SUMAQ FINE PERUVIAN CUISINE & BAR41-294

Violations (6)

• 36-06-4

  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

  Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in freezer. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Basic

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on rack outside of walk in cooler, multiple containers wet nesting. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Basic

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed on shelves outside of walk in cooler. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Basic

• 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. -

  Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Basic

• 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/.

  Intermediate - - From initial inspection : Intermediate - 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 they're 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. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Intermediate

• 53B-10-4

  Records/documents for required employee training do not contain all of the required information.

  Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all food handler certificates missing date of birth. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Intermediate