AJI CEVICHE BAR
11236 S ORANGE BLOSSOM TRL, Orlando FL 32837 · 407-625-0548
Last inspected Mar 27, 2026 · 12 visits since August 2023
APR 24
AUG 24
MAY 25
OCT 25
MAR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026029282 | Mar 27, 2026 | May 27, 2026 | $400 |
| 4--2015016579 | Mar 11, 2015 | May 14, 2015 | $160 |
Inspection history
12 visits, newest first
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority2 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Establishment advertised crab on menu/menu board but served imitation crab. Imitation crab used in tostones pulps de cangrejo, Inca roll and causas.
Spray bottle containing toxic substance not labeled. Spray bottle at front counter containing clear substance and spray bottle on shelf adjacent to dish machine containing yellow substance without label. Operator labeled alcohol and bleach.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in pan of rice in reach-in cooler on cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles, vent at entrance of walk-in freezer and fan in walk-in cooler soiled with dust.
Show the remaining 7 findings ▾
Clean linens stored in improper location. Clean wiping cloths stored on floor near walk-in freezer. Operator placed on shelf.
Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line heavily grooved. Operator discarded.
Hole in or other damage to wall. Missing tiles around dish machine.
Open dumpster lid.
Stored food not covered. Ceviche without lid in reach-in cooler at sushi station. Sugar and MSG without lid at sushi station.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled throughout kitchen.
Working containers of food removed from original container not identified by common name. -Flour and corn flour on in pans on cooks line without label. -Sugar and MSG containers at sushi station without label.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. One shelf full of raw chicken over shelf of raw beef in walk-in cooler. Raw chicken over raw beef in walk-in freezer. Operator rearranged.
Ceiling/ceiling tile shows damage or is in disrepair. On cooks line.
Cutting board has cut marks and is no longer cleanable. White cutting board on make-table.
Hole in or other damage to wall. Broken tiles on wall by dish machine.
In-use knife/knives stored in cracks between pieces of equipment. Spatulas between wall and triple sink.
In-use tongs stored on equipment door handle between uses. Tongs on fryer handle on cooks line. Operator moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan near triple sink soiled with dust.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with dust behind fan.
May 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw calamari over guacamole in prep cooler. Operator immediately removed. - raw fish over baked potatoes in bottom prep coolers Operator immediately removed - raw chicken over raw fish, raw beef in walk in cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans in cooler prepared on 5/7 thawed on 5/18 per operator. Advised to put date on item for 5/24
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reading 18F when attempting to calibrate
Bowl or other container with no handle used to dispense food. In rice, corn, flour containers. Immediately removed
Ceiling/ceiling tile shows damage or is in disrepair. Above cook line
Cutting board has cut marks and is no longer cleanable. On prep cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed
In-use knife/knives stored in cracks between pieces of equipment. Spatula between prep tables. Operator immediately removed
Working containers of food removed from original container not identified by common name. Sugar. Operator immediately labeled
May 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw calamari over guacamole in prep cooler. Operator immediately removed. - raw fish over baked potatoes in bottom prep coolers Operator immediately removed - raw chicken over raw fish, raw beef in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans, fish, calamari, baked potato, cut lettuce; (55-58F - Cold Holding) in walk in cooler. Less than 4hrs per operator Rice swett potato cut lettuce, 70F cold holding at front counter. Less than 4hrs per operator Advised to keep on time plan
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans in cooler prepared on 5/7 thawed on 5/18 per operator. Advised to put date on item for 5/24
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reading 18F when attempting to calibrate
Bowl or other container with no handle used to dispense food. In rice, corn, flour containers. Immediately removed
Ceiling/ceiling tile shows damage or is in disrepair. Above cook line
Cutting board has cut marks and is no longer cleanable. On prep cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed
In-use knife/knives stored in cracks between pieces of equipment. Spatula between prep tables. Operator immediately removed
Working containers of food removed from original container not identified by common name. Sugar. Operator immediately labeled
May 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw calamari over guacamole in prep cooler. Operator immediately removed. - raw fish over baked potatoes in bottom prep coolers Operator immediately removed - raw chicken over raw fish, raw beef in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans, fish, calamari, baked potato, cut lettuce; (55-58F - Cold Holding) in walk in cooler. Less than 4hrs per operator Rice swett potato cut lettuce, 70F cold holding at front counter. Less than 4hrs per operator Advised to keep on time plan
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans in cooler prepared on 5/7 thawed on 5/18 per operator. Advised to put date on item for 5/24
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reading 18F when attempting to calibrate
Bowl or other container with no handle used to dispense food. In rice, corn, flour containers. Immediately removed
