DirtyFLRestaurant Inspection Data

CEVICHE ARIGATO

With 10 inspections documented, CEVICHE ARIGATO maintains a 2.6/5 food safety rating in LAKE PARK. Recent inspections show improving food safety practices.

1447 10TH STREET SUITE B

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 10/22/2025

Inspection #: Visit ID: 13555145

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen soiled with food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize. Warning - From follow-up inspection 2025-10-22: **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles, no longer cleanable with build of food debris, discussed with operator to cleaned floors and replace grout. Warning - From follow-up inspection 2025-10-22: **Time Extended**

Inspection Date: 10/21/2025

Inspection #: Visit ID: 10871523

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop cooked rice, discussed with operator who removed bowl. Corrected On-Site Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen soiled with food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize. Warning
  • 06-09-1:Basic - 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. In walk in cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Warning
  • 35A-03-4:Basic - Dead roaches on premises. In kitchen approximately 1 dead roach on floor at entrance to kitchen. In kitchen approximately 1 dead under flip top cooler on floor. In kitchen approximately 1 dead roach under hand washing sink. Approximately 4 dead roaches under steam table on floor. Approximately 15 dead roaches on floor around fryers. Discussed with operator to cleaned and sanitized areas. Warning
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles, no longer cleanable with build of food debris, discussed with operator to cleaned floors and replace grout. Warning
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler buckets of sauce stored on floor, discussed with operator who removed products from floor. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs provided at 3 of 4 hand washings sinks, discussed with operator. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from fryers interior soiled with accumulation of soil debris, discussed with operator to clean and sanitize interior. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in walk in cooler covered in food splatter, discussed with operator to clean and sanitize. Warning
  • 35A-02-7:High Priority - Live, small flying insects found In kitchen approximately 2 live flying insects landing on wall next to dishwashing area, discussed with operator to kill flying insects and clean and sanitize areas. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored above bags of French fries and ice cream, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 3 live roaches on floor next to deep fryers. In kitchen approximately 1 live roach on floor under steam table. In kitchen approximately 1 live roach crawling on container of wood skewers for meat. Discussed with operator to kill all roaches and clean and sanitize areas. Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. At hand washing sink roach excrement droppings on sink, discussed with operator who cleaned area. Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on ,discussed with operator who educated employee and employee washed hands and changed gloves. Corrected On-Site Warning
  • 01B-13-4:High Priority - 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. In walk in cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge 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. Reviewed with operator and provided email copy of poster. Warning
  • 11-27-4:Intermediate - 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. Discussed with operator and provided email copy of poster. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked rice (86F - Cooling) at 12:05 since 11:00 82F at 12:40; cooked potatoes (131F - Cooling) at 12:05 since 12:00 to 125F at 12:40, at this current rate of cooling products will not reach 70F within 2 hours discussed its operator who moved product to walk in freezer to rapid chill. cut lettuce (53F - Cooling) at 12:10 since 10:30 to 52F at 12:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store dirty dishes, discussed with operator who removed dishes. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink, discussed with operator who provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 3/13/2025

Inspection #: Visit ID: 8994135

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 92 F water in steam table Water discarded Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish and beef hearts thaw g at room temperature in prep sink and prep area; advised to turn cold water on and move beef inside walk-in cooler
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked peppers not commercially packaged in walk-in freezer Stored properly Corrected On-Site
  • 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. Raw chicken over raw beef hearts not commercially packaged in walk-in freezer Stored properly Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep area Provided Corrected On-Site

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8993652

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8779153

  • 48-04-4:Gasoline tank and gas operated pressure cleaner located inside of the building. For reporting purposes only. Operator removed from building. Corrected On-Site
  • 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. At dish area employee handled dirty dishes then handled clean dishes. No available hand sink in dish area. Warning
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing area. Warning
  • 53A-05-6:Intermediate - 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/ Warning

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8647951

  • N/A:No Violations Were Observed

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8646402

  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line employee using soiled/dirty cloth on cutting board, operator discarded. Corrected On-Site Warning
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area spray bottle full of bleach not labeled. Operator labeled. Repeat Violation Warning

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8574194

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At sushi rice cook station metal bowl used as a scoop in container of bread crumbs, operator removed. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. At walk in freezer multiple items stored on shallow pallet 2 inches off the floor, operator had crew member re-position those items to be 6 inches off the floor.
  • 41-07-4:High Priority - Container of medicine improperly stored. Above sushi rice cook station bottle of burn gel stored with spices, operator removed bottle of burn gel. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of pinto beans dented
  • 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. At prep station flip top container of calamari 50F, operator stated that item was not prepared or portioned today and was held in unit overnight, Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep station flip top container of calamari 50F, operator stated that item was not prepared or portioned today and was held in unit overnight, see stop sale. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At 1st hand washing sink back of house has discarded food items in, 2nd hand washing sink back of house has silverware in it, hand washing sink in bar area has chemical bottle stored in it, operator removed all items from all hand washing sinks. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At make line spray bottle containing degreaser not labeled, operator labeled. Corrected On-Site

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8573905

  • 08A-17-6:High Priority - - From initial inspection : 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. In walk in freezer raw chicken stored over raw beef. Advised operator to store properly. **Corrective Action Taken** Warning - From follow-up inspection 2023-12-14: In walk in freezer raw chicken stored over raw beef. Advised operator to store properly. Bags of raw chicken portioned in house stored over raw beef. Operator stored chicken under beef. Admin Complaint Corrected On-Site

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8377870

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the area. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 on soda box station on kitchen area Approximately 3 on bar area. Warning
  • 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. In walk in freezer raw chicken stored over raw beef. Advised operator to store properly. **Corrective Action Taken** Warning
  • 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F - Cold Holding); At cook line chimuchurri (48F - Cold Holding), Red sauce (46F - Cold Holding), at service station milk (51F - Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F - Cold Holding); At cook line chimuchurri (48F - Cold Holding), Red sauce (46F - Cold Holding), at service station milk (51F - Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. On multiple coolers on cook line products overstocked Raw shrimp (46F - Cold Holding); raw scallops (46F - Cold Holding); Raw calamari (46F - Cold Holding); cut tomatoes (44F - Cold Holding); Raw chicken (53F - Cold Holding), Cut tomatoes (46F - Cold Holding); mussels (46F - Cold Holding), Raw fish (46F - Cold Holding); cut lettuce (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked corn (46F - Cold Holding) Cut tomatoes (44F - Cold Holding), per operator stored for approximately 2 hours. Per operator products not prepared or portioned today Operator iced down and removed overstocked product **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked corn (98F - Hot Holding) per operator corn stored for approximately 2 hours. Operator decided to discard. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach next to clean utensils on dish area Operator removed Corrected On-Site Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge 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. Will email information posters to operator. **Corrective Action Taken** Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago. Operator dated marked Corrected On-Site Warning
  • 11-27-4:Intermediate - 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. Will email information to operator. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line cooked egg (78F - Cooling at 2:14 cooling since 1:45pm. 2nd temp 76F at 3:08pm. Baked potato (98F - Cooling at 2:05 since 1:37); 2nd temp 88F at 3:07pm. cooked noodles (84F - at 3:43 cooling since 2:45; at 4:19 (82F cooling ) At this current cooking rate products will not cool to 70F within 2 hours. Operator moved products to walk in cooler **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In bar area blender stored in hand washing sink. Operator removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area Warning
  • 11-26-1:Intermediate - 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. Will email information to operator. **Corrective Action Taken** Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar area. Warning