SUMAQ FINE PERUVIAN CUISINE & BAR41-294
9459-9461 S DIXIE HWY STE 52-53, Pinecrest FL 33156 · 786 524 1080
Last inspected Aug 18, 2026 · 13 visits since July 2023
DEC 24
MAR 25
JUL 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in waiter station area crawling on shelf; no food contact.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018027114 | Apr 25, 2018 | Feb 7, 2019 | $600 |
| 1--2017041171 | Aug 3, 2017 | Dec 19, 2017 | $300 |
Inspection history
13 visits, newest first
Aug 18, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed operator doing a special process without approved plan. Observed operator cooking marinated chicken and short ribs in oven, cooling down product and then sealing product in bags using ROP machine. After sealing bags they're placed into walk in freezer for 2-3 days before being opened and placed on line. Observed ROP of raw beef at walk in freezer with date exceeding 48 hours.
Records/documents for required employee training do not contain all of the required information. Observed all food handler certificates missing date of birth.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in freezer.
Equipment and utensils not properly air-dried - wet nesting. Observed on rack outside of walk in cooler, multiple containers wet nesting.
Show the remaining 2 findings ▾
Old labels stuck to food containers after cleaning. Observed on shelves outside of walk in cooler.
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.
Aug 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority6 Intermediate12 Basic
Show 25 findings ▾
Container of medicine improperly stored.
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 lick gloved hand while preparing food. Inspector spoke with associate and employee removed gloves and wash hands properly.
Pesticide/insecticide labeled for household use only present in establishment.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs in walk in cooler with ambient temp of 47F. At beginning of inspection, observed ambient temp of 47F. At end of inspection cooler was rechecked and ambient temp was 43F. As per operator, prior to inspection delivery was made and cooler was open for a period of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked octopus (45F - Cold Holding); cut marinated watermelon (46F - Cold Holding); cooked potato (45F - Cold Holding); heavy cream 25 (47F - Cold Holding); chicken salad (44F - Cold Holding); burrata 6 (44F - Cold Holding); milk 3 gallons (47F - Cold Holding). At beginning of inspection, observed ambient temp of 47F. At end of inspection cooler was rechecked and ambient temp was 43F. As per operator, prior to inspection delivery was made and cooler was open for a period of time.
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. See stop sale. Observed sushi rice under time at ceviche bar, no time mark or written plan. As per operator, less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at ceviche bar: Ceviche Bar: hominy (100F - Hot Holding). As per operator, made 30 minutes prior.
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. Observed no form or kit; inspector provided via email.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple ceviche and sushi rolls prepared and served raw with no indicator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice at ceviche bar under time, no written plan. Inspector went over form with operator and provided via email.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed operator doing a special process without approved plan. Observed operator cooking marinated chicken and short ribs in oven, cooling down product and then sealing product in bags using ROP machine. After sealing bags they're placed into walk in freezer for 2-3 days before being opened and placed on line. Observed ROP of raw beef at walk in freezer with date exceeding 48 hours.
Records/documents for required employee training do not contain all of the required information. Observed all food handler certificates missing date of birth.
Spray bottle containing toxic substance not labeled. Observed in warewash area.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in corn container outside of walk in cooler. Operator removed bowl from container.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in freezer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in warewash; bowls upright.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting. Observed on rack outside of walk in cooler, multiple containers wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and spatula in standing water at ceviche bar, 70F. Operator discarded water during inspection.
No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
Old labels stuck to food containers after cleaning. Observed on shelves outside of walk in cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on top of cooler across oven. Operator moved to bottom shelf across cooler.
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.
Wet mop not stored in a manner to allow the mop to dry. Observed mops in bucket, not in use. As per operator, hanger needs to be nailed to wall.
Apr 16, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter; no breaker.
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. Observed no form or kit; inspector provided via email.
No Heimlich maneuver/choking sign posted.
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes are held.
Non-pitting surface rust on food-contact equipment. Observed on dry dishes rack.observed on dry food racks. Observed on knife magnet.
Accumulation of debris on exterior of warewashing machine. Observed in warewash area; soiled exterior.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in establishment.
Floor tiles missing and/or in disrepair. Observed in warewash area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed interior walk reach in and walk in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed interior in walk in.
Aug 1, 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 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes are held.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartar on menu with no indication it's raw/undercooked.
Non-pitting surface rust on food-contact equipment. Observed on dry dishes rack.observed on dry food racks. Observed on knife magnet.
Accumulation of debris on exterior of warewashing machine. Observed in warewash area; soiled exterior.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in establishment.
Floor tiles missing and/or in disrepair. Observed in warewash area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed interior walk reach in and walk in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed interior in walk in.
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine with 0 ppm; chlorine sanitizer.
Pesticide/insecticide labeled for household use only present in establishment. Observed can of Raid bug spray above prep table outside of walk in cooler.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in waiter station area crawling on shelf; no food contact.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 pounds of jalapeños with mold. Observed 3 filets of white fish thawed in ROP.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes are held.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartar on menu with no indication it's raw/undercooked.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in men's restroom.
Non-pitting surface rust on food-contact equipment. Observed on dry dishes rack.observed on dry food racks. Observed on knife magnet.
Accumulation of debris on exterior of warewashing machine. Observed in warewash area; soiled exterior.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in establishment.
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 3 filets of white fish thawed in ROP.
Dead roaches on premises. Observed 1 dead roach on top of reach in cooler; across cook line.
Floor tiles missing and/or in disrepair. Observed in warewash area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed interior walk reach in and walk in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed interior in walk in.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in across cook line raw fish above maduros. Cook moved order of storage during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw beef stored above raw fish. Operator corrected on site.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on front counter: sweet potato crisps (69F - Cold Holding). As per operator, crisps have been there more than 4 hours. Inspector provided TPHC form.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter: sweet potato crisps (69F - Cold Holding). As per operator, crisps have been there more than 4 hours. Inspector provided TPHC form.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator unable to calibrate thermometer verbally with inspector. Inspector went over process with manager; 32F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled. Observed can opener blade soiled. Observed dry storage racks soiled where food is kept. Observed soiled shelves where clean pots are held.
Non-pitting surface rust on food-contact equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker above prep table on cans of condensed milk. Observed jacket stored on mayo containers. Operator moved both during inspection.
Equipment in poor repair. Observed across cook line 1 reach in cooler with ambient temperature of 58F. All TCS foods were moved to other cooler for proper cold holding. Operator called technician to come and fix equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers in kitchen. Observed exterior of corn nut containers soiled in dry storage area.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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/ Manager arrived during inspection.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer not labeled at mop sink.
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 6 mahi mahi still on ROP across cook line. As per employee for approximately 2 hrs. Employee started to open the packages.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly segregated inside reach in cooler at ceviche station. Employee segregated personal food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table at prep area. Employee removed the phone.
Floor tiles missing and/or in disrepair. Observed missing tiles in walk in freezer entrance.
Single-service articles not stored inverted or protected from contamination. Observed aluminum containers and plastic containers not inverted on shelve across cook line.
Wiping cloth sanitizing solution stored on the floor. Observed at wait station. Employee placed bucket at 6 inches from floor.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Insect control device installed over food preparation area. Observed an insects control over shelf with single service articles.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Operator paid the license. Confirmation number 237497859.
Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood mix stored over cooked octopus. Observed raw fish stored over chicha morada at walk in cooler. Operated rearranged the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish inside of vacuum packed (50 F - Cold Holding) at reach in cooler preparation area. Operator discarded the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish inside of vacuum packed (50 F - Cold Holding); risotto (49 F - Cold Holding); pasta (49 F - Cold Holding) at reach in cooler cook line. As per operator the raw fish for more than four hours. And the risotto and pasta less than two hours. Operator discarded the raw fish and moved the pasta and risotto to the walk in freezer for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed hot water final rinse manifold at 196°F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. At front counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed plastic containers with not handle inside of chicken broth and inside of fish broth at walk-in cooler. Operator removed the containers.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting containers at shelves dishwasher area.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between two reach in cooler front counter.
Insect control device installed over food preparation area. Observed an insects control over shelf with single service articles.
Reach-in freezer interior has accumulation of soil residues p, only located next to walk in cooler.
Sep 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the sushi (tabby) not identified that contains raw fish.
Packaged food not labeled as specified by law. Observed desert flans, suspiros not labeled as specified by law. The desert were provided by Bakeology LLC.
Jul 14, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
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. Observed raw beef stored over raw fish at reach in freezer located next to walk in cooler. Operator started to relocate the products.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the sushi (tabby) not identified that contains raw fish.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Packaged food not labeled as specified by law. Observed desert flans, suspiros not labeled as specified by law. The desert were provided by Bakeology LLC.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents cover soiled at walk in cooler.
Jul 13, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed the pan, pot and containers that are cleaned at the three compartment sink not sanitized. Operator was informed what is the right procedure to sanitize the articles.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over garlic and Ham at walk-in cooler. Operator was informed that he need to relocate the products.
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. Observed raw beef stored over raw fish at reach in freezer located next to walk in cooler. Operator started to relocate the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed And rice (50 F - Cold Holding); quinoa (52 F - Cold Holding) at reach in cooler preparation area. As per operator since the night before. And salmon (50 F - Cold Holding); cut tomatoes (52 F - Cold Holding); raw fish (48 F - Cold Holding); concha (52 F - Cold Holding); rice (50 F - Cold Holding); raw fish (47 F - Cold Holding) at walk-in cooler. As per operator raw fish since yesterday at 3:00 pm. Concha, rice and salmon over night. Operator discarded the rice and quinoa.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (50 F - Cold Holding) at reach in cooler on the top of sushi mix. As per operator for less than one hour. And rice (50 F - Cold Holding); quinoa (52 F - Cold Holding) at reach in cooler preparation area. As per operator since the night before. And salmon (50 F - Cold Holding); cut tomatoes (52 F - Cold Holding); raw fish (48 F - Cold Holding); concha (52 F - Cold Holding); rice (50 F - Cold Holding); raw fish (47 F - Cold Holding) at walk-in cooler. As per operator raw fish since yesterday at 3:00 pm. Concha, rice and salmon over night. Operator moved the cream cheese to the bottom part for rapid cooling. and discarded the rice and quinoa.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the sushi (tabby) not identified that contains raw fish.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Packaged food not labeled as specified by law. Observed desert flans, suspiros not labeled as specified by law. The desert were provided by Bakeology LLC.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents cover soiled at walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between two reach in coolers preparation area. Operator sent the knives to the dishwasher area to be cleaned.
Insect control device installed over food preparation area. Observed insect control device installed over shelf with dishes and single service articles front counter.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0 ppm) at front counter. Operator changed the sanitizer. Final concentration 300 ppm.
Wiping cloth sanitizing solution stored on the floor front counter.
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.