DR LIMON CEVICHE BAR AVENTURA
801 N FEDERAL HWY UNIT 107, Hallandale Beach FL 33009 · 305 389 8524
Last inspected Aug 18, 2026 · 10 visits since September 2023
FEB 25
AUG 25
OCT 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 1) Approximately 5 live roaches under stove in kitchen. 2) Approximately 4 live roaches crawling in unused oven in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063467 | Aug 22, 2025 | Sep 22, 2025 | $800 |
| 2--2025030085 | Feb 24, 2025 | May 8, 2025 | $600 |
| 2--2025002808 | Nov 4, 2024 | Feb 5, 2025 | $800 |
| 2--2024014686 | Feb 21, 2024 | Mar 28, 2024 | $200 |
Inspection history
10 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed large cutting board at the bar soiled. Operator removed to dish area to be cleaned and sanitized.
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. Observed chef pulling tuna block from freezer without removing from reduced oxygen packaging. Showed warning on the packaging. Operator coached team to handle correctly.
No handwashing sign provided at a hand sink used by food employees at sushi/ ceviche station. Operator coached team provided.
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the single door reach in cooler, raw fish stored over prepared mustard and raw peeled packaged garlic. The fish was identified as employee food and was moved to another cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the table next to the cook line, cream (50F - Cold Holding). The cream was stored in a pan above the ice. The cream has been out less than 1 hour. The container was moved to another cooler to chill and cold hold. On the front line, flan (46F - Cold Holding). The flan was stored in the cooler less than 2 hours. The flan was moved to another cooler.
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/ approximately 8 employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At the bar.
Bowl or other container with no handle used to dispense food. In the rice, sugar and lime juice, plastic containers were stored inside and used to dispense the food. The containers were removed.
Ceiling shows damage or is in disrepair. Outside of the walk in cooler, the ceiling has a hole.
Wiping cloth sanitizing solution stored on the floor. On the cook line. The solution was moved off of the floor.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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. Employees put on hairnets and then engaged in food preparation handled a clean container to stored food without removing gloves or washing hands. Reviewed proper handwashing procedures. All Employees washed hands correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above containers of raw beef in True triple doors reach in cooler. Manager inverted.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom.
Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection.
Working containers of salt removed from original container not identified by common name. Manager labeled salt container during inspection.
Aug 22, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Aug 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. 1) Approximately 5 live roaches under stove in kitchen. 2) Approximately 4 live roaches crawling in unused oven in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top-; Raw Calmari (50F - Cold Holding); Raw Seafood Mix (49F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed ice build up in unit. Manager add ice to quick chill.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl with no handle used to dispense sugar Manager removed during inspection.
Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection.
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to handle a clean plate to serve customer's cooked food without first removing gloves or washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over or with unwashed produce. Container of raw fish stored above container of cut onions in True Triple glass reach in cooler. Chef inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip Top front of fryer- Cooked Muscles (47F - Cold Holding); Raw Calamari (46F - Cold Holding) Per Chef food items in unit less than 4 hours. Items not prepared or portioned today. Chef add ice to quick chill. 2) Sushi Station-; Cheese (50F - Cold Holding) Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed cheese stored on top of another pan. Manager moved in lower reach in cooler to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No thermal labels or chlorine chemical test kit.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
1) Wall above ice machine and small chest freezer soiled with accumulated dust. Wall next to fryers soiled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex Bathrooms.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 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. True Triple doors reach in cooler- Cooked Rice (45F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked rice in True reach in cooler next to wall in prep area. Stop sale issued on cooked rice due to temperature abuse.
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. Container of raw beef stored above opened container of raw bacon in walk in freezer. Chef inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True Triple doors reach in cooler- Cooked Rice (45F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top front of fryer- Mixed Seafood (41-50F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled. Manager divided and moved top part to a reach in cooler to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm. Retrained employees. Remade to 100p0m.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine. Manager cleaned during inspection.
Cases of oils stored on floor in kitchen. Manager elevated.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection.
Wall next to fryer soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket.
Feb 22, 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 ▾
Ceiling/ceiling tiles/vents soiled with grease, dust, or mold-like substance. Vents in kitchen.
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority0 Intermediate6 Basic
Show 12 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. Employee touched personal phone proceeded to reach out for a clean plate to serve guest without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Containers of raw fish and containers of raw beef stored above containers of fries in walk in freezer. Employee inverted.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef and container of raw chicken stored above containers of cut onions and case of tomatoes in True 3 doors reach in cooler next to True single door cooler in kitchen. Manager inverted.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) Container of raw chicken stored above container of raw fish and container of raw beef in True triple doors glass cooler against the wall in kitchen. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Meat Station-; Raw fish (44-48F - Cold Holding); Raw clams (46F - Cold Holding); Raw shrimps (47F - Cold Holding), 2) Sushi Stations X2- Raw fish (46F - Cold Holding Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
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. Manager time marking sushi rice 12:30-4:30 PM
Bowl or other container with no handle used to dispense juice in true triple doors glass reach in cooler. Manager removed.
Ceiling/ceiling tiles/vents soiled with grease, dust, or mold-like substance. Vents in kitchen.
Container of oil stored on floor in dry storage room. Manager elevated.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.
Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 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. Sushi station- Flip top-; Tuna salad (50-52F - Cold Holding).Glass reach in cooler- Beans sprouts (57F). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- Flip top-; Tuna salad (50-52F - Cold Holding).Glass reach in cooler- Beans sprouts (57F). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Cases of oils stored on floor in kitchen.
Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection.
In-use tongs stored on equipment door handle between uses.Tongs stored on oven door. Manager removed.
Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees opened water bottles and soda cans stored all throughout True reach in cooler next to prep table in kitchen. Manager removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on prep table in kitchen. Chef stored in sanitizer bucket.
Working containers of sugar removed from original container not identified by common name. Employee labeled during inspection.
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.