AROMAS DEL PERU

Name: AROMAS DEL PERU
Address: 17225 S DIXIE HWY #100, PALMETTO BAY, FL, 33157, US
Rating: 48.5

17225 S DIXIE HWY #100, PALMETTO BAY, FL 33157

License #2333055

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.5 Grade F / 100

Failing Health Score

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Quick take

AROMAS DEL PERU in PALMETTO BAY currently holds an InspectFL Health Score of 48.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 47 total violations — 9 critical, 6 major, 32 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[36-22-4] Floor area(s) covered with standing water. Observed at the kitchen area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed choclo (110 F - Hot Holding)at the sushi station. As per chef food was placed at 11:30 AM. Also observed French fries (123 F - Hot Holding) at the front line. Employee discarded them.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn.

Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77°F next to the rice cooker. Employee discarded the water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed a bucket with sanitizer stored on the floor at the sushi station.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed bowls at the sushi station not properly air-dried - wet nesting. Manager removed them.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed a yogurt at the reach in cooler at the sushi station. Anager discarded it.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[29-20-5] very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the sushi station.
[36-22-4] Floor area(s) covered with standing water. Observed at the kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored above microwave on preparation table. Employee removed it.
[41-15-5] 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 bleach sanitizer at 400 + at the sushi station.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Manager removed it.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed chef was not able to answer the cold holding temperature of TCS food.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the sushi station. Manager provided paper towels.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn.
[06-09-1] 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. Observed 5 whole fish and 17 curvina fish no longer frozen and not removed from reduced oxygen package.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights missing shield above dishwasher machine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed a container with French fries and green plantains stored at preparation table in the kitchen area.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face and then handled clean equipment at the kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed choclo (110 F - Hot Holding)at the sushi station. As per chef food was placed at 11:30 AM. Also observed French fries (123 F - Hot Holding) at the front line. Employee discarded them.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 whole fish and 17 curvina fish no longer frozen and not removed from reduced oxygen package.
[08B-12-5] Stored food not covered. Observed head fish not covered inside the reach in freezer not covered.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bleach sanitizer was 0 ppm.

Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with milk at coffee station at 77 F, as per operator less than 2 hours. Operator was advised to reheat milk to 165°F.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at the front counter wearing a watch during food preparation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for chlorine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled in the front line and in the kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of prep table at kitchen entrance also observed employees bag on top of microwave inside kitchen.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed Food handlers training for employees missing Date of Birth.
[08B-38-4] Food stored on floor. Observed buckets of food store on the floor at dry storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed risotto (54F - Cold Holding); fish (56F - Cold Holding) beef (49F - Cold Holding); raw chicken (48F - Cold Holding) pasta (56F - Cold Holding) inside reach in cooler at kitchen area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor inside kitchen.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under white cutting board at sushi station.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 PPM. Employee adjusted chlorine sanitizer to 100 PPM.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in cleaning containers on top of three compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container with salt not identified above prep area inside kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at both handwashing sink at bar area. Operator provided paper.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed missing hood filters.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed at the sushi station.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed groove white cutting board area at prep table inside kitchen.

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