BEST CEVICHE EVER
1313 W BOYTON BEACH BLVD STE R9, Boyton Beach FL 33426 · 954-864-8139
Last inspected Mar 5, 2026 · 10 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018042764 | Jul 10, 2018 | Nov 21, 2018 | $300 |
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked Sweet potatoes stored and in direct contact with paper towels. Operator removed paper towels.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw seafood over cooked sweet potatoes and sauce at cook line flip top cooler. Advised operator to relocate ready to eat foods from lower portion of cooler. Raw fish, beef and chicken over asparagus opened from commercial packaging at reach in freezer. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding); raw shrimp (44F - Cold Holding); cooked potatoes (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Advised operator to move all tcs products to reach in freezers.
Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled by dish machine. Operator labeled properly.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cook washed hands with no soap, before entering cook line to plate fried fish. Cook went to wash his hands with soap.
Raw fish stored over/not properly separated from ready-to-eat French fries, in flip top cooler across grill. Soy sauce stored under raw fish in walk in cooler. Operator reversed.
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. Salmon removed from freezer two hours ago. Operator removed package.
Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature on cook line. Operator placed in refrigerator.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Non-food grade paper towel used as liner for food container in diced tomatoes and cooked potatoes on cook line. Operator removed paper.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm in dish area. Operator set up fresh solution at 100ppm.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit 3 degrees off..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust outside of white stand up reach in freezer.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee eating in a food preparation area in kitchen. Employee moved to dining room.
Ice buildup in white stand up reach-in freezer across walk in cooler.
Ripped/worn tin foil used as shelf cover under grill.
Wall soiled with accumulated grease, food debris, and/or dust next to flip top cooler behind microwave on cook line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At make line employee slicing tomatoes and putting on top of ready to eat salad with bare hands, educated operator on bare hand contact with ready-to-eat food, employee washed hands and put on gloves, employee discarded 3 slices of tomatoes.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw goat over ice cream in freezer in dining room. Both items not commercially packaged. Removed
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Working containers of food removed from original container not identified by common name. Flour container next to microwave
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauce in reach in cooler at cook line. Operator removed sauce.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing raw fish not identified on menu.
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.