Victoria's Taste of Peru
Last inspected: Oct 29, 2025
37
Score
Across the available record, Victoria's Taste of Peru has 14 inspections on file, the first dated 2022. The most recent visit was on Oct 29, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around nine violations each.
The pattern that stands out is “buildup of food debris/soil residue on equipment door handles”, which has been cited five times.
By comparison, the average Jacksonville facility scores 74, putting Victoria's Taste of Peru on the weaker side. The pattern in the record is worth a careful look.
14
Inspections
2
Critical latest
1
Major latest
12
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. dry rice.
14-15-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , table cleaner , next to single service containers. Moved by manager. **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by garage can. Moved by manager. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in dry rice.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, Personal toothbrush on top of reach in cooler / make table. Kitchen. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. **Repeat Violation**
13-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of soiled dusty ice machine. Moved by manager. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use Spoons In standing water. 77°. Kitchen Moved by manager. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters. Per Person In Charge. Cleaning has been scheduled. Soiled ice machine lid. Interior.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers stored next to/ touching employee bag. Moved by manager . Discarded. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen squid thawing in standing water. Moved by manager. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen Moved by manager.
21-12-4
37
Jul 18, 2025
Routine - Food
No violations found.
100
Jul 17, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked octopus date marked 7/7. Cooked caldo, broth, date marked 7/7 Picante date marked 7/10 Cooked potato date marked 4/2. **Warning**
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Insect / bug spray next to ice scoop on rear ice machine. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Food service employee handled raw chicken then engaged non Food service activity, handle ready to eat foods without changing cloves or washing hands. Manager intervened. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Live, small flying insects found One fly In kitchen area.
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tub of Prepped raw chicken over tub of cut onions in reach in cooler. Moved by manager. Trays of raw eggs over containers of garlic and sauces in reach in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. **Repeat Violation**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Multiple seafood items thawing at room temperature. Items still frozen. Moved by manager . **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Prepped , cooked seafoods and rice made Monday with no date mark reach in cooler. Marked by manger.
02D-01-5
32
Jan 6, 2025
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Ice machine installed in rear janitors closet / bathroom. Not on recent plans 8/12/24. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-06: At callback :time needed to submit and complete. Manager asked if can move ice machine to near mop sink in kitchen. Deferred to plan review subject to approval. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine installed in rear janitors closet / bathroom. **Warning** - From follow-up inspection 2024-11-06: At today's callback : time needed to move. Ice machine disconnected . Machine empty. **Time Extended**
08B-62-4
86
Nov 5, 2024
Routine - Food
5 critical violations. 5 major violations. 16 minor violations.
View 26 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw shell eggs over cut onions in rear cooler. Cut raw fish over cut tomato. Rear cooler. **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice In Ice machine installed in rear janitors closet / bathroom. Mahi mahi with labeling requirements that bag must be cut or removed from bag thawing in standing water with bag not cut. . 3 packets. **Warning**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , degreaser , over condiments at frontline bar. Moved by Person In Charge. **Corrected On-Site** **Warning**
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee handled soiled equipment door handles with same gloves then engaged in food service activity without changing gloves or washing hands. **Warning**
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishware washed in Three compartment sink but not sanitized. **Warning**
22-45-4
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 - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
31B-02-4
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Ice machine installed in rear janitors closet / bathroom. Not on recent plans 8/12/24. **Repeat Violation** **Admin Complaint**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at front bar. Degreaser. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet turned off at frontline Hand Wash Sink.
27-16-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine on soiled, dusty top of ice machine and stored in bathroom.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handle. Cookline.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at prep line In standing water at 90°.
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn insulation to rear cooler.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen multiple throughout.
23-03-4
Basic - Single-service articles improperly stored. Boxed single service items , plastic spoons , stored on floor. Rear dry goods.
25-05-4
Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine installed in rear janitors closet / bathroom. **Warning**
08B-62-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen
21-12-4
Basic - Bathroom door left open other than during cleaning or maintenance. Rear bathroom / janitors closet door left open.
