El Tayta Peruvian Bistro
Last inspected: Mar 11, 2026
70
Score
Across the available record, El Tayta Peruvian Bistro has eight inspections on file, the first dated 2022. El Tayta Peruvian Bistro was last inspected on Mar 11, 2026. 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 eight violations each.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited five times.
Compared to other Sunny Isles Beach restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink in bar area not accessible for employee use at all times due to bowls being stored inside. **Repeat Violation**
31A-09-4
Intermediate - Observed reduced oxygen packaging machine located on shelf in kitchen area. Per chef establishment is no longer using the machine. I advised that establishment cannot engage in process without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation**
03G-50-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees in bar area and kitchen area.
31B-04-4
70
Jul 21, 2025
Routine - Food
5 major violations. 8 minor violations.
View 13 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed glass cups stored in hand washing sink in bar area. **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 - 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. Discussed and emailed form to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Observed establishment offering tuna tartare and ceviche however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation** **Warning**
02B-01-5
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
Basic - Food storage container/container lid cracked or broken. **Warning**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense rice. **Repeat Violation** **Warning**
14-01-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Warning**
14-11-5
Basic - Observed various raw and cooked foods packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. **Warning**
03G-53-1
Basic - Observed various raw and cooked foods packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning**
03G-54-1
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour removed from their original containers, placed in plastic containers and not labeled. **Warning**
02D-01-5
41
Apr 2, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. Discussed and emailed form to operator.
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed pan of cooked eggs stored in hand washing sink. Advised chef and he removed. **Corrected On-Site**
31A-09-4
Basic - Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation**
06-09-1
Basic - Food stored on floor. Observed various foods stored on floor in hallway.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to dispense rice.
14-01-5
67
Aug 19, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Observed raw salmon and raw mahi packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed
03G-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing wiping cloths in handwashing sink located in bar area and kitchen area.
31A-11-4
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/ Observed 4+ employees present and engaging in food preparation with no certified manager present at to,r of inspection.
53A-05-6
Intermediate - Observed establishment offering tuna tartare and ceviche however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
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. Observed establishment conducting reduced oxygen packaging for various raw fish. Operator advices that they hold fish for less than 48 hours.
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense cooked rice.
14-01-5
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed cases of sodas being stored on floor in dry storage area.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles improperly stored. Observed case of plastic bowls being stored on floor in dry storage area.
25-05-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
43
Mar 5, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various vegetables in reach in coolers throughout kitchen and dry storage area.
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed blender being stored in hand washing sink. Located in bar area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hose attached to hand washing sink nozzle in bar area.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used to dispense rice.
14-01-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. Observed case of soda being stored on floor in bar area.
08B-38-4
Basic - In-use wet paper towel used under cutting board. Chef removed. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior has accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour removed from their original packaging placed in plastic containers and not labeled.
02D-01-5
52
Oct 2, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
86
Jun 30, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Commercially processed reduced oxygen packaged snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw swai thawing at room temperature located in 3 compartment sink.
06-01-5
78
Aug 9, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various ready to eat foods in reach in cooler. Manager instructed chef to rearrange. **Corrective Action Taken**
08A-05-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in various containers of seasonings.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled with accumulated dust.
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in warewash area.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in warewash area.
31B-04-4
Basic - Commercially processed reduced oxygen packaged raw mahi and raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
61
Frequently Asked Questions
When was El Tayta Peruvian Bistro last inspected?
The most recent health inspection at El Tayta Peruvian Bistro on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at El Tayta Peruvian Bistro?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at El Tayta Peruvian Bistro.
How does El Tayta Peruvian Bistro compare to other restaurants in Sunny Isles Beach?
El Tayta Peruvian Bistro most recently scored 70 out of 100, which is lower than the Sunny Isles Beach average of 74.
Has El Tayta Peruvian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at El Tayta Peruvian Bistro have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Tayta Peruvian Bistro 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 El Tayta Peruvian Bistro inspected?
Based on the inspection history on file, El Tayta Peruvian Bistro is inspected around two times per year on average.
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