LA PERLA DEL SUR INC

Name: LA PERLA DEL SUR INC
Address: 5762 W FLAGLER ST, MIAMI, FL, 331443444, US
Rating: 10.8

5762 W FLAGLER ST, MIAMI, FL 331443444

License #2312749

10.8 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

LA PERLA DEL SUR INC in MIAMI currently holds an InspectFL Health Score of 10.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 109 total violations — 15 critical, 26 major, 68 minor.

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The latest inspection on September 30, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

109

Coverage note

Inspector notes linked where available

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LA PERLA DEL SUR INC has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues, located at preparation kitchen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and mashed potatoes stored in walk in cooler with on dated marked.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 65 F.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw pork stored over onions in flip top reach in cooler, located at cooking line. During the inspection employee removed items and placed them properly.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine soiled.
[08B-12-5] Stored food not covered. Observed cooked yuca stored in reach in cooler no covered.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken. As per operator employees placed the wrong date. During the inspection employee corrected.

Disposition: Met Inspection Standards
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef being thawed at room temperature near the walk in cooler
[14-17-4] Walk-in cooler shelves with rust that has Pitt the surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed most of the equipment handles soiled.
[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 mahi fish and red snapper in individual vacuum packages inside reach in cooler, located at preparation kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable, located at preparation kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed Floor tile broken by the preparation kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interiors soiled.
[33-34-4] Storage area not maintained clean and organized. Observed walk in freezer not organized, unable to access the walk in freezer.
[08B-12-5] Stored food not covered. Observed container of cooked yuca in reach cooler not covered, located at cooking line.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 200ppm). During the inspection employee added more water, Triple Sink (Chlorine 100ppm).
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee touching soiled surfaces and then proceeding with food preparation activities without changing gloves. Discussed and coached employee in proper methods.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 mahi fish and red snapper in individual vacuum packages inside reach in cooler, located at preparation kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed several plastic bottles stored inside the hand sink,located at preparation kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at preparation kitchen. During the inspection operator provided paper towel.
[31B-03-4] No soap provided at handwash sink, located at preparation kitchen. During the inspection employee provided soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and cooked chicken stored in the walk in cooler without date marking. As per employee , the food was prepared the day prior to the inspection.

Disposition: Met Inspection Standards
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust exterior of walk in freezer. Observed on dry rack where beans are kept.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls under meat slicer not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep table with marks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint in kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in chest freezer at bar and in walk freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed exterior of coolers soiled.
[25-32-4] Reuse of single-service or single-use articles. Observed Gatorade bottles reused for sauces at cook line.
[33-34-4] Storage area not maintained clean and organized. Observed walk in freezer not organized, unable to enter due to over storage of food items.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths throughout kitchen on prep tables; no storage inside sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour not labeled next to charcoal grill. Observed sugar at coffee bar with no label.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon at prep top stored behind ham. Chef moved for proper storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at prep top raw chicken stored behind raw beef. Chef moved chicken for proper storage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line: plantain chips (80F - Hot Holding). As per chef, chips were prepared 20 minutes prior to inspection. Inspector went over hot and cold holding procedures for heat treated plant food. Inspector also provided TPHC form via email.
[11-27-4] 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 form via email.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soap and dishes stored in handsink. Operator removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator brought paper towels over to inspector. Observed no paper towels at hand sink at bar area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink at bar area.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to verbally calibrate thermometer. Inspector went over process with operator.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Jose C. 11-23-24 and Ariel H. 11-23-24

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles in all reach in cooler, located at kitchen areas.
[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 several Commercially processed reduced oxygen packaged of fish stored in the standing reach in cooler. Employee removed fish out of the package.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating at cooking line. Discussed, and coached employee on food code rules.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint. Employee put on a cap.
[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. Discussed, and coached employee in proper methods, and provided Manual Dishwashing Procedure.
[36-73-4] Floor soiled/has accumulation of debris, throughout kitchen areas.
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken tile, located near charbroiled grill.
[14-69-4] Ice buildup in chest freezer, located at front counter.
[10-08-5] Ice scoop handle in contact with ice, located at front counter.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris, located at cooking line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in coolers gaskets soiled, located at cooking line, and preparation area. Observed walk in cooler fans guard soiled.
[14-09-4] Observed Cutting board has cut marks and is no longer cleanable, located at cooking line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues, located at cooking line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
[14-17-4] Walk-in freezer, and walk in freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen areas.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic bottles with sauces, and oil without labels throughout establishment.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ground cooked chorizo stored in the standing reach in cooler, located near preparation area. Employee removed items, and placed them correctly.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw eggs shells over green peppers stored in standing reach in cooler, located near preparation area. Employee removed items, and placed them correctly.
[11-27-4] 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. Discussed with operator, and provided email handout.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed cases of frozen pork stored in front of hand washing sink. Employee removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at front counter. Employee provided paper towels.
[31B-03-4] No soap provided at handwash sink, located at front counter. Employee provided soap.