CEVICHE BAR EL SENORIAL
1750 SW 3 AVE
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/3/2025
High Priority
5
Intermediate
3
Basic
3
Total
11
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed salt container stored on floor at back storage area. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F next to cook line reach in cooler. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout kitchen area. **Repeat Violation**
- 22-41-4:High Priority - 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. Observed Dishwasher (Chlorine 0ppm), operator reset dishwasher final reading Dishwasher (Chlorine 50ppm). **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce inside reach in cooler at kitchen entrance. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over white rice at reach in cooler at cook line. **Repeat Violation**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on top of prep table by steam table. As per operator for approximately 1 hour prior, coached operator on correct procedures.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (52F - Cold Holding) at ambient temperature, as per chef for approximately 30 minutes prior. Advised operator to place product inside reach in cooler.
- 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. Provided to operator via email.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed products utilized not on form. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and cooked pasta inside reach in cooler at cook line no date marked, as per operator for more than 24 hours prior. **Repeat Violation**
Food safety inspection conducted on 2/3/2025 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).
Inspection on 9/16/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets inside reach in cooler by dishwasher in poor repairs. - From follow-up inspection 2024-09-16: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F next to cook line reach in cooler. Operator removed water. **Corrected On-Site** - From follow-up inspection 2024-09-16: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign provided at women restroom. - From follow-up inspection 2024-09-16: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside reach in cooler by dry storage area. - From follow-up inspection 2024-09-16: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed white rice at 85F marked with 4 hours hold time next to cook line. As per operator he utilizes time as a public health control, he does not have the written procedures. Provided to operator via email. - From follow-up inspection 2024-09-16: **Time Extended**
Food safety inspection conducted on 9/16/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 7/16/2024
High Priority
4
Intermediate
4
Basic
8
Total
16
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets inside reach in cooler by dishwasher in poor repairs.
- 08B-38-4:Basic - Food stored on floor. Observed container of fish stored on floor at cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between shelf and wall at dry storage area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F next to cook line reach in cooler. Operator removed water. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign provided at women restroom.
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service trays stored on floor by mop sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish at 36F thawing inside container with standing water. Coached operator on correct procedures, operator placed inside reach in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout kitchen area.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbed hands for less than 10 seconds, coached employee on correct procedures.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside reach in cooler by dry storage area.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over produce inside reach in cooler by dry storage area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese inside reach in cooler by dry storage area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cups stored inside kitchen handwashing sink. Operator removed. **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed items offered raw on menu not linked to the consumer advisory. **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed white rice at 85F marked with 4 hours hold time next to cook line. As per operator he utilizes time as a public health control, he does not have the written procedures. Provided to operator via email.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles and rice inside reach in cooler by dishwasher with no date marking. As per operator for more than 24 hours prior.
Food safety inspection conducted on 7/16/2024 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).