DirtyFLRestaurant Inspection Data

CEVICHE 28 BY PEDRO¿S

CEVICHE 28 BY PEDRO¿S in ORMOND BEACH has 12 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 12 reports on file

195 West Granada Boulevard
Florida, 32174
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 12 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13620194

Met Inspection Standards

3 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents at cookline soiled. Warning - From follow-up inspection 2026-01-28: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2026-01-28: **Time Extended**
  • 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Warning - From follow-up inspection 2026-01-28: **Time Extended**

1/27/2026· 1mo ago

Visit ID: 13512629

Follow-up Inspection Required

3 high, 2 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup in container of sauce in walk in cooler. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handle. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents at cookline soiled. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 36-73-4:Basic - Floor soiled under cooking equipment. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler drawers at cookline. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -top of oven has heavy accumulation of dust/debris. -fans at cookline soiled with grease/dust. Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -case of takeout containers stored on floor in office. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -fish thawing in standing water. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche being served using raw shrimp, raw calamari and raw swai. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. 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. -rice at 110°f. Less than 2 hours. Operator voluntarily discarded. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled knife stored on rack. -can opener blade soiled with old food debris. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning

9/5/2025· 6mo ago

Visit ID: 13511935

Met Inspection Standards

1 int, 8 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -handle broken on reach in cooler lid. -gaskets torn/damaged on cook line reach in cooler. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -grease, food debris under cooking equipment. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of fryer. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. -heavy buildup of mold like substance on air curtains in walk in cooler. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled. -cutting board heavily stained. Warning - From follow-up inspection 2025-09-05: **Time Extended**

9/4/2025· 6mo ago

Visit ID: 10920314

Follow-up Inspection Required

2 high, 3 int, 10 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 14-11-5:Basic - Equipment in poor repair. -handle broken on reach in cooler lid. -gaskets torn/damaged on cook line reach in cooler. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease, food debris under cooking equipment. Warning
  • 14-38-4:Basic - Food storage container lid cracked on salsa in walk in cooler. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of fryer. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. -heavy buildup of mold like substance on air curtains in walk in cooler. Warning
  • 29-03-4:Basic - Water draining onto floor surface from disconnected pipe under handwash sink. 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 cold held at greater than 41 degrees Fahrenheit. -pork tamales at 50°f to 54°f, ceviche at 48°f, chicken tamales 48°f, milk 51°f, salsa 51°f in cooler by back door. All items in cooler overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork tamales at 50°f to 54°f, ceviche at 48°f, chicken tamales 48°f, milk 51°f, salsa 51°f in cooler by back door. All items in cooler overnight. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled. -cutting board heavily stained. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in bar area. Warning

3/17/2025· 12mo ago

Visit ID: 10765025

Follow-up Inspection Required

1 int, 4 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. Repeat Violation Warning - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-03-17: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-03-17: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Warning - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-03-17: Admin Complaint
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. -grease accumulated under flat top grill. -buildup of food debris under microwave at cookline. Repeat Violation Warning - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-03-17: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-24: **Time Extended** - From follow-up inspection 2025-03-17: Admin Complaint

1/24/2025· 1y 1mo ago

Visit ID: 10760842

Follow-up Inspection Required

3 int, 5 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. Repeat Violation Warning - From follow-up inspection 2025-01-24: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-01-24: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Warning - From follow-up inspection 2025-01-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. -grease accumulated under flat top grill. -buildup of food debris under microwave at cookline. Repeat Violation Warning - From follow-up inspection 2025-01-24: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-01-24: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -sanitizer bucket stored in handwashing sink. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-01-24: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-24: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Warning - From follow-up inspection 2025-01-24: **Time Extended**

1/16/2025· 1y 1mo ago

Visit ID: 8844753

Follow-up Inspection Required

3 high, 5 int, 8 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen. Repeat Violation Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. -grease accumulated under flat top grill. -buildup of food debris under microwave at cookline. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 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. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washing and rinsing utensils/containers without sanitizing. Corrected On-Site Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -hand held slicer at cookline. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -sanitizer bucket stored in handwashing sink. Corrected On-Site Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning

