AROMAS DEL PERU OF CORAL GABLES
1930 PONCE DE LEON BLVD, Coral Gables FL 33134
Last inspected Oct 22, 2025 · 7 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
APR 24
SEP 24
DEC 24
OCT 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Form provided while conducting the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025077150 | Oct 21, 2025 | Dec 15, 2025 | $400 |
Inspection history
7 visits, newest first
Oct 22, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate13 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line. Employee changed task from soiled to clean but no wash hands and/or changed gloves.
No paper towels or mechanical hand drying device provided at handwash sink. At coffee station. Manager placed a new roll.
36-64-5 Observed: Objectionable odors in bathroom or other areas of the establishment. Observed at take out area that's located inside the restaurant, floors partially covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and dishwashing station. According to the manager the bad odors have been like that for three days.
Accumulation of debris on exterior of warewashing machine.
Dumpster overflowing garbage.
Floor area(s) covered with standing water. Observed at take out area that's located inside the restaurant, floors partially covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and dishwashing station. According to the manager the bad odors have been like that for three days. Observed two reach in coolers located in the same room with a variety of products like mashed potatoes and fish, vegetables and salads, and dressings. Also, observed bundles of soiled linen table cloth stored of floor with the contaminated sewage water.
Ice scoop handle in contact with ice. Observed at bar station..
In-use knife/knives stored in cracks between pieces of equipment. Manager removed knives' set.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line and coffee station.
Inside/outside of dumpster not clean.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several hand sinks around the establishment with the exterior soiled with black mold or food debris.
Observed: Cracked, broken or missing grease trap lid. Observed at take out area that's located inside the restaurant, floors partially covered with sewage water coming out from the grease trap box, and emitting foul odors throughout the take out station, ceviche station and dishwashing station. According to the manager the bad odors have been like that for three days. Observed two reach in coolers located in the same room with a variety of products like mashed potatoes and fish, vegetables and salads, and dressings. Also, observed bundles of soiled linen table cloth stored on the floor with the contaminated sewage water.
Open dumpster lid.employee closed the lid.
Plumbing system in disrepair. Observed pipe at hand sink located at cook line loose and leaking water.
Standing water or very slow draining water in handwash sink located at the kitchen by the three compartment sink.
Jan 28, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed that the menu doesn't show the automatic gratuity disclosure reflected. Manager was informed that they cannot charge the customer an x amount unless the disclosure appears in the menu.
Dec 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Changing tasks from clean to soil but no wash handsPrep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep area in the back cilantro and oil sauce at 46°F. Manager transferred the sauce container to another reach in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cook line need more training temperature related.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area in the back.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Small reach in cooler to keep different sauce containers located in the back of the location.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed that the menu doesn't show the automatic gratuity disclosure reflected. Manager was informed that they cannot charge the customer an x amount unless the disclosure appears in the menu.
In-use knife/knives stored in cracks between pieces of equipment. Cook removed knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen.
In-use wet wiping cloth/towel used under cutting board.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves. No gloves change.
Bowl or other container with no handle used to dispense food. Used to scoop ceviche at ceviche's station.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cove molding at floor/wall juncture broken/missing. Exit to the walk in freezer.
Floor soiled/has accumulation of debris. Walk in freezer.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing tasks, no hand washing, no gloves changed.
No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler entrance.
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
Food stored on floor. Observed boxes with meat stored in walk in freezer floor.
Unnecessary items/unused equipment on the premises. Storage in the back.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside the kitchen and returned to task without hand washing.
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. Form provided while conducting the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board for vegetables and meats soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at ceviche station.Employee placed a new roll.
Probe thermometer not used to ensure proper food temperatures. Kitchen.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Container without handle used for scooping cooked rice.
Carbon dioxide/helium tanks not adequately secured.
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 Corvina fish.
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. By dishwashing area, corner.
Food stored on floor. Observed several boxes with frozen food stored on floor( walk in freezer)
Ice scoop handle in contact with ice. At front bar. Employee removed the scoop.
Inside/outside of dumpster not clean.
Old labels stuck to food containers after cleaning. Observed at walk in cooler containers with old labels dated 10-21-23.
Wall soiled with accumulated grease, food debris, and/or dust. Back of the restaurant outside.
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.