Memories of Peru II
Last inspected: Jan 20, 2026
26
Score
Memories of Peru II has been inspected nine times since 2022. The latest inspection on file is from Jan 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly 13 violations before.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up six times.
Restaurants in Orlando average 79, so Memories of Peru II trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
5
Major latest
11
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw diced calamari behind cooked potatoes in sandwich top reach in cooler across from rotisserie 2) raw diced fish over shredded lettuce in under counter reach in cooler across from rotisserie 3) raw whole shell eggs over cut vegetables in walk on cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Under shelf with microwave on it in kitchen **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Container with blue toxic powder not labeled in dish room **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep kitchen **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in coolers on cooks line and walk in cooler **Repeat Violation**
02C-02-5
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. Shirley 1-8-23
53B-14-5
Basic - Ceiling tile missing. Above walk in cooler
36-36-4
Basic - Carbon dioxide/helium tanks not adequately secured. By mop sink **Repeat Violation**
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Souflle cup in salt container on cooks line **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
36-34-5
Basic - Equipment in poor repair. Plastic third pan cracked on cooks line
14-11-5
Basic - Hole in or other damage to wall. Outside of bathrooms.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cooks line **Corrected On-Site**
10-20-4
Basic - Prep table shelves with rust that has pitted the surface next to rotisserie
14-33-4
Basic - Soiled Cardboard used to line food-contact shelves. Under table with rice cooked on across from 6 eye stove on cooks line **Repeat Violation**
14-05-4
Basic - Water leaking from faucet at dish sink
29-11-4
26
Jul 21, 2025
Routine - Food
No violations found.
100
Jul 10, 2025
Routine - Food
3 critical violations. 7 major violations. 19 minor violations.
View 29 violations
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. Dishwasher
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw diced squid behind cooked potatoes on cooked line sandwich top reach in cooler 2) raw shrimp over minced garlic on cooks line **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Under table with plates on cooks line next to oils **Corrected On-Site**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server rinsed hands in dish machine sink
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubber and strainer in hand wash sink by three comp sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line Prep area
31B-02-4
Intermediate - No soap provided at handwash sink. Cooks line
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. Several items in kitchen
02C-02-5
Intermediate - Spray bottle containing pink toxic substance not labeled under table with plates on cooks line
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on ice machine
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Salt container by rice cooker on cooks line
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By bag in box dispenser by mop sink
51-11-4
Basic - Clean scoops pans not stored inverted or in a protected manner server side station and strainers at the bar
24-05-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Several plates chipped in server area
14-10-4
Basic - Floor area covered with standing water behind double door reach in freezer next to ice machine
36-22-4
Basic - Floor soiled/has accumulation of debris. 1)Throughout the kitchen 2) behind cooler in beverage area
36-73-4
Basic - Floor tiles missing and/or in disrepair. By walk in freezer.
36-17-5
Basic - Food stored on floor. Cases of mayo and pineapple juice in dry stock room **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Server beverage area **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ingredient bins in dry stock room **Corrected On-Site**
10-01-5
Basic - Light not functioning over rice cooker on cooks line across
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line Prep area
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. By dry stock room
33-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go lids on top of soda machine
25-06-4
Basic - Soiled Cardboard used to line food-contact shelves.
