PERU CUISINE BAR & GRILL/ JALAPENO

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Inspection history

1. May 22, 2026

   ✓

2. Apr 30, 2026

   ✕
   3 violations

   • Insects, rodents present
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

3. Sep 12, 2025

   ✓
   4 violations

   • Improper thawing procedures used
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

4. Jun 17, 2025

   ✓

5. May 30, 2025

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

6. May 15, 2025

   ✕
   5 violations

   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • In use food dispensing utensils improperly stored
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

7. Nov 7, 2024

   ✓

8. Oct 29, 2024

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

9. Sep 26, 2024

   ✕
   4 violations

   • Improper thawing procedures used
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

10. May 17, 2024

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

11. May 2, 2024

    ✕
    6 violations

    • In use food dispensing utensils improperly stored
    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

12. Jun 15, 2023

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

13. May 4, 2023

    ✓

14. Aug 25, 2022

    ✓
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Improper thawing procedures used
    • In use food dispensing utensils improperly stored
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. May 9, 2022

    ✓

16. Sep 17, 2021

    ✓
    1 violation

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

17. May 21, 2021

    ✓

18. Apr 26, 2021

    ✕
    2 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

19. Nov 12, 2020

    ✓

20. Oct 20, 2020

    ✕
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).