CEVICHE ARIGATO
288 INDIAN TRCE, Weston FL 33326 · 954.385.5585
Last inspected Aug 14, 2026 · 9 visits since November 2023
DEC 24
APR 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed one flying insect on cook line landing on clean plate. Operator killed and placed the plate in dishwasher.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029917 | Feb 27, 2026 | May 14, 2026 | $880 |
| 2--2025058981 | Jul 17, 2025 | Aug 25, 2025 | $400 |
| 2--2025037045 | Apr 4, 2025 | May 19, 2025 | $400 |
Inspection history
9 visits, newest first
Aug 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen
Aug 6, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Boiled potatoes 110F corn 108F @ 2:15 cooling since 2:00 rechecked Potatoes 105F corn 103F @ 2:45 at this rate items will not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator placed potatoes in shallow pan and divided corn into two shallow containers.
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. 0 Ppm chlorine. Operator primed rechecked 0 Ppm
Live, small flying insects found. Observed one flying insect on cook line landing on clean plate. Operator killed and placed the plate in dishwasher.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (126F - Hot Holding)per operator held out of temperature less than 5 minutes. Operator placed in fryer to reheat. Rechecked 179F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stainless steel bowls not stored inverted or in a protected manner.
Time/temperature control for safety food thawed in an improper manner. Observed beef stew 24F and steak 29F out on cook line at room temperature.
Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen
Feb 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority0 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Baked potato 101F stored in deep covered pan @ 3:15 cooling since 2:15 rechecked 91F at current rate of cooling potatoes will not reach to 41F within 2 hours employee separated potatoes and placed in reach in freezer to cool.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in from outside put gloves on then handled chopped lettuce without washing hands.employee washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled squeeze bottle of sauce and clean equipment without washing hands. Employee washed hands.
Nonfood-grade bags used in direct contact with food. Observed lobster and beef stored in black t shirt bags in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw veal heart stored over shredded cheese. Observed at sushi flip top raw sliced tuna stored over bread crumbs Operator stored correctly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 75F out at room temperature on shelf next to cooked line. Per operator held out of temperature for approximately 35 minutes. Employee placed in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed swai (74F - Cold Holding) thawed in prep sink. Per operator held out of temperature less than 30 minutes. Employee placed in reach in cooler to chill. Observed in flip top cooler raw shrimp (49F - Cold Holding) per operator held out of temperature less than 30 minutes. Not portion or prepared today employee placed ice bag on shrimp.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on shelf above sushi flip top cooler.
Food stored on floor. Plastic containers of cooking oil stored on kitchen floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of rice and flour the scoop handle in contact with product.
Time/temperature control for safety food thawed in an improper manner. Observed swai fillets 74F stored in stagnant water in prep sink. Employee removed and placed in reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.
Working containers of food removed from original container not identified by common name. Flour and salt. Employee labeled
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found Observed 2 small flying insects in kitchen landing on wall and shelves - employees killed, sanitized equipment and area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored directly above raw fish. Employee stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at glass door cooler - passion fruit dessert made onsite on 7/4. See stop sale.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on shelf above prepping table in kitchen - raw shell eggs (87F - Cold Holding) as per employee item forgotten. Employee stored item in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at glass door cooler - passion fruit dessert made onsite on 7/4. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chopped boiled potatoes stored on top of flip top cooler in kitchen - boiled potatoes (85F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Employee stored item in cooler.
Food stored on floor. Observed bucket of soy sauce stored directly on the floor.
Apr 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw chicken (not commercially packaged) stored over cooked pork (not commercially packaged). operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from grill - cooked pasta (49F - Cold Holding) as per employee items left out held out of temperature for approximately 3 hours. As per employee item not portioned or prepared today. Employee discarded at will.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of boiled potatoes (76F - Hot Holding) as per employee items left out of temperature for approximately 30 minutes, employee placed item in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on counter top in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 87F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored correctly.
Jan 31, 2025Call 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer next to hand washing sink - tuna (not commercially packaged) stored above packaged of mango pulp. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale Observed in beverage cooler next to espresso machine. Peruvian flan x2 11/22/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale.
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. Observed 5 employees certificate expired.
No mop sink or curbed cleaning facility provided at establishment.
Time/temperature control for safety food thawed in an improper manner. Observed Corvina fillets thawing in triple sink at room temperature. Operator placed item under running water.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
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. Poster emailed to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles by service area.
Handwash sink used for purposes other than handwashing. Bar area, large plastic container and spoon, inside sink, employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided
Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet, in dishwasher area, clean utensils storage shelf. Employee removed from piles to allow air dry.
No handwashing sign provided at a hand sink used by food employees. Employee restrooms. Sing emailed to operators
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled filter in cook line, above cooking equipment
Single-service articles not stored inverted or protected from contamination. Next to reach in cooler, dessert spoons not inverted, employee inverted.
Time/temperature control for safety food thawed in an improper manner. Portioned packed pork, beef, ribs left to defrost in ambient temperature under prep table shelf in cook line, Employee removed and placed under cold running water
Nov 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Cook line -reach in cooler -unpasteurized raw shell eggs over baked potatoes and cooked pasta. Employee placed eggs under ready to eat food.
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. -reach in freezer-raw chicken in white bags over bags of pork, employee placed chicken on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working on ceviche station grabbed raw fish and calamari to prep an order, after finish, grabbed a clean plate to prepare order for another customer, using same gloves, after manager instructed, employee discarded gloves, washed hands, and put in new pair of gloves.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Assorted desserts inside sliding glass door cooler- open on Sunday, employee began to placed date labels.
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. Poster emailed to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings board soiled with food debris, not sanitized properly. 3 prep tables in cook line.
Floor soiled/has accumulation of debris. Under cooking equipment in cook line.
Food stored on floor. Soy sauce container in food runner station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters-substantial build up of grease and food debris
Time/temperature control for safety food thawed in an improper manner. Roasted beef and tuna being defrost to ambient temperature. Employee removed and placed under cold running water
Wall soiled with accumulated grease, food debris, and/or dust. - behind dishwasher machine and triple sink. - behind cooking equipment - behind cooling units in cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths seating around prep tables and stove, employee removed to be wash and sanitize
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.