La Perla Ceviches & Rolls
Last inspected: Feb 24, 2026
43
Score
Inspectors have visited La Perla Ceviches & Rolls eight times, with records going back to 2023. The newest entry in the record is dated Feb 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited two times.
By comparison, the average Weston facility scores 72, putting La Perla Ceviches & Rolls on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
43
Sep 26, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several ceviches dishes not marked as raw. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-26: Same **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Observed at female restroom - handwashing sink not working. - From follow-up inspection 2025-09-26: Same **Time Extended**
32-05-4
86
Sep 25, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
Warewashing Facilities Maintained and Used
FL-24
35
Mar 5, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
41
Aug 13, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - Breaded shrimp (47F - Cold Holding); garlic ginger oil (48F - Cold Holding). As per person in charge items not portioned today - items held out of temperature overnight. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - Breaded shrimp (47F - Cold Holding); garlic ginger oil (48F - Cold Holding). As per person in charge items not portioned today - items held out of temperature overnight. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler - raw salmon stored above unwashed vegetables. Operator stored correctly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed at reach in freezer. Chicken stored in supermarket bags. **Warning**
14-31-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in kitchen adjust pants with gloved hands, proceeded to handle fresh garlic. Educated employee on proper washing techniques. Employee complied. **Corrected On-Site** **Warning**
12A-28-4
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 on duty without manager present. **Warning**
53A-05-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at triple sink drying rack. **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at juice station. **Repeat Violation** **Warning**
22-08-4
37
Mar 18, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
74
Oct 26, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours. See stop sale.
03F-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours. See stop sale. 3-501.19(B)(3) and (C)(4)(b) FC: (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (4) The food shall be: (b) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41 degrees Fahrenheit or less cold holding temperature control;
01B-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cleaning dishe at dishwasher, wearing gloves, then proceed to served food in clean plate for customer, without washing hands or changing gloves. operator proceed to change plate, clean hands and put new gloves. **Corrective Action Taken**
12A-13-4
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. See stop sale. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours
03F-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Email- provided health policies to operator. **Corrective Action Taken**
11-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler - observed house made spicy mayo sauce no date marked. Operator date marked items. **Corrected On-Site**
02C-02-5
Basic - Floor soiled/has accumulation of debris, at kitchen.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At kitchen.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing solution at 0ppm. Operator made new sanitizer solution at 50ppm. **Corrected On-Site**
21-07-4
39
Jan 24, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Observed grease buildup on hoods and filters.
14-49-4
Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in dishroom. **Repeat Violation**
36-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
74
Frequently Asked Questions
When was La Perla Ceviches & Rolls last inspected?
The most recent health inspection at La Perla Ceviches & Rolls on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at La Perla Ceviches & Rolls?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at La Perla Ceviches & Rolls.
How does La Perla Ceviches & Rolls compare to other restaurants in Weston?
La Perla Ceviches & Rolls most recently scored 43 out of 100, which is lower than the Weston average of 72.
Has La Perla Ceviches & Rolls' inspection record improved over time?
Results have been roughly steady. Inspections at La Perla Ceviches & Rolls have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Perla Ceviches & Rolls means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Perla Ceviches & Rolls inspected?
Based on the inspection history on file, La Perla Ceviches & Rolls is inspected around three times per year on average.
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