SR CEVICHE
2086 N UNIVERSITY DR, Pembroke Pines FL 33024 · 954-499-7711
Last inspected Mar 25, 2026 · 8 visits since February 2024
MAY 24
NOV 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030977 | Mar 5, 2025 | May 6, 2025 | $400 |
| 2--2025007395 | Nov 21, 2024 | Feb 19, 2025 | $200 |
| 2--2015050062 | Oct 26, 2015 | Jan 13, 2016 | $1,040 |
Inspection history
8 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat pasta in flip top cooler. Operator inverted foods
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in beverage air cooler. Operator inverted foods
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler raw shell eggs ( under no temperature control) ambient temperature of 85F. Per employee eggs cold holding less than 4 hours. Employee eggs back inside cooler to cool
Handwash sink used for purposes other than handwashing. Container of food stored in kitchen hand wash sink. Employee removed
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at back of kitchen hand sink. Employee provided paper towels
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 raw mahi in ROP thawing when label states to remove from ROP when thawing. Per operator food thawing in ROP for less than four hours. operator removed fish from ROP
Current Hotel and Restaurant license not displayed.
Food stored on floor. Box of potatoes stored on floor by back of kitchen. Employee elevated food.
Nov 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior wall of ice machine.
Cove molding at floor/wall juncture broken/missing. Cove molding missing around wall by back fliptop.
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Wall area by reach in cooler at back of kitchen and by back fliptop unit damaged.
Stored food not covered. Bulk container of salt on dry storage shelf not covered. Employee covered with lid.
Wall soiled with accumulated grease, food debris, and/or dust. Wall areas by back prep sink and back fliptop unit soiled/ has mold like substance.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer under service window in kitchen, open ended sleeves of raw fish on top of portioned containers of cut fruit. Employee rearranged items to properly separate fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of chest freezer by kitchen service window, container of cooked hominy corn (79F - Cold Holding). Per employee not prepared or portioned today and can opened at 12:00pm and out from that time. Employee moved container to fliptop cooler to chill and cold hold.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in front counter 2 door lowboy cooler not dated when opened. Per employee opened on 9-20.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In Bev Air reach in cooler, portioned sauces and cooked chicken received from commissary kitchen at sister restaurant not date marked when received frozen.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees training expired July 2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior wall of ice machine.
Bowl or other container with no handle used to dispense food. In back fliptop cooler, plastic cup in container of cooked rice. Employee removed.
Cove molding at floor/wall juncture broken/missing. Cove molding missing around wall by back fliptop.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on cutting board at front fliptop unit and on shelf next to clean dish ware above fliptop unit.
Employee eating in a food preparation or other restricted area. Employee food on top of container on shelf by triple sink. Employee moved food to reach in cooler.
Hole in or other damage to wall. Wall area by reach in cooler at back of kitchen and by back fliptop unit damaged.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in front area of kitchen and around end of front counter.
Stored food not covered. Bulk container of salt on dry storage shelf not covered. Employee covered with lid.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water in kitchen prep sink. Employee turned on water to thaw properly.
Wall soiled with accumulated grease, food debris, and/or dust. Wall areas by back prep sink and back fliptop unit soiled/ has mold like substance.
Wet mop not stored in a manner to allow the mop to dry. Mop stored head side down in mop bucket.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In lower cooler at back fliptop, containers of raw shrimp and raw steak above container of portioned cooked pasta and open quart of heavy cream. Employee rearranged items to properly separate.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline used gloved hand to wipe and rinse off cooking utensil and went to cut raw beef without washing hands and changing gloves. Reviewed with employee and manager proper hand washing and employee washed hands and changed gloves.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In True reach in cooler in back storage area and in line glassfront cooler, portioned containers of sauce and ceviche bases not date marked when prepared.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf by front counter. Manager marked as 409.
Bowl or other container with no handle used to dispense food. 1) Plastic cup in container of fried corn at front counter. 2) Plastic cup in container of cooked quinoa in True reach in cooler in back storage area. Manager removed both cups.
Food stored on floor. Container of fryer oil on floor by chest freezer near kitchen hand sink.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Container of raw chicken (36F) on top of chest freezer by kitchen hand sink slacking; center still frozen. Employee moved to bottom of reach in cooler to thaw properly.
Single-service articles not stored inverted or protected from contamination. Foil to go pans on dry goods shelf not inverted.
Stored food not covered. Open bucket of salt on back dry storage shelf.
Working containers of food removed from original container not identified by common name. 1) Container of sugar at front container not marked. 2) Bucket of salt on back storage shelf not labeled. 3) Container of oil at cook line not labeled.
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen changed gloves between washing cutting board and beginning working with food items without washing hands first. Reviewed proper hand washing procedures with manager to explain to employees.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer closest to dish machine, portioned bags of raw shrimp on top of open bags of french fries. Employee moved fries to adjacent freezer to properly separate.
Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler in back of kitchen, container of raw beef skewers above bag of cooked pasta. Employee rearranged items for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in cooler in back of kitchen, container of raw beef skewers above container of bagged raw fish filets. Employee rearranged items for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above back fliptop unit, under no time or temperature control, butter (76F - Cold Holding). Per employee butter out of cooler since 11:00am. Employee voluntarily discarded butter.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back of kitchen. Employee replaced paper towels.
Nonservice animals in the food establishment or on premises. Customer with dog at table by front door. Advised manager to post no non-service animals allowed in establishment.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 18F in ice water. Unable to correctly calibrate.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter. Manager labeled bottle as table cleaner.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee closed wasted bottle on top of ice machine directly beside espresso maker. Manager moved bottle to shelf away from ice machine. 2) Multiple water bottles on prep areas and shelves near food items and dishware in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in container of stAnding water by rice cooker. Manager dumped water and replaced with clean spoons in new container.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by rice cooker in kitchen. Employee removed cloth.
No Heimlich maneuver/choking sign posted. Bulletin printed and posted.
Working containers of food removed from original container not identified by common name. Squeeze bottle of wine by cook line not labeled.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish stored above unwashed tomatoes inside two top flip top cooler in kitchen. Operator properly stored.
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. Observed cooked mussels (59F - Cold Holding)stored overstacked, inside two top flip top cooler in kitchen. Per operator, foods not prepped or portioned today; Foods stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mussels (59F - Cold Holding)stored overstacked, inside two top flip top cooler in kitchen. Per operator, foods not prepped or portioned today; Foods stored in cooler overnight. Stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold like substance inside ice machine at front counter.
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 raw mahi mahi, thawed, stored inside packaging indicating removal upon thawing; inside two door cooler in kitchen. Operator cut open packaging to allow oxygen flow.
Feb 2, 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 in cook line.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm. Observed solution bucket empty. Operator will be using 3 compartment sink to sanitized dishes until equipment can sanitized at proper minimum strength.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef inside beverage air cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in cook line; boiled eggs (48F - Cold Holding); cooked plantains (46F - Cold Holding); raw fish (47F - Cold Holding); cooked yuca (46F - Cold Holding). Foods pulled from reach in cooler less than 4 hours ago. Operator moved to chest freezer to quick chill
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board has cut marks and is no longer cleanable in cook line.
Equipment in poor repair. Magic chef freezer door in kitchen falling off when opened.
Food not stored at least 6 inches off of the floor. Bag with rice on floor in kitchen.
Ice buildup in magic chef reach-in freezer in kitchen.
Nonfood-contact surface soiled with grease. Hood filters needs cleaning in cook line.
Working containers of food removed from original container not identified by common name. Sugar container nit labeled in kitchen.
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.