LAS DELICIAS DEL PERU CORP
6335 JOHNSON ST, Hollywood FL 33024 · 954.962.9575
Last inspected Aug 11, 2026 · 8 visits since January 2024
NOV 24
FEB 25
SEP 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023. License paid during inspection. Confirmation # 237387566.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019414 | Jan 23, 2026 | May 4, 2026 | $400 |
| 2--2025075587 | Sep 11, 2025 | Nov 17, 2025 | $400 |
Inspection history
8 visits, newest first
Aug 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice and chicken in styrofoam containers (61 F- Heated Cooling). Per operator, food prepared yesterday evening and held in cooler overnight. Discussed proper cooling procedures with employees. Foods were discarded. See Stop Sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside through back door, started washing dishes and did not wash hands or change gloves. Educated employee on proper handwashing procedures. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1). Bags of raw octopus stored over bags of peeled and cut uncooked plantains in True reach freezer in kitchen. 2). Bags of raw tripe stored over bags of peas and carrots in 2 door reach in freezer in kitchen. Operator rearranged foods for proper storage.
Raw animal food stored over or with unwashed produce. Container of raw chicken stored over case of jalapeno peppers in walk in cooler. Operator rearranged food for proper storage.
Show the remaining 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pan of peeled sweet potatoes in Sir Lawerence cooler. Operator rearranged food for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice and chicken in styrofoam containers (61 F- Heated Cooling). Per operator, food prepared yesterday evening and held in cooler overnight. Discussed proper cooling procedures with employees. Foods were discarded. See Stop Sale.
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. 18 % gratuity listed on menu, not on receipt. Emailed Gratuity bulletin to operator. Operator listed gratuity on receipt.
Handwash sink not accessible for employee use at all times. 1). Blender stored in handwashing sink in kitchen. Employee removed blender from sink. 2). Spoon stored in handwashing sink at front counter. Employee removed spoon from sink.
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. No proof of training for 1 employee working in kitchen, hired for more than 60 days.
Bowl or other container with no handle used to dispense food. Plastic bowl stored in bucket of lentils under prep table. Operator removed bowl from bucket.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in pan of water at 77 F on counter in kitchen. Employee discarded water.
No Heimlich maneuver/choking sign posted. Provided poster to operator.
Jan 24, 2026□ 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 ▾
Non-pitting surface rust on food-contact equipment. Microwave interior contains rust
Storage rack shelves with rust that has pitted the surface in kitchen.
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added solution. Chlorine now tested at 100ppm
Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed potatoes in walk in cooler. Operator inverted food
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in left sir Lawrence cooler.operator inverted food
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw open chicken over raw frozen muscles in reach in freezer. Operator inverted food
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. Front desert cooler; aros con leche (49F - Cold Holding), butter (49F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front desert cooler; aros con leche (49F - Cold Holding), butter (49F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler under unit at 9:00am portioned fish 46F ambient cooling for 1 hour to 48F at 9:45F. at 9:00am portioned cooked corn 50F ambient cooling for 1 hour to 49F at 9:45am. at 9:00am portioned seafood mix 49F ambient cooling for 1 hour to 48F at 9:45am. At this rate proper ambient cooling to 41F in four hours will not occur. Operator placed ice on food to quick chill
Non-pitting surface rust on food-contact equipment. Microwave interior contains rust
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave contains food debris
Storage rack shelves with rust that has pitted the surface in kitchen.
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading <50ppm chlorine. Employee corrected to 100ppm chlorine.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked rice (57F - Cooling); cooked tripe (56F - Cooling). Per manager, not prepared or portioned today; prepared on 9-10 and in unit overnight. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to kitchen from outside of building and changed gloves without washing hands first. Reviewed with manager and employee proper handwashing procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, bucket of portioned raw fish above stock pot of cooked rice. Employee rearranged for proper separation. 2) In kitchen left Sir Lawrence cooler, containers of raw shell eggs and portioned raw fish on shelf above cooked vegetables. Employee rearranged for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked rice (57F - Cooling); cooked tripe (56F - Cooling). Per manager, not prepared or portioned today; prepared on 9-10 and in unit overnight.
Food stored on floor. In walk in cooler, bucket of cooked pork on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave soiled with food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area around service window and to right of reach in freezer soiled.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen right Sir Lawrence reach in cooler, multiple prepared chicken and rice plates (46-52F - Cooling). Per manager not prepared or portioned today and in unit overnight. See stop sale.
Nonfood-grade bags used in direct contact with food. In walk in cooler, tamales in standard plastic to go bags. Employees removed and placed in proper plastic storage bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen left Sir Lawrence reach in cooler, containers of cooked noodles, sauces, and boiled eggs in bottom of cooler under containers of raw fish; shrimp, pork, beef, and chicken. Manager rearranged all items for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In walk in cooler, container of raw prepared chicken on shelf above container of curry raw beef. Manager moved chicken to bottom shelf for proper separation. 2) In left Sir Lawrence reach in cooler, container of prepped raw chicken above containers of prepped raw pork and beef. Manager rearranged items for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen right Sir Lawrence reach in cooler, multiple prepared chicken and rice plates (46-52F - Cooling). Per manager not prepared or portioned today and in unit overnight.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibbs with attached hoses at mop sink missing vacuum breakers.
Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on steaming wand on espresso machine.
Bowl or other container with no handle used to dispense food. Plastic container in bulk rice under kitchen prep table. Employee removed container.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container of make table in middle of kitchen. Employee covered and added straw.
Standing water in bottom of reach-in-cooler. Standing water in bottom of left Sir Lawrence reach in cooler.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs for order and continued to prepare other food items without washing hands and changing gloves. Reviewed with employees proper procedures and employee washed hands.
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. Quart sauce containers in reach in freezer not marked when removed from freezer. Per manager, transferred every two to three days as needed.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by front counter has heavy ice build up on shelves.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with rice in kitchen bulk container. Employee correctly store scoop.
Time/temperature control for safety food thawed in an improper manner. Bag of shrimp - still frozen - thawing on prep table at far end of cook line. Employee moved shrimp to container and placed in reach in cooler to thaw.
Unwrapped single-service utensils not presented so that only the handles are touched. At front counter, small coffee spoons in cup with all handles down. Employee inverted spoons to store with handles up.
Working containers of food removed from original container not identified by common name. Containers of salt and sugar by cook line not labeled.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked pork in reach in cooler. Operator relocate raw fish to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground meat stored over fish in walk in cooler. Operator removed ground meat and stored at bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork cold held cookline at 50F on prep table. Per operator, pork transfer from reach in cooler to cookline 30 minutes prior to the inspection. Operator placed item in reach in freezer for quick chill
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. Salsa sauce found in refrigerator transfer from freezer 2 days ago.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark on cooked tamales stored in walk in cooler. Per operator, items cooked on 05/11/2024.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in Thompson reach in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Nonfood-grade bags ( to go shopping bags)used in direct contact with raw beef inside true freezer in kitchen. Operator moved foods to approved food grade containers.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023. License paid during inspection. Confirmation # 237387566.
Raw animal food stored over or with unwashed produce. 1.Raw shelled eggs stored over sealed bag of carrots inside walk in cooler. Operator moved carrots to another shelf and stored correctly. 2.Container of raw fish on top case of unwashed sweet potatoes inside walk in cooler. Operator moved raw fish to another shelf and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked spaghetti inside Sir Lawrence reach in cooler in kitchen. Operator moved spaghetti to upper shelf and stored correctly.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink above 200ppm chlorine, operator remade to 100ppm chlorine.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine. Operator remade to 100ppm chlorine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training expired August 2023. Violation will be reviewed at the next routine inspection.
Spray bottle containing toxic substance( bleach) not labeled in kitchen. Operator labeled bleach.
Bowl or other container with no handle used to dispense sugar in kitchen. Operator removed container.
Buildup of food debris/soil residue on equipment door handles in kitchen. Operator cleaned during inspection.
Equipment in poor repair. Gaskets torn or in disrepair in true freezer in kitchen.
Exterior door in kitchen has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Standing water on floor next to stove and under 3 compartment sink in kitchen.
Floor tiles missing and/or in disrepair. Next to 3 compartment sink in kitchen.
Food not stored at least 6 inches off of the floor. Bucket of soup base on floor in hallway next to exit door in kitchen. Operator elevated
Ice buildup in true reach-in freezer on the interior door.
Some shelves with rust that has pitted the surface inside walk in cooler.
Walk -in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Containers of Sugar, oil and salt not labeled in prep area. Operator labeled
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.