Mares Real Peruvian Cuisine
Last inspected: Oct 14, 2025
43
Score
Mares Real Peruvian Cuisine has been inspected eight times since 2022. Inspectors last stopped by on Oct 14, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to eight violations per visit.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up four times.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
3
Major latest
11
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse to rinse blender and coffee pots.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for triple sink and dishmachine.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing sanitizer at bar and on shelf atb kitchen entrance without label. **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at ware washing area.
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled throughout kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with spices and on prep table on cooks line. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cellphones on shelf with spices. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets on reach-in cooler torn on cooks line.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Beneath and around back exit door.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked on cooks line.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in bucket on the floor on cooks line temping 84F.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave soiled with food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. In both restrooms.
31B-04-4
43
Jul 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. cutting boards throughout kitchen. - From follow-up inspection 2025-07-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed Yuca, fried plantains stored uncovered in reach in freezer at cooks line. - From follow-up inspection 2025-07-02: **Time Extended**
08B-12-5
90
Mar 28, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cut avocados at reach in cooler in ceviche bar. Operator moved. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed salsa dated 3/18, per operator salsa was placed in refrigeration and taken out 3/27 to thaw but not date marked.
02C-08-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu containing raw items not properly indicated on online menu. Operator had online menu corrected during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original plans don't reflect ceviche bar and dish machine **Warning**
51-16-7
Basic - Stored food not covered. Observed Yuca, fried plantains stored uncovered in reach in freezer at cooks line.
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. cutting boards throughout kitchen.
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer at reach in coolers on cooks line.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bathroom closest to kitchen entrance.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service spoons at ceviche bar not inverted. Operator corrected. **Corrected On-Site**
25-06-4
50
Nov 12, 2024
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
12
Feb 1, 2024
Complaint Full
5 minor violations.
View 5 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed it. **Corrected On-Site**
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
36-34-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
78
Nov 30, 2023
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mixed seafood dated 11/21. Operator discarded. **Corrective Action Taken**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicha morada (47F - Cold Holding), operator added to time as public health control **Corrective Action Taken**
03A-02-5
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. Operator printed and completed during inspection **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Completed during inspection **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with clear purpleish liquid without label. Operator placed label. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen **Repeat Violation**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. Outside by the dumpsters **Repeat Violation**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Reach in freezer from cookline
14-11-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood is soiled with grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in cooler doors. Operator removed it **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Msg and salt containers without label. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on cutting board where food was being prepared. Operator asked employee to remove phone and get a new cutting board **Corrected On-Site**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. 4/1/2023
50-09-4
30
Jun 12, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
29
Dec 27, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over raw potatoes in walk in cooler
08A-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine or quaternary test kit available
16-37-1
Basic - Floor tiles missing and/or in disrepair. In front of 3 compartment sink
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Observed cases of food in the walk in freezer directly on the floor. Observed oil directly in the floor, in front of walk in cooler
08B-47-4
Basic - Light not functioning. 2 lights out on the hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks are soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black smoke residue on the ceiling tiles Observed vent dusty **Repeat Violation**
36-34-5
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Throughout the kitchen
36-22-4
47
Frequently Asked Questions
When was Mares Real Peruvian Cuisine last inspected?
The most recent health inspection at Mares Real Peruvian Cuisine on file is from Oct 14, 2025. The public record contains eight inspections in total.
What is the most common violation at Mares Real Peruvian Cuisine?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Mares Real Peruvian Cuisine.
How does Mares Real Peruvian Cuisine compare to other restaurants in Orlando?
Mares Real Peruvian Cuisine most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Mares Real Peruvian Cuisine's inspection record improved over time?
Yes. Recent inspections at Mares Real Peruvian Cuisine have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mares Real Peruvian Cuisine 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 Mares Real Peruvian Cuisine inspected?
Based on the inspection history on file, Mares Real Peruvian Cuisine is inspected around three times per year on average.
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