MARES REAL PERUVIAN CUISINE
13586 VILLAGE PARK DR STE 302, Orlando FL 32837 · 4072182328
Last inspected Jul 20, 2026 · 8 visits since November 2023
NOV 24
MAR 25
OCT 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 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
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at make table front counter and cooks line
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Shredded sweet potatoes stored on top of paper towels at front counter
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak temping at 50F at reach in cooler at cooks line, per operator items were bought in from walk in cooler to reach in cooler less than 2 hours.operator moved steaks to reach in freezer for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Throughout kitchen cutting boards are stained
Handwash sink not accessible for employee use at all times. Hand washing sink at front counter had dishes in sink. Operator moved to dish wash area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Emailed operator time plan
Equipment in poor repair. Low boy reach in cooler at entrance to cooks line does not seal when closed
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Floors not maintained smooth and durable. Metal floor at walk in cooler by walk in freezer
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
Handwash sink used for purposes other than handwashing. Used to rinse to rinse blender and coffee pots.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for triple sink and dishmachine.
Spray bottle containing toxic substance not labeled. Spray bottles containing sanitizer at bar and on shelf atb kitchen entrance without label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with spices and on prep table on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cellphones on shelf with spices.
Equipment in poor repair. Gaskets on reach-in cooler torn on cooks line.
Exterior door has a gap at the threshold that opens to the outside. Beneath and around back exit door.
Floor tiles missing and/or in disrepair. Floor tiles cracked on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in bucket on the floor on cooks line temping 84F.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave soiled with food debris.
No handwashing sign provided at a hand sink used by food employees. In both restrooms.
Wall soiled with accumulated grease, food debris, and/or dust. Walls at ware washing area.
Jul 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. cutting boards throughout kitchen.
Stored food not covered. Observed Yuca, fried plantains stored uncovered in reach in freezer at cooks line.
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cut avocados at reach in cooler in ceviche bar. Operator moved.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu containing raw items not properly indicated on online menu. Operator had online menu corrected during inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original plans don't reflect ceviche bar and dish machine
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed salsa dated 3/18, per operator salsa was placed in refrigeration and taken out 3/27 to thaw but not date marked.
Cutting board has cut marks and is no longer cleanable. cutting boards throughout kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer at reach in coolers on cooks line.
No handwashing sign provided at a hand sink used by food employees. At bathroom closest to kitchen entrance.
Single-service articles not stored inverted or protected from contamination. Observed single service spoons at ceviche bar not inverted. Operator corrected.
Stored food not covered. Observed Yuca, fried plantains stored uncovered in reach in freezer at cooks line.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw pork over limes and potatoes in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and octopus over ready to eat salsas in make table at ceviche bar. Operator moved.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed quinoa dated 10/22 and anticuchera salsa marked 10/26. Operator discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta held at 48F Cooked rice at 54F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice held at room temperature for sushi rice 54F, advised operator to add rice to existing time plan. Cooked pasta held at 48F. Heavy whipping cream 74F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at either side of splitter at mop sink.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche not identified as containing raw animal product on menu. All paper and digital menus need to have advisory.
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/ 6 employees present at time of inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans on file do not match arrangement of restaurant.
No soap provided at handwash sink. No soap at ceviche bar handwashing sink. Operator provided soap.
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 two salsas labeled 10/22 in walk-in cooler reach in held there to thaw. Per operator salsas are frozen and taken out for later consumption. Advised operator to mark when salsa was taken out of freezer.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided handout to operator. Operator posted.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone next to multiple seasonings at prep area. Operator moved.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs hanging on garbage can by cooks line. Operator discarded tongs.
In-use wet wiping cloth/towel used under cutting board. At prep table.
Light not functioning. Light burned out under hood by stove.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler dusty.
Old labels stuck to food containers after cleaning. Observed multiple clean containers with old labels on clean dish shelves.
Single-service articles not stored inverted or protected from contamination. At ceviche bar and throughout kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed calamari in box held at room temperature by prep area. Per operator, calamari and shrimp was being thawed for preparation. 6 cases.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler. Plastic cover used over shelving.
Water leaking from pipe and/or faucet/handle. Water leaking from pipe at handwashing sink in kitchen.
Feb 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
Current Hotel and Restaurant license not displayed.
Old labels stuck to food containers after cleaning.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Employee removed it.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mixed seafood dated 11/21. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicha morada (47F - Cold Holding), operator added to time as public health control
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. Operator printed and completed during inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Completed during inspection
Spray bottle containing toxic substance not labeled. Observed spray bottle with clear purpleish liquid without label. Operator placed label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Outside by the dumpsters
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
Current Hotel and Restaurant license not displayed. 4/1/2023
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on cutting board where food was being prepared. Operator asked employee to remove phone and get a new cutting board
Equipment in poor repair. Reach in freezer from cookline
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood is soiled with grease
Old labels stuck to food containers after cleaning.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in cooler doors. Operator removed it
Working containers of food removed from original container not identified by common name. Msg and salt containers without label. 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.