KOUSINE PERUVIAN KITCHEN
841 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 626 232 5272
Last inspected Aug 17, 2026 · 10 visits since April 2024
DEC 24
APR 25
SEP 25
MAR 26
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. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021058847 | Nov 15, 2021 | May 18, 2022 | $1,040 |
Inspection history
10 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. The bucket was empty. The bucket was changed and the system was primed. 100ppm Chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line flip top cooler, butter (43-57F - Cold Holding). The butter was stored over stacked. The over stacked portion was removed to the lower cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The door closer is broken
Bowl or other container with no handle used to dispense food. In the cook line cooler, a pint container was stored in the rice. The container was removed.
Show the remaining 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone was stored on the shelf over the cook line. The phone was removed
Raw fruits/vegetables not washed prior to preparation. In the front line flip top cooler, an avocado was cut with the sticker attached. The sticker was removed
Mar 20, 2026Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw hamburger over raw fish. The items were switched to be stored properly.
Spray bottle containing toxic substance not labeled. Next to the kitchen door, in the hallway, a spray bottle of table cleaner was not labeled. The bottle was then labeled.
Bowl or other container with no handle used to dispense food. In the bin of sugar, a pint size container was stored inside and used to dispense the food. The container was removed.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary.
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
AC vents soiled with accumulated food debris, grease, dust, or mold-like substance - dining area, over flip top coolers and hallway.
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority7 Intermediate2 Basic
Show 14 findings ▾
Cook washed hands with no soap. Reviewed proper hand washing and cook properly washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone with gloves on then touched clean equipment without removing gloves and washing hands. Reviewed proper hand washing and employee washed hands.
Right flip top - Raw fish stored over ready-to-eat corn. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline flip top - rice (50F); cooked shrimp (47-52F); calamari (47-48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline flip top - rice (50F); cooked shrimp (47-52F); calamari (47-48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler blocked by large pots. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary.
No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler. Operator replaced.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No soap provided at handwash sink. By flip tops and by walk in cooler. Operator replaced.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
AC vents soiled with accumulated food debris, grease, dust, or mold-like substance - dining area, over flip top coolers and hallway.
Bowl or other container with no handle used to dispense food. Cups in bulk sugar and bulk salt. Operator removed.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by walk in cooler, no paper towels supplied. Operator supplied paper towels
No soap provided at handwash sink. No soap provided at handwashing sink by walk in cooler. Operator provided soap
Food stored on floor. In walk in cooler and walk in freezer, beef stored on floor. Operator moved beef to shelf
Feb 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler. Operator removed items.
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/ PIC - Paula Galiano.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - countertop - lobster sauce (60F). Per operator item was placed out 1/2 hour ago. Operator placed on Time as a Public Health Control. Provided form to operator and operator filled out during inspection.
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. Provided handout to operator.
Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler. Operator removed items.
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/ PIC - Paula Galiano.
Spray bottle containing toxic substance not labeled. Expo area - spray bottle with sanitizer. Advised operator to label.
Food not stored at least 6 inches off of the floor. Packs of raw beef and other items stored on floor under shelving in walk in cooler and walk in freezer. Operator stored all items properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - scoop in water 58F. Operator removed.
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw pork stored over ready to eat sweet potatoes. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw beef. Operator stored all items properly.
No chlorine and quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Operator replaced.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's probe thermometer 29F in ice/water.
Spray bottle containing toxic substance not labeled. 2 spray bottles at triple sink. Advised operator to label.
Food not stored at least 6 inches off of the floor. Walk in cooler and walk in freezer - food items stored on floor under bottom shelf.
Old labels stuck to food containers after cleaning.
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. 2 - 5 pound cans Hoisin Sauce in dry storage cabinet - dented and with rust. 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. Provided handout to operator.
Handwash sink not accessible for employee use at all times. Hand sink next to ice machine blocked by pots and items in hand sink. Operator removed items.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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. ROP tuna in walk in cooler - per operator in unit overnight - 32-33F. Operator opened packages.
Food stored on floor. Container of ROP fish stored on floor under shelving in walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Beef and chicken thawing at room temperature. Reviewed thawing procedures. Operator moved under cold running 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.