CEVICHE MIX
426 WEST PLANT STREET, Winter Garden FL 34787 · 4079288086
Last inspected Feb 19, 2026 · 8 visits since October 2023
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi 47F, pre cooked octopus 47F/less than 4 hours, reach in cooler in defrost mode/moved to freezer.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi ceviche cold holding at 52F, raw tilapia ceviche cold holding at 51F/both less than 4 hours/sitting on top of the cold holding raw fish cooler/moved back to reach in cooler.
Handwash sink not accessible for employee use at all times./a container of cooked shrimp blocking hand sink/removed/
Handwash sink used for purposes other than handwashing./red sanitizing bucket stored inside hand sink./removed/
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./consumer advisory not on TV/digital menu/consumer advisory form provided/posted/
Show the remaining 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female employee wearing bracelets while preparing food.
Employee with ineffective hair restraint while engaging in food preparation./female employee with hair hanging on both sides.
Opened employee beverage container in a cold holding unit with food to be served to customers./soda and smoothies/reach in cooler/removed/
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./common area hand sink interior soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
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. Provided food employees reporting agreement form. Operator have employee filled out then signed.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Greens cutting board at prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Manager put in sanitizer
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -employee L is currently taking manager course from 360/Learn to Serve online. Planned completion 4/26/24.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -employee L is currently taking manager course from 360/Learn to Serve online. Planned completion 4/26/24.
Handwash sink not accessible for employee use at all times.
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. -emailed form to operator
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi 47F, pre cooked octopus 47F/less than 4 hours, reach in cooler in defrost mode/moved to freezer.
Handwash sink not accessible for employee use at all times./blocked by garbage can and boxes/
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./hand sink water at 74F.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2021.
Raw fruits/vegetables not washed prior to preparation./avocado and lime.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm.
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.