Taipa Peruvian Restaurant
Last inspected: Oct 2, 2025
39
Score
Across the available record, Taipa Peruvian Restaurant has seven inspections on file, the first dated 2022. Taipa Peruvian Restaurant was last inspected on Oct 2, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly seven violations earlier in the record.
“Unsealed concrete floor in food preparation” accounts for the largest share of issues, appearing four times across the record.
Taipa Peruvian Restaurant's latest score of 39 falls below the Miami average of 74. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
1
Critical latest
2
Major latest
12
Minor latest
Inspection History
Oct 2, 2025
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed inside desserts with not date marked.
02C-03-5
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. Provided it to operator **Corrected On-Site**
11-27-4
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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed cases in the kitchen area ceiling not smooth, nonabsorbent and easily cleanable in the kitchen area. **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water. Observed standing water on the kitchen floor
36-22-4
Basic - Food stored on floor. Observed cases of lemons, bag of flour, bags of sugar cane stored on the storage area floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside oven soiled.
22-08-4
Basic - Single-service articles improperly stored. Observed cases of fork, knife stored in the storage area floor.
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in kitchen area. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed under reach walls in kitchen area soiled
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen, exit door area shows damage.
36-32-5
39
Mar 14, 2025
Routine - Food
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over huancuania sauce inside flip top reach in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the employee handled raw chicken and subsequently touched clean kitchen utensils without changing gloves. Discussed and coached employee procedures were reviewed with the employee, emphasizing the importance of hygiene and glove usage. The employee then washed their hands and replaced their gloves."
12A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the three compartments sink. Discussed and coached employee in proper methods.
12A-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair, throughout the kitchen areas.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris, throughout the kitchen areas.
36-73-4
Basic - Food stored on floor.observed 3 plastic containers with soy sauce stored on the floor, located at back kitchen.
08B-38-4
Basic - Ice buildup in reach-in freezer, located at dry storage.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen spatula and bowl for serving rice stored in standing water at 65 F.
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Observed plates, not stored inverted or in a protected manner, located on top of the entrance shelf.
24-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed at room temperature, located at dry storage area.
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing.
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses, throughout the kitchen areas.
21-12-4
32
Dec 4, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
43
May 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 Tea spoons and a brush stored in the hand wash sink at front counter.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's water stored on the steam table at cook line.
12B-07-4
86
Oct 31, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in long term storage area
02C-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 - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler in kitchen
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Items in long term storage.
02D-01-5
70
Mar 6, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed no food-grade bags used to store food in upright coolers **Repeat Violation**
14-31-5
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. Observed raw beef over raw vegetables in chest freezer by upright coolers. **Repeat Violation**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in prep reach in coolers grill area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by a rice cooker table **Repeat Violation**
31A-09-4
Intermediate - Packaged food not labeled as specified by law. Observed desserts packed not labeled Manager assigned some one to label product **Corrective Action Taken**
02D-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of water stored without a lid above reach in cooler at grill station.
12B-07-4
Basic - Hole in or other damage to wall. Back walk of three compartment sink
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers or upright coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers
23-03-4
Basic - Stored food not covered. Observed food stored not covered in reach in coolers, Person in charge covered them . **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor by grill area. **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed sauces ready to be used in squeeze bottles not labeled in reach in cooler at grill station. **Repeat Violation**
02D-01-5
Basic - Ceiling tile missing. Above mop sink area, and above grill area. **Repeat Violation**
36-36-4
35
Aug 3, 2022
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed no graded food bags being used to store product in upright freezer in prep area.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in upright cooler prep area. Also second upright raw fish over cooked pasta. Employee moved and rotated items to comply. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn (for les than 1 hour) (127 F - Hot Holding); baked potatoes (for less than 1 hour) (108 F - Hot Holding) As per manager less than 1 hour moved to stove to reheat
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled next to wok station.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by rice cooker next to three compartment sink.
31A-09-4
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/
53A-05-6
Intermediate - Packaged food not labeled as specified by law. Observed desserts bought not labeled.
02D-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles cut and in disrepair at grill area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
Basic - Hole in or other damage to wall. Observed only back wall present at three compartment sink area.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled next to rice cooker.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a drink inside cooler next to wok station. Employee removed the bottle. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Observed raw chicken and fish stored not covered in reach in cooler. Employee covered them . **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete on floor next to cooking area, and three compartment sink.
36-02-5
Basic - Utility lines are unnecessarily exposed. Observed exposed utility line on floor at three compartment sink.
36-04-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in mop area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed bottles of sauces in use not labeled at grill line,
02D-01-5
22
Frequently Asked Questions
When was Taipa Peruvian Restaurant last inspected?
The most recent health inspection at Taipa Peruvian Restaurant on file is from Oct 2, 2025. The public record contains seven inspections in total.
What is the most common violation at Taipa Peruvian Restaurant?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited four times, more than any other issue at Taipa Peruvian Restaurant.
How does Taipa Peruvian Restaurant compare to other restaurants in Miami?
Taipa Peruvian Restaurant most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has Taipa Peruvian Restaurant's inspection record improved over time?
No. Recent inspections at Taipa Peruvian Restaurant have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Taipa Peruvian Restaurant 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 Taipa Peruvian Restaurant inspected?
Based on the inspection history on file, Taipa Peruvian Restaurant is inspected around two times per year on average.
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