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanisms on Rear bathroom / janitors closet door.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple throughout. **Repeat Violation**
23-24-4
Basic - Ceiling tile missing. Missing ceiling tiles in kitchen . Note technician installing wires for phone system during inspection. Work in progress.
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi mahi with labeling requirements that bag must be cut or removed from bag thawing in standing water with bag not cut.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding by rear addition near coolers.
36-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Floor area(s) covered with standing water. Standing water on floor by frontline Hand Wash Sink. By ice machine. Per Person In Charge . Ice machine shut down for service. Some condensation leak.
36-22-4
13
Sep 9, 2024
Routine - Food
No violations found.
100
Jul 10, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
58
Feb 12, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee personal items in frontline Hand wash sink. Moved by manager. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle frontline.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. **Repeat Violation**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drinks container on prep area. Moved by manager. **Corrective Action Taken**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. **Repeat Violation**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoons , utensils In Standing water 79°. By cookline.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of microwave. Kitchen. Soiled counters and shelves in kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of multiple Reach in coolers in kitchen.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
21-12-4
55
Aug 8, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 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. Food prep employee handled soiled exterior of coolers then engaged in food prep activity without changing gloves and washing hands. Inspector intervened . **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, carton of raw eggs ,over Ready to eat vegetables in Reach in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep employee tasted sauce by licking placed sauce on back of worn glove then engaged in food prep activity without removing gloves and washing hands. Inspector intervened. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Strip of raw chicken on soiled Reach in cooler shelf in kitchen cooler. Stop sale issued. **Warning**
01B-13-4
Intermediate - No soap provided at handwash sink. No soap at kitchen Hand wash sink.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen towel dispenser not functioning.
31B-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand wash sink. **Repeat Violation**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers . Multiple in kitchen. Soiled exterior microwave. **Repeat Violation**
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose/ torn Reach in cooler gasket. Kitchen.
14-36-5
Basic - Time/temperature control for safety food thawed in an improper manner. Multiple fish thawing in Standing water , sink in kitchen. Items still below 41°. Moved by manager. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. **Repeat Violation**
40-06-5
26
Apr 5, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for : SWAI ,COVINA , NO NOT SELL RAW SWAI, OR COVINA IN CEVICHE INGREDIENT. ALL ITEMS MUST BE FULLY COOKED. **Warning**
01D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cut onions in reach in freezer. **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish at 76° on kitchen counter. Butter at 75° on kitchen counter. Corn at 73° on kitchen counter. **Warning**
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. Ice dumped in kitchen Hand Wash Sink.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified food manager. **Warning**
53A-01-7
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/ 4 food service employees onsite with no certified food manger present.
53A-05-6
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.
11-26-1
Basic - Bathroom door left open other than during cleaning or maintenance. Rear restroom door left open.
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on restroom door.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Single-service articles improperly stored. Boxed single service on floor. Rear kitchen.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Seafoods thawing in standing in kitchen.
06-01-5
29
Oct 20, 2022
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
70
Aug 18, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice in hot hold unit 115. **Warning** - From follow-up inspection 2022-08-18: At todays callback : cooked rice 120°. Made 2 hrs before. Reheated to 170° by manger **Admin Complaint**
03B-01-6
86
Frequently Asked Questions
When was Victoria's Taste of Peru last inspected?
The most recent health inspection at Victoria's Taste of Peru on file is from Oct 29, 2025. The public record contains 14 inspections in total.
What is the most common violation at Victoria's Taste of Peru?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited five times, more than any other issue at Victoria's Taste of Peru.
How does Victoria's Taste of Peru compare to other restaurants in Jacksonville?
Victoria's Taste of Peru most recently scored 37 out of 100, which is lower than the Jacksonville average of 74.
Has Victoria's Taste of Peru's inspection record improved over time?
Results have been roughly steady. Inspections at Victoria's Taste of Peru have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Victoria's Taste of 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 Victoria's Taste of Peru inspected?
Based on the inspection history on file, Victoria's Taste of Peru is inspected around four times per year on average.
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