SABOR A PERU
2927 BICAYNE BLVD, Miami FL 33137 · (305) 300-5648
Last inspected Aug 12, 2026 · 8 visits since January 2024
NOV 24
APR 25
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 6 high priority.
6 High priority7 Intermediate18 Basic
What the inspector wrote — 31 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put new gloves without wash hands. Coached employee to wash hands properly.
Nonfood-grade bags used in direct contact with food. Observed raw chicken and frozen vegetables stored inside Nonfood-grade bags at white chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked shrimp at reach in cooler by cook line. Employee stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked red beans (55F - Cold Holding) at reach in cooler by white freezer. As per employee prepared a day prior.
Show the remaining 27 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked red beans (55F - Cold Holding) at reach in cooler by white freezer. As per employee prepared a day prior. Employee discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed hose connected at mop sink.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to answered the minimum cooking temperature of chicken.
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-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at ceviche prep area.
Handwash sink used for purposes other than handwashing. Observed employee washing a cloth inside hand sink by three compartment 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 more than 4 employees manipulating food no manager on site.
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/. Observed outside container used as a dry storage with shelves. Observed flour bags,Single services boxes,dry beans and cooking oil containers stored inside outside container. As per plan reviewer Robert "Duke" Ivers, operator needs to submit plans.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked red beans and cooked vegetables stored inside reach in cooler by white freezer not dated. As per cooked a day prior. Employee labeled cooked vegetables soup.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By front counter.
Bowl or other container with no handle used to dispense food. Observed bowl no handle stored inside rice container. Employee removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled above three compartment sink and kitchen and prep area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed double sink at prep area by coffee station no splash protected.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates by storage not inverted. Employee inverted.
Cutting board has cut marks and is no longer cleanable. Observed blue cutting board no longer cleanable at ceviche prep area.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plates bowls at storage across three compartment sink.
Equipment in poor repair. Observed reach in cooler gaskets torn across cook line. Observed dishwasher in disrepair by prep area.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed charge fee for credits card not in the menu.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Observed floor standing water by kitchen.
Food stored on floor. Observed cooking oil stored on floor by hand sink at three compartment sink.
Hole in or other damage to wall. Observed wall above white chest freezer damaged.
Insect control device installed over food preparation area. Observed insect control device stored above utensils by prep area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in cooler by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled at cook line. Observed fryer heavily soiled by cook line. Observed reach in cooler gaskets soiled at prep area and kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior bottom soiled across cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by cook line.
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Observed food stored inside thank you bags inside RIF by cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter inside RIC cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) at ambient temperature, as per cook for approximately 30 minutes prior.
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/ Arrived during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Faucet/handle missing at plumbing fixture. Observed cold water handle leaking water at HWS at cook line.
Floor area(s) covered with standing water. Observed throughout cook line.
Food stored on floor. Observed oil container on floor by HWS at cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between RIC and wall by HWS.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood Filters heavily soiled.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed veggies (47F - Cold Holding) inside reach in cooler next to cook line.operator placed in another cooler for rapid cooling.
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. Observed Sanitizer Bucket (Chlorine 200+ppm) next to prep table at ceviche station. Operator diluted with water, retest Sanitizer Bucket (Chlorine 100ppm)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood Filters heavily soiled.
Time/temperature control for safety food thawed in an improper manner. Observed calamari (frozen) thawing at room temperature next to triple sink. Operator placed product inside cooler for proper thawing.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to ceviche area. Operator placed towel inside bucket.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed flat top with accumulated grease.
No probe thermometer provided to measure temperature of food products.
Floor area(s) covered with standing water. Throughout the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceviche reach in cooler with gaskets soiled.
Reach-in freezer interior have accumulation of soil residues.
Jan 28, 2025□ 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 ▾
Equipment in poor repair. Cutting board in server area and on reach in coolers on cooks line with multiple cut marks. Reach in cooler in prep area the gasket is torn.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. Observed at front counter and kitchen.
Ceiling tile missing. Observed next to men's room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door corners soiled with black mold like substance across kitchen entrance.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A bag of cooked mussel 53 F stored on reach-in cooler. Employee moved into reach-in cooler. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A tray of raw shell eggs 58 F stored on shelf over reach-in cooler at cook line. Employee moved into reach-in cooler.
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.
Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink on cook line.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On some menus. Employee asterisks all menu at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
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 6 food employees working at time of inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No soap provided at handwash sink. Handwash sink on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink with no lid stored on shelf over reach-in cooler at cook line. Employee removed drink.
Equipment in poor repair. Reach-in cooler door gaskets torn.
Food stored on floor. Observed multiple cases of fry oil stored on floor in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water at 122 F. Employee reheating water at time of inspection.
No Heimlich maneuver/choking sign posted.
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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. Employee cutting onions on prep table, onions are then placed in reach in cooler until needed for service, operator spoke to employee and he placed on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in reach in cooler on cooks line, employee placed chicken on in the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) retemped 54F octopus (55F - Cold Holding); squid (49F - Cold Holding); fish (52F - Cold Holding) items thawed at room temperature, employee added ice to items. Retemped fish 39, octopus 43, squid 41. yuca sticks (45F - Cold Holding) sitting on shelf next to Handwash sink, employee placed in cooler. Retemped 43F. octopus (51F - Cold Holding) item thawed at room temperature, ice was added.
Manager or person in charge lacking proof of food manager certification. Observed a none valid Servsafe certificate. Inspector looked up manager certificate name: Marco Cruz certificate number: 9695088037 Information was invalid on Servsafe website indicating a falsified certificate. Certificate is missing the QR code and the layout does not match verified Servsafe certificates.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing raw fish.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse/bags on shelf above prep area. Employees moved personal items below prep area.
Equipment in poor repair. Cutting board in server area and on reach in coolers on cooks line with multiple cut marks. Reach in cooler in prep area the gasket is torn.
No handwashing sign provided at a hand sink used by food employees. At both bathrooms and on cooks line. No towels at Handwash sink in server area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice hot holding pot handle is soiled. Interior stand up reach in freezer in prep area. Sides of cooking equipment on cooks line. Hood filters above equipment. Clean dish shelf by Handwash sink in kitchen.
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.