LA PERLA SEAFOOD BAR & GRILL
1396 SW 160 AVE, Sunrise FL 33326 · 954.385.1102
Last inspected Jul 21, 2026 · 10 visits since February 2024
DEC 24
MAR 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C 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. Poster emailed to operator.į
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025062316 | Jul 28, 2025 | Sep 10, 2025 | $200 |
| 2--2019015687 | Mar 14, 2019 | May 15, 2019 | $1,500 |
| 2--2018043047 | Jul 26, 2018 | Oct 31, 2018 | $200 |
Inspection history
10 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 9 high priority.
9 High priority2 Intermediate10 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Peruvian Corn 79F @2:45 cooling since 2:00 out at room temperature.rechecked 76F@ 3:15 at this rate item will not cool from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator placed in walk-in cooler.
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. Chlorine 10 Ppm operator ran another cycle rechecked 100 Ppm
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 handling cellphone with gloves on then engaged in handling raw calamari without washing hands.
Employee washed hands with cold water. Observed employee turn on only cold water faucet and wash hands.
Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth used to cover cooked potatoes. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over mayonnaise containers in walk-in cooler.Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler plantain (45F - Cold Holding); breaded shrimp (45F - Cold Holding); breaded chicken breast (45F - Cold Holding) per operator not portion or prepared today held in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler plantain (45F - Cold Holding); breaded shrimp (45F - Cold Holding); breaded chicken breast (45F - Cold Holding) per operator not portion or prepared today held in unit more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. observed in steam table plantain (117-136F - Hot Holding); roasted chicken (126F - Hot Holding) per operator held out of temperature less than 2 hours. Operator reheated items on stove. Corrective Action TakenCorrective Action TakenRepeat ViolationAdmin Complaint**
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. Observed multiple sauces removed from walk-in freezer not dated
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad prepared 12:00pm 07/19/2026. Employee date marked.
Bowl or other container with no handle used to dispense rice and salt. Operator removed.
Carbon dioxide/helium tanks not adequately secured. In ice machine room
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Floor area(s) covered with standing water. Ice machine area
Floor soiled/has accumulation of debris. Underneath cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front station In-use utensil stored in standing water temperature 82F
Raw fruits/vegetables not washed prior to preparation. Observed at front counter avocado half with label still intact to skin.
Stored food not covered. Multiple containers of food not covered in walk-in cooler. Operator covered.
Time/temperature control for safety food thawed in an improper manner. Observed calamari 32F-37F inside sink no running water. Operator turned on water.
Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall in dishwasher area.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top raw fish stored over cooked baked potatoes. Operator stored correctly Observed in reach in cooler raw shelled eggs stored over cooked rice. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed white beans date marked 12/17/2025 see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed white beans date marked 12/17/2025
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (117-128F - Hot Holding) in stainless steel bowl on cook line. Per operator held out of temperature less than 15 minutes. Operator reheated.
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. Employee started two weeks ago. Emailed forms.
Bowl or other container with no handle used to dispense food salt and rice. Operator removed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee knapsack stored on top of freezer chest. Operator removed
Floor area(s) covered with standing water. In ice machine room.
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 a container of sliced radishes the handle in contact with the radishes. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve surface soiled with grease, food debris, dirt, slime or dust.
Standing water in bottom of reach-in-cooler. Small flip top cooler on cook line
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority0 Intermediate5 Basic
Show 11 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 hand dishwasher machine at 00ppm after several attempts.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw pork (not commercially packaged) stored directly above cooked peas. Operator stored items correctly.
