LA PERLA CEVICHES & ROLLS
2219 N COMMERCE PKWAY, Weston FL 33326 · 7863184809
Last inspected Aug 5, 2026 · 9 visits since October 2023
AUG 24
MAR 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Observed 2 small flying insects flying in kitchen landing on soiled dishes accumulated in triple sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200+ Ppm chlorine employee diluted rechecked 100 Ppm
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hand together for 10 seconds.
Employee washed hands with cold water. Observed employee turn on and off cold water faucet only to wash hands
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 1 chocolate cakes, 1 flan cake, 1 cheese cake, 4 individual suspiro. 2 pieces of chocolate cake no invoices were provided. 3-201.11(A) FC: (A) Food shall be obtained from sources that comply with law.
Show the remaining 5 findings ▾
Stop Sale issued due to food originating from an unapproved source. Observed 1 chocolate cakes, 1 flan cake, 1 cheese cake, 4 individual suspiro. 2 pieces of chocolate cake no invoices were provided.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler fresh garlic and oil (47F - Cold Holding)in a container stored in another container. Per employee held out of temperature approximately 1 hour not portion or prepared today. Employee placed in lower part of the unit. Observed in flip top cream cheese (47F - Cold Holding) Per operator held out of temperature approximately 1 hour not portion or prepared today. Operator placed in lower portion of cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In men's bathroom
Bathroom door left open other than during cleaning or maintenance. Men's and women's restrooms
Wall soiled with accumulated grease, food debris, and/or dust. By hand washing sink Observed black mold like substance on wall at three compartment sink.
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food flour removed from original container not identified by common name.
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw calamari rings stored over bags of cooked pasta.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice was prepared approximately 1 hour ago. Operator time mark.
Handwash sink used for purposes other than handwashing. Observed food particles hand washing sink used as dump sink. Employee cleaned.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several ceviches dishes on menu not marked as raw.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used to dispense rice and flour.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked with moisture between them.
Food stored on floor. Observed container of red onions stored on the floor next to the ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning. Observed old labels stuck on food container after cleaning
Raw fruits/vegetables not washed prior to preparation. Observed in flip top cooler cut avocado with label still attached.
Working containers of food flour removed from original container not identified by common name.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several ceviches dishes not marked as raw.
Bathroom facility in disrepair. Observed at female restroom - handwashing sink not working.
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for less than 10 seconds. Instructed employee to wash hands properly.
Live, small flying insects found Observed 2 small flying insects flying in kitchen landing on soiled dishes accumulated in triple sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in front of triple sink - raw portioned corvina fish (not commercially packaged) stored directly above cooked calamari (not commercially packaged) employee stored correctly.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of rice not discarded at the end of the 4 hours. Employee discarded item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove - chicken stew (117F - Hot Holding) employee raised stoves temperature.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several ceviches dishes not marked as raw.
Bathroom door left open other than during cleaning or maintenance. Observed at male restroom.
Bathroom facility in disrepair. Observed at female restroom - handwashing sink not working.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing red bracelet on wrist while engaged in food manipulation.
Equipment and utensils not properly air-dried - wet nesting. Observed on drying rack above triple sink.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop off dirty dishes then proceeded to manipulate equipment without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler - Raw salmon stored over sliced bread. Employee stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - cream cheese (46F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 30 minutes.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed boiled potatoes on counter top in kitchen without mark. Item held for approximately 3.5 hours. Operator provided proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf above flip top cooler - choclo corn (98F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 4 ceviche dishes not marked as raw
Unwashed fruits/vegetables stored with ready-to-eat food. Observed at reach in cooler at rear of establishment- Unwashed vegetables over mashed potatoes. Employee stored correctly.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in kitchen adjust pants with gloved hands, proceeded to handle fresh garlic. Educated employee on proper washing techniques. Employee complied.
Nonfood-grade bags used in direct contact with food. Observed at reach in freezer. Chicken stored in supermarket bags.
Raw animal food stored over or with unwashed produce. Observed at reach in cooler - raw salmon stored above unwashed vegetables. Operator stored correctly.
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. Observed at flip top cooler - Breaded shrimp (47F - Cold Holding); garlic ginger oil (48F - Cold Holding). As per person in charge items not portioned today - items held out of temperature overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - Breaded shrimp (47F - Cold Holding); garlic ginger oil (48F - Cold Holding). As per person in charge items not portioned today - items held out of temperature overnight. See stop sale.
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 4 employees on duty without manager present.
Equipment and utensils not properly air-dried - wet nesting. Observed at triple sink drying rack.
In-use tongs stored on equipment door handle between uses. Observed at kitchen. Operator stored properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at juice station.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. Poster emailed to operator
Floor soiled/has accumulation of debris. Soiled floor under cooking and cooling equipment, entire kitchen area.
In-use tongs stored on equipment door handle between uses. Pair of tongs on lower cooler handle in cook line, chef removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Grill-under stove, soiled with grease and food debris.
Reach-in cooler shelves with rust that has pitted the surface. -Sliding glass door in front counter- bottom shelf, substantial build up of rust -
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
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 employee cleaning dishe at dishwasher, wearing gloves, then proceed to served food in clean plate for customer, without washing hands or changing gloves. operator proceed to change plate, clean hands and put new gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours. See stop sale. 3-501.19(B)(3) and (C)(4)(b) FC: (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (4) The food shall be: (b) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41 degrees Fahrenheit or less cold holding temperature control;
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At sushi area- Cooked White rice- on time as a public health with no time marked. Per operator rice held on time control 4.5 hours
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Email- provided health policies to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler - observed house made spicy mayo sauce no date marked. Operator date marked items.
Floor soiled/has accumulation of debris, at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing solution at 0ppm. Operator made new sanitizer solution at 50ppm.
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.