DR LIMON CEVICHE BAR AVENTURA
801 N FEDERAL HWY UNIT 107
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-27-5:Basic - 1) Wall above ice machine and small chest freezer soiled with accumulated dust. Wall next to fryers soiled. Repeat Violation
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex Bathrooms.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site
- 12A-27-4:High Priority - 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. Corrected On-Site
- 08A-04-5:High Priority - 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. Corrected On-Site
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-37-1:Intermediate - 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.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Repeat Violation
Food safety inspection conducted on 2/24/2025 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 11/4/2024
High Priority
6
Intermediate
1
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager cleaned during inspection. Corrected On-Site
- 08B-38-4:Basic - Cases of oils stored on floor in kitchen. Manager elevated. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall next to fryer soiled with accumulated grease, food debris, and/or dust.
- 21-12-4:Basic - Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket. Corrected On-Site
- 03D-02-5:High Priority - 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.
- 08A-05-6:High Priority - 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. Repeat Violation Admin Complaint
- 08A-17-6:High Priority - 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. Corrected On-Site
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm. Retrained employees. Remade to 100p0m. Corrected On-Site
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced during inspection. Corrected On-Site
Food safety inspection conducted on 11/4/2024 revealed 13 total violations (6 high priority, 1 intermediate, 6 basic).
Inspection on 2/22/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with grease, dust, or mold-like substance. Vents in kitchen. - From follow-up inspection 2024-02-22: Same **Time Extended**
Food safety inspection conducted on 2/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/21/2024
High Priority
6
Intermediate
0
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense juice in true triple doors glass reach in cooler. Manager removed. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with grease, dust, or mold-like substance. Vents in kitchen.
- 08B-38-4:Basic - Container of oil stored on floor in dry storage room. Manager elevated. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.
- 02D-01-5:Basic - Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site Repeat Violation
- 12A-13-4:High Priority - 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. Corrected On-Site
- 08A-02-6:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site
- 08A-20-5:High Priority - 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. Corrected On-Site
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - 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 Corrected On-Site
Food safety inspection conducted on 2/21/2024 revealed 12 total violations (6 high priority, 0 intermediate, 6 basic).
Inspection on 9/22/2023
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Cases of oils stored on floor in kitchen. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.Tongs stored on oven door. Manager removed. Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection Corrected On-Site
- 12B-13-4:Basic - 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. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on prep table in kitchen. Chef stored in sanitizer bucket. Corrected On-Site
- 02D-01-5:Basic - Working containers of sugar removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
Food safety inspection conducted on 9/22/2023 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).