7/30/2024· 1y 7mo ago

Visit ID: 8755059

Met Inspection Standards

3 high, 4 int, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment microwave door handles.
  • 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. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under equipment.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair at cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris under microwave.
  • 35A-02-6:High Priority - 1 Live, small flying insects in kitchen.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -wrapped raw chicken and wrapped raw beef stored in same container in reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream and shredded lettuce at 45°f in top area of reach in cooler. Advised operator to keep lid closed when not in use.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -sanitizer bucket stored in handwash sink.
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site
  • 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. Ceviche in cooler not dated. Corrected On-Site

2/2/2024· 2y 1mo ago

Visit ID: 8603743

Met Inspection Standards

7 basic

  • 36-50-4:Basic - - From initial inspection : Basic - Build up of grease on hood above cookline. Warning - From follow-up inspection 2024-02-02: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : 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. Warning - From follow-up inspection 2024-02-02: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled: -accumulation of debris under cooking equipment. -accumulation of debris under shelving in dry storage area. Warning - From follow-up inspection 2024-02-02: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Handwash sign covered. Warning - From follow-up inspection 2024-02-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under microwave soiled with food debris. -hood filters soiled with grease. Warning - From follow-up inspection 2024-02-02: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease at cookline. Warning - From follow-up inspection 2024-02-02: **Time Extended**
  • 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning - From follow-up inspection 2024-02-02: **Time Extended**

2/1/2024· 2y 1mo ago

Visit ID: 8366712

Follow-up Inspection Required

4 high, 4 int, 12 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
  • 36-50-4:Basic - Build up of grease on hood above cookline. 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. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 36-73-4:Basic - Floor soiled: -accumulation of debris under cooking equipment. -accumulation of debris under shelving in dry storage area. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Handwash sign covered. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under microwave soiled with food debris. -hood filters soiled with grease. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at cookline. Warning
  • 08B-12-5:Basic - Stored food not covered, open bag of beans in dry storage area. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease at cookline. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container with salt in prep area. Warning
  • 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. Chlorine 0ppm. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 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 cold held at greater than 41 degrees Fahrenheit. -Raw bacon 52°f, chorizo 53°f in reach in cooler at end of cookline. In cooler more than 4 hours. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Raw bacon 52°f, chorizo 53°f in reach in cooler at end of cookline. In cooler more than 4 hours. -chopped tomato and salsas in salsa cooler between 51°f and 53°f. In cooler 2.5 hours. Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -pizza cutter on rack at cookline soiled with food debris. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -knife stored in handwash sink at cookline. -container of limes stored in handwash sink in bar area. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink by ice machine and at handwash sink in bar area. Warning

8/24/2023· 2y 6mo ago

Visit ID: 8481240

Met Inspection Standards

4 basic

  • 36-52-4:Basic - - From initial inspection : Basic - Air curtains attached to walk-in cooler have heavy build up of mold like substance. Warning - From follow-up inspection 2023-08-24: **Time Extended**
  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning - From follow-up inspection 2023-08-24: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) in front of ice machine covered with standing water Repeat Violation Warning - From follow-up inspection 2023-08-24: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor, bag of onions in walk in cooler. Warning - From follow-up inspection 2023-08-24: **Time Extended**

8/23/2023· 2y 6mo ago

Visit ID: 8479904

Follow-up Inspection Required

4 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 36-52-4:Basic - Air curtains attached to walk-in cooler have heavy build up of mold like substance. Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning
  • 36-22-4:Basic - Floor area(s) in front of ice machine covered with standing water Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor, bag of onions in walk in cooler. Warning
  • 35A-02-6:High Priority - 1 Live, small flying insect in bar area. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef 50°f, chicken 50°f, tamales 52°f in reach in cooler drawers. In cooler drawers since 10:00am this morning. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 50°f, chicken 50°f, tamales 52°f in reach in cooler drawers. In cooler drawers since 10:00am this morning. -salsa at 45°f in small reach in cooler by door. 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. Carnitas at cookline at 130°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f. 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. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink by ice machine not accessible for employee use at all times due to items being stored in handwash sink. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning