305 PERUVIAN MODERN CUISINE

Name: 305 PERUVIAN MODERN CUISINE
Address: 261 SW 8 ST, MIAMI, FL, 33130, US
Rating: 89.6

261 SW 8 ST, MIAMI, FL 33130

License #2332181

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.6 Grade B / 100

Solid Health Score

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Quick take

305 PERUVIAN MODERN CUISINE in MIAMI currently holds an InspectFL Health Score of 89.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 14, 2025. Across those visits, inspectors documented 34 total violations — 4 critical, 5 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 14, 2025 included 1 critical violation, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the knobs of the handwashing sink inside the main kitchen to be soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes stored on shelving unit next to swing door leading to front counter not inverted.
[33-16-4] Open dumpster lid.
[38-01-4] Light shield damaged/in disrepair. Observed the light shield missing in the dry storage closet.
[08B-12-5] Stored food not covered. Observed an open packaged bag of celery in the walk in cooler, cut tomatoes unprotected inside the reach in cooler closest to the wall across from stove, and a container of plantains located on a shelving unit next to swing door leading to front counter.
[41-10-4] Toxic substance/chemical improperly stored. Observed a chemical bottle being stored next to the rice cooker located in the main kitchen.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water filter for ice machine had no service date.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed using towels under the cutting board in the main galley prep counter and in the front area prep counter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in the dry storage closet an unlabeled container with liquid, three containers with white substance not labeled and one container of white substance on the bar prep counter not labeled. Observed all squeeze bottles at the cook line without labels.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelving units in walk in cooler.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for both men and women bathrooms.
[36-17-5] Floor tiles missing and/or in disrepair. Observed tiles missing in several areas near the handwashing sink.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (56F - Cold Holding) at reach-in cooler across from rice cooker. Product was discarded.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a knife laid on top of a dirty prep counter located by the stove.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for both men and women bathrooms.
[33-16-4] Open dumpster lid.
[38-01-4] Light shield damaged/in disrepair. Observed the light shield missing in the dry storage closet.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle stored on prep counter in the bar counter.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside the reach-in cooler closest to the wall, across of stove.
[08B-12-5] Stored food not covered. Observed an open packaged bag of celery in the walk in cooler, cut tomatoes unprotected inside the reach in cooler closest to the wall across from stove, and a container of plantains located on a shelving unit next to swing door leading to front counter.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water filter for ice machine had no service date.
[41-10-4] Toxic substance/chemical improperly stored. Observed a chemical bottle being stored next to the rice cooker located in the main kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelving units in walk in cooler.
[06-09-1] 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 six reduced oxygen bags of thawed tuna inside walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in the dry storage closet an unlabeled container with liquid, three containers with white substance not labeled and one container of white substance on the bar prep counter not labeled. Observed all squeeze bottles at the cook line without labels.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing,rinsing pans and dishes without sanitizing. Packed staff on correct procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (48F - Cold Holding) beef (56F - Cold Holding); salmon (45F - Cold Holding), shrimp (50F - Cold Holding). As per manager all products but beef were, less than 4 hours. Products were moved to another cooling unit for rapid cooling.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet pots and pans stored west nested on shelf next to 3 compartment sink.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed using towels under the cutting board in the main galley prep counter and in the front area prep counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the knobs of the handwashing sink inside the main kitchen to be soiled.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor of the dry storage closet.

Community reaction

What do locals think?

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Community pulse