AJI LIMON CEVICHE Y CARBON
1336 SE 46 LN, Cape Coral FL 33904 · 973.460.5428
Last inspected Jul 8, 2026 · 12 visits since August 2023
AUG 24
NOV 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling behind reach in cooler at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2020010476 | Feb 14, 2020 | Jun 30, 2020 | $160 |
| 7--2017014934 | Mar 7, 2017 | Apr 6, 2017 | $160 |
Inspection history
12 visits, newest first
Jul 8, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with frozen raw fish in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of cooked chicken in 4 door reach in cooler in back food prep area. Educated operator on importance of proper separation of raw foods.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over container of raw fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk 46F cold hold less than 4 hours. Observed Rice 45F cold hold, milk 46F cold hold, sauce 45F cold hold in walk in cooler. Operator turned down walk in cooler.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink in back food prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans and sweet potatoes not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling vents soiled with accumulated dust in restrooms.
Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water for rice scoop at 93F. Educated operator on maintaining temperature at 135F or above.
Interior of ovens/microwave has accumulation of grease/food debris.
No handwashing sign provided at a hand sink in back food prep area used by food employees.
Nonfood-contact surface soiled with grease, food debris on ice scoop handle.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on importance of keeping wet wiping cloths in sanitizer between uses.
Working containers of food removed from original container not identified by common name. Sugar container at beverage/wait station. Operator labeled container.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw beef stored over cooked meat in 4 door reach in cooler in back food prep area. Operator placed cooked meaton top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chorizo sausage 49F cold hold, mashed sweet potato 46F cold hold less than 4 hours. Operator turned down walk in cooler.
Food-contact surface soiled with food debris on can opener. Educated operator on cleaning can opener daily.
Handwash sink used for purposes other than handwashing. Observed handwash sink in beverage/wait station used to fill pitcher. Educated operator on the importance of hand wash only.
No paper towels or mechanical hand drying device provided at handwash sink in beverage/wait station and hand wash sink at cook line. Educated operator on the importance of having paper towels. Operator placed paper towels at hand wash sinks.
No soap provided at handwash sink at cook line. Operator placed soap at handwash sink.
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. Cooked frozen foods in three door freezer next to walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.
Nonfood-contact surface soiled with grease, food debris on table underneath grill and stove and on food prep tables in kitchen.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6lb can of beans dented. Educated operator on going through cans. Operator discarded can.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw calamari stored over cooked lentils. Operator discarded lentils.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Educated operator on maintaining eggs in reach in cooler. Operator placed eggs back into cold holding reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lentils 60F cold hold more than 4 hours. Stop Sale. Operator discarded lentils.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment. Educated operator on importance of having vacuum breaker.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener. Operator cleaned can opener.
Handwash sink used for purposes other than handwashing. Observed pitcher stored in hand wash sink in beverage/wait station. Operator removed pitcher.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in beverage/wait station. Operator placed paper towels at hand wash sink.
Food not stored at least 6 inches off of the floor. Observed boxes of frozen fish stored on floor in walk in freezer. Educated operator on importance of storing food off of floor.
Food-contact surface not smooth and easily cleanable. Observed interior of microwave rusting. Operator discarded microwave oven.
Insect control device installed over food preparation area.
Observed 10 dead flies on floor in back food prep area. Operator swept up and discarded flies.
Observed water leaking from pipe underneath outside mop sink. Educated operator on fixing pipe.
Working containers of food removed from original container not identified by common name. Observed salt/sugar containers not labeled. Educated operator on importance of labeling. Operator labeled containers.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6 lb can of Northern Beans dented. Operator separated can to be returned to distributor.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed obtained of raw meat stored over ready to eat sauces in reach in cooler across of food prep table in back food prep area. Operator placed raw meats on bottom shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator placed eggs back into cold holding reach in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.
Hot water at mop sink does not reach 85 degrees Fahrenheit.
Food-contact surface soiled with food debris. Can operator. Operator cleaned can opener.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator placed paper towels at hand wash sink.
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris and grease underneath equipment and cooking equipment at cook line.
Food not stored at least 6 inches off of the floor. Observed container of soups stored on floor in walk in freezer. Operator placed container on shelving.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area. Educated operator on importance of having hand wash sign.
Water leaking from pipe underneath outside mop sink.
Working containers of food removed from original container not identified by common name. Observed salt/sugar containers not labeled. Educated operator on importance of labeling. Operator labeled containers..
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator added sanitizer. Rechecked concentration at 100 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef 51F cold hold, raw seafood 49F cold hold less than 4 hours. Operator double panned time/temperature control for safety foods with ice and put lids on containers.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle in dishwash area containing toxic substance not labeled. Operator labeled bottle.
Hood filters missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area. Educated operator on importance of having hand wash sign.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Working containers of food removed from original container not identified by common name. Powdered sugar. Educated operator on importance of labeling. Operator labeled container.
Apr 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment. Educated operator on importance of having vacuum breaker.
Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at kitchen entrance and hand wash sink in back food prep area. Operator placed paper towels at hand wash sink.
No soap provided at handwash sink. Hand wash sink at cook line. Operator placed soap at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked pasta, corn, and sauces not date marked in walk in cooler.
In-use tongs stored on equipment door handle between uses.operator removed tongs.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Working containers of food removed from original container not identified by common name. Water spray bottle. Operator labeled bottle.
Dec 15, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling behind reach in cooler at cook line.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling behind reach in cooler at cook line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by table. Operator moved table.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in women's restroom. Operator placed paper towels at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked beans and precooked chicken not date marked.
Dead roaches on premises. Observed 2 dead roaches on piping behind reach in cooler at cook line.
Hood filter missing from automatic fire suppression/exhaust system.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line.
Plumbing system in disrepair. Observed mops sink not plumbed to drain.
Working containers of food removed from original container not identified by common name. Sugar containers.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority9 Intermediate7 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee at cook line touching raw beef and not washing hands before working with ready to eat vegetables. Educated operator. Operator educated employee. Employee washed hands.
Nonfood-grade bags used in direct contact with limes. Operator removed limes.
Raw animal food stored over or with unwashed produce. Observed box of packaged raw shrimp stored over box of unwashed limes. Educated operator on importance of proper storage of raw food. Operator properly separated raw animal foods.
Toxic substance/chemical improperly stored by clean dishes. Operator removed chemical.
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. Provided operator with written procedures.
Handwash sink missing at cook line/dishwash area.
Handwash sink used for purposes other than handwashing. Observed cloth stored in hand wash sink at beverage/wait station. Educated operator on having hand wash sink only.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area and hand wash sink in beverage/wait station. Operator placed paper towels at hand wash sink.
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. Operator completed forms before leaving inspection.
No running water at mop sink. Educated operator on importance of having water at mop sink.
No soap provided at handwash sink. Hand wash sink in back food prep area. Educated operator on importance of having soap at hand wash sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in beverage/wait station.
Cardboard used to line nonfood-contact shelves.
Ice scoop handle in contact with ice. Operator corrected ice scoop.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area. Educated operator on importance of having hand wash sign.
No hot running water at mop sink. Educated operator on importance of having hot water at mop sink.
Reuse of single-service or single-use articles. Observed cardboard box being reused to drain fried food.
Single-service articles not stored inverted or protected from contamination. Togo containers at wait station. Operator inverted containers.
Time/temperature control for safety food thawed in an improper manner. Observed containers of raw frozen fish and raw frozen beef thawing at room temperature. Operator placed containers in reach in cooler.
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.