SR CEVICHE JAX BEACH
229 3 ST
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 4/17/2025
Inspection #: Visit ID: 10795807
- N/A:No Violations Were Observed
Inspection Date: 3/10/2025
Inspection #: Visit ID: 10717232
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed multiple food containers with cups without handles. Manager will remove and use cups with handles. **Corrective Action Taken**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in kitchen soiled.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly. Corrected On-Site
- 24-15-4:Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed leak from ceiling on service line near clean plates. Manager will relocate dishes. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Observed open case of bottled water stored on floor in kitchen. Employee removed and stored properly. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on handle of oven. Employee removed and stored properly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed reach in cooler door gaskets soiled.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to dry. Manager hung mop to dry properly. Corrected On-Site
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without certified food manager. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for chemical dish machine.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in kitchen and at entrance of kitchen without hot water. Warning