INKA GRILL PERUVIAN CUISINE
1900 TAMIAMI TRL STE 116A, Port Charlotte FL 33948 · 786-458-2436
Last inspected Aug 13, 2026 · 11 visits since August 2024
AUG 24
FEB 25
SEP 25
MAR 26
AUG 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 1 live roach near the dishmachine. The operator removed the roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026031471 | Mar 9, 2026 | Jun 10, 2026 | $200 |
Inspection history
11 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the mechanical lime squeezer soiled with a green substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in the storage area with water stains.
Cutting boards have cut marks and are no longer cleanable.
Floor soiled/has accumulation of debris underneath and behind equipment on the cook line.
Show the remaining 4 findings ▾
Floor tiles missing and/or in disrepair. Observed cracked floor tiles in the kitchen.
Hole in or other damage to wall. Observed multiple holes and damage to walls in the kitchen and storage area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the light in the dry storage area not properly shielded.
No handwashing sign provided at a hand sink used by food employees behind the bar.
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 40 violations recorded, 16 high priority.
16 High priority4 Intermediate20 Basic
Show 40 findings ▾
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Observed no signed employee health agreements. The operator was emailed an agreement form.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken, cooked potato, and cooked yellow pepper causa (51F - Cooling) in the walk in cooler. The operator stated the causa was prepared the day prior to inspection. The operator discarded the above food.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken, cooked potato, and cooked yellow pepper causa (51F - Cooling) in the walk in cooler. The operator stated the causa was prepared the day prior to inspection. The operator discarded the above food.
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. Observed the dishmachine chlorine solution at 0ppm. The operator repaired the machine. Observed chlorine solution at 100ppm. Observed the chlorine solution for the dishmachine behind the bar at 0ppm. The operator to use the kitchen dishmachine.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee put a plastic liner in a trash can then handle a cutting board on the cook line without washing hands. The operator removed the cutting board for cleaning.
Live, small flying insects found. Observed approximately 20 ants near the hand sink at the entrance to the kitchen. Observed approximately 10 small flying insects near the bar dishmachine. Observed approximately 10 small flying insects in the kitchen. Observed 1 fly land in sugar. The operator discarded the sugar.
Non-food grade paper/paper towel used as liner for food container with cilantro in the reach in cooler. The operator removed the paper towel.
Nonfood-grade bags used in direct contact with food. Observed a non-food grade plastic bag used to store and in direct contact with frozen fish. The operator properly stored the fish.
Presence of insects, rodents, or other pests. Observed approximately 20 ants near the hand sink at the entrance to the kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw octopus stored over a cooked rice beverage in the walk in cooler. The operator properly stored the raw octopus.
Roach activity present as evidenced by live roaches found. Observed 1 live roach near the dishmachine. The operator removed the roach.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs ambient (55F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the eggs had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 fly land in sugar. The operator discarded the sugar.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic and oil mixture (73F - Cold Holding) on the expo line in the kitchen. The operator stated the mixture had been held for more than 4 hours. The operator discarded the garlic and oil mixture.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pepper cream sauce (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the pepper cream sauce had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the cooler. Observed fresh garlic and oil mixture (73F - Cold Holding) on the expo line in the kitchen. The operator stated the sauce had been held for more than 4 hours. The operator discarded the garlic and oil mixture.
Toxic substance/chemical improperly stored. Observed a bag of laundry detergent stored near bagged uncooked rice in the storage area. Observed a bottle of bleach stored above clean sheet pans. The operator properly stored the chemicals.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the mechanical lime squeezer soiled with a green substance.
No paper towels or mechanical hand drying device provided at handwash sinks near the entrance to the kitchen and behind the bar. The operator provided paper towels for the hand sinks.
No soap provided at handwash sink behind the bar.
Spray bottle containing toxic substance not labeled behind the bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in the storage area with water stains.
Cutting boards have cut marks and are no longer cleanable.
Dead roaches on premises. Observed 4 dead roaches in the kitchen. The operator removed the roaches.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation table in the kitchen. The operator properly stored the cell phone.
Floor area covered with standing water near the hand sink in the back of the kitchen.
Floor not cleaned when the least amount of food is exposed. Observed food debris on the floor in dry storage.
