AROMAS DEL PERU
17225 S DIXIE HWY #100, Palmetto Bay FL 33157 · 305.964.7114
Last inspected Mar 10, 2026 · 14 visits since July 2023
DEC 24
APR 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall near prep table on wall next drying rack.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2020046078 | Aug 21, 2020 | Nov 2, 2020 | $160 |
Inspection history
14 visits, newest first
Mar 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
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.
Equipment in poor repair. Observed reach in cooler door gaskets torn.
Floor area(s) covered with standing water. Observed at the kitchen area.
Mar 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority3 Intermediate14 Basic
Show 24 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed bleach sanitizer was 0 ppm.
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bleach sanitizer was 0 ppm.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (48 F - Cold Holding)at the sushi station. As per manager it was stored at 11:30 AM. Manager discarded them.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the sushi station. Manager provided paper towels.
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Observed bowls at the sushi station not properly air-dried - wet nesting. Manager removed them.
Equipment in poor repair. Observed reach in cooler door gaskets torn.
Floor area(s) covered with standing water. Observed at the kitchen area.
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.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights missing shield above dishwasher machine.
No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen area.
Stored food not covered. Observed head fish not covered inside the reach in freezer not covered.
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.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Manager removed it.
Wiping cloth sanitizing solution stored on the floor. Observed a bucket with sanitizer stored on the floor at the sushi station.
very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the sushi station.
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in cleaning containers on top of three compartment sink.
Equipment in poor repair. Observed reach in cooler door gaskets torn under ceviche prep table.
Floor area(s) covered with standing water. Observed standing water on the floor inside kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed towel under white cutting board at sushi station.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink inside kitchen area.
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.
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority4 Intermediate18 Basic
Show 27 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 PPM. Employee adjusted chlorine sanitizer to 100 PPM.
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.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for chlorine.
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.
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 cooked quinoa not date marked and employee no keeping track when they removed from freezer.
Records/documents for required employee training do not contain all of the required information. Observed Food handlers training for employees missing Date of Birth.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at dry storage.
Bowl or other container with no handle used to dispense food. Observed plastic container inside flour bin at storage area and also a glass cup used as a scoop inside raw fish in prep station at the sushi station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling inside kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed groove white cutting board area at prep table inside kitchen.
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 employee's bag on top of microwave inside kitchen.
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.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in cleaning containers on top of three compartment sink.
Equipment in poor repair. Observed reach in cooler door gaskets torn under ceviche prep table.
Floor area(s) covered with standing water. Observed standing water on the floor inside kitchen.
Food stored on floor. Observed buckets of food store on the floor at dry storage.
Hood filter missing from automatic fire suppression/exhaust system. Observed missing hood filters.
In-use wet wiping cloth/towel used under cutting board. Observed towel under white cutting board at sushi station.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink inside kitchen area.
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.
Single-service articles not stored inverted or protected from contamination. Observed at the sushi station.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at the back of microwave inside kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at bar area.
Working containers of food removed from original container not identified by common name. Observed container with salt not identified above prep area inside kitchen.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer locate next to the ice machine at storage area observed raw pork stored over corn.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located across from dishwasher observed scrambled eggs (50 F - Cold Holding); cooked chicken (51F - Cold Holding), as per employee for less than 4 hours, employee transferred all food items from this unit to another one to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On a small preparation table next to the three component sink observed cooked rice (73F - Hot Holding), as per employee for less than 4 hours, employee reheating food.
Handwash sink used for purposes other than handwashing. Observed food residue in the hand sink located at front counter.
No paper towels or mechanical hand drying device provided at handwash sink. In the hand wash sink in the kitchen.
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. In the reach in cooler located by the ice machine in the storage area observed cooked beef in reduced oxygen packaging. Manager stated this product comes from another Aromas Del Peru restaurant located in downtown. In a reach in freezer located in the storage area against the back kitchen wall observed raw beef stored in reduced oxygen packaged not removed from the packaging within 48 hours.
Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the floor at the storage area.
No handwashing sign provided at a hand sink used by food employees. At hand sink located at the storage area.
Jun 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed two cutting boards at kitchen area grooved.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple metal containers at warewashing area at kitchen wet nesting.
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a tray of raw chicken over a tray of raw beef manager, placed chicken on bottom shelf and beef on shelf above.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of tuna and three packs of salmon thawed in its original ROP package. Operator discarded items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw Camino ceviche, raw salmon and raw tuna rolls. Items not identified as raw and linked to consumer advisory.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vent over cook line soiled with debris.
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 three packs of tuna and three packs of salmon thawed in its original ROP package. Operator discarded items.
Cutting board has cut marks and is no longer cleanable. Observed two cutting boards at kitchen area grooved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at kitchen wearing a watch during food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple metal containers at warewashing area at kitchen wet nesting.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink at cook line. Employee placed new sign during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf with bowls stored in it, soiled with mold like substance. Employee removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler next to sink soiled.