Ceiling/ceiling tile shows damage or is in disrepair. Above cook line
Cutting board has cut marks and is no longer cleanable. On prep cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed
In-use knife/knives stored in cracks between pieces of equipment. Spatula between prep tables. Operator immediately removed
Working containers of food removed from original container not identified by common name. Sugar. Operator immediately labeled
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. Reach in cooler not keeping TCS food 41F and below
Food stored on floor. Bag of ice stored on floor of walk-in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at front counter
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers Walk-in cooler thermometer does not work. Showing 20F
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from fryers
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator provided parasite destruction letter that did not identify the fish or any fish that is being used in the ceviche.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari,octopus and fish temping between 58F-60F.Per operator all items came from walk in cooler to reach in cooler less than two hours ago. Advised operator to ice all TCS items in reach in coolers and washing in cooler
Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink was blocked by green cutting board
No soap provided at handwash sink. Hand wash sink at front counter
Equipment in poor repair. Reach in cooler not keeping TCS food 41F and below
Food stored on floor. Bag of ice stored on floor of walk-in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make table and wall at front counter
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at front counter
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers Walk-in cooler thermometer does not work. Showing 20F
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from fryers
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200+++second checked was 50 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Salmon stored top of planet food at the walk-in freezer.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Front area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and bowls at the bar area.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored wet on top of each other the shelf next top to dishwasher.
Food stored on floor. Soy sauce and flour stored on the floor.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn bottom of make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Opened employee beverage container in a cold holding unit with food to be served to customers. At the front cooler the one have the sauce.
Reach-in cooler interior/shelves have accumulation of soil residues. The walk-in cooler and the walk-in freezer shelves.
Working containers of food removed from original container not identified by common name. Flour no label.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink missing food preparation area. Facility has turned back room into a prep area with no hand wash station. Advised to stop using area
Bowl or other container with no handle used to dispense food. Several bulk containers scooped with bowls or containers with no handles.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Operator states the ate to come in next two weeks.
Cove molding at floor/wall juncture broken/missing. Area by walk in cooler.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 105.
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Handwash sink missing food preparation area. Facility has turned back room into a prep area with no hand wash station. Advised to stop using area
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Various ceviches on menus are not marked as raw.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Advised, per D4 DM, TO ADD A DISCLOSURE STATEMENT ON THE MENU...STATING THAT CEVICHES MADE WITH RAW FISH.
Bowl or other container with no handle used to dispense food. Several bulk containers scooped with bowls or containers with no handles.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Operator states the ate to come in next two weeks.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over ceviche bar and in restrooms.
Cove molding at floor/wall juncture broken/missing. Area by walk in cooler.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Explained order English speaking employee.
Food being prepared in an area at back of restaurant without access to hand wash sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 105.
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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.
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling over sushi type bar has acoustic type tiles. Not easily cleaned or non absorbent.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.rest rooms.
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Several lid and containers cracked.
Garbage on the ground and/or pad around dumpster. Shared with other stores in strip mall.
Aug 10, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
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.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof for ALESSANDRA GABALDONI MANAGER ON DUTY.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ at least 8-10 employees on duty at this time.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least 2 new employees: dishwasher and young lady cookin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling over sushi type bar has acoustic type tiles. Not easily cleaned or non absorbent.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.rest rooms.
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Several lid and containers cracked.
Garbage on the ground and/or pad around dumpster. Shared with other stores in strip mall.
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.