Perl by Chef Ip
Last inspected: Apr 20, 2026
29
Score
Inspectors have visited Perl by Chef Ip eight times, with records going back to 2022. Perl by Chef Ip was last inspected on Apr 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly six violations before.
“Food stored on floor” comes up most often, recorded five times in the inspection record.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
5
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle then handle clean tongs and continue preparing food without changing gloves and washing hands.
12A-05-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of red onion and chopped herbs inside reach in cooler at bar area.
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burgers stored over raw lamb chops on speed rack inside walk in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) at bread station and blanched broccolini (64F - Cold Holding) next to cook line. As per operator for less than 1 hour.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
29-42-4
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 of raw chicken, steak, lamb chops, and cheese without any approved HACCP plan. Observed raw steak stored inside reduced oxygen packaging labeled 4/7 inside walk in cooler. Observed raw chicken and raw lamb chops stored inside reduced oxygen packaging labeled 4/7 inside reach in cooler across from cook line. **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean ice bucket stored inside mop sink.
24-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored inside rice cooker. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen area above prep table.
36-34-5
Basic - Food stored on floor. Observed box of raw shrimp stored on floor inside walk in freezer. **Repeat Violation**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocados not washed stored on prep table in kitchen. **Repeat Violation**
08B-39-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw steak stored inside reduced oxygen packaging labeled 4/7 inside walk in cooler. Observed raw chicken and raw lamb chops stored inside reduced oxygen packaging labeled 4/7 inside reach in cooler across from cook line. **Repeat Violation** **Admin Complaint**
03G-54-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted inside dry storage upstairs. **Repeat Violation**
24-05-4
29
Aug 4, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed various employees touching and plating ready to eat foods with bare hands. Employee 1 touching and plating dry fruit for raw tuna in bar area. Employee 2 cutting and plating avocado for salad in kitchen area. Advised manager that employees must not touch ready-to-eat food with their bare hands and gloves or utensils must be used to eliminate potential contamination.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over bread. Located on food cart in kitchen area.
08A-05-6
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 meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.
03G-50-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill pot with water from hand washing sink in upstairs prep area.
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. Discussed and emailed form to operator.
11-26-1
Intermediate - No soap provided at handwash sink. Located in bar area.
31B-03-4
Basic - Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. Observed cases of oil on floor in kitchen area and near walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between sink and reach in cooler.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Observed In-use tongs stored on stove door handle between uses.
10-20-4
Basic - Observed avocados not washed prior to preparation and plating.
08B-39-4
Basic - Observed plastic bowl with no handle used to dispense cooked rice. **Repeat Violation**
14-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Raw Chicken was located on food cart in kitchen area.
06-01-5
30
Nov 25, 2024
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
45
Jul 22, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
78
Jan 8, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels lining pan of cut lettuce. **Repeat Violation**
14-86-1
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. Manager printed form and instructed employees to sign at time of inspection. **Corrected On-Site**
11-26-1
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Basic - Food stored on floor. Observed cases of oil being stored on floor in upstairs prep area. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
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 container of pine nuts, flour,and rice. **Repeat Violation**
14-01-5
Basic - Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
50
Aug 14, 2023
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
78
Feb 7, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Observed bottle of omega 3 and ibuprofen being stored on prep counter in bar area. Chef removed. **Corrected On-Site**
41-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of sweet potatoes. Chef removed.
14-86-1
Intermediate - No soap provided at handwash sink. Located in bar area.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils and cut board being stored in bar hand washing sink. Bartender removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bartender cleaning utensils in bar hand washing sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
31B-02-4
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 bowl with no handle being stored in container of flour. Chef removed bowl. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed case of oil being stored on floor in kitchen area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed tongs. **Corrected On-Site**
10-20-4
37
Aug 3, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of cut lettuce. Located in reach in cooler.
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using sink in bar area as a dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager added.
31B-02-4
Intermediate - No soap provided at handwash sink. Manager added. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn p.
14-11-5
Basic - Food stored on floor. Observed cases of oil being stored on floor in dry storage area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Manager removed. **Corrected On-Site**
10-20-4
47
Frequently Asked Questions
When was Perl by Chef Ip last inspected?
The most recent health inspection at Perl by Chef Ip on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Perl by Chef Ip?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Perl by Chef Ip.
How does Perl by Chef Ip compare to other restaurants in Miami?
Perl by Chef Ip most recently scored 29 out of 100, which is lower than the Miami average of 74.
Has Perl by Chef Ip's inspection record improved over time?
No. Recent inspections at Perl by Chef Ip have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Perl by Chef Ip 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 Perl by Chef Ip inspected?
Based on the inspection history on file, Perl by Chef Ip is inspected around two times per year on average.
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