Standing water in bottom of reach-in-cooler. Observed standing water at double four reach in cooler at storage area.
Apr 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall near prep table on wall next drying rack.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw Camino ceviche, raw salmon and raw tuna rolls. Items not identified as raw and linked to consumer advisory.
Ceiling tile missing. Observed missing ceiling tile at storage area by reach in cooler.
Floor area(s) covered with standing water. Observed standing water floor at sushi area and cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in double door freezer soiled with food debris. Observed prep cooler shelves soiled at front counter.
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority6 Intermediate12 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. Observe dented can of cannellini beans at dry storage shelf next to double door freezer.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands. Coached employee on proper procedure and employee washed hands.
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 cook touch face then handled cheese.
Employee with wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed open wound cook arm at kitchen area.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall near prep table on wall next drying rack.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw tuna stored inside reduced oxygen packaging 10 filets at prep cooler cook line 4 at prep cooler sushi area Observed thawed salmon and stored inside reduced oxygen packaging 4 salmon 4 tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (55F - Cold Holding) at room temperature at preparation area. As per employee, for less than 1 hour. Employee placed products inside reach in freezer. Observed raw fish (57F - Cold Holding) at preparation cooler. As per employee, less than 2 hours. Employee placed product inside reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (97F - Hot Holding); choclo 91F ( - Hot Holding) at room temperature. As per employee, less than 3 hours. Employee placed products inside reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed orange juicer soiled with food debris at storage area. Employee cleaned juicer. Observe can opener at storage area soiled with food debris.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dish machine at 162F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw Camino ceviche, raw salmon and raw tuna rolls. Items not identified as raw and linked to consumer advisory.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Observed no manager present at time of inspection with four or more employees. Manager arrived during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of rice not date marked. As per employee, prepared on previous day.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water at handwashing sink at ware washing area.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed sticky fly trap with multiple dead inspects at storage prep area.
Bowl or other container with no handle used to dispense food. Observed a handless plastic container used to scoop sugar at dry storage area. Manager removed container.
Ceiling tile missing. Observed missing ceiling tile at storage area by reach in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile over prep table next to ware washing area. Observed water damage on ceiling tile over dish machine at ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent over dish machine soiled with debris. Observed vents soiled at kitchen area soiled with debris.
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 thawed raw tuna stored inside reduced oxygen packaging 10 filets at prep cooler cook line 4 at prep cooler sushi area Observed thawed salmon and stored inside reduced oxygen packaging 4 salmon 4 tuna.
Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint at kitchen area.
Floor area(s) covered with standing water. Observed standing water floor at sushi area and cook line.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting onions, as per employee they were not washed prior to cutting them. Employee washed onions during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in double door freezer soiled with food debris. Observed prep cooler shelves soiled at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris next to drying rack at ware washing area
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on the floor under washing machine.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Observed sanitizing bucket inside hand wash sink located at the ware washing area. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Observed bowls used as a scoop inside bin of flour and seasonings at the dry storage area. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles at the kitchen cook line area soiled.
Equipment in poor repair. Observed reach in cooler gasket located at the back prep area torn.
Food stored on floor. Observed can of vegetable cooking oil and soy sauce on floor near back prep area. Operator removed from floor.
In-use wet wiping cloth/towel used under cutting board. Observed towel underneath cutting board at the sushi/ceviche bar area. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer locate next to the ice machine at storage area observed raw pork stored over corn.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located across from dishwasher observed scrambled eggs (50 F - Cold Holding); cooked chicken (51F - Cold Holding), as per employee for less than 4 hours, employee transferred all food items from this unit to another one to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On a small preparation table next to the three component sink observed cooked rice (73F - Hot Holding), as per employee for less than 4 hours, employee reheating food.
Handwash sink used for purposes other than handwashing. Observed food residue in the hand sink located at front counter.
No paper towels or mechanical hand drying device provided at handwash sink. In the hand wash sink in the kitchen.
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. In the reach in cooler located by the ice machine in the storage area observed cooked beef in reduced oxygen packaging. Manager stated this product comes from another Aromas Del Peru restaurant located in downtown. In a reach in freezer located in the storage area against the back kitchen wall observed raw beef stored in reduced oxygen packaged not removed from the packaging within 48 hours.
Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the floor at the storage area.
No handwashing sign provided at a hand sink used by food employees. At hand sink located at the storage area.
Nov 16, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Observed a glass with not handle used to scoop fish in the reach in cooler located at front counter.
Faucet/handle in disrepair at plumbing fixture. HWS located at front counter.
Floor tiles missing and/or in disrepair. By the storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Time/temperature control for safety food thawed in an improper manner. Observed octopus thawing in standing water. Manager placed the food under cold running water.
Wet wiping cloth used to wipe tableware or carry-out containers.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.