CEVICHE PRIME
10734 SW 72 ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/21/2024
High Priority
3
Intermediate
2
Basic
6
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside of container of rice. Operator removed bowl. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of reach in freezer at front counter.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand in sushi bar area, front counter, and kitchen.
- 25-05-4:Basic - Single-service articles improperly stored. Observed boxes of to go containers and plastic utensils stored on floor at front counter behind sushi bar. Operator relocated boxes for proper storage. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at triple sink. Operator turned on water. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on floor at front counter. Operator properly placed mop. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water 81F. Operator removed water. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over green onions inside of reach in cooler. Operator relocated chicken for proper storage. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at room temperature on cook line. As per operator for less than 30 mins. Operator moved eggs to reach in cooler. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cup inside of hand sink in kitchen area. Operator removed cup. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quaternary.
Food safety inspection conducted on 11/21/2024 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 2/22/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board, located at cooking line. Employee removed wiping cloth. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
- 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues, located at preparation area. Repeat Violation
- 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 potatoes, stored in the reach in cooler, located at cooking line. Employee removed item. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink, located at front counter. Employee placed a new bottle of soap. Corrected On-Site
Food safety inspection conducted on 2/22/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen. - From follow-up inspection 2024-01-03: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen. **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls no proper inverted at cook line. Employee stored them properly. Corrected On-Site - From follow-up inspection 2024-01-03: Observed bowls no proper inverted at cook line. **Time Extended**
- 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. observed metal containers underneath stove. - From follow-up inspection 2024-01-03: Cleaned and sanitized equipment or utensils not properly stored. observed metal containers underneath stove. **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic containers with sugar, salt and rice under kitchen table near exit. - From follow-up inspection 2024-01-03: Observed plastic containers with sugar, salt and rice under kitchen table near exit. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food residues on bottom shelves located near kitchen entrance. - From follow-up inspection 2024-01-03: Reach-in cooler interior/shelves have accumulation of soil residues. Observed food residues on bottom shelves located near kitchen entrance. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, located near kitchen entrance. - From follow-up inspection 2024-01-03: Reach-in cooler shelves with rust that has pitted the surface, located near kitchen entrance. **Time Extended**
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted on shelves at cook line - From follow-up inspection 2024-01-03: Observed single service trays not inverted on shelves at cook line. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on top of prep table at cook line. Employee placed them in sanitizer bucket. Corrected On-Site - From follow-up inspection 2024-01-03: Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on top of prep table at cook line. Employee placed them in sanitizer bucket. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-01-03: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
Food safety inspection conducted on 1/3/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 10/18/2023
High Priority
3
Intermediate
9
Basic
15
Total
27
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/bin, located at front counter.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside rice container located under kitchen table. Chef removed plastic cup. Corrected On-Site
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls no proper inverted at cook line. Employee stored them properly. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. observed metal containers underneath stove.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.observed license displayed expired on 10-1-21.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee rice and dessert inside reach in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers with sugar, salt and rice under kitchen table near exit.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in 91F standing water at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food residues on bottom shelves located near kitchen entrance.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located near kitchen entrance.
- 25-05-4:Basic - Single-service articles improperly stored. Observed boxed of napkins stored on the floor at front counter.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted on shelves at cook line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on top of prep table at cook line. Employee placed them in sanitizer bucket. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic bottle with sauce and oil at cook line. Observed plastic containers with sugar, salt and rice without labels under kitchen table near back area.
- 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. Observed chicken stock (45F cooling). as per employee, product prepared on previous day.
- 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.observed cooked eel (45F - Cold Holding). As per employee eel was placed in reach in cooler the prior day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken stock (45F cooling). as per employee, product prepared on previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed cooked eel (45F - Cold Holding). At reach in cooler at sushi area. As per employee eel was placed in reach in cooler the prior day.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook begin washing hands at three compartment sink, discussed with employee designated hand sink and employee washed hands at hand sink. Corrected On-Site
- 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 printed and provided sign. 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 establishment offers raw fish, raw salmon and raw smoked salmon.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen entrance and hand sink at front counter. Employee placed paper towels on both hand sink.Corrected On-Site Corrected On-Site
- 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. Discussed with operator and provided printed and provided.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at kitchen entrance and hand wash sink at front counter. Employee placed soap at both hand sink. Corrected On-Site
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided printed consumer advisory sign.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with alcohol inside, located under hand washing sink at front counter. Employee placed label on bottle. Corrected On-Site
Food safety inspection conducted on 10/18/2023 revealed 27 total violations (3 high priority, 9 intermediate, 15 basic).