Sabor a Peru
Last inspected: Feb 20, 2026
43
Score
Going back to 2022, Sabor a Peru has nine inspections in the public record. Sabor a Peru was last inspected on Feb 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Restaurants in Miami average 74, so Sabor a Peru trails the local norm. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) at ambient temperature, as per cook for approximately 30 minutes prior. **Repeat Violation**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored inside thank you bags inside RIF by cook line.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter inside RIC cook line.
08A-05-6
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/ Arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Faucet/handle missing at plumbing fixture. Observed cold water handle leaking water at HWS at cook line.
29-09-4
Basic - Floor area(s) covered with standing water. Observed throughout cook line.
36-22-4
Basic - Food stored on floor. Observed oil container on floor by HWS at cook line.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between RIC and wall by HWS.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood Filters heavily soiled. **Repeat Violation**
23-03-4
43
Sep 30, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed veggies (47F - Cold Holding) inside reach in cooler next to cook line.operator placed in another cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) next to prep table at ceviche station. Operator diluted with water, retest Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari (frozen) thawing at room temperature next to triple sink. Operator placed product inside cooler for proper thawing. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to ceviche area. Operator placed towel inside bucket. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood Filters heavily soiled.
23-03-4
64
Apr 2, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed flat top with accumulated grease.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Floor area(s) covered with standing water. Throughout the kitchen.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceviche reach in cooler with gaskets soiled.
23-03-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
70
Jan 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting board in server area and on reach in coolers on cooks line with multiple cut marks. Reach in cooler in prep area the gasket is torn. **Repeat Violation** - From follow-up inspection 2025-01-28: Reach in cooler in prep area the gasket are torn. **Time Extended**
14-11-5
95
Nov 12, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
82
May 9, 2024
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A bag of cooked mussel 53 F stored on reach-in cooler. Employee moved into reach-in cooler. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A tray of raw shell eggs 58 F stored on shelf over reach-in cooler at cook line. Employee moved into reach-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 - Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink on cook line.
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On some menus. Employee asterisks all menu at time of inspection. **Corrected On-Site** **Repeat Violation**
02B-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
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 6 food employees working at time of inspection.
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No soap provided at handwash sink. Handwash sink on cook line.
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink with no lid stored on shelf over reach-in cooler at cook line. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Reach-in cooler door gaskets torn.
14-11-5
Basic - Food stored on floor. Observed multiple cases of fry oil stored on floor in kitchen.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water at 122 F. Employee reheating water at time of inspection. **Corrective Action Taken**
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
35
Jan 30, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 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. Employee cutting onions on prep table, onions are then placed in reach in cooler until needed for service, operator spoke to employee and he placed on gloves. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in reach in cooler on cooks line, employee placed chicken on in the bottom. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) retemped 54F octopus (55F - Cold Holding); squid (49F - Cold Holding); fish (52F - Cold Holding) items thawed at room temperature, employee added ice to items. Retemped fish 39, octopus 43, squid 41. yuca sticks (45F - Cold Holding) sitting on shelf next to Handwash sink, employee placed in cooler. Retemped 43F. octopus (51F - Cold Holding) item thawed at room temperature, ice was added. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing raw fish. **Repeat Violation** **Warning**
02B-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed a none valid Servsafe certificate. Inspector looked up manager certificate name: Marco Cruz certificate number: 9695088037 Information was invalid on Servsafe website indicating a falsified certificate. Certificate is missing the QR code and the layout does not match verified Servsafe certificates. **Warning**
53A-01-7
Basic - Equipment in poor repair. Cutting board in server area and on reach in coolers on cooks line with multiple cut marks. Reach in cooler in prep area the gasket is torn. **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. At both bathrooms and on cooks line. No towels at Handwash sink in server area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice hot holding pot handle is soiled. Interior stand up reach in freezer in prep area. Sides of cooking equipment on cooks line. Hood filters above equipment. Clean dish shelf by Handwash sink in kitchen.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse/bags on shelf above prep area. Employees moved personal items below prep area. **Corrected On-Site** **Repeat Violation**
40-06-5
43
Jun 27, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
30
Aug 31, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Observed boxes of cooking oil stored on the floor, employee rearranged for proper storage. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves soiled with food debris. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line.
36-27-5
86
Frequently Asked Questions
When was Sabor a Peru last inspected?
The most recent health inspection at Sabor a Peru on file is from Feb 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Sabor a Peru?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Sabor a Peru.
How does Sabor a Peru compare to other restaurants in Miami?
Sabor a Peru most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Sabor a Peru's inspection record improved over time?
Results have been roughly steady. Inspections at Sabor a Peru have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sabor a Peru 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 Sabor a Peru inspected?
Based on the inspection history on file, Sabor a Peru is inspected around three times per year on average.
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