AJI CEVICHE BAR SARASOTA
4141 S TAMIAMI TRL #16, Sarasota FL 34231 · 407.953.4623
Last inspected Jun 2, 2026 · 10 visits since October 2023
APR 24
AUG 24
OCT 24
JUL 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023038334 | May 22, 2023 | Aug 16, 2023 | $160 |
Inspection history
10 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Observed metal container stored in handwashing sink at front counter. Manager removed container.
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/ Observed no manager or employee with an active food manager certification working at the time of inspection with more than four employees currently working.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemical stored on bussing cart with no label. Manager labeled bottle.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used as scoop in seasoning.
Show the remaining 4 findings ▾
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle on cook line. Operator removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Time/temperature control for safety food thawed in an improper manner. Observed octopus stored in standing water at room temp, Octopus temp was 40F. Operator removed octopus from standing water and placed in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors in kitchen and dishwashing area.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice.
Handwash sink used for purposes other than handwashing. Observed a water filter used for drinking water attached to the hand sink faucet behind the bar.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 73F at the hand sink behind the bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use rice scoop stored in 78F standing water. The operator removed the scoop from the water.
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine sanitizer at 0ppm. The operator set up the three compartment sink.
Non-food grade paper/paper towel used as liner for fresh cilantro. The operator removed the non-food grade paper towel.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice.
Handwash sink used for purposes other than handwashing. Observed a water filter used for drinking water attached to the hand sink faucet behind the bar.
No paper towels or mechanical hand drying device provided at handwash sink on the cook line.
No soap provided at handwash sink on the cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 73F at the hand sink behind the bar.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked rice. The operator removed the plastic container.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for salt no stored above the food. The operator properly stored the scoop handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use rice scoop stored in 78F standing water. The operator removed the scoop from the water.
No handwashing sign provided at a hand sink used by food employees on the cook line.
Standing water in bottom of reach-in-cooler behind the bar.
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw swai stored over french fries in the reach in cooler on the cook line. The operator properly store the swai.
Toxic substance/chemical improperly stored. Observed a container of WD-40 stored on a cutting board behind the bar. The operator properly stored the chemical and placed the cutting board in the ware washing area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened for more than 24 hours with no date mark behind the bar. The operator date marked the milk.
No paper towels or mechanical hand drying device provided at handwash sink on the cook line.
No soap provided at handwash sink on the cook line.
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. Observed multiple foods removed from the freezer and thawed in the walk in cooler without a date mark of when the items were removed from the freezer.
Spray bottle containing toxic substance not labeled near the rear exit.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for rice in the prep area. The operator removed the plastic container.
Food stored on floor. Observed a box of limes and a box of yams stored on the floor of the walk in cooler. The operator properly stored the above foods.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle used for salt not stored above the food in the prep area. The operator properly stored the scoop handle.
No handwashing sign provided at a hand sink used by food employees on the cook line. Observed no handwashing signs in the public restrooms used by employees.
Rear exit not protected with self-closing doors.
Time/temperature control for safety food thawed in an improper manner. Observed cooked octopus thawing in standing water in a prep sink in the kitchen. The operator turned on cold running water over the octopus.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with bread in the reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg whites stored over sauces in the walk in cooler. The operator properly stored the egg whites.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (57F - Cold Holding) outside of the reach in cooler at the end of the cook line. The operator stated the butter had been held for less than 1 hour. The operator placed the butter in the reach in cooler.
Accumulation of lime scale on the inside of the dishmachine.
In-use tongs stored on the oven door handle on the cook line between uses. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 76F standing water. The operator removed the utensils from the water.
Reach-in cooler shelves with rust that has pitted the surface behind the bar.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Observed no quaternary test kit for the three compartment sink.
Accumulation of lime scale on the inside of the dishmachine.
Reach-in cooler shelves with rust that has pitted the surface behind the bar.
Jan 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Darwin J Santa Maria 6/22/2017 through National Registry of Food Safety Professionals.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Observed no quaternary test kit for the three compartment sink.
Accumulation of lime scale on the inside of the dishmachine.
Outer openings not protected with self-closing doors. Observed self-closing device in disrepair at the rear exit.
Reach-in cooler shelves with rust that has pitted the surface behind the bar.
Dec 18, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Darwin J Santa Maria 6/22/2017 through National Registry of Food Safety Professionals.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled with a black build up behind the bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Observed no quaternary test kit for the three compartment sink.
Accumulation of lime scale on the inside of the dishmachine.
In-use tongs stored on oven door handle between uses on the cook line. The operator properly stored the tongs.
Outer openings not protected with self-closing doors. Observed self-closing device in disrepair at the rear exit.
Reach-in cooler shelves with rust that has pitted the surface behind the bar.
- From initial inspection : Rear exit door locked. For reporting purposes only.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority6 Intermediate8 Basic
Show 15 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink behind the bar. Educated the employee on proper handwashing procedures.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Darwin J Santa Maria 6/22/2017 through National Registry of Food Safety Professionals.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled with a black build up behind the bar.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink behind the bar obstructed by a reach in freezer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Observed no quaternary test kit for the three compartment sink.
Spray bottle containing toxic substance not labeled in the dish area.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide tank not adequately secured behind the bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf with spices near the reach in freezer. The operator properly stored the cell phone.
In-use tongs stored on oven door handle between uses on the cook line. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 69F standing water. The operator removed the utensils from the standing water.
No handwashing sign provided at a hand sink used by food employees behind the bar.
Outer openings not protected with self-closing doors. Observed self-closing device in disrepair at the rear exit.
Reach-in cooler shelves with rust that has pitted the surface behind the bar.
Rear exit door locked. For reporting purposes only.
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.