Costa Peruana Restaurant
Last inspected: Jan 21, 2025
74
Score
Going back to 2022, Costa Peruana Restaurant has six inspections in the public record. On Jan 21, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “equipment and utensils not washed”, showing up three times.
Costa Peruana Restaurant scores about where you'd expect for a Miami restaurant. Nothing in the record is alarming, but there's room to improve.
6
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 21, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. Soap was replaced it.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. By garbage can.
31A-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. By the exit door.
42-01-4
74
Oct 21, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (128F - Hot Holding)for less than 4 hours as per operator, operator reheated at 165°F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed green sponge in hand sink located at the front area.
31A-11-4
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Repeat Violation**
16-13-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
52
Mar 29, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Nov 6, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked potatoes, inside reach in cooler. Operator properly stored it. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper was replaced during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees washing hands on three compartment sink.
12A-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser with no label it. Operator labeled during inspection.
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed dishes with no rinsed step. Instructed operator regarding ware washing procedure. Operator properly set up the three compartment sink.Corrected On-Site** **Corrected On-Site**
16-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil inside standing water at 84°F. Operator reheated the water at 135°F. **Corrected On-Site**
10-07-4
55
Apr 10, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (100°F - Hot Holding) for less than 4 hours as per operator. Operator reheated at 168°F. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was replaced during inspection. **Corrected On-Site**
31B-02-4
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.
11-26-1
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 - In-use tongs stored on equipment door handle between uses. Operator removed it. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed cutting board without sanitation solutions. Instructed operator regarding ware washing procedure. **Corrective Action Taken**
16-13-5
55
Nov 14, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored inside thank you bags.
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant fabuloso without label.
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying clean utensils.
24-17-4
64
Frequently Asked Questions
When was Costa Peruana Restaurant last inspected?
The most recent health inspection at Costa Peruana Restaurant on file is from Jan 21, 2025. The public record contains six inspections in total.
What is the most common violation at Costa Peruana Restaurant?
Across the inspection record, “equipment and utensils not washed” has been cited three times, more than any other issue at Costa Peruana Restaurant.
How does Costa Peruana Restaurant compare to other restaurants in Miami?
Costa Peruana Restaurant most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Costa Peruana Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Costa Peruana Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Costa Peruana Restaurant 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 Costa Peruana Restaurant inspected?
Based on the inspection history on file, Costa Peruana Restaurant is inspected around three times per year on average.
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