PISCO PERUVIAN GASTROBAR
3801 LAKE MARY BLVD #155, Lake Mary FL 32746 · 407-732-4185
Last inspected Aug 24, 2026 · 12 visits since July 2023
FEB 25
MAY 25
NOV 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rotisserie chicken (131F - Hot Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority6 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Fish stock 47-60F, cooling since previous day
Raw animal food stored over/not properly separated from ready-to-eat food. - raw sausage over cooked vegetables in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - evaporated milk opened 08/09 - madre sauce made with cooked vegetables made 08/20;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - syrup made from corn boiled on site with sugar added 62F; less than 2 hours on inadequate ice bath. Corrective action taken: product iced - tiramisu, 49F; cheesecake 49F; 2.5 (hours in dessert cooler. Corrective action taken: product taken to walk in freezer for temperature recovery - raw chicken, 57F; raw fish, 58F; calamari, 58F; held at cookline on inadequate ice bath 2.5 hours; - cooked shrimp <4 hours (45F - Cold Holding); seafood mix <4 hours (47F - Cold Holding). Operator place ice bag on products
Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. - roasted tomatoes held under 6 hour time plan (per sign posted directly above product stating 10 am- 4pm) temping 77F; roasted tomatoes not listed on time plan
Food-contact surface soiled with food debris, grease, or residue. - soda gun in bar
Handwash sink used for purposes other than handwashing. - dumping ice at hand wash sink at cookline
Misrepresentation of a fruit or fruit juice. - menu indicates fresh lime in matchupichu, flor andina, but bottled lime juice is used
No soap provided at handwash sink. - bar
Packaged food has no English labeling. - fratello limon;
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - expediting area
Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - handle in flip top lid at cookline cooler
Standing water in bottom of reach-in-cooler. - cookline cooler
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed pineapple and lemon grass over bottled beverages in bar
Wiping cloth sanitizing solution stored on the floor. - expediting area
Jan 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw burger over bread at reach in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - swai, calamari, chicken at cookline. Manager added time to label
Warewashing sanitizing solution exceeding the maximum concentration allowed. - triple sink quat >500. Manager added water. Final reading 300
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - ziplock bags of raw fish and raw shrimp over pasta and soups
Raw animal food stored over/not properly separated from ready-to-eat food. - raw wagyu beef over pasteurized egg
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Lucuma syrup, cooked plant food. Date marked 11/09 - Crema Rocoto datemarked 11/03 - chimichurry date pmarked 11/10
Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - Sanitizer Bucket (Quaternary >500ppm). Operator made new solution. Final reading 200ppm
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - fresh lime juice. Juices squeezed on 11/17, 11/18, 11/19. Operator moved juices squeezed during prior days to kitchen. Operator states will only use juice squeezed today.
Buildup of food debris/soil residue on equipment door handles. - sushi station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
Food trailer in an unprotected, nonsecure area. - per plan review, outside walk-in cooler must always be locked except when employee access is required. - per plan review, outside storage units must always be locked except when employee access is required. Operator provided locks.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab. - employee changed Crab to Krab on all menus
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled quail eggs - catch of the day ceviche - salmon tartare - poached egg - over easy eggs - Alaskan salmon - smoked salmon tartare
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/. - establishment has no plan review on file. - observed mobile trailer used as permanent
May 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority3 Intermediate6 Basic
Show 17 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - shrimp (132F - Cooking). Manager discard. Employee recooked new shrimp.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - porihuelo (40f-47fF - Cooling). Date marked 6/27
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - porihuela
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. - bar dishwasher (Chlorine 0ppm)
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. - raw pooled eggs over rice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI SATATION; - salmon tartare (44F - Cold Holding); - pooled eggs (45F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rotisserie chicken (131F - Hot Holding)
Establishment advertised crab on menu/menu board but served imitation crab. - employee changed Crab to Krab on all menus
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled quail eggs - catch of the day ceviche - salmon tartare - poached egg - over easy eggs - Alaskan salmon - smoked salmon tartare
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/. - establishment has no plan review on file. - observed mobile trailer used as permanent
Buildup of food debris/soil residue on equipment door handles. - sushi station cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates at cookline
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. - tuna. See stop sale
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice cream scoops in standing water observed at desert station
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination.
Feb 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority2 Intermediate7 Basic
Show 17 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - white fish
Food stored in ice used for drinks. See stop sale. - bottle of lemon juice in drink ice at bar
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - fresh salmon
Raw animal food stored over/not properly separated from ready-to-eat food. - raw salmon over washed avocado - raw fish over chopped onions in walk in - raw smoked salmon over desserts
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 shrimp in ziplock bags over plantains in reach in freezer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee with gloves using phone, then worked on fryers no glove change
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. CEVICHE COOLER: - shredded chicken (48F - Cold Holding); - chicken salad (45F - Cold Holding); - leche (44F - Cold Holding) Manager moved to walk-in for better cooling COOKLINE RIGHT: - steak (45F - Cold Holding); - rice (45F - Cold Holding);
Vacuum breaker missing at splitter added to hose bibb.
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. - white fish ROP
Spray bottle containing toxic substance not labeled. - bottle of blue liquid observed at bar
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. - tuna
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - dessert scoops
No handwashing sign provided at a hand sink used by food employees. - hand wash sink at bar no signage, no soap, no paper towels
Old food stuck to clean dishware/utensils.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. - at cookline cooler
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flat top grill
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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. Operator set up triple sink
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ground beef cooked on 1-13-24 at walk in cooler. Stop sale issued
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawing in walk in cooler not removed from vacuum packaging per manufacturer written instructions Beef made in 1-13-24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef and cooked chicken temping between 44F-45F at walk in cooler. Per operator walk in cooler door was open for long period of time during prepping. Advised operator to ice down items
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche on the menu not identified. Operator marked all the menus
Spray bottle containing toxic substance not labeled. Orange chemical in spray bottle not labeled under dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table at expedite station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flat top grill
Time/temperature control for safety food thawed in an improper manner. Tuna thawing in walk in cooler not removed from vacuum packaging per manufacturer written instructions
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Wings stored in Togo bags
Spray hose at dish sink lower than flood rim of sink. At the mop sink the faucet is in a bucket of water, faucet is not protected by a back flow device
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at the out side faucet
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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. Inspector will follow up at the next unannounced inspection
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign missing operator printed a new sign
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan operator labled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the warewash area and ice machine the tiles are acustical tiles that are not easily cleanable
Single-service articles not stored inverted or protected from contamination. Forks at the window
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados
Working containers of food removed from original container not identified by common name. Spray bottle of water not labled
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.