Raw animal food stored over or with unwashed produce. Observed at walk in cooler - raw shell eggs stored directly above unwashed onions. 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 coolers in kitchen - cooler#1 boiled yuca (52F - Cold Holding) as per employee item not portioned or prepared today, item held out of temperature since last night. See stop sale. Cooler #2 cooked chicken (46F - Cold Holding) as per employee item not portioned or prepared today, item held out of temperature since last night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top coolers in kitchen - cooler#1 boiled yuca (52F - Cold Holding) as per employee item not portioned or prepared today, item held out of temperature since last night. See stop sale. Cooler #2 portioned beef (47F - Cold Holding) as per employee item not portioned or prepared today, item held out of temperature approximately 2 hours. Employee place ice bags on top of item. Cooler #2 cooked chicken (46F - Cold Holding) as per employee item not portioned or prepared today, item held out of temperature since last night. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib under handwashing sink in kitchen. Observed at hose bib outside.
Carbon dioxide/helium tanks not adequately secured. Observed 2 tanks not secure in ice machine room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpacks hung on dry goods rack. Employee stored correctly.
Floor area(s) covered with standing water. Observed at ice machine room.
Food stored on floor. Observed in walk in cooler - onions stored directly on the floor. Operator stored correctly.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in bucket full of water (75F) as per operator item held out of temperature for approximately 1 hour. Operator stored in walk in cooler.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs not vertical separated from TCS sauce in flip top cooler. Operator relocate eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed TCS cheese cold held in flip to cooler at 44 F. Per operator, cheese transfer to cooler 3 hours prior to the inspection. Operator placed cheese in reach in freezer for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade. Operator cleaned and sanitized
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed container with soup stored in walk in cooler not date mark. Per operator, soup cooked from yesterday more than 24 hours.
Floor area(s) covered with standing water. In prep area.
Floor tiles missing and/or in disrepair. -Observed floor tiles missing throughout kitchen and prep areas.
Food stored on floor. -Observed various food items stored on walk in cooler floor. -Observed cases with food stored on kitchen floor. Operator removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster. Operator clean and sanitized.
Stored food not covered. -Observed container with soup stored in walk in cooler not covered. Operator covered.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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 handle personal phone then proceeded to serve soup without handwashing. Employees complied.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at large chest freezer by expo window - ice cream(not commercially packaged) and chili peppers (not commercially packaged) stored in same container as raw fish. Operator removed and stored items properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in storage room.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority6 Intermediate5 Basic
Show 16 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 handle personal phone then proceeded to serve soup without handwashing. Employees complied.
Employee washed hands with cold water. Observed employees wash hands in cold water (76F) at handwashing sink in kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at large chest freezer by expo window - ice cream(not commercially packaged) and chili peppers (not commercially packaged) stored in same container as raw fish. Operator removed and stored items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ceviche - diced tomatoes (47F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature approximately 1 hour.
Toxic substance/chemical improperly stored. Observed cigarette pack stored on prepping table in kitchen. Operator removed and stored properly.
Handwash sink used for purposes other than handwashing. Observed employees rinsing wiping cloth at handwashing sink in kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche and tiradito not marked as raw in menu.
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 5 employees on duty engaged in food manipulation without a manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar. Operator provided item.
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. Observed 3 employees engaged in food manipulation without proof of training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink in kitchen (76F)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in storage room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation while wearing watch. Employee removed item.
In-use tongs stored on equipment door handle between uses. Observed in kitchen. Operator stored correctly.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at mini fridge in kitchen by expo window.
Stored food not covered. Observed at walk in freezer - container of octopus not covered. Operator covered item.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed a pitcher in the bar hand washing sink. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw ingredients in ceviches with an asterisk.
No paper towels or mechanical hand drying device provided at handwash sink in bar area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for boiled potatoes. TPHC form provided to store email.
Old labels stuck to food containers after cleaning. Observed in dishroom clean shelf and on multiple containers.
Ripped/worn tin foil used as shelf cover.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic sauce (120F - Hot Holding); sautéed chick peas (119F - Hot Holding), per r food hot held for one hour, reheated on the stove to 169F.
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.į
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips
No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided.
Spray bottle containing toxic substance not labeled. Bar area, next to coffee cups, containing sanitizer, employee labeled.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of rice, Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 112F, employee removed from water and placed on hot water (155F)
Prep table- under shelves with rust that has pitted the surface. Four under shelves with substantial build of rust
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.