MR CEVICHE PERUVIAN RESTAURANT
2001 BISCAYNE BLVD UNIT 105, Miami FL 33137
Last inspected Sep 23, 2025 · 8 visits since February 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
MAY 24
SEP 24
MAR 25
SEP 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 10/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish stored over cooked sweet potatoes Operator stored raw fish on bottom shelf under ready to eat food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice rice (100F - Hot Holding) According to operator prepared 2 hours ago, rice maker was disconnected. Operator reheated rice on stove, rice (167F - Hot Holding)
Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers, and hood filters soiled.
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen.
May 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded.
0 High priority5 Intermediate12 Basic
Show 17 findings ▾
Certified Food Manager 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at kitchen.
Handwash sink used for purposes other than handwashing. Observed hand sink with food debris near three compartment sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Caroline and Marie no proof of training. As per manager hired more than 60 days.
No soap provided at handwash sink. Observed no soap at hand sink near three compartment sink ware washing area. Employee provided.
Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole at ceiling above drink station area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and plates stored not inverted at storage dry area near three compartment sink.
Cutting board has cut marks and is no longer cleanable. Observed red and brown cutting boards across cook line. Observed blue and green cutting board at front counter.
Light shield damaged/in disrepair. Observed above reach in cooler for drinks station.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed three door reach in freezer gaskets soiled at kitchen and front counter.
Reach-in cooler and reach in freezer shelves with rust that has pitted the surface.
Single-service articles not stored inverted or protected from contamination. Observed SS bowls at kitchen not inverted. Observed bowl container stored at front counter not inverted. Employee inverted.
Uncleanable knife block in use to store knives. Observed 7 knives stored inside knife block across cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind at cook line kitchen area.
Working containers of food removed from original container not identified by common name. Observed a container with salt and a bowl container with sugar not labeled at kitchen. Observed squeeze bottle of cooking oil not labeled at cook line.
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority5 Intermediate15 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs container stored over a container of cooked chicken soup. Employee relocated correctly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves used personal phone, and save phone inside pocket and started preparing food. Inspector coach employee to take gloves off and the procedure to wash hands and put new gloves before engaging food. Employee took gloves, wash hands and put new 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. Observed 5 packages of raw tuna thawing inside ROP at reach in cooler front counter. As per employee more than 4 hours.
Certified Food Manager 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at kitchen.
Handwash sink used for purposes other than handwashing. Observed hand sink with food debris near three compartment sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Caroline and Marie no proof of training. As per manager hired more than 60 days.
No soap provided at handwash sink. Observed no soap at hand sink near three compartment sink ware washing area. Employee provided.
Buildup of food debris/soil residue on equipment door handles. Observed three door reach in cooler handle soiled at kitchen across three compartment sink.
Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole at ceiling above drink station area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and plates stored not inverted at storage dry area near three compartment sink.
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 5 packages of raw tuna thawing inside ROP at reach in cooler front counter. As per employee more than 4 hours.
Current Hotel and Restaurant license not displayed. Manager printed during inspection.
Cutting board has cut marks and is no longer cleanable. Observed red and brown cutting boards across cook line. Observed blue and green cutting board at front counter.
Light shield damaged/in disrepair. Observed above reach in cooler for drinks station.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed three door reach in freezer gaskets soiled at kitchen and front counter.
Reach-in cooler and reach in freezer shelves with rust that has pitted the surface.
Single-service articles not stored inverted or protected from contamination. Observed SS bowls at kitchen not inverted. Observed bowl container stored at front counter not inverted. Employee inverted.
Uncleanable knife block in use to store knives. Observed 7 knives stored inside knife block across cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind at cook line kitchen area.
Working containers of food removed from original container not identified by common name. Observed a container with salt and a bowl container with sugar not labeled at kitchen. Observed squeeze bottle of cooking oil not labeled at cook line.
Sep 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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 3 salmon still in ROP after thawing. As per employee for less than 4 hrs. Employee open package.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind triple sink heavily soiled.
Wash/Rinse/Sanitizing solution not maintained clean. Observed sanitizing solution soiled. Manager discarded solution and refilled with clean solution.
May 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of raw pork ribs stored over cut onion in reach-in cooler at back kitchen. Observed multiple containers of raw shrimps, raw fish and raw squid stored over cooked potatoes in reach-in cooler at front service area.
Stop Sale issued due to food not being in a wholesome, sound condition. 6 bags of ROP salmon.
Employee applied hand antiseptic in place of washing hands as required. Observed employee used hand sanitizer after handled soiled dishes, then handled plated food to customers with no hand wash. Discussed proper hand wash procedures with operator.
Handwash sink used for purposes other than handwashing. Observed soiled drinking glasses and espresso cup stored in handwash sink at front service area. Employee removed from handwash sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip.
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/ 4 food employees working at time of inspection.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 6 bags of Reduced Oxygen Packaging raw salmon thawed without removed from the reduced oxygen environment in reach-in cooler.
No Heimlich maneuver/choking sign posted.
May 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at front line stained.
Manager or person in charge lacking proof of food manager certification. Observed multiple none valid Servsafe certificates. Inspector looked up all manager certificates with employee names and certificate number, Information was invalid on Servsafe website indicating falsified certificates. Certificates are missing the QR code and the layout does not match verified Servsafe certificates.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Cutting boards on front line with deep cut marks.
Wall soiled with accumulated grease, food debris, and/or dust. In the mop sink area the walls are soiled.
Feb 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 10/1/2023.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at front line stained.
Manager or person in charge lacking proof of food manager certification. Observed multiple none valid Servsafe certificates. Inspector looked up all manager certificates with employee names and certificate number, Information was invalid on Servsafe website indicating falsified certificates. Certificates are missing the QR code and the layout does not match verified Servsafe certificates.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Cutting boards on front line with deep cut marks.
Wall soiled with accumulated grease, food debris, and/or dust. In the mop sink area the walls are soiled.
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 10/1/2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (61F - Cold Holding); tomatoes (64F - Cold Holding) items at room temperature on cooks line, manager stated items were out for 1 hour, he placed items back in cooler.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is vacuum packaging cooked foods.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at front line stained.
Hot water supply not maintained during peak periods. No hot water for establishment.
Manager or person in charge lacking proof of food manager certification. Observed multiple none valid Servsafe certificates. Inspector looked up all manager certificates with employee names and certificate number, Information was invalid on Servsafe website indicating falsified certificates. Certificates are missing the QR code and the layout does not match verified Servsafe certificates.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum packaging cooked foods.
Equipment in poor repair. Cutting boards on front line with deep cut marks.
No handwashing sign provided at a hand sink used by food employees. At server station.
Single-service articles not stored inverted or protected from contamination. Clear Togo boxes at end of cooks line, operator flipped.
Wall soiled with accumulated grease, food debris, and/or dust. In the mop sink area the walls are soiled.
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.