561CEVICHE
1155 ROYAL PALM BEACH BLVD, Royal Palm Beach FL 33411 · 9542431107
Last inspected Jul 24, 2026 · 11 visits since August 2023
AUG 24
JAN 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,050
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025064578 | Aug 4, 2025 | Feb 11, 2026 | $650 |
| 2--2023063986 | Oct 9, 2023 | Apr 22, 2024 | $400 |
Inspection history
11 visits, newest first
Jul 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw chicken (46F - Cold Holding); raw beef (45F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into freezer to quick chill.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, vacuum sealed fish thawed. Operator stated items held in cooler less than 4 hours. Advised operator to remove fish from vacuum sealed packaging. Operator complied.
Food stored on floor. At kitchen, bag of onions and oil stored on floor. Operator moved items to shelf.
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, vacuum sealed fish thawed. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline low boy line flip top cooler, cooked shrimp (46F - Cold Holding); raw fish (51F - Cold Holding), or prepared or portioned today. Operator stated items held in cooler approximately 2 1/2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, vacuum sealed fish thawed. See stop sale.
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- raw fish in sauce 47F- cold holding- food not prepared or portioned today - food out of temperature for 1 hour- operstor moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table - cooked rice 113F- hot holding- food out of temperature for 30 minutes- operator placed on stove to be reheated to 165F.
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashsink- by front counter water of 77F. At handwash sink- by cookline no running water.
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cookline - cooked onions 45F - cold holding, cooked yuca 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cookline - cooked onions 45F - cold holding, cooked yuca 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At prep area/ cookline counter - Cooked corn 77F- cold holding, cooked vegetables 86F- cold holding - food left out on counter- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- Cooked rice 92F- hot holding- food out of temperature for 3 hours- operator placed on stove to be reheated.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashsink- by front counter water of 77F. At handwash sink- by cookline no running water.
Current Hotel and Restaurant license not displayed.
Wet wiping cloth not stored in sanitizing solution between uses. At prep counter- by prep area- damp/ wet wiping cloth stored on counter- operator removed.
Oct 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler -Raw shell eggs over sauced near prep area- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in cooler above cookline- Cooked corn 71F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaking time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline-cooked mixed rice 120-125F- hot holding- food out of temperature for 30 minutes- operator place$ to be reheated to 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)- operator corrected to 100ppm
Handwash sink used for purposes other than handwashing. At front counter handwashing sink- fork and cup inside sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On meme Lexie de Tigre, ledge de Tigre561, leche de Tigre Carretillera, Tiradito Dos trios, Trio Cevichero,
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training for Felix.
Employee with no hair restraint while engaging in food preparation. No hair restr#in for employee at cookline.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Food stored in a container that previously held a toxic substance. See stop sale. At prep table by cookline- detergent container used to store salt- educated operator- see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler Commercially processed reduced oxygen packaged mahi bearing a label- not removed from packaging before thawing - see stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- cooked pasta prepared Monday 02/12/2024- not date marked - operator date marked.
Spray bottle containing ( bleach)/ toxic substance not labeled- operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler Commercially processed reduced oxygen packaged mahi bearing a label- not removed from packaging before thawing - see stop sale.
Current Hotel and Restaurant license not displayed.
Oct 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Container of medicine improperly stored. At prep counter near cookline - burning cream stored above prep counter- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At glass reach in cooler - raw egg whites stored over bananas- operator removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table-fried rice 120-122F- hot holding - food out of temperature for 30 minutes- operator placed on stove to reheat.
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.
Handwash sink not accessible for employee use at all times. Handwash sink by cookline blocked by metal cover- operator removed.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled. At front counter- spray bottle of cleaner not labeled - operator labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep counter - water bottles stored over prep counter- operator removed.
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.