PERL BY CHEF IP
2420 NE 186 ST, SUITE 100, MIAMI, FL 33180
License #2336724
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Solid Health Score
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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.
PERL BY CHEF IP in MIAMI currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 31, 2026. Across those visits, inspectors documented 13 total violations — 5 critical, 1 major, 7 minor.
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What stands out in this inspection history
The latest inspection on July 31, 2026 shows 13 observation rows: 5 critical, 1 major, and 7 minor.
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What do locals think?
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Would you eat here?
PERL BY CHEF IP looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03G-04-5] Observed various Fish not held frozen before, during and after being packaged onsite using a unapproved reduced oxygen packaging method. See stop sale.
- [03G-43-3] Observed establishment packaging various raw fish and raw meats using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. Establishment was previously warned about this and packet was provided. Advised manager that they must cease use of machine until process is approved by the division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- [09-01-4] Observed Chef touching prepping customer sandwich with 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.
- [03G-05-5] Fish packaged in the establishment using a unapproved reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
- [08A-05-6] Observed Raw chicken stored over/not properly separated from ready-to-eat foods in reach in cooler.
- [10-20-4] In-use tongs stored on stove door handle between uses.
- [14-01-5] Observed 2 oz cup with no handle used to dispense pine nuts and a plastic bowl with no handle used to dispense cooked rice.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board.
- [24-05-4] Clean pots and pans not stored inverted or in a protected manner.
- [24-07-4] Observed ice bucket stored directly on mop bucket next to ice machine.
- [08B-54-4] Uncovered ice stored next to hand wash sink in bar area exposed to splash. Advised manager that a splash guard must be installed to prevent potential contamination.
- [14-86-1] Non-food grade paper/paper towel used as liner for containers of various cut vegetables and raw fish.
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