PERRY'S STEAKHOUSE OF FLORIDA LLC

Name: PERRY'S STEAKHOUSE OF FLORIDA LLC
Address: 4251 SALZEDO ST. UNIT# 1325, CORAL GABLES, FL, 33146, US
Rating: 55.6

4251 SALZEDO ST. UNIT# 1325, CORAL GABLES, FL 33146

License #2336333

🥩 Steakhouse ℹ️

55.6 Grade F / 100

Failing Health Score

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Latest inspection

April 3, 2026 · 15 findings · 1 critical

Routine - Food

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Quick take

PERRY'S STEAKHOUSE OF FLORIDA LLC in CORAL GABLES currently holds an InspectFL Health Score of 55.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 72 total violations — 12 critical, 22 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 18, 2025

The latest inspection on April 3, 2026 shows 15 observation rows: 1 critical, 3 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

78%

Inspector notes

Coverage note

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PERRY'S STEAKHOUSE OF FLORIDA LLC 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.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed missing above prep sink at butcher prep area of kitchen.
[36-22-4] Floor area(s) covered with standing water. Observed along cook line from counter top steamer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact with Baking powder and cocoa powder at bakery station. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at center of cook line soiled. Operator began cleaning. Observed oven at bread service station soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing at bakery area hand sink.
[14-73-4] No container installed for catching grease from hood drip tray. Observed at center cook line hood system.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean containers stored at smoker area drying racks.
[08B-12-5] Stored food not covered. Observed at cook line salad station container of cooked bacon stored on top shelf uncovered. Operator placed cover.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed on floor at cook line. Operator removed and stored onto lower shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at kitchen are reach in freezer, raw beef steaks stored over sheet dough, operator removed. Observed in walk in cooler raw pooled eggs stored over cooked potatoes. Operator removed.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags at walk in cooler missing tag. Tag was placed with shucked oysters at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at front line waiter station blocked by cooling tray. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at smoker area hand sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of dry seasoning and cut lettuce. Chef removed.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed no tag present with oysters stored at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed for cutting boards at cook line.
[12B-14-4] Employee beverage container in ice machine/ice bin. Observed at salad area, employee ice stored in ice used to cover seafood items. Chef discarded all.
[36-73-4] Floor soiled/has accumulation of debris.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in drawer of mashed potatoes. Chef removed.
[16-46-4] Old labels stuck to food containers after cleaning. Observed container of marshmallows labeled with ribeye label. Chef removed.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at cook line, buckets stored on floor. Chef removed.
[03F-02-5] 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 Garlic in oil 86F not time marked. As per chef for less than 2 hours. Chef added time stamp.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Jose Gabriel Llera 10/16/2025.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at entrance if cook line blocked by fan and trash can. Chef removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sinks through out used to store equipment and used as dump sinks with food remnants inside sinks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish washing hand sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of bread crumbs and flour at cook line prep table. Chef removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on shelf where clean dishes are stored at cook line. Employee removed phone.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of spices at cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed a steamed beets label on a container of sesame seeds.
[03G-53-1] 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 frozen bacon not labeled with date and time of preparation.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a container of sesame seeds at prep line not labeled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator prime and restarted machine, dish machine still not sanitizing. Advised operator to stop use of dish machine and set up three compartment sink to sanitize all dishes.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands and engage in food preparation. Coached employee on proper handwashing and glove procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line across from cook line Alfredo sauce (51F - Cold Holding); cheese sauce (53F - Cold Holding); as per chef for about 2 hours. Chef added water to ice to form ice bath to properly cool items.
[03F-02-5] 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 no time mark for whipped butter at servers station. As per chef was placed 2 hours ago. Chef began to print time stamp label.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed a few tags not date marked with last date of service.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by tray of smoked steaks. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as a dump sink with food remnants inside sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at cook line operator provided paper towels.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of bread crumps at cook line as well as in a container of rice at rear prep area. Chef removed.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed in walk in cooler no tag present with stored batch.
[36-22-4] Floor area(s) covered with standing water.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line between coolers. Chef removed.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of butter at cook line. Chef removed.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink at rear prep area next to dish washing area clogged/not draining. Plumber arrived during inspection to repair.
[08B-12-5] Stored food not covered. Observed at cook line on top shelf, a container of bacon not covered.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at dessert section of cook line. Chef removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, sautéed onions soup (48F - Cooling); tomatoes sauce (50F - Cooling); as per label from the day before. Operator removed to discard.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener. Chef removed to be cleaned.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at bar hand sink used at dump sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at several hand sinks at cook line, prep areas, smoker area and bar.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for whipped butter being kept at waiters station. As per chef it is kept for 3 hours. Provided operator with form. Operator completed form and placed time mark onto tray.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed at bar hand sink.