CORAL GABLES, FL. Back in April 2026, state inspectors walked into Perry's Steakhouse of Florida on Salzedo Street and found something that should stop any diner cold: food sourced from an unapproved or unknown supplier, sitting inside one of Miami-Dade County's most prominent upscale steakhouses.
That single violation, combined with seven other high-severity citations, gave the restaurant a total of eight high-priority findings on April 3, 2026. The facility was not emergency-closed.
What Inspectors Found
The food sourcing violation is among the most serious a restaurant can receive. Inspectors also cited the kitchen for food not cooked to the required minimum temperature, a direct pathway for pathogens like Salmonella to survive and reach a customer's plate.
No consumer advisory was posted for raw or undercooked menu items, a particular concern at a steakhouse where rare preparations are standard. Staff demonstrated no allergen awareness, and food contact surfaces were not properly cleaned or sanitized.
Inspectors also found that time was not being used correctly as a public health control, that handwashing technique among employees was improper, and that no person in charge was present or performing supervisory duties. Two intermediate violations rounded out the inspection: multi-use utensils not properly cleaned, and inadequate ventilation and lighting.
What These Violations Mean
The food-from-unapproved-sources citation carries a specific danger most diners don't consider. When food enters a kitchen through channels that bypass USDA or FDA inspection, there is no traceability. If a customer gets sick, investigators have no supply chain to follow. Listeria and Salmonella contamination is often invisible, and without documentation of where the food came from, there is no way to pull it.
The undercooking violation compounds that risk directly. At a steakhouse, customers ordering rare or medium-rare beef accept some level of personal choice, but poultry and other proteins have no such margin. Salmonella survives below 165 degrees Fahrenheit, and a kitchen without proper cooking temperature controls is one where that threshold can be missed on any given plate.
The allergen awareness failure is its own emergency-in-waiting. Food allergies affect 32 million Americans, and allergic reactions send roughly 30,000 people to emergency rooms each year. A kitchen staff that cannot demonstrate allergen awareness is a kitchen where a customer with a tree nut or shellfish allergy is relying entirely on luck.
The absence of a manager performing oversight duties is not a paperwork problem. CDC data shows that establishments without active managerial control accumulate critical violations at three times the rate of those with engaged supervision. Every other violation on this list becomes more likely when no one in authority is watching.
The Longer Record
The April 2026 inspection was not a bad day in an otherwise clean history. It was the fourth time in roughly fourteen months that Perry's Steakhouse had accumulated seven or more high-severity violations in a single inspection.
Records show inspectors visited on February 21, 2025, and found 7 high-severity and 3 intermediate violations. A follow-up inspection on April 11, 2025, produced 8 high-severity and 2 intermediate violations, an almost identical profile to the April 2026 visit. A November 2025 inspection produced 7 high-severity and 2 intermediate violations. The facility has 18 inspections on record and 153 total violations across that history.
The pattern interruptions are notable too. On April 18, 2025, one week after the 8-high-severity inspection, the facility recorded zero high-severity and zero intermediate violations. On May 2, 2024, same result: clean. Those passing inspections followed closely behind high-violation visits, suggesting the problems documented were corrected under pressure and then recurred.
Perry's Steakhouse has never been emergency-closed in its inspection history on record.
Still Open
The April 3, 2026 inspection documented a kitchen sourcing food from an unknown or unapproved supplier, cooking food below required temperatures, employing staff who could not demonstrate allergen awareness, and operating without a manager in charge, all on the same day.
The restaurant remained open for service.