CEVICHE 28 BY PEDRO¿S
195 W GRANADA BLVD, Ormond Beach FL 32174 · 386-677-7779
Last inspected Jan 28, 2026 · 12 visits since August 2023
FEB 24
JUL 24
JAN 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
1 Live, small flying insect in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $660
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025036827 | Mar 17, 2025 | Jun 5, 2025 | $500 |
| 4--2023043763 | May 11, 2023 | Aug 24, 2023 | $160 |
Inspection history
12 visits, newest first
Jan 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling/ceiling tiles/vents at cookline soiled.
Cutting board has cut marks and is no longer cleanable.
Wiping cloth sanitizing solution stored on the floor.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche being served using raw shrimp, raw calamari and raw swai. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice at 110°f. Less than 2 hours. Operator voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. -soiled knife stored on rack. -can opener blade soiled with old food debris.
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. -cup in container of sauce in walk in cooler.
Buildup of food debris/soil residue on microwave door handle.
Ceiling/ceiling tiles/vents at cookline soiled.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled under cooking equipment.
No conspicuously located ambient air temperature thermometer in holding unit. -cooler drawers at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -top of oven has heavy accumulation of dust/debris. -fans at cookline soiled with grease/dust.
Ripped/worn tin foil used as shelf cover.
Single-service articles improperly stored. -case of takeout containers stored on floor in office.
Time/temperature control for safety food thawed in an improper manner. -fish thawing in standing water.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
Sep 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled. -cutting board heavily stained.
Buildup of food debris/soil residue on equipment door handles.
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. -handle broken on reach in cooler lid. -gaskets torn/damaged on cook line reach in cooler.
Floor soiled/has accumulation of debris. -grease, food debris under cooking equipment.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of fryer.
Reach-in cooler shelves with rust that has pitted the surface.
Unclean building components, attachments or fixtures. -heavy buildup of mold like substance on air curtains in walk in cooler.
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork tamales at 50°f to 54°f, ceviche at 48°f, chicken tamales 48°f, milk 51°f, salsa 51°f in cooler by back door. All items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork tamales at 50°f to 54°f, ceviche at 48°f, chicken tamales 48°f, milk 51°f, salsa 51°f in cooler by back door. All items in cooler overnight.
Food-contact surface soiled. -cutting board heavily stained.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No soap provided at handwash sink in bar area.
Buildup of food debris/soil residue on equipment door handles.
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. -handle broken on reach in cooler lid. -gaskets torn/damaged on cook line reach in cooler.
Floor soiled/has accumulation of debris. -grease, food debris under cooking equipment.
Food storage container lid cracked on salsa in walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of fryer.
Reach-in cooler shelves with rust that has pitted the surface.
Unclean building components, attachments or fixtures. -heavy buildup of mold like substance on air curtains in walk in cooler.
Water draining onto floor surface from disconnected pipe under handwash sink.
Mar 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Floor tiles missing and/or in disrepair in kitchen.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris. -grease accumulated under flat top grill. -buildup of food debris under microwave at cookline.
Jan 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. -sanitizer bucket stored in handwashing sink.
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.
Spray bottle containing toxic substance not labeled.
Floor tiles missing and/or in disrepair in kitchen.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris. -grease accumulated under flat top grill. -buildup of food debris under microwave at cookline.
Reach-in cooler interior/shelves have accumulation of soil residues.
Jan 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washing and rinsing utensils/containers without sanitizing.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Food-contact surface soiled with food debris. -hand held slicer at cookline.
Handwash sink used for purposes other than handwashing. -sanitizer bucket stored in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal food not properly identified and segregated from food to be served to the public.
Floor tiles missing and/or in disrepair in kitchen.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris. -grease accumulated under flat top grill. -buildup of food debris under microwave at cookline.
Reach-in cooler interior/shelves have accumulation of soil residues.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
1 Live, small flying insects in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -wrapped raw chicken and wrapped raw beef stored in same container in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream and shredded lettuce at 45°f in top area of reach in cooler. Advised operator to keep lid closed when not in use.
Handwash sink used for purposes other than handwashing. -sanitizer bucket stored in handwash sink.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche in cooler not dated.
Buildup of food debris/soil residue on equipment microwave door handles.
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.
Floor soiled/has accumulation of debris under equipment.
Floor tiles missing and/or in disrepair at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris under microwave.
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Build up of grease on hood above cookline.
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.
Floor soiled: -accumulation of debris under cooking equipment. -accumulation of debris under shelving in dry storage area.
No handwashing sign provided at a hand sink used by food employees in bar area. Handwash sign covered.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under microwave soiled with food debris. -hood filters soiled with grease.
Wall soiled with accumulated grease at cookline.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 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. Chlorine 0ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Raw bacon 52°f, chorizo 53°f in reach in cooler at end of cookline. In cooler more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Raw bacon 52°f, chorizo 53°f in reach in cooler at end of cookline. In cooler more than 4 hours. -chopped tomato and salsas in salsa cooler between 51°f and 53°f. In cooler 2.5 hours.
Food-contact surface soiled with food debris. -pizza cutter on rack at cookline soiled with food debris.
Handwash sink used for purposes other than handwashing. -knife stored in handwash sink at cookline. -container of limes stored in handwash sink in bar area.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink by ice machine and at handwash sink in bar area.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Build up of grease on hood above cookline.
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.
Cutting board has cut marks and is no longer cleanable.
Floor soiled: -accumulation of debris under cooking equipment. -accumulation of debris under shelving in dry storage area.
No handwashing sign provided at a hand sink used by food employees in bar area. Handwash sign covered.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under microwave soiled with food debris. -hood filters soiled with grease.
Standing water in bottom of reach-in-cooler at cookline.
Stored food not covered, open bag of beans in dry storage area.
Wall soiled with accumulated grease at cookline.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. Container with salt in prep area.
Aug 24, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Air curtains attached to walk-in cooler have heavy build up of mold like substance.
Covered waste receptacle not provided in women's bathroom.
Floor area(s) in front of ice machine covered with standing water
Food stored on floor, bag of onions in walk in cooler.
Aug 23, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
1 Live, small flying insect in bar area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef 50°f, chicken 50°f, tamales 52°f in reach in cooler drawers. In cooler drawers since 10:00am this morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 50°f, chicken 50°f, tamales 52°f in reach in cooler drawers. In cooler drawers since 10:00am this morning. -salsa at 45°f in small reach in cooler by door.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Carnitas at cookline at 130°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
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.
Handwash sink by ice machine not accessible for employee use at all times due to items being stored in handwash sink.
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Air curtains attached to walk-in cooler have heavy build up of mold like substance.
Covered waste receptacle not provided in women's bathroom.
Floor area(s) in front of ice machine covered with standing water
Food stored on floor, bag of onions in walk 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.