LA PERLA SEAFOOD BAR & GRILL

Name: LA PERLA SEAFOOD BAR & GRILL
Address: 1396 SW 160 AVE, SUNRISE, FL, 33326, US
Rating: 49.3

1396 SW 160 AVE, SUNRISE, FL 33326

License #1618570

🦞 Seafood ℹ️

49.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 26, 2026 · 16 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA PERLA SEAFOOD BAR & GRILL in SUNRISE currently holds an InspectFL Health Score of 49.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 38 total violations — 14 critical, 5 major, 19 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 26, 2026 shows 16 observation rows: 5 critical, 3 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LA PERLA SEAFOOD BAR & GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (55F - Cooling) per operator rice was placed in walk-in cooler last night.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in true 2 door cooler chicken salad prepared more than 24 hours.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw beef stored over seafood mix mussels shrimp calamari
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 50 Ppm quaternary. Operator added another tablet rechecked 200 Ppm
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left interior side
[08B-12-5] Stored food not covered. Observed in walk-in cooler various items not covered. Operator covered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-22-4] Floor area(s) covered with standing water. Storage room
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener sleeve.
[36-73-4] Floor soiled/has accumulation of debris. Underneath fryers
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (55F - Cooling) per operator rice was placed in walk-in cooler last night. See stop sale
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw shrimp stored on top of a container of cooked risotto. Observed in walk-in cooler raw chicken stored directly over ready to eat sauces. Operator stored correctly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table cooked quarter chickens (121-131F - Hot Holding) per operator held out of temperature for approximately 1 hour. Operator placed on stove to reheat.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink on expo line employee turn on hot water.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad prepared 12:00pm 07/19/2026. Employee date marked.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler plantain (45F - Cold Holding); breaded shrimp (45F - Cold Holding); breaded chicken breast (45F - Cold Holding) per operator not portion or prepared today held in unit more than 4 hours. See stop sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed calamari 32F-37F inside sink no running water. Operator turned on water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over mayonnaise containers in walk-in cooler.Operator stored correctly.
[12A-19-4] Employee washed hands with cold water. Observed employee turn on only cold water faucet and wash hands.
[14-01-5] Bowl or other container with no handle used to dispense rice and salt. Operator removed.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-22-4] Floor area(s) covered with standing water. Ice machine area
[36-73-4] Floor soiled/has accumulation of debris. Underneath cook line
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed at front counter avocado half with label still intact to skin.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth used to cover cooked potatoes. Operator removed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler plantain (45F - Cold Holding); breaded shrimp (45F - Cold Holding); breaded chicken breast (45F - Cold Holding) per operator not portion or prepared today held in unit more than 4 hours.
[08B-12-5] Stored food not covered. Multiple containers of food not covered in walk-in cooler. Operator covered.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Peruvian Corn 79F @2:45 cooling since 2:00 out at room temperature.rechecked 76F@ 3:15 at this rate item will not cool from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator placed in walk-in cooler.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Observed multiple sauces removed from walk-in freezer not dated
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. observed in steam table plantain (117-136F - Hot Holding); roasted chicken (126F - Hot Holding) per operator held out of temperature less than 2 hours. Operator reheated items on stove.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm operator ran another cycle rechecked 100 Ppm
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall in dishwasher area.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cellphone with gloves on then engaged in handling raw calamari without washing hands.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front station In-use utensil stored in standing water temperature 82F
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In ice machine room