Aromas Del Peru
Last inspected: Dec 1, 2025
86
Score
Public records show nine inspections at Aromas Del Peru stretching back to 2022. The latest inspection on file is from Dec 1, 2025. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited two times.
Restaurants in Pompano Beach average 78, so Aromas Del Peru is doing better than most peers. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 1, 2025
Complaint Full
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container of water at 104 F on stove top. Employee discarded water. **Corrected On-Site**
10-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in bottom of reach in freezer next to cook line.
14-69-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking water from bottle on cook line. Educated employee on eating and drinking at food preparation areas. Employee removed water bottle from cook line. **Corrected On-Site**
12B-02-4
86
Aug 7, 2025
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed LOW BOY # 1 /// Cooked rice (57F - Cooling) overnight; food did not reach 41F for cold holding in allotted time. See Stop Sale.
03D-02-5
High Priority - Employee washed hands with no soap. Observed server drop dirty dishes off at dish pit, rinse hands at expo line hand wash sink, and return to dining room. Educated server on proper handwashing procedures washing procedures.
12A-20-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked beans, not commercially packaged, stored below raw beef, not commercially packaged, inside Atosta reach in freezer. Employee properly stored. **Corrected On-Site**
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server place dirty dishes next to dish pit and then begin to plate rice for guest, no hand wash. Educated server on proper handwashing procedures to washing procedures. Server washed hands. **Corrective Action Taken**
12A-02-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinse gloved hands whilst preparing food orders, without removing gloves and washing hands. Manager explained proper handwashing procedures to employee and she washed hands and changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed LOW BOY # 1 /// Cooked rice (57F - Cooling) overnight; food did not reach 41F for cold holding in allotted time. See Stop Sale.
01B-02-5
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. Emailed poster to manager.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance inside soda gun nozzle at server station.
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in coolers at bar.
10-17-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at bar, handle in contact with ice. Employee removed. **Corrected On-Site**
10-08-5
Basic - Working containers of food removed from original container not identified by common name. Observed covered pan of salt with no label stored on shelf in kitchen . Employee labeled. **Corrected On-Site**
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on prep table in kitchen. Employee removed. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 80 F, at cook line. Employee heated water on stove. **Corrected On-Site**
10-07-4
26
Feb 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
74
Nov 18, 2024
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler, rice 55°F. Operator stated held over night. No prepped or portioned today. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. Date marked 9/7/24 **Warning**
01B-13-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dishwasher, raid killer stored on shelf. **Warning**
41-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, rice 55°F. Operator stated held over night. No prepped or portioned today. See Stop Sale **Warning**
03D-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. See stop sale **Warning**
03G-43-2
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in kitchen, no paper towels supplied. **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. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. Date 9/7/24 **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. At bar, spray bottle containing sanitizer not labeled **Warning**
41-17-4
33
Feb 1, 2024
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw beef. Operator moved chicken to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler on cook line, 7 salmon and 2 tuna not removed from reduced oxygen packaging before thawing.
01B-13-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide stored on top of dish machine. Operator removed **Corrected On-Site**
41-05-4
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. At flip top cooler on cook line, 7 salmon and 2 tuna not removed from reduced oxygen packaging before thawing.
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 70°F with utensils. Operator discarded At bar, standing water 73°F with utensils. Operator discarded **Corrected On-Site**
10-07-4
58
Dec 18, 2023
Routine - Food
No violations found.
100
Oct 19, 2023
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe sushi rice (70F - Cold Holding) Operator stated it was removed from refrigerator at 11:30 and will discard at 3 :30 and email and operator printed TAPHC form. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-43-1
Intermediate - Handwash sink not accessible for employee use at all times. Observe defrosting soup and sauce in dishwasher hand wash sink. Operator removed. **Corrected On-Site** **Warning**
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/ **Warning**
53A-05-6
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. **Warning**
03G-50-1
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. Observe with soup and sauces .still dated the day they made and not the days left. **Warning**
02C-04-5
Basic - Cloth used as a food-contact surface. Observe employee wiping down banana with cloth. **Warning**
21-05-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observe soup and sauces defrosting in standing water. **Warning**
06-01-5
47
Nov 21, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At sushi station - Boiled Corn 121F at 2:15 to 111F at 2:55 ( cooling since 2:00)- food left out to cool at room temperature- at current rate of cooking food will not reach 70 F within 2 hours- operator placed in reach in cooler to quick chill. **Corrected On-Site**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked potatoes in reach in cooler at cookline- operator stored properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At heat lamp by server station- Cooked corn - 114F- hot holding- operator states food out of temperature for 2 hours- emailed time form to operator- operator placed under time as a public health control for remaining two hours. **Corrected On-Site**
03B-01-6
Intermediate - Establishment not maintaining /oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to wash metal container at cookline. Bucket in handwash sink by dish machine- operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At all cookline handwash sinks.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottle of water on prep table near cookline with plates underneath- operator removed. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At cookline handwash sink. **Corrected On-Site**
31B-04-4
43
Frequently Asked Questions
When was Aromas Del Peru last inspected?
The most recent health inspection at Aromas Del Peru on file is from Dec 1, 2025. The public record contains nine inspections in total.
What is the most common violation at Aromas Del Peru?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Aromas Del Peru.
How does Aromas Del Peru compare to other restaurants in Pompano Beach?
Aromas Del Peru most recently scored 86 out of 100, which is higher than the Pompano Beach average of 78.
Has Aromas Del Peru's inspection record improved over time?
Results have been roughly steady. Inspections at Aromas Del Peru have averaged around six 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 three times per year on average.
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