OLENKA PERUVIAN BISTRO
2246 WESTON RD, Weston FL 33326 · 954-541-5284
Last inspected Aug 24, 2026 · 12 visits since September 2023
FEB 25
AUG 25
FEB 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2025 "Establishment observed preparing, serving, or selling food. to customers with an expired license."
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025064569 | Aug 4, 2025 | Jan 22, 2026 | $400 |
Inspection history
12 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
What the inspector wrote — 15 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face not wash his hands while sautéing onions. Explained to operator hand washing technique.
Raw animal food stored over canned/bottled drinks. Observed in lower flip top a container of raw beef stored over a bottle drink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cooling drawers raw beef and salmon stored over individual portions of cooked pasta and cooked rice.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon 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.
Show the remaining 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (121-130F - Hot Holding)per operator held out of temperature less than 1 hour. Operator reheated in oven.
Manager or person in charge lacking proof of food manager certification. Pierino Crespo
No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink.
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 soap provided at handwash sink. Next to three compartment sink. Operator provided
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside a bucket of chicken stock.
Commercially processed reduced oxygen packaged salmon 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. See stop sale.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing a watch on left wrist while while preparing food.
Employee with no hair restraint while engaging in food preparation. One employee
Food stored on floor. Plastic containers of cooking oil stored on kitchen floor.
Single-service articles not stored inverted or protected from contamination. Observed on cook line single serve plastic spoons not stored inverted or protected from contamination.
May 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 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. Chlorine 10 Ppm. Operator ran machine rechecked 50 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 the garbage can then handle a clean plate without washing hands. Employee washed hands. Explained to operator hand washing technique.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored over cooked ground beef in walk-in cooler. Operator stored correctly.
Handwash sink used for purposes other than handwashing. Observed employee rinse wiping cloth at handwashing sink.
No soap provided at handwash sink. Located by three compartment sink. Employee provided.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One person expired.
Bowl or other container with no handle used to dispense food. Observed in rice container a plastic container with no handle used to dispense rice.
Employee eating in a food preparation or other restricted area. Observed employee drinking on the cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on spice rack.
Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation without hair restraint.
Food stored on floor. Observed empanada dough and heavy cream on walk-in cooler floor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with calamari in cooling drawer. Operator removed
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2025 "Establishment observed preparing, serving, or selling food. to customers with an expired license."
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler a container of diced raw fish stored on top of a container of sliced red onions. Operator stored correctly.
Handwash sink used for purposes other than handwashing. Observed food particles piece of raw shrimp in the handwashing sink located by three compartment sink. Employee cleaned.
No soap provided at handwash sink. Located by three compartment sink. Operator provided
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. Observed salmon 32F not removed from packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open soda bottle stored on make table
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 flour container the scoop handle in contact with the flour.
Working containers of food (flour and sugar)removed from original container not identified by common name. Operator labeled.
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitation bucket. Chlorine 300ppm - employee made new sanitizing solution. 100ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at rice pot in kitchen - white rice (117F - Hot Holding); as per operator item held out of temperature for approximately 1 hour, operator turn up pot. Observed at hot case at front - chicken empanadas (131F - Hot Holding) as per employee item held out of temperature for approximately 45 minutes. Employee stored empanadas at bottom of case where it's hotter.
No soap provided at handwash sink. Observed at hand hand washing sink next to triple sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand washing sink at front and handwashing sink next to triple sink.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - several items not marked as raw -Classico ceviche -Trio de ceviche
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 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 dishwasher machine at 00ppm after several attempts, operator set up triple at 50ppm
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 grabbing trash bin, proceeded to change gloves and then manipulated clean utensils without washing hands. Employee washed properly.
Employee washed hands with cold water. Observed at handwashing sink at front - employee washed hands with cold water (74F). Operator adjusted hot water. (85F+)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen -cooked pasta (46F - Cold Holding) as per employee item held out of temperature for approximately 30 minutes. Employee placed item in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at rice maker next to grill - white rice (121F - Hot Holding) as per employee, item held out of temperature for approximately 30 minutes.
Handwash sink used for purposes other than handwashing. Observed at Handwashing sink at front. Sink used for dumping, evident by fruit chunks in drain. Person in charge removed items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - several items not marked as raw -Classico ceviche -Trio de ceviche
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 manipulating food without manager on duty.
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. Observed at walk in cooler - packages of salmon. Employees cut packages open.
Current Hotel and Restaurant license not displayed. operator printed license.
Food stored on floor. Observed at walk in cooler. -box of potatoes stored directly on floor. -bucket of fish stored directly on floor.
Stored food not covered. Observed at walk in cooler - tray of white fish not covered. Person in charge covered item.
Jan 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee washed hands with cold water. Observed employee wash hands with cold water and hands washing sink next to triple sink.
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 with no management present.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink next to triple sink.
Nov 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee washed hands with cold water. Observed employee wash hands with cold water and hands washing sink next to triple sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front display case - passion fruit moose (51F - Cold Holding) as per operator items held out of temperature for approximately 30 minutes. Employee discarded at will.
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 with no management present.
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. Observed 5 employees on duty with no proof of food handlers training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink next to triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket. Observed next to triple sink
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 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 Dishwasher at 00ppm after several attempts.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee holding bread with bare left hand. Item not heated to 145F prior to serving. Employee discarded bread.
Employee washed hands with cold water. Observed employee wash hands with cold water and hands washing sink next to triple sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front display case - passion fruit moose (51F - Cold Holding) as per operator items held out of temperature for approximately 30 minutes. Employee discarded at will.
Handwash sink used for purposes other than handwashing. Observed employee washing wiping cloth in handwashing sink at front. Employee complied.
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 with no management present.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink. Observed at handwashing sink at front.
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. Observed 5 employees on duty with no proof of food handlers training.
Spray bottle containing toxic substance not labeled. Observed spraying bottle without common name.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink next to triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dishwasher area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on each table in establishment has metal cups stored up right. Employee inverted items.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraints.
Food stored on floor. Observed at wall in cooler - plastic bucket of onions stored directly on the floor.
No handwashing sign provided at a hand sink used by food employees. Observed at unisex restroom.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed plastic cups stored on top of ice machine at front. Items exposed to splash.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket. Observed next to triple sink
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
Jun 5, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate2 Basic
Show 7 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. A poster has been given to the operator.
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/
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.
No soap provided at handwash sink in dishwashing area
Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging food preparation with no hair restraint.
No handwashing sign provided at a hand sink used by food employees in dishwashing area.
Sep 20, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority7 Intermediate6 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs and then touch ready to eat foods without changing gloves and washing hands. Advice operator to change gloves and wash hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over empanadas in walk-in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at 116°F in kitchen. Per operator, rice cooked 1 hour prior to the inspection. Advice operator to reheat rice to 165°F.
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. A poster has been given to the operator.
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/. -Observed plan submit to the division inaccurate. Advice operator to resubmit an accurate plan showing all equipment to include dishwashing machine.
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/
No paper towels or mechanical hand drying device provided at handwash sink throughout establishment.
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.
No soap provided at handwash sink in dishwashing area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents and ceiling tiles throughout kitchen.
Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging food preparation with no hair restraint.
Floor area(s) covered with standing water. -Observed standing water on floor in kitchen resulting from water leaking from air condition unit.
Food stored on floor. -Observed various food items stored on floor throughout establishment. -Observed various food items stored on walk-in freezer floor.
No handwashing sign provided at a hand sink used by food employees in dishwashing area.
Single-service articles improperly stored. -Observed cases with takeout containers stored on kitchen floor.
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.