning**
22-42-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed chef was not able to answer the cold holding temperature of TCS food. **Warning**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the sushi station. Manager provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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 5 whole fish and 17 curvina fish no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a yogurt at the reach in cooler at the sushi station. Anager discarded it. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored above microwave on preparation table. Employee removed it. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed bowls at the sushi station not properly air-dried - wet nesting. Manager removed them. **Corrected On-Site** **Repeat Violation** **Warning**
24-08-4
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Observed at the kitchen area. **Warning**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77°F next to the rice cooker. Employee discarded the water. **Corrected On-Site** **Warning**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights missing shield above dishwasher machine. **Warning**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen area. **Repeat Violation** **Warning**
31B-04-4
Basic - Stored food not covered. Observed head fish not covered inside the reach in freezer not covered. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with French fries and green plantains stored at preparation table in the kitchen area. **Warning**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Manager removed it. **Corrected On-Site** **Warning**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed a bucket with sanitizer stored on the floor at the sushi station. **Warning**
21-38-4
Basic - very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the sushi station. **Warning**
29-20-5
13
Nov 4, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in cleaning containers on top of three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-04: Observed wet nesting in cleaning containers on top of three compartment sink. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn under ceviche prep table. **Warning** - From follow-up inspection 2025-11-04: Observed reach in cooler door gaskets torn under ceviche prep table. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on the floor inside kitchen. **Warning** - From follow-up inspection 2025-11-04: Observed standing water on the floor inside kitchen. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under white cutting board at sushi station. **Warning** - From follow-up inspection 2025-11-04: Observed towel under white cutting board at sushi station. **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink inside kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-04: Observed no handwashing sign at handwashing sink inside kitchen area. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled in the front line and in the kitchen area. **Warning** - From follow-up inspection 2025-11-04: Observed reach in cooler door gaskets soiled in the front line and in the kitchen area. **Time Extended**
23-03-4
74
Oct 31, 2025
Routine - Food
5 critical violations. 4 major violations. 18 minor violations.
View 27 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed risotto (54F - Cold Holding); fish (56F - Cold Holding) beef (49F - Cold Holding); raw chicken (48F - Cold Holding) pasta (56F - Cold Holding) inside reach in cooler at kitchen area. **Warning**
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 PPM. Employee adjusted chlorine sanitizer to 100 PPM. **Warning**
22-45-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 PPM. Employee adjusted chlorine sanitizer to 100 PPM. **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with milk at coffee station at 77 F, as per operator less than 2 hours. Operator was advised to reheat milk to 165°F. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed risotto (54F - Cold Holding); fish (56F - Cold Holding) beef (49F - Cold Holding); raw chicken (48F - Cold Holding) pasta (56F - Cold Holding) inside reach in cooler at kitchen area. **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for chlorine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at both handwashing sink at bar area. Operator provided paper. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked quinoa not date marked and employee no keeping track when they removed from freezer. **Warning**
02C-04-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed Food handlers training for employees missing Date of Birth. **Warning**
53B-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink inside kitchen area. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled in the front line and in the kitchen area. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at the sushi station. **Warning**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at the back of microwave inside kitchen. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at bar area. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with salt not identified above prep area inside kitchen. **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at dry storage. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container inside flour bin at storage area and also a glass cup used as a scoop inside raw fish in prep station at the sushi station. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling inside kitchen area. **Repeat Violation** **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed groove white cutting board area at prep table inside kitchen. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of prep table at kitchen entrance also observed employee's bag on top of microwave inside kitchen. **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at the front counter wearing a watch during food preparation. **Repeat Violation** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in cleaning containers on top of three compartment sink. **Repeat Violation** **Warning**
24-08-4
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn under ceviche prep table. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water on the floor inside kitchen. **Warning**
36-22-4
Basic - Food stored on floor. Observed buckets of food store on the floor at dry storage. **Warning**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed missing hood filters. **Warning**
14-42-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under white cutting board at sushi station. **Warning**
21-04-4
13
Jun 24, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On a small preparation table next to the three component sink observed cooked rice (73F - Hot Holding), as per employee for less than 4 hours, employee reheating food. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located across from dishwasher observed scrambled eggs (50 F - Cold Holding); cooked chicken (51F - Cold Holding), as per employee for less than 4 hours, employee transferred all food items from this unit to another one to rapidly cool. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer locate next to the ice machine at storage area observed raw pork stored over corn. - From follow-up inspection 2025-06-24: **Time Extended**
08A-17-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand sink located at front counter. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the hand wash sink in the kitchen. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the reach in cooler located by the ice machine in the storage area observed cooked beef in reduced oxygen packaging. Manager stated this product comes from another Aromas Del Peru restaurant located in downtown. In a reach in freezer located in the storage area against the back kitchen wall observed raw beef stored in reduced oxygen packaged not removed from the packaging within 48 hours. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the floor at the storage area. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink located at the storage area. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
31B-04-4
43
Jun 3, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed two cutting boards at kitchen area grooved. **Warning** - From follow-up inspection 2025-06-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple metal containers at warewashing area at kitchen wet nesting. **Warning** - From follow-up inspection 2025-06-03: **Time Extended**
24-08-4
90
May 20, 2025
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a tray of raw chicken over a tray of raw beef manager, placed chicken on bottom shelf and beef on shelf above. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of tuna and three packs of salmon thawed in its original ROP package. Operator discarded items. **Warning**
01B-13-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw Camino ceviche, raw salmon and raw tuna rolls. Items not identified as raw and linked to consumer advisory. **Warning**
02B-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at double four reach in cooler at storage area. **Warning**
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler next to sink soiled. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf with bowls stored in it, soiled with mold like substance. Employee removed. **Corrective Action Taken** **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink at cook line. Employee placed new sign during inspection. **Corrected On-Site** **Warning**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple metal containers at warewashing area at kitchen wet nesting. **Warning**
24-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at kitchen wearing a watch during food preparation. **Warning**
13-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed two cutting boards at kitchen area grooved. **Warning**
14-09-4
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 three packs of tuna and three packs of salmon thawed in its original ROP package. Operator discarded items. **Warning**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vent over cook line soiled with debris. **Warning**
36-34-5
43
Apr 3, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall near prep table on wall next drying rack. **Warning** - From follow-up inspection 2025-04-03: Observed one live roach crawling on wall near prep table on wall next drying rack at time of call back. Operator killed and discarded roach. **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw Camino ceviche, raw salmon and raw tuna rolls. Items not identified as raw and linked to consumer advisory. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed missing ceiling tile at storage area by reach in cooler. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water floor at sushi area and cook line. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in double door freezer soiled with food debris. Observed prep cooler shelves soiled at front counter. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
22-16-4
67
Apr 2, 2025
Routine - Food
8 critical violations. 6 major violations. 12 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (97F - Hot Holding); choclo 91F ( - Hot Holding) at room temperature. As per employee, less than 3 hours. Employee placed products inside reach in freezer. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (55F - Cold Holding) at room temperature at preparation area. As per employee, for less than 1 hour. Employee placed products inside reach in freezer. Observed raw fish (57F - Cold Holding) at preparation cooler. As per employee, less than 2 hours. Employee placed product inside reach in freezer. **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw tuna stored inside reduced oxygen packaging 10 filets at prep cooler cook line 4 at prep cooler sushi area Observed thawed salmon and stored inside reduced oxygen packaging 4 salmon 4 tuna. **Warning**
01B-13-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall near prep table on wall next drying rack. **Warning**
35A-05-4
High Priority - Employee with wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed open wound cook arm at kitchen area. **Warning**
11-22-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch face then handled cheese. **Warning**
12A-25-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands. Coached employee on proper procedure and employee washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. Observe dented can of cannellini beans at dry storage shelf next to double door freezer. **Warning**
01B-01-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water at handwashing sink at ware washing area. **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed orange juicer soiled with food debris at storage area. Employee cleaned juicer. Observe can opener at storage area soiled with food debris. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dish machine at 162F. **Warning**
22-56-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw Camino ceviche, raw salmon and raw tuna rolls. Items not identified as raw and linked to consumer advisory. **Warning**
02B-01-5
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 no manager present at time of inspection with four or more employees. Manager arrived during inspection. **Corrected On-Site** **Warning**
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 container of rice not date marked. As per employee, prepared on previous day. **Warning**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris next to drying rack at ware washing area **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on the floor under washing machine. **Warning**
21-12-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed sticky fly trap with multiple dead inspects at storage prep area. **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed a handless plastic container used to scoop sugar at dry storage area. Manager removed container. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling tile missing. Observed missing ceiling tile at storage area by reach in cooler. **Warning**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile over prep table next to ware washing area. Observed water damage on ceiling tile over dish machine at ware washing area. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent over dish machine soiled with debris. Observed vents soiled at kitchen area soiled with debris. **Warning**
36-34-5
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 thawed raw tuna stored inside reduced oxygen packaging 10 filets at prep cooler cook line 4 at prep cooler sushi area Observed thawed salmon and stored inside reduced oxygen packaging 4 salmon 4 tuna. **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint at kitchen area. **Warning**
13-03-4
Basic - Floor area(s) covered with standing water. Observed standing water floor at sushi area and cook line. **Warning**
36-22-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting onions, as per employee they were not washed prior to cutting them. Employee washed onions during inspection. **Corrected On-Site** **Warning**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in double door freezer soiled with food debris. Observed prep cooler shelves soiled at front counter. **Warning**
22-16-4
9
Dec 26, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizing bucket inside hand wash sink located at the ware washing area. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Equipment in poor repair. Observed reach in cooler gasket located at the back prep area torn.
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles at the kitchen cook line area soiled.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowls used as a scoop inside bin of flour and seasonings at the dry storage area. Operator removed. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel underneath cutting board at the sushi/ceviche bar area. Operator removed. **Corrected On-Site**
21-04-4
Basic - Food stored on floor. Observed can of vegetable cooking oil and soy sauce on floor near back prep area. Operator removed from floor. **Corrected On-Site**
08B-38-4
61
Feb 26, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer locate next to the ice machine at storage area observed raw pork stored over corn.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located across from dishwasher observed scrambled eggs (50 F - Cold Holding); cooked chicken (51F - Cold Holding), as per employee for less than 4 hours, employee transferred all food items from this unit to another one to rapidly cool. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On a small preparation table next to the three component sink observed cooked rice (73F - Hot Holding), as per employee for less than 4 hours, employee reheating food. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand sink located at front counter. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the hand wash sink in the kitchen. **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the reach in cooler located by the ice machine in the storage area observed cooked beef in reduced oxygen packaging. Manager stated this product comes from another Aromas Del Peru restaurant located in downtown. In a reach in freezer located in the storage area against the back kitchen wall observed raw beef stored in reduced oxygen packaged not removed from the packaging within 48 hours. **Warning**
03G-50-1
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink located at the storage area. **Warning**
31B-04-4
Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the floor at the storage area. **Warning**
08B-47-4
43
Nov 16, 2023
Complaint Full
No violations found.
100
Jul 17, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Floor tiles missing and/or in disrepair. By the storage area.
36-17-5
Basic - Faucet/handle in disrepair at plumbing fixture. HWS located at front counter.
29-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed a glass with not handle used to scoop fish in the reach in cooler located at front counter.
14-01-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus thawing in standing water. Manager placed the food under cold running water. **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
74
Mar 13, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM located at front line hlorine sanitizer not at proper minimum strength, 0 ppm.
22-41-4
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. As per employee for less than 1 hour, employee time marked the rice onsite. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At front observed a container thawing passion fruit pulp thawing at room temperature.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager had the form printed but was not completed, manager completed form onsite. **Corrected On-Site**
03F-10-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef prepping food without hair restraint.
13-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Buildup of food debris/soil residue on equipment hand sink faucet handles.
23-24-4
Basic - Ice scoop handle in contact with ice. In the ice bin located at front line.
10-08-5
45
Aug 31, 2022
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored with clean utensils, in shelves above the three compartment sink. Employee removed it and placed it under the three compartment sink.
41-10-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Basic - Stored food not covered. Cheese in a aluminum container not covered, stored in reach in cooler in front of the oven in the kitchen.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle used to scoop cook rice.
14-01-5
70
Jul 12, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen on a small prep table by the three compartment sink observed cooked rice (73F - Hot Holding), as per chef for less than 4 hours. Employee reheating the food. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerated drawers in the cook line observed raw beef (53F - Cold Holding); raw chicken (50F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked noodles (50F - Cold Holding), as per chef for less than 4 hours. Employee transferred food to another reach in cooler for. Rapid cool. At front counter stored in a container observed breaded shrimps (56 F - Cold Holding), as per employee for less than4 hours. Employee placed food inside reach in cooler for a rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at storage area observed raw chicken over cooked rice.
08A-05-6
Basic - Uncovered food stored near sink exposed to splash. Observed raw fish and sauces stored in reach in coolers exposed to splash from the hand sink located in between both reach in coolers.
08B-54-4
61
Frequently Asked Questions
When was Aromas Del Peru last inspected?
The most recent health inspection at Aromas Del Peru on file is from Mar 10, 2026. The public record contains 16 inspections in total.
What is the most common violation at Aromas Del Peru?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Aromas Del Peru.
How does Aromas Del Peru compare to other restaurants in Palmetto Bay?
Aromas Del Peru most recently scored 78 out of 100, which is higher than the Palmetto Bay average of 63.
Has Aromas Del Peru's inspection record improved over time?
Results have been roughly steady. Inspections at Aromas Del Peru have averaged around 12 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Aromas Del Peru 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 inspected?
Based on the inspection history on file, Aromas Del Peru is inspected around four times per year on average.
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