PERL BY CHEF IP

Name: PERL BY CHEF IP
Address: 2420 NE 186 ST, SUITE 100, MIAMI, FL, 33180, US
Rating: 61

2420 NE 186 ST, SUITE 100, MIAMI, FL 33180

License #2336724

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61 Grade F / 100

Failing Health Score

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Quick take

PERL BY CHEF IP in MIAMI currently holds an InspectFL Health Score of 61 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 April 20, 2026. Across those visits, inspectors documented 27 total violations — 7 critical, 6 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 April 20, 2026 included 5 critical violations, 0 major, and 3 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.

Location + actions

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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.

Administrative complaint recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen area above prep table.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of red onion and chopped herbs inside reach in cooler at bar area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted inside dry storage upstairs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) at bread station and blanched broccolini (64F - Cold Holding) next to cook line. As per operator for less than 1 hour.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle then handle clean tongs and continue preparing food without changing gloves and washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burgers stored over raw lamb chops on speed rack inside walk in cooler.

Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Raw Chicken was located on food cart in kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[31B-03-4] No soap provided at handwash sink. Located in bar area.
[08B-38-4] Food stored on floor. Observed cases of oil on floor in kitchen area and near walk in cooler.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner.
[09-01-4] Employee touching ready-to-eat food 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. Observed various employees touching and plating ready to eat foods with bare hands. Employee 1 touching and plating dry fruit for raw tuna in bar area. Employee 2 cutting and plating avocado for salad in kitchen area. Advised manager that employees must not touch ready-to-eat food with their bare hands and gloves or utensils must be used to eliminate potential contamination.
[11-26-1] 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. Discussed and emailed form to operator.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.

Community reaction

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Community pulse