CEVI'CH CENTRAL PERUVIAN CUISINE
528 S. PARK AVE, Winter Park FL 32789 · 4077153875
Last inspected Jul 17, 2026 · 11 visits since September 2023
MAY 24
NOV 24
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 5 small flying insects next to drain at cook line. 3 small flying insects at front counter Total: 8 small flying insects
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license.
Manager or person in charge lacking proof of food manager certification.
Ceiling tile missing. Drink station at front counter
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with water damage at server station
Show the remaining 4 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table at cook line ambient temperature 48F
Cove molding at floor/wall juncture broken/missing. Next to walk in freezer
Equipment in poor repair. Torn gaskets at reach in cooler at cook line
No conspicuously located ambient air temperature thermometer in holding unit. Make table at cook line
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Live, small flying insects found 5 small flying insects next to drain at cook line. 3 small flying insects at front counter Total: 8 small flying insects
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked potatoes
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus 48F, rice 48F, chicken 47F, beef 47F, butter 47F, shrimp 47F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at cook line Octopus 48, white rice 48F, chicken 47, shrimp 47F, beef 47F, butter 47F
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Cook line and front counter hand wash sink
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 soap provided at handwash sink. Server station and front counter hand wash sink
Ceiling tile missing. Drink station at front counter
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with water damage at server station
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table at cook line ambient temperature 48F
Cove molding at floor/wall juncture broken/missing. Next to walk in freezer
Equipment in poor repair. Torn gaskets at reach in cooler at cook line
Floor area(s) covered with standing water. In front to walk in freezer
Floor soiled/has accumulation of debris. At cook line and at dish area
No conspicuously located ambient air temperature thermometer in holding unit. Make table at cook line
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gaskets in walk in freezer door and reach in cooler at cook line
Hood filter missing from automatic fire suppression/exhaust system.
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 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. 00ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked sweet potatoes and corn in reach in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at server station
Equipment in poor repair. Gaskets in walk in freezer door and reach in cooler at cook line
Hood filter missing from automatic fire suppression/exhaust system.
Time/temperature control for safety food thawed in an improper manner. Octopus thawing at room temperature. Advised operator to place in cooler o under cold running water
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used as liner for cilantro, tomatoes and butter at cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
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/
No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash sink
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Metal bowl used to scoop rice
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. Tuna packets in reach in cooler at sushi station
Current Hotel and Restaurant license not displayed.
Food stored on floor. Soy sauce bucket next to prep station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris in cook line
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice in reach in cooler 75F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked white rice at cook line Raw tuna over RTE sauce at sushi station
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice in reach in cooler 75F
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/ Open and operating 6 employees no CM on-site
No paper towels or mechanical hand drying device provided at handwash sink. In sushi station
No soap provided at handwash sink. In sushi station and cook line
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice container
Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in walk in freezer
Light not functioning. In hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
Old labels stuck to food containers after cleaning. In dish area
Time/temperature control for safety food thawed in an improper manner. Thawing octopus in standing water
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Vacuum breaker missing at splitter added to hose bibb.
Handwash sink used for purposes other than handwashing. Back kitchen used to wash utensils. Educated staff.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter.
No soap provided at handwash sink. Sink in back kitchen. Manager filled.
Buildup of food debris/soil residue on equipment door handles. Door to ice bin at soda fountain. Staff cleaned it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
Cutting board has cut marks and is no longer cleanable. Small white board. Manager discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverage on court sushi bar. Staff removed drink.
Ice buildup in walk-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in sushi rice. Staff stood up spoon.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 45F utensil in make table. Manager discarded water.
Light not functioning. Hood
No conspicuously located ambient air temperature thermometer in holding unit. Make table in back kitchen
Old labels stuck to food containers after cleaning. On plastic containers. Manager added to wash.
Raw fruits/vegetables not washed prior to preparation. Avocado cut in make table with stickers attached. Staff removed avocado and stickers and washed.
Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen near hand sink
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table less than 4 hours. sea food mix (45F - Cold Holding); shrimp (45F). In top portion of make table next to stove. Ambient air in sushi bar cooler 55F. Manager called to check both coolers. Will use upright cooler for overnight storage and iced down the product that is in make table during operation.
Vacuum breaker missing at splitter added to hose bibb.
Handwash sink used for purposes other than handwashing. Back kitchen used to wash utensils. Educated staff.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter.
No soap provided at handwash sink. Sink in back kitchen. Manager filled.
Buildup of food debris/soil residue on equipment door handles. Door to ice bin at soda fountain. Staff cleaned it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
Cutting board has cut marks and is no longer cleanable. Small white board. Manager discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverage on court sushi bar. Staff removed drink.
Ice buildup in walk-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in sushi rice. Staff stood up spoon.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 45F utensil in make table. Manager discarded water.
Light not functioning. Hood
No conspicuously located ambient air temperature thermometer in holding unit. Make table in back kitchen
Old labels stuck to food containers after cleaning. On plastic containers. Manager added to wash.
Raw fruits/vegetables not washed prior to preparation. Avocado cut in make table with stickers attached. Staff removed avocado and stickers and washed.
Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen near hand sink
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed for 45 seats. Facility has a total of 63 seats between inside and outside. Seating eval form provided
Dec 19, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The facility lay out does not match the last approved plans on file from 11/2016. Numerous hand sinks relocated. Front bar area by front door entrance removed. Sushi bar added, back kitchen area -fryers relocated, coolers relocated, prep table added to cook line to block the opening between kitchen ware wash area
Cutting board has cut marks and is no longer cleanable.Green cutting boards kept on rack.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed for 45 seats. Facility has a total of 63 seats between inside and outside. Seating eval form provided
Food-contact surface not smooth and easily cleanable. Unsealed black stone plates for sushi and desserts
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container.Non grade paper use to wrap cilantro.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked rice in reach in cooler at cook line Raw chicken and raw beef, raw eggs over ready to eat foods in the 2 door stand up cooler
Handwash sink used for purposes other than handwashing.Employee filled container on hand sink located at front counter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche items and sushi items on printed menu and online menu. Raw tuna dishes on printed menu and online menu.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The facility lay out does not match the last approved plans on file from 11/2016. Numerous hand sinks relocated. Front bar area by front door entrance removed. Sushi bar added, back kitchen area -fryers relocated, coolers relocated, prep table added to cook line to block the opening between kitchen ware wash area
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For sushi Provided paper copy of sign to manager, that was posted
Spray bottle containing toxic substance not labeled.Bottle with no label kept at table across from tall reach in cooler by walk in freezer.
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.Defrost tuna kept on front counter.
Cutting board has cut marks and is no longer cleanable.Green cutting boards kept on rack.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed for 45 seats. Facility has a total of 63 seats between inside and outside. Seating eval form provided
Food not stored at least 6 inches off of the floor.Sugar kept by dish area.
Food-contact surface not smooth and easily cleanable. Unsealed black stone plates for sushi and desserts
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy build up on hood filters and hood systems
Unwrapped single-service utensils not presented so that only the handles are touched.Single service spoons use in cook line.
Water leaking from pipe and/or faucet/handle.Leak from hand sink located at cook line.
Wet mop not stored in a manner to allow the mop to dry.
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.