What is Y & O Peruvian Food Llc's health inspection score?

Y & O Peruvian Food Llc has a SafeDine safety score of 5 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Y & O Peruvian Food Llc last inspected?

Y & O Peruvian Food Llc was last inspected on January 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Y & O Peruvian Food Llc have?

Y & O Peruvian Food Llc has 82 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Y & O Peruvian Food Llc safe to eat at?

Y & O Peruvian Food Llc has a safety score of 5/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Y & O Peruvian Food Llc serve?

Y & O Peruvian Food Llc serves Peruvian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Y & O Peruvian Food Llc

Name: Y & O Peruvian Food Llc
Address: 20500 S DIXIE HWY, Cutler Bay, 33189
Rating: 5

20500 S DIXIE HWY, Cutler Bay

Last Inspected: 1/5/2026

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0Poor

Peruvian•Cutler Bay

Ranked #180 of 190 in Cutler BayBetter than 79% of peruvian restaurants

Declining

5 inspections

Last: Jan 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

16.4

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

19x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-106

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-34 pts

Best practices • 2 pts each

Inspection Timeline

-24 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 0/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (5/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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20500 S DIXIE HWY, Cutler Bay, FL 33189

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Violation Timeline

Feb 2023

1 inspections

1 high priority

3 intermediate

2 basic

Feb

Apr 2023

1 inspections

1 high priority

5 basic

Sep 2025

2 inspections

5 high priority

3 intermediate

38 basic

Sep

Jan 2026

1 inspections

3 high priority

3 intermediate

18 basic

Inspection History

5 records on file

3 Routine - Food1 Routine1 Complaint

Jan 26

Routine - Food InspectionLatestInspection Completed - No Further Action

3 High3 Med18 Basic

24 total7 risk factors

4/100inspection score

−137 pts

High Priority (8)

−100 pts

01AFood obtained from unapproved sourceRisk Factor−10
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (3)

−15 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5

Basic (8)

−22 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(3x)−6
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−137 pts

Risk factor bonus (7× +5)−35 pts

Sep 25

Routine - Food InspectionEmergency Order Callback Complied

8 Basic

8 total1 risk factor

84/100inspection score

−27 pts

High Priority (1)

−10 pts

09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (1)

−5 pts

27Water source not safe; no hot/cold water under pressure−5

Basic (2)

−12 pts

23Nonfood-contact surfaces not clean−2
28Sewage/waste water not properly disposed(5x)−10

Base deductions−27 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Routine - Food InspectionEmergency order recommended

5 High3 Med30 Basic

38 total5 risk factors

0/100inspection score

−183 pts

High Priority (6)

−100 pts

01AFood obtained from unapproved sourceRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30
35AInsects, rodents, or pests present−10

Intermediate (6)

−45 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present(2x)−10
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure(2x)−10

Basic (7)

−38 pts

02DFood not properly labeled or not in original container(2x)−4
10In-use food utensils not properly stored−2
14Food-contact surfaces not properly designed/maintained−2
23Nonfood-contact surfaces not clean(2x)−4
28Sewage/waste water not properly disposed(11x)−22
32Bathroom not clean or properly supplied−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−183 pts

Risk factor bonus (5× +5)−25 pts

Apr 23

Routine Inspection

1 High5 Basic

6 total

80/100inspection score

−35 pts

High Priority (1)

−10 pts

03Potentially hazardous food not cooked properly−10

Intermediate (5)

−25 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5

Base deductions−35 pts

Feb 23

Complaint Inspection

1 High3 Med2 Basic

6 total

71/100inspection score

−42 pts

High Priority (3)

−30 pts

01Raw food stored above ready-to-eat food−10
03Potentially hazardous food not cooked properly−10
10Required employee training not completed−10

Intermediate (2)

−10 pts

14Employee handling food with bare hands−5
22Food-contact surfaces not properly cleaned−5

Basic (1)

−2 pts

53No licenses/permits displayed−2

Base deductions−42 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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