PISCO Y NAZCA CEVICHE GASTROBAR
8405 MILLS DR STE 206, Miami FL 33183 · (305) 441-0107
Last inspected Jan 27, 2026 · 8 visits since January 2024
APR 24
JAN 25
APR 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked Rice at wok station held for about 4 hours as per chef, employee discard food on site.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw shrimp, change gloves, and continue handling clean equipment without first washing hands.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of scallions in sushi station.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked shrimp and raw steak stored over cooked chicken inside walk in cooler. Operator relocated products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish stock (54F - Cold Holding) at prep table, as per operator for 10 mins. Operator placed product inside reach in cooler.
Show the remaining 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can in dish area.
Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink across from cook line. Operator removed container.
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 raw tuna thawing inside reduced oxygen package inside walk in cooler, still frozen. Advised operator to remove raw tuna from bag.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed counter top fryer on prep table in sushi station without hood system.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of breaded shrimp. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over heavy cream inside walk in cooler. Operator relocated products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature under prep table, as per operator for less than 30 mins. Operator placed eggs inside reach in cooler.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash cans in dish area. Operator moved trash cans.
Handwash sink used for purposes other than handwashing. Observed ladle stored inside hand sink at cook line. Operator removed ladle.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside French fries. Operator removed cup.
Food stored on floor. Observed container of fryer oil stored on floor at cook line. Operator picked up fryer oil.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer floor.
No copy of latest inspection report available. Operator printed report.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in prep area. Operator properly placed bucket.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed counter top fryer on prep table in sushi station without hood system.
May 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked chicken inside walk in cooler. Operator relocated products for proper storage.
Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink near white chest freezer in prep area. Operator removed container.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not stored inverted on shelf in prep area. Operator inverted pots.
Food stored on floor. Observed bucket of condensed milk on floor inside walk in cooler. Operator placed bucket on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door and on floor inside walk in freezer. Operator began to clean ice buildup.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop stored inside container of shredded pork with handle in contact with product at steam table in kitchen. Operator properly placed scoop.
Standing water in floor drain/floor drain draining very slowly. Observed floor drain draining slowly underneath wok station. Operator cleaned floor drain.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken at walk in cooler with date marking exceeding 7 days.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken at walk in cooler with date marking exceeding 7 days.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mother sauce (121F - Hot Holding) at steam table. As per manager, less than 1 hour. Advised manager to reheat product to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade near walk in cooler soiled with old food debris. Observed interior of ice machine at dish area soiled with black substance.
Handwash sink used for purposes other than handwashing. Observed wiping cloth stored in hand sink at dessert area. Employee removed item.
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 conducts reduced oxygen packing on raw chicken and beef and cook chill of cooked beans and cooked chicken and remains in package for more than 48 hours. Observed packages of raw chicken and raw beef at walk in cooler with dates exceeding 48 hours. Observed reduced oxygen packages of raw beef, raw chicken, cooked chicken and cooked beans, cooked pork shank and croquetas at walk in freezer with dates exceeding 48 hours.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packages of raw beef and raw chicken missing required information at walk in cooler. Observed reduced oxygen packages of cooked beans, cooked pork shank, croquetas, breaded chicken and raw beef at walk in freezer missing required information. Observed reduced oxygen packages of raw chicken at reach in cooler drawers at cook line missing required information.
Jan 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. In the walk in cooler raw beef in ROP date marked for 7 days with no Approved HCCAP plan provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the dishwashing station
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in the prep cooler across from the stoves observed cooked quinoa (51F - Cold Holding); cooked beans (50 F - Cold Holding), as per chef for less than 2 hours, employee transferring food to another working cooler to rapidly cool.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written time Procedures missing some information, manager corrected it during the inspection.
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. In the walk in cooler raw beef in ROP date marked for 7 days with no Approved HCCAP plan provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the dishwashing station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with some grease buildup at cook line.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over brownies in the walk in cooler, employee removed it.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked Rice at wok station held for about 4 hours as per chef, employee discard food on site.
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. Stop Sale. Observed Cooked Rice at wok station held for about 4 hours as per chef, employee discard food on site.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked rice (120 F - Hot Holding), as per chef for less than 2 hours, chef decided to discard rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
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.