SR CEVICHE
2086 N UNIVERSITY DR
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 1) Plastic cup in container of fried corn at front counter. 2) Plastic cup in container of cooked quinoa in True reach in cooler in back storage area. Manager removed both cups. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Container of fryer oil on floor by chest freezer near kitchen hand sink.
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Container of raw chicken (36F) on top of chest freezer by kitchen hand sink slacking; center still frozen. Employee moved to bottom of reach in cooler to thaw properly. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil to go pans on dry goods shelf not inverted.
- 08B-12-5:Basic - Stored food not covered. Open bucket of salt on back dry storage shelf.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1) Container of sugar at front container not marked. 2) Bucket of salt on back storage shelf not labeled. 3) Container of oil at cook line not labeled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In lower cooler at back fliptop, containers of raw shrimp and raw steak above container of portioned cooked pasta and open quart of heavy cream. Employee rearranged items to properly separate. Corrected On-Site Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline used gloved hand to wipe and rinse off cooking utensil and went to cut raw beef without washing hands and changing gloves. Reviewed with employee and manager proper hand washing and employee washed hands and changed gloves. 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. In True reach in cooler in back storage area and in line glassfront cooler, portioned containers of sauce and ceviche bases not date marked when prepared.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf by front counter. Manager marked as 409. Corrected On-Site
Food safety inspection conducted on 3/5/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 11/21/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee closed wasted bottle on top of ice machine directly beside espresso maker. Manager moved bottle to shelf away from ice machine. 2) Multiple water bottles on prep areas and shelves near food items and dishware in kitchen.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in container of stAnding water by rice cooker. Manager dumped water and replaced with clean spoons in new container. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by rice cooker in kitchen. Employee removed cloth. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Bulletin printed and posted. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of wine by cook line not labeled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen changed gloves between washing cutting board and beginning working with food items without washing hands first. Reviewed proper hand washing procedures with manager to explain to employees. **Corrective Action Taken**
- 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 chest freezer closest to dish machine, portioned bags of raw shrimp on top of open bags of french fries. Employee moved fries to adjacent freezer to properly separate. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler in back of kitchen, container of raw beef skewers above bag of cooked pasta. Employee rearranged items for proper separation. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in cooler in back of kitchen, container of raw beef skewers above container of bagged raw fish filets. Employee rearranged items for proper separation. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above back fliptop unit, under no time or temperature control, butter (76F - Cold Holding). Per employee butter out of cooler since 11:00am. Employee voluntarily discarded butter. Corrected On-Site Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back of kitchen. Employee replaced paper towels. Corrected On-Site
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Customer with dog at table by front door. Advised manager to post no non-service animals allowed in establishment.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 18F in ice water. Unable to correctly calibrate.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter. Manager labeled bottle as table cleaner. Corrected On-Site
Food safety inspection conducted on 11/21/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 5/6/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
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. Observed accumulation of black, mold like substance inside ice machine at front counter.
- 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. Observed raw mahi mahi, thawed, stored inside packaging indicating removal upon thawing; inside two door cooler in kitchen. Operator cut open packaging to allow oxygen flow. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above unwashed tomatoes inside two top flip top cooler in kitchen. Operator properly stored. Corrected On-Site
- 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 mussels (59F - Cold Holding)stored overstacked, inside two top flip top cooler in kitchen. Per operator, foods not prepped or portioned today; Foods stored in cooler overnight. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mussels (59F - Cold Holding)stored overstacked, inside two top flip top cooler in kitchen. Per operator, foods not prepped or portioned today; Foods stored in cooler overnight. Stop sale. Repeat Violation
Food safety inspection conducted on 5/6/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 2/2/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in cook line. Warning - From follow-up inspection 2024-02-02: Observed same **Time Extended**
Food safety inspection conducted on 2/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/1/2024
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in cook line. Warning
- 14-11-5:Basic - Equipment in poor repair. Magic chef freezer door in kