PERRY BBQ ASIAN GRILL
27001 US HWY 19 N SPACE # FC2, Clearwater FL 33761 · 727-437-7756
Last inspected Apr 29, 2026 · 10 visits since December 2023
MAY 24
DEC 24
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach under triple sink on the floor. Manager flushed live roach with water down the drain and sanitized the area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019002700 | Dec 3, 2018 | Mar 11, 2019 | $160 |
| 3--2015017852 | Apr 14, 2015 | May 4, 2015 | $400 |
Inspection history
10 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm corrected to 59ppm during inspection
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. Cook touched fried chicken pieces with bare hand. Discussed the importance of of not touching ready to eat food with bare hands
Employee washed hands with no soap. Employee washed hands with no soap, discussed the need to use soap when washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff washing and rinsing food pans and utensils, skipping sanitizer step.
Show the remaining 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep area, soiled prep tables
Handwash sink used for purposes other than handwashing. Food pan stored in hand wash sink
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Floor heavily soiled on cook line, prep areas and storage areas.
Food stored on floor. Fryer oil, discussed that all food must be stored a minimum of 6 inches off the floor.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in rice. Operator removed scoop handle
In-use wet wiping cloth/towel used under cutting board. Discussed the need to used a non porous surface for under cutting board
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, gaskets
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in downstairs walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bus tubs of prepared food stored in reach in coolers not labeled at time of inspection.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets are soiled at time of inspection
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in kitchen are soiled around hand wash sink and kitchen equipment at time of inspection
Apr 16, 2025Inspection 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 ▾
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.took drink behind front counter no hand wash before handling clean equipment.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over prepared raw broccoli. Operator moved eggs to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (85F - held on counter)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooled in deep pans at room temperature
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards heavily stained.
Handwash sink used for purposes other than handwashing. Pan being held in hand wash sink near cook line. Operator removed pan from sink
Food stored on floor. Buckets of sauce stored on the floor of the cooks line, operator moved buckets to be a minimum of 6 " off the floor
Time/temperature control for safety food thawed in an improper manner. Chicken legs thawing in standing water.
Working containers of food removed from original container not identified by common name.food containers holding food removed from its original container container not labeled with common name
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated. Frozen raw beef over frozen raw fish. Beef not commercially packaged. Operator rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
Non-pitting surface rust on food-contact equipment. Shelves of reach in cooler in kitchen
Floor soiled/has accumulation of debris. Behind equipment on cookline.
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated. Frozen raw beef over frozen raw fish. Beef not commercially packaged. Operator rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (54F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oil and garlic (72F - Cold Holding) on counter. Employee states it was taken out at 2pm. crab rangoon (64F - Cold Holding); pasta (59F - Cold Holding); cabbage (65F - Cold Holding); raw chicken (67F - Cold Holding); shell eggs (66F - Cold Holding); garlic in oil (70F - Cold Holding); shrimp (54F - Cold Holding) in flip top cooler in kitchen. Operator states they noticed that something was wrong with the cooler this morning. Operator stated they took temperatures of the food at 1:45pm and all food was still at 39F. All food has been relocated to working coolers. Cooler was getting repaired during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (104F - Hot Holding); cooked chicken (101F - Hot Holding) Both were cooked less than 4 hours ago. I asked the operator to reheat to 165F and they voluntarily discarded the food.
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. Emailed operator packet, which includes clean up procedure form.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Employees are frying chicken and leaving food on the counter to cool. Discussed proper cooling methods with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
Handwash sink used for purposes other than handwashing. Pot in handwashing sink. Operator relocated.
Non-pitting surface rust on food-contact equipment. Shelves of reach in cooler in kitchen
Employee eating in a food preparation or other restricted area. Drink on prep table.
Floor soiled/has accumulation of debris. Behind equipment on cookline.
Food stored on floor. Raw chicken, oil and soy sauce stored on floor.
In-use tongs stored on equipment door handle between uses. Operator relocated
No Heimlich maneuver/choking sign posted. Emailed operator packet, which includes the choking poster.
Standing water in bottom of reach-in-cooler. Water in reach in cooler that was in disrepair at the time of inspection. Operator had cooler maintenanced during inspection.
May 8, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Floor soiled/has accumulation of debris. Prep area, cook line, and storage areas soiled with grease and food debris. Drains soiled with grease and food debris. Discussed the importance of of proper sanitation to prevent the presence of vermin.
Food stored on floor. Raw Chicken on the floor by the cooler freezer. Operator moved chicken a minimum of 6" off the floor to gain compliance
Interior of hot holding unit has accumulation of food debris. Discussed the need to keep food contact surfaces clean and sanitized.
Stored food not covered. Rice on food shelf by the window uncovered. Operator covered rice
Utility lines preventing proper floor cleaning. Drain pipe sitting directly into the floor preventing the floor to be proper cleaned.
May 2, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach under triple sink on the floor. Manager flushed live roach with water down the drain and sanitized the area
Floor soiled/has accumulation of debris. Prep area, cook line, and storage areas soiled with grease and food debris. Drains soiled with grease and food debris. Discussed the importance of of proper sanitation to prevent the presence of vermin.
Food stored on floor. Raw Chicken on the floor by the cooler freezer. Operator moved chicken a minimum of 6" off the floor to gain compliance
Interior of hot holding unit has accumulation of food debris. Discussed the need to keep food contact surfaces clean and sanitized.
Stored food not covered. Rice on food shelf by the window uncovered. Operator covered rice
Utility lines preventing proper floor cleaning. Drain pipe sitting directly into the floor preventing the floor to be proper cleaned.
Jan 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaned strainer without sanitizing - reviewed with manager - employee then properly washed, rinsed and sanitized strainer
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.
Food manager certification expired. Lin Liang CFM expired 2023. Current CFM present. 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 provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food (Container of raw chicken ) stored on floor in kitchen - reviewed proper food storage with manager - manager relocated chicken - containers of oil and sauce on floor at cook line - employee relocated food -containers of sauce on floor in storage area down stairs - employee relocated sauces
In-use wet wiping cloth/towel used under cutting board in prep table - manager removed towel
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature - reviewed thawing methods with manager and cook - manager moved raw shrimp to reach in cooler to thaw
Wet wiping cloth not stored in sanitizing solution between uses in kitchen - employee placed wet towel inside wiping bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine - employee changed solution recheck 100 ppm chlorine
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 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.
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.
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over cooked chicken in stand up cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 58f, cooked pasta 60f, raw pork 58f, cooked pork 76f, shell eggs 88f, all items stored on shelves in prep area. Cooked pasta 50f, in reach in cooler across from fryers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 65f, cooked chicken 58f, in kitchen area on shelf.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 80f, cooked chicken 77f, cooked chicken 79f, all stored on shelf in cooks 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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Consumed water bottle on shelf above three compartment sink.
Food stored on floor. Raw chicken and unwashed broccoli stored on 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.