CEVICHE ARIGATO
1447 10TH STREET SUITE B, Lake Park FL 33403 · 561.863.8877
Last inspected Aug 5, 2026 · 13 visits since December 2023
MAR 25
OCT 25
DEC 25
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In kitchen approximately 3 live roaches on floor next to deep fryers. In kitchen approximately 1 live roach on floor under steam table. In kitchen approximately 1 live roach crawling on container of wood skewers for meat. Discussed with operator to kill all roaches and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $6,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080853 | Oct 21, 2025 | Nov 24, 2025 | $800 |
| 2--2024001504 | Dec 14, 2023 | Jan 25, 2024 | $1,200 |
| 2--2023024589 | Apr 11, 2023 | May 18, 2023 | $1,920 |
| 2--2022032953 | Jun 29, 2022 | Jul 21, 2022 | $1,000 |
| 2--2021046085 | Aug 24, 2021 | Oct 22, 2021 | $400 |
| 2--2017022686 | Apr 25, 2017 | May 19, 2017 | $800 |
| 2--2017011212 | Feb 28, 2017 | Mar 23, 2017 | $400 |
Inspection history
13 visits, newest first
Aug 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Frozen Corvina used in ceviche raw no parasite destruction proof; operator provide before closing report
Stop Sale issued due to food originating from an unapproved source. Operator selling desserts through a company that could not provide wholesale license. See Stop Sale
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice at sushi station no time marked; as per operator on time since 10 00 am; time added
Time/temperature control for safety food thawed in an improper manner. Thawing fish in standing water in prep sink at cook line Cold water turned on
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice at sushi station; food on time control since 10:30; operator marked;
Bowl or other container with no handle used to dispense food. Bowl used to dispense vinegar water at sushi station Removed
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloved hands and stared to rinse cooked pasta without removing gloves and washing hands; educated Employee washed hands;
Raw animal food stored over or with unwashed produce. Raw fish over box of celery and other vegetables in walk-in cooler; Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn (129F - Hot Holding)in slow cook pot; chicken (115-150F - Hot Holding); in steam table at cook line as per operator food out of temperature for 20 minutes; advised to reheat to 165 F; placed to reheat;
Employee washed hands in a sink other than an approved handwash sink. Employee brought dirty dishes in the dishwasher area and placed in dirty rack and quickly rinsed off hands with water in three compartment sink and started to touch other foods without washing hands first; manager educated; employee washed hands;
Handwash sink not accessible for employee use at all times- big bins stored inside handwashing sink by three compartment sink; Removed
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl used to dispense cooked rice at steam table; removed
Oct 22, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen soiled with food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize.
Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles, no longer cleanable with build of food debris, discussed with operator to cleaned floors and replace grout.
Oct 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
Live, small flying insects found In kitchen approximately 2 live flying insects landing on wall next to dishwashing area, discussed with operator to kill flying insects and clean and sanitize areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored above bags of French fries and ice cream, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. In kitchen approximately 3 live roaches on floor next to deep fryers. In kitchen approximately 1 live roach on floor under steam table. In kitchen approximately 1 live roach crawling on container of wood skewers for meat. Discussed with operator to kill all roaches and clean and sanitize areas.
Roach excrement and/or droppings present. At hand washing sink roach excrement droppings on sink, discussed with operator who cleaned area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on,discussed with operator who educated employee and employee washed hands and changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk in cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided email copy of poster.
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. Discussed with operator and provided email copy of poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked rice (86F - Cooling) at 12:05 since 11:00 82F at 12:40; cooked potatoes (131F - Cooling) at 12:05 since 12:00 to 125F at 12:40, at this current rate of cooling products will not reach 70F within 2 hours discussed its operator who moved product to walk in freezer to rapid chill. cut lettuce (53F - Cooling) at 12:10 since 10:30 to 52F at 12:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store dirty dishes, discussed with operator who removed dishes.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink, discussed with operator who provided paper towels.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop cooked rice, discussed with operator who removed bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen soiled with food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize.
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. In walk in cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Dead roaches on premises. In kitchen approximately 1 dead roach on floor at entrance to kitchen. In kitchen approximately 1 dead under flip top cooler on floor. In kitchen approximately 1 dead roach under hand washing sink. Approximately 4 dead roaches under steam table on floor. Approximately 15 dead roaches on floor around fryers. Discussed with operator to cleaned and sanitized areas.
Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles, no longer cleanable with build of food debris, discussed with operator to cleaned floors and replace grout.
Food stored on floor. In walk in cooler buckets of sauce stored on floor, discussed with operator who removed products from floor.
No handwashing sign provided at a hand sink used by food employees. No hand washing signs provided at 3 of 4 hand washings sinks, discussed with operator.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from fryers interior soiled with accumulation of soil debris, discussed with operator to clean and sanitize interior.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in walk in cooler covered in food splatter, discussed with operator to clean and sanitize.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked peppers not commercially packaged in walk-in freezer Stored properly
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 hearts not commercially packaged in walk-in freezer Stored properly
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No paper towels or mechanical hand drying device provided at handwash sink at prep area Provided
In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 92 F water in steam table Water discarded
Time/temperature control for safety food thawed in an improper manner. Fish and beef hearts thaw g at room temperature in prep sink and prep area; advised to turn cold water on and move beef inside walk-in cooler
Oct 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area employee handled dirty dishes then handled clean dishes. No available hand sink in dish area.
Handwash sink missing in warewashing area.
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/
Gasoline tank and gas operated pressure cleaner located inside of the building. For reporting purposes only. Operator removed from building.
Apr 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale.
Spray bottle containing toxic substance not labeled. At dish washing area spray bottle full of bleach not labeled. Operator labeled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line employee using soiled/dirty cloth on cutting board, operator discarded.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. Above sushi rice cook station bottle of burn gel stored with spices, operator removed bottle of burn gel.
Dented/rusted cans present. See stop sale. 1 can of pinto beans dented
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. At prep station flip top container of calamari 50F, operator stated that item was not prepared or portioned today and was held in unit overnight,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep station flip top container of calamari 50F, operator stated that item was not prepared or portioned today and was held in unit overnight, see stop sale.
Handwash sink used for purposes other than handwashing. At 1st hand washing sink back of house has discarded food items in, 2nd hand washing sink back of house has silverware in it, hand washing sink in bar area has chemical bottle stored in it, operator removed all items from all hand washing sinks.
Spray bottle containing toxic substance not labeled. At make line spray bottle containing degreaser not labeled, operator labeled.
Bowl or other container with no handle used to dispense food. At sushi rice cook station metal bowl used as a scoop in container of bread crumbs, operator removed.
Food not stored at least 6 inches off of the floor. At walk in freezer multiple items stored on shallow pallet 2 inches off the floor, operator had crew member re-position those items to be 6 inches off the floor.
Dec 14, 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 ▾
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. In walk in freezer raw chicken stored over raw beef. Advised operator to store properly.
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority8 Intermediate1 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 on soda box station on kitchen area Approximately 3 on bar area.
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. In walk in freezer raw chicken stored over raw beef. Advised operator to store properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F - Cold Holding); At cook line chimuchurri (48F - Cold Holding), Red sauce (46F - Cold Holding), at service station milk (51F - Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F - Cold Holding); At cook line chimuchurri (48F - Cold Holding), Red sauce (46F - Cold Holding), at service station milk (51F - Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. On multiple coolers on cook line products overstocked Raw shrimp (46F - Cold Holding); raw scallops (46F - Cold Holding); Raw calamari (46F - Cold Holding); cut tomatoes (44F - Cold Holding); Raw chicken (53F - Cold Holding), Cut tomatoes (46F - Cold Holding); mussels (46F - Cold Holding), Raw fish (46F - Cold Holding); cut lettuce (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked corn (46F - Cold Holding) Cut tomatoes (44F - Cold Holding), per operator stored for approximately 2 hours. Per operator products not prepared or portioned today Operator iced down and removed overstocked product
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked corn (98F - Hot Holding) per operator corn stored for approximately 2 hours. Operator decided to discard.
Toxic substance/chemical improperly stored. Bleach next to clean utensils on dish area Operator removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email information posters to operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago. Operator dated marked
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. Will email information to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line cooked egg (78F - Cooling at 2:14 cooling since 1:45pm. 2nd temp 76F at 3:08pm. Baked potato (98F - Cooling at 2:05 since 1:37); 2nd temp 88F at 3:07pm. cooked noodles (84F - at 3:43 cooling since 2:45; at 4:19 (82F cooling ) At this current cooking rate products will not cool to 70F within 2 hours. Operator moved products to walk in cooler
Handwash sink not accessible for employee use at all times. In bar area blender stored in hand washing sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At bar area
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. Will email information to operator.
No soap provided at handwash sink. At bar area.
No handwashing sign provided at a hand sink used by food employees. At the area.
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.