AROMAS DEL PERU
1 N OCEAN BLVD SP 102, Pompano Beach FL 33062 · 3056039288
Last inspected Aug 19, 2026 · 9 visits since October 2023
SEP 24
FEB 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority3 Intermediate4 Basic
What the inspector wrote — 14 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top cooler on cook line, Boiled Eggs (51F - Heated Cooling). Per employee, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
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. Dishwasher at bar reading 0 ppm after 3 attempts. Advised operator to discontinue use of dishwasher and use kitchen dishwasher.
Metal stem-type thermometer soiled. Thermometer soiled with grease. Employee cleaned thermometer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of raw salmon stored over container of dressing in Atosta reach freezer. Dressing was moved for correct storage.
Show the remaining 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1). Pan of raw shell eggs stored over container of broth in flip top cooler # 1 on cook line. Raw eggs were moved to bottom shelf. 2). Raw beef stored over container of cooked chicken in flip top cooler +# 2 on cook line. Raw beef was moved to bottom shelf. 3). Raw ground beef Patty in pan atop pan of buns in flip top # 1 in cook line. Buns were moved to top shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top cooler on cook line, Boiled Eggs (51F - Heated Cooling). Per employee, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door cooler in kitchen, Raw Fish (51F - Cold Holding). Per employee, food not prepped or portioned today. Food held in cooler for approximately 3 hours. Ice was placed on food to quick chill.
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Establishment charges 18 % Gratuity for parties of 5 or more; not listed on menu or receipt.
Handwash sink used for purposes other than handwashing. Knives stored in handwashing sink in kitchen. Knives were removed from handwashing sink.
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/ No Certified Food Manager present with over 8 employees.
Buildup of food debris/soil residue on equipment door handles. Door handles of all reach in coolers soiled with food debris.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over 3 compartment sink in kitchen.
Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top # 3 on cook line.
Time/temperature control for safety food thawed in an improper manner. Raw octopus being thawed in standing water at sink in kitchen. Running water was turned on to thaw octopus. Octopus at 36 F.
Dec 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee eating in a food preparation or other restricted area. Employee drinking water from bottle on cook line. Educated employee on eating and drinking at food preparation areas. Employee removed water bottle from cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in bottom of reach in freezer next to cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container of water at 104 F on stove top. Employee discarded water.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed LOW BOY # 1 /// Cooked rice (57F - Cooling) overnight; food did not reach 41F for cold holding in allotted time. See Stop Sale.
Employee washed hands with no soap. Observed server drop dirty dishes off at dish pit, rinse hands at expo line hand wash sink, and return to dining room. Educated server on proper handwashing procedures washing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked beans, not commercially packaged, stored below raw beef, not commercially packaged, inside Atosta reach in freezer. Employee properly stored.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server place dirty dishes next to dish pit and then begin to plate rice for guest, no hand wash. Educated server on proper handwashing procedures to washing procedures. Server washed hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinse gloved hands whilst preparing food orders, without removing gloves and washing hands. Manager explained proper handwashing procedures to employee and she washed hands and changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed LOW BOY # 1 /// Cooked rice (57F - Cooling) overnight; food did not reach 41F for cold holding in allotted time. See Stop Sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance inside soda gun nozzle at server station.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at bar, handle in contact with ice. Employee removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in coolers at bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 80 F, at cook line. Employee heated water on stove.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on prep table in kitchen. Employee removed.
Working containers of food removed from original container not identified by common name. Observed covered pan of salt with no label stored on shelf in kitchen. Employee labeled.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, rice 50°F. Operator stated cooked less than two hours ago. Operator placed in different cooler for quick chill
Handwash sink not accessible for employee use at all times. Handwashing sink at three compartment sink blocked with dishes. Operator removed items
Standing water in bottom of reach-in-cooler. On cook line, flip top coolers have standing water on bottom
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority5 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, rice 55°F. Operator stated held over night. No prepped or portioned today. See Stop Sale
Pesticide/insecticide labeled for household use only present in establishment. At dishwasher, raid killer stored on shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. Date marked 9/7/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler, rice 55°F. Operator stated held over night. No prepped or portioned today.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. See stop sale
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in kitchen, no paper towels supplied.
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. On cook line, operator is vacuumed sealing ready to eat beef, held more than 48 hours. Date 9/7/24
Spray bottle containing toxic substance not labeled. At bar, spray bottle containing sanitizer not labeled
Feb 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Household pesticide stored on top of dish machine. Operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw beef. Operator moved chicken to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler on cook line, 7 salmon and 2 tuna not removed from reduced oxygen packaging before thawing.
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. At flip top cooler on cook line, 7 salmon and 2 tuna not removed from reduced oxygen packaging before thawing.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 70°F with utensils. Operator discarded At bar, standing water 73°F with utensils. Operator discarded
Dec 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe sushi rice (70F - Cold Holding) Operator stated it was removed from refrigerator at 11:30 and will discard at 3 :30 and email and operator printed TAPHC form.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Handwash sink not accessible for employee use at all times. Observe defrosting soup and sauce in dishwasher hand wash sink. Operator removed.
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/
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.
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. Observe with soup and sauces.still dated the day they made and not the days left.
Cloth used as a food-contact surface. Observe employee wiping down banana with cloth.
Time/temperature control for safety food thawed in an improper manner. Observe soup and sauces defrosting in standing water.
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.