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Failing Health Score
How is this score calculated? → 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.
PERUVIAN CHICKEN in OVIEDO currently holds an InspectFL Health Score of 64 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 23 total violations — 3 critical, 7 major, 13 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 28, 2026 shows 23 observation rows: 3 critical, 7 major, and 13 minor.
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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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
PERUVIAN CHICKEN has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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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: Inspection Completed - No Further Action
- [12A-20-4] Employee washed hands with no soap. Rinsed hands in triple sink without soap Explained process and employee did proper
- [13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen
- [13-03-4] Employee with no hair restraint while engaging in food preparation. One employee in kitchen He put on a net
- [14-01-5] Bowl or other container with no handle used to dispense food. Cups in rice and sugar Operator removed
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Both reach in freezers
- [27-06-4] No hot running water at three-compartment sink. 81F Operator turned on hot water heater 130F
- [31A-09-4] Handwash sink not accessible for employee use at all times. Wiping cloth in hand wash sink front counter
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield slimy
- [08B-38-4] Food stored on floor. Purple corn by walk in cooler
- [02D-01-5] Working containers of food removed from original container not identified by common name. Bin of sugar Operator labeled
- [12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Rinsed in triple sink without soap Explained process and employee corrected
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, employee food on prep table in kitchen
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry.
- [53B-10-4] Records/documents for required employee training do not contain all of the required information. Employee certificates have 5 year expiration date listed not 3 years.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates over prep table Operator flipped
- [10-20-4] In-use tongs stored on equipment door handle between uses. On grill and hot box Operating removed
- [41-17-4] Spray bottle containing toxic substance not labeled. Bottle of bleach and cleaner Operator labeled
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting.
- [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F Operator turned on hot water heater 130F
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Knife magnet
- [41-10-4] Toxic substance/chemical improperly stored. By prep area in a bin food contact items Operator removed
- [03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 155F cooked chicken Operator put back on stove to finish cooking 187F
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