J. WONG CEVICHE BAR / CHICKN' BRAS PERUVIAN KITCHEN
200 E FLAGLER ST UNIT 103, Miami FL 33127 · 305-305-7973
Last inspected Jul 21, 2026 · 8 visits since January 2024
OCT 24
MAR 25
APR 26
JUN 26
JUL 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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. Observed no form of kit; inspector provided via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No current plans available operator move from first floor to third floor new location.
No handwashing sign provided at a hand sink used by food employees.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed dish machine sanitizer tube connected to improper chemical for cleaning. Operator replaced with chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over onion and limes; operator changed order during inspection.
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. Observed no form of kit; inspector provided via email.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink no hot water. Operator tuned hot water back on.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Food stored on floor. Observed oil on floor next to stove.
In-use tongs stored on equipment door handle between uses. Observed on oven door.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
No copy of latest inspection report available. Observed no copy on site.
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed plate stored inside handsink next to 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink next to 3 compartment sink.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler and walk in freezer shelves rusted.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
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.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use tongs stored on equipment door handle between uses. Observed two sets of tongs at the cook line oven door handle. Operator removed immediately.
May 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for three compartment sink.
Cutting board has cut marks and is no longer cleanable. Observed green cutting boards throughout establishment with cut marks and no longer cleanable.
May 31, 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 ▾
Cutting board has cut marks and is no longer cleanable. Observed a blue and green cutting board near prep table with cut marks and no longer cleanable.
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche on menu not identified as raw or undercooked product. Operator immediately corrected menu (Placed an asterisk with pen) and identified which products are raw or undercooked on the menu.
Cutting board has cut marks and is no longer cleanable. Observed a blue and green cutting board near prep table with cut marks and no longer cleanable.
In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle. Operator removed immediately.
Soiled wet wiping cloth placed in use with fresh solution. Observed wet wiping cloth near prep table not stored in sanitizing solution. Operator discarded cloth immediately.
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.