14-05-4
Basic - Soiled foil under shelves on cooks line
14-20-4
Basic - Working containers of food removed from original container not identified by common name. Salt container by rice cooker on cooks line
02D-01-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris in prep area
22-08-4
12
Dec 3, 2024
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
50
Sep 25, 2024
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Used wiping cloth with no sanitizer bucket to wipe down cutting boards on cooks line, manager made bucket and was 50ppm chlorine and had the cooks wipe down all the equipment on the cooks line. **Corrected On-Site**
22-45-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1) cutting boards to sandwich top reach in coolers
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of sink at the bar **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Salt container on cooks line **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line **Repeat Violation**
36-34-5
Basic - Clean bar utensils not stored inverted or in a protected manner at the bar.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave by rice cookers
12B-07-4
Basic - Equipment in poor repair. 1)Microwave closest to dry storage room on cooks line 2) floor white reach in freezer lid by the ice machine **Repeat Violation** **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Front of walk in freezer
36-17-5
Basic - Food stored on floor. Case of frying oil in dry storage room **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line between sandwich top reach in cooler and prep table **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Fryer door handle **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light not functioning over rice cooker closest to the dry storage room **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Prep area and sink by dry stock room
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Double door freezer by ice machine
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled on cooks line
02D-01-5
35
Mar 20, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
23
Sep 21, 2023
Routine - Food
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. On cooks line over microwave **Corrected On-Site**
41-07-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At the bar by single service toothpicks **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sandwich top reach in cooler on cooks line across from fryer Raw shrimp behind cooked diced octopus Walk in cooler Raw whole shell eggs over sliced onions **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat for three comp sink at the bar.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Ramekin in spice container next to oven **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cooks line **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cook line **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. 1)Gaskets torn on sandwich top reach in cooler across from fryer 2) handle broke to white reach in freezer when entering kitchen from dining room
14-11-5
Basic - Food stored on floor. Cases of oil in dry stock room and in walk in freezer
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine in kitchen **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Msg container in dry stock room **Corrected On-Site**
10-01-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Closest to dry stock room **Corrected On-Site**
22-08-4
Basic - Light not functioning. Cook line over rice cooker
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) outside of rice cooker
23-03-4
Basic - Stored food not covered. Corn by soda machine in server beverage area. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - White Cutting board has cut marks and is no longer cleanable. Prep kitchen **Repeat Violation**
14-09-4
29
Apr 10, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken mixed with cooked chicken in same container on left make table.
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over chopped veggies. Raw chicken behind sauces on make table. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mounted slicer
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink right as kitchen is entered. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef hearts in prep sink with standing water **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near three compartment sink has black build up.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in beans **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Bottom of prep table that holds boxed oil and pans
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings near cook line and hood system
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in prep. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Hot tea mug on prep table near microwave. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. In walk in cooler and walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blender base Outside of soup warmer. Floor drains in both dry storage rooms. Hood filters
23-03-4
39
Oct 31, 2022
Routine - Food
5 critical violations. 3 major violations. 20 minor violations.
View 28 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in metal bowl uncovered over open bag of mixed veggies. Raw chicken in bowl stored on top of beef, in WIF. **Warning**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rinsed gloves off with out removing to hand wash. Manager address with staff member. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 PPM **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf next to cooked chicken over house sauce. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw calamari behind cooked octopus. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. 1)Sink in bar has plate and scoop. 2)Sink in prep area has sponge and strainer. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in back prep area **Warning**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in back prep. Dicer mounted to wall in prep kitchen soiled. **Warning**
22-02-4
Basic - Food stored on floor. Bags of potato on floor in dry storage **Repeat Violation** **Warning**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Wrapped bowl used for rice. **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by back door. **Repeat Violation** **Warning**
51-11-4
Basic - Cardboard used to line food-contact shelves. Under all prep table stations. **Warning**
14-05-4
Basic - Ceiling tile missing. Over back door entryway. **Warning**
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. Located by back door. **Warning**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple color boards in prep area. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink container stored on shelf above prep table. **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Microwave on left side cook line, near dry storage. **Warning**
14-10-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Next to table on cook line near microwave and in between make tables. **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside dried corn. **Warning**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to oven and microwave. Sink in prep area. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on front right reach in cooler. Floor drains throughout kitchen. Outside of rice cooker soiled. Guard behind eyes on oven soiled. **Warning**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Table under blender. **Repeat Violation** **Warning**
14-20-4
Basic - Stored food not covered. Pinto beans and cooked pasta in front reach in cooler. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature. **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls throughout kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Waste line missing at soda gun holster. Soda gun in bar. **Warning**
29-17-4
13
Frequently Asked Questions
When was Memories of Peru II last inspected?
The most recent health inspection at Memories of Peru II on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Memories of Peru II?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at Memories of Peru II.
How does Memories of Peru II compare to other restaurants in Orlando?
Memories of Peru II most recently scored 26 out of 100, which is lower than the Orlando average of 79.
Has Memories of Peru II's inspection record improved over time?
No. Recent inspections at Memories of Peru II have averaged around 16 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Memories of Peru II 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 Memories of Peru II inspected?
Based on the inspection history on file, Memories of Peru II is inspected around three times per year on average.
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