SUMAQ FINE PERUVIAN CUISINE & BAR41-294

Name: SUMAQ FINE PERUVIAN CUISINE & BAR41-294
Address: 9459-9461 S DIXIE HWY STE 52-53, PINECREST, FL, 33156, US
Rating: 45.4

9459-9461 S DIXIE HWY STE 52-53, PINECREST, FL 33156

License #2333586

🍺 Bar/Pub ℹ️

45.4 Grade F / 100

Failing Health Score

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Latest inspection

August 18, 2026 · 6 findings · 0 critical

Complaint Full (follow-up)

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Quick take

SUMAQ FINE PERUVIAN CUISINE & BAR41-294 in PINECREST currently holds an InspectFL Health Score of 45.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, inspectors documented 31 total violations — 7 critical, 8 major, 16 minor.

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The latest inspection on August 18, 2026 shows 6 observation rows: no critical rows, 2 major, and 4 minor.

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SUMAQ FINE PERUVIAN CUISINE & BAR41-294 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

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Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[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.
[03G-50-2] 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 theyre 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on rack outside of walk in cooler, multiple containers wet nesting.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in freezer.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed all food handler certificates missing date of birth.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on shelves outside of walk in cooler.

Official DBPR inspection report ↗

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[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 sushi rice at ceviche bar under time, no written plan. Inspector went over form with operator and provided via email.
[02B-01-5] 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.
[03A-02-5] 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.
[10-07-4] 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.
[03A-03-5] 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.
[42-01-4] 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.
[12A-05-4] 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.
[21-44-1] 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.
[03G-50-2] 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 theyre 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.
[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 sushi rice under time at ceviche bar, no time mark or written plan. As per operator, less than 4 hours.
[03B-01-6] 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.
[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 via email.
[14-01-5] 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.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in warewash; bowls upright.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on rack outside of walk in cooler, multiple containers wet nesting.
[41-07-4] Container of medicine improperly stored.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed all food handler certificates missing date of birth.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on shelves outside of walk in cooler.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed in warewash area.