La Perla Del Sur
Last inspected: Feb 12, 2026
52
Score
Public records show seven inspections at La Perla Del Sur stretching back to 2022. The latest inspection on file is from Feb 12, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 16 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Restaurants in Miami average 74, so La Perla Del Sur trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked pasta in cooking line reach in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above red peppers within the reach in cooler located across from the walk-in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment serving food and beverages with expired license. License expired 10/01/2025. **Admin Complaint**
50-17-3
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. Discussed and coached employee in proper methods. During the inspection employee corrected it. **Corrected On-Site**
16-13-5
Basic - Ice buildup in reach-in freezer, located at front counter.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gadgets soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in cooler interior soiled.
22-16-4
52
Sep 2, 2025
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee touching soiled surfaces and then proceeding with food preparation activities without changing gloves. Discussed and coached employee in proper methods.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 mahi fish and red snapper in individual vacuum packages inside reach in cooler, located at preparation kitchen.
01B-13-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200ppm). During the inspection employee added more water, Triple Sink (Chlorine 100ppm). **Corrected On-Site**
22-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed several plastic bottles stored inside the hand sink,located at preparation kitchen.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at preparation kitchen. During the inspection operator provided paper towel. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink, located at preparation kitchen. During the inspection employee provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and cooked chicken stored in the walk in cooler without date marking. As per employee , the food was prepared the day prior to the inspection.
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Floor tiles missing and/or in disrepair. Observed Floor tile broken by the preparation kitchen. **Repeat Violation**
36-17-5
Basic - Cutting board has cut marks and is no longer cleanable, located at preparation kitchen. **Repeat Violation**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Walk-in cooler shelves with rust that has Pitt the surface.
14-17-4
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 mahi fish and red snapper in individual vacuum packages inside reach in cooler, located at preparation kitchen. **Corrective Action Taken**
06-09-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed most of the equipment handles soiled.
23-24-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef being thawed at room temperature near the walk in cooler
06-01-5
Basic - Stored food not covered. Observed container of cooked yuca in reach cooler not covered, located at cooking line.
08B-12-5
Basic - Storage area not maintained clean and organized. Observed walk in freezer not organized, unable to access the walk in freezer. **Repeat Violation**
33-34-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interior's soiled. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
20
Jan 13, 2025
Routine - Food
3 critical violations. 7 major violations. 12 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line: plantain chips (80F - Hot Holding). As per chef, chips were prepared 20 minutes prior to inspection. Inspector went over hot and cold holding procedures for heat treated plant food. Inspector also provided TPHC form via email. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at prep top raw chicken stored behind raw beef. Chef moved chicken for proper storage. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon at prep top stored behind ham. Chef moved for proper storage. **Corrected On-Site**
08A-05-6
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. Observed no form or kit, inspector provided form via email. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed soap and dishes stored in handsink. Operator removed items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator brought paper towels over to inspector. Observed no paper towels at hand sink at bar area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink at bar area.
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust exterior of walk in freezer. Observed on dry rack where beans are kept.
22-31-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to verbally calibrate thermometer. Inspector went over process with operator. **Corrective Action Taken**
53A-14-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Jose C. 11-23-24 and Ariel H. 11-23-24
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls under meat slicer not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep table with marks.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint in kitchen.
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in chest freezer at bar and in walk freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed exterior of coolers soiled. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Observed Gatorade bottles reused for sauces at cook line.
25-32-4
Basic - Storage area not maintained clean and organized. Observed walk in freezer not organized, unable to enter due to over storage of food items.
33-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths throughout kitchen on prep tables; no storage inside sanitizer bucket. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled next to charcoal grill. Observed sugar at coffee bar with no label.
02D-01-5
17
Aug 13, 2024
Routine - Food
6 major violations. 8 minor violations.
View 14 violations
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
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside kitchen employees hand wash sink.
31A-11-4
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 - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting board throughout kitchen area.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front coffee area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen shelves throughout from food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen RIC
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
37
Feb 23, 2024
Routine - Food
2 critical violations. 4 major violations. 17 minor violations.
View 23 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs shells over green peppers stored in standing reach in cooler, located near preparation area. Employee removed items, and placed them correctly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ground cooked chorizo stored in the standing reach in cooler, located near preparation area. Employee removed items, and placed them correctly. **Corrected On-Site**
08A-02-6
Intermediate - No soap provided at handwash sink, located at front counter. Employee provided soap. **Corrected On-Site**
31B-03-4
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. Discussed with operator, and provided email handout.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cases of frozen pork stored in front of hand washing sink. Employee removed items. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at front counter. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at cooking line. Discussed, and coached employee on food code rules. **Corrective Action Taken**
12B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles in all reach in cooler, located at kitchen areas.
23-24-4
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 several Commercially processed reduced oxygen packaged of fish stored in the standing reach in cooler. Employee removed fish out of the package. **Corrective Action Taken**
06-09-1
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint. Employee put on a cap. **Corrected On-Site**
13-02-4
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. Discussed, and coached employee in proper methods, and provided Manual Dishwashing Procedure. **Repeat Violation**
16-13-5
Basic - Floor soiled/has accumulation of debris, throughout kitchen areas.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed broken tile, located near charbroiled grill.
36-17-5
Basic - Ice buildup in chest freezer, located at front counter.
14-69-4
Basic - Ice scoop handle in contact with ice, located at front counter.
10-08-5
Basic - Interior of oven has accumulation of black substance/grease/food debris, located at cooking line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in coolers gaskets soiled, located at cooking line, and preparation area. Observed walk in cooler fans guard soiled. **Repeat Violation**
23-03-4
Basic - Observed Cutting board has cut marks and is no longer cleanable, located at cooking line. **Repeat Violation**
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues, located at cooking line.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
14-33-4
Basic - Walk-in freezer, and walk in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen areas.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with sauces, and oil without labels throughout establishment.
02D-01-5
21
Nov 14, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
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
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen slicer soiled. **Repeat Violation**
22-02-4
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting board,
14-09-4
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. **Corrected On-Site**
16-13-5
Basic - Food stored on floor. Observed boxes of raw beef on floor inside walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like Substance to all coolers/ walk in cooler.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
45
Sep 20, 2022
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Frequently Asked Questions
When was La Perla Del Sur last inspected?
The most recent health inspection at La Perla Del Sur on file is from Feb 12, 2026. The public record contains seven inspections in total.
What is the most common violation at La Perla Del Sur?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at La Perla Del Sur.
How does La Perla Del Sur compare to other restaurants in Miami?
La Perla Del Sur most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has La Perla Del Sur's inspection record improved over time?
Results have been roughly steady. Inspections at La Perla Del Sur have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Perla Del Sur 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 Del Sur inspected?
Based on the inspection history on file, La Perla Del Sur is inspected around two times per year on average.
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