PERL BY CHEF IP
2420 NE 186 ST, SUITE 100, Miami FL 33180
Last inspected Jul 31, 2026 · 8 visits since August 2023
JUL 24
NOV 24
AUG 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burgers stored over raw lamb chops on speed rack inside walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Fish packaged in the establishment using a unapproved reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Non-food grade paper/paper towel used as liner for containers of various cut vegetables and raw fish.
Observed Chef touching prepping customer sandwich with 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 Raw chicken stored over/not properly separated from ready-to-eat foods in reach in cooler.
Show the remaining 9 findings ▾
Observed various Fish not held frozen before, during and after being packaged onsite using a unapproved reduced oxygen packaging method. See stop sale.
Observed establishment packaging various raw fish and raw meats using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. Establishment was previously warned about this and packet was provided. Advised manager that they must cease use of machine until process is approved by the division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale.
Clean pots and pans not stored inverted or in a protected manner.
In-use tongs stored on stove door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Observed 2 oz cup with no handle used to dispense pine nuts and a plastic bowl with no handle used to dispense cooked rice.
Observed ice bucket stored directly on mop bucket next to ice machine.
Uncovered ice stored next to hand wash sink in bar area exposed to splash. Advised manager that a splash guard must be installed to prevent potential contamination.
Apr 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle then handle clean tongs and continue preparing food without changing gloves and washing hands.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of red onion and chopped herbs inside reach in cooler at bar area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burgers stored over raw lamb chops on speed rack inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) at bread station and blanched broccolini (64F - Cold Holding) next to cook line. As per operator for less than 1 hour.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw chicken, steak, lamb chops, and cheese without any approved HACCP plan. Observed raw steak stored inside reduced oxygen packaging labeled 4/7 inside walk in cooler. Observed raw chicken and raw lamb chops stored inside reduced oxygen packaging labeled 4/7 inside reach in cooler across from cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold like substance.
Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored inside rice cooker.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen area above prep table.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted inside dry storage upstairs.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean ice bucket stored inside mop sink.
Food stored on floor. Observed box of raw shrimp stored on floor inside walk in freezer.
Raw fruits/vegetables not washed prior to preparation. Observed cut avocados not washed stored on prep table in kitchen.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw steak stored inside reduced oxygen packaging labeled 4/7 inside walk in cooler. Observed raw chicken and raw lamb chops stored inside reduced oxygen packaging labeled 4/7 inside reach in cooler across from cook line.
Apr 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over bread. Located on food cart in kitchen area.
Handwash sink used for purposes other than handwashing. Observed employee fill pot with water from hand washing sink in upstairs prep area.
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. Discussed and emailed form to operator.
No soap provided at handwash sink. Located in bar area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.
Clean pots and pans not stored inverted or in a protected manner.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed cases of oil on floor in kitchen area and near walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Located between sink and reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed In-use tongs stored on stove door handle between uses.
Observed avocados not washed prior to preparation and plating.
Observed plastic bowl with no handle used to dispense cooked rice.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Raw Chicken was located on food cart in kitchen area.
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
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 various employees touching and plating ready to eat foods with bare hands. Employee 1 touching and plating dry fruit for raw tuna in bar area. Employee 2 cutting and plating avocado for salad in kitchen area. Advised manager that employees must not touch ready-to-eat food with their bare hands and gloves or utensils must be used to eliminate potential contamination.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over bread. Located on food cart in kitchen area.
Handwash sink used for purposes other than handwashing. Observed employee fill pot with water from hand washing sink in upstairs prep area.
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. Discussed and emailed form to operator.
No soap provided at handwash sink. Located in bar area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.
Clean pots and pans not stored inverted or in a protected manner.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed cases of oil on floor in kitchen area and near walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Located between sink and reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed In-use tongs stored on stove door handle between uses.
Observed avocados not washed prior to preparation and plating.
Observed plastic bowl with no handle used to dispense cooked rice.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Raw Chicken was located on food cart in kitchen area.
Nov 25, 2024Inspection Completed - No Further ActionComplaint Investigation
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 sea bream stored directly over cooked octopus in walk in cooler. Advised chef and he rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures greater than 41°F; garlic and oil (60F - Cold Holding); butter (65F - Cold Holding). All were located on prep table in kitchen area.
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 present and engaging in food preparation with no certified manager on duty.
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. Chef only provided 3 certificates.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used to dispense flour and sugar.
Clean pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags being stored over food in dry storage area. Chef removed.
Food stored on floor. Observed cases oil on floor in kitchen and bucket of food on floor in walk in cooler.
Observed non food grade Cloths used to line various pans of food in kitchen area.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No soap provided at handwash sink. Located in bar area.
Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container on pine nuts.
Clean pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed cases of sodas on floor under dry storage shelf.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels lining pan of cut lettuce.
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. Manager printed form and instructed employees to sign at time of inspection.
Nonfood-grade basting brush used in food.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of pine nuts, flour,and rice.
Clean pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed cases of oil being stored on floor in upstairs prep area.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container panko and flour.
Clean pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed cases of oil on floor in dry storage area.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 78°F and located on side of stove.
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.