Floor soiled/has accumulation of debris underneath and behind equipment on the cook line.
Floor tiles missing and/or in disrepair. Observed cracked floor tiles in the kitchen.
Fly sticky tape hanging over a food preparation table in the kitchen. Observed fly sticky tape hanging near the dishmachine behind the bar. The operator removed the sticky tape.
Food stored on floor. Observed a box of unwashed potatoes stored on floor in the hallway leading to the exit. The operator properly stored the potatoes. Observed boxed raw chicken stored on the floor in the walk in cooler. Observed a plastic container of cooked corn beverage stored on the floor in the walk in cooler. Observed a box of raw beef stored on the floor in the walk in cooler.
Hole in or other damage to wall. Observed multiple holes and damage to walls in the kitchen and storage area.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles used for sugar and flour not stored above the foods. The operator properly stored the scoops.
In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloth.
Insect control device installed over food preparation area. Observed 2 red apple style fly devices stored on a shelf near bottled wine behind the bar. The operator properly stored the apple devices.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the light in the dry storage area not properly shielded.
No handwashing sign provided at a hand sink used by food employees behind the bar.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination above the expo line on the cook side. The operator properly stored the to go boxes.
Stored food not covered. Observed yuca stored uncovered in stand up reach in freezer on the cook line. The operator properly stored the yuca.
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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
Show 3 findings ▾
Live, small flying insects found. Observed approximately 10 live flying insects in dry storage.
Cutting boards have cut marks and are no longer cleanable.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed multiple desserts available for customer self-service with no labeling.
Mar 9, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Observed the chlorine solution for the dishmachine behind the bar at 0ppm. Observed the chlorine solution for the main dishmachine at 0ppm. The operator to set up the three compartment sink.
Live, small flying insects found. Observed approximately 10 live flying insects in dry storage.
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/
Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for sugar.
Cutting boards have cut marks and are no longer cleanable.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed multiple desserts available for customer self-service with no labeling.
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
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. Observed the chlorine solution for the dishmachine behind the bar at 0ppm. Observed the chlorine solution for the main dishmachine at 0ppm. The operator to set up the three compartment sink.
Live, small flying insects found. Observed approximately 10 live flying insects in dry storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle a cell phone then handle a clean cutting board without changing gloves. The employee changed gloves and cleaned the cutting board.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
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 paper towels or mechanical hand drying device provided at handwash sink on the cook line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on the top exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for sugar.
Buildup of food debris/soil residue on equipment door handles. Observed an accumulation of food debris on the door handles of the reach in coolers on the cook line.
Cutting boards have cut marks and are no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation surface on the cook line. The cell phone was properly stored.
Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed multiple desserts available for customer self-service with no labeling.
Single-service articles not stored inverted or protected from contamination. Observed single-service to go boxes stored unprotected on top of the reach in freezer near the walk in cooler.
Water leaking from pipe and/or faucet/handle. Observed water leaking from the dishmachine.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Food placed in soiled container/equipment. Observed potatoes cooling in a dish rack for draining. Observed operator voluntary discarding potatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy cream sitting on top of make station out of temperature. 65F. Observed operator voluntary throwing away into garbage can. No stop sale issued.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed liquid eggs in bar reach in cooler without date markings.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on cutting boards, food stains on boards, in kitchen
Packaged food has no English labeling. Observed containers of dry goods without English labels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed steak skewers in walk in without date markings. Along with cut vegetables and other cut meats.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside shield of ice machine with black mold like substance on shield.
Bowl or other container with no handle used to dispense food. Observed in rice container, togo containers being used as scoops without handles. Observed operator removing containers.
Buildup of food debris/soil residue on equipment door handles. Observed food build up on back side of reach indoor handles in kitchen.
Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee gum, opened, on make table in kitchen. Observed operator removing gum and throwing away.
Equipment in poor repair. Observed torn gasket on reaching freezer..
In-use tongs stored on equipment door handle between uses. Observed tongs and ladle hanging on oven door. Observed operator removing tongs and ladle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container, handle of scoop touching flour. Observed operator place scoop in properly.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath cutting board on make station. Observed operator removing towel.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Tres Leches in grab and go cooler, prepared on site, with no labels on containers anywhere.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled on reach in coolers and freezers.
Time/temperature control for safety food thawed in an improper manner. Observed beef products thawing in bowls on counter without running water. Observed operator place in walk in cooler to thaw. Product in temperature.
Apr 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Observed: Nonfood-grade bags used in direct contact with food. Observed non food grade bags being used for pasta cold holding. Priority: High Priority
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training. Priority: Intermediate
Observed: Probe thermometer not used to ensure proper food temperatures. Observed thermometers not being used to check any cold holding, hot holding or hot temperatures. Using feel method. Priority: Intermediate
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave dried food build up. Priority: Basic
Feb 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority5 Intermediate16 Basic
Show 25 findings ▾
Observed: Nonfood-grade bags used in direct contact with food. Observed non food grade bags being used for pasta cold holding. Priority: High Priority
Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 5 Flats of shell on eggs 53 Ambient Air Temperature. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole Red Snapper on counter at 56F, Crystal Blue Cooked Octopus at 54F 11 lbs, Royal White 16-20 4 lbs Raw Shrimp at 52F, Raw Mussels 4 lbs 54F. In walk in cooler: Cooked Noodles 7 lbs 54F, Cooked Chicken 7 lbs 52F, White beans cooked with onions 2 lbs 53F; Raw Calamari 2 lbs 58F, Raw beef cuts 2 lbs 56F, cooked Mushrooms 5 lbs53F, 3 cases Whole Chicken 57F; Reach in cooler: 2 lbs shrimp48F, White Fish 5 lbs 48F; Octopus with Mussels 2 lbs 48F; 5 lbs Salmon 48F. 5 Flats of shell on eggs 53 Ambient Air Temperature. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole Red Snapper on counter at 56F, Crystal Blue Cooked Octopus at 54F 11 lbs, Royal White 16-20 4 lbs Raw Shrimp at 52F, Raw Mussels 4 lbs 54F. In walk in cooler: Cooked Noodles 7 lbs 54F, Cooked Chicken 7 lbs 52F, White beans cooked with onions 2 lbs 53F; Raw Calamari 2 lbs 58F, Raw beef cuts 2 lbs 56F, cooked Mushrooms 5 lbs53F, 3 cases Whole Chicken 57F; Reach in cooler: 2 lbs shrimp48F, White Fish 5 lbs 48F; Octopus with Mussels 2 lbs 48F; 5 lbs Salmon 48F. 5 Flats of shell on eggs 53 Ambient Air Temperature. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with food stains in kitchen. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Observed at expo station, handwashing sink being used as a dump sink. Priority: Intermediate
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training. Priority: Intermediate
Observed: Probe thermometer not used to ensure proper food temperatures. Observed thermometers not being used to check any cold holding, hot holding or hot temperatures. Using feel method. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sweet potatoes, cooked mushrooms, and other items in walk-in cooler with no date markings. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with black mold like substance on shield. Priority: Basic
Observed: Bowl or other container with no handle used to dispense food. Observed a cake pan being used to scoop rice. Observed operator removing pan. Priority: Basic
Observed: Buildup of food debris/soil residue on equipment door handles. Observed on back of handles food debris build up for reach in coolers. Priority: Basic
Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep cooler with temperatures of 46F-52F Priority: Basic
Observed: Employee eating in a food preparation or other restricted area. Observed employee eating French fries in kitchen at prep table. Priority: Basic
Observed: Food stored on floor. Observed onions stored on floor in walk way. Observed operator moving onions. Priority: Basic
Observed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed seafood slacking on counter top. Priority: Basic
Observed: Hole in or other damage to wall. Observed in back hall way, large hole in wall. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in cooler. Priority: Basic
Observed: Ice scoop handle in contact with ice. Observed two ice scoops in ice bin in bar area. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Observed tongs on handle of oven. Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave dried food build up. Priority: Basic
Observed: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed in grab n go cooler 3 different desserts packaged for sale without any product identity/description, date product was packaged, or name and address. Priority: Basic
Observed: Stored food not covered. Observed frozen broccoli not covered in reach in stand up freezer. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Observed seafood slacking on counter top to thaw, not under running water. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Observed where slim Jim trash can goes, food splatter on wall. Priority: Basic
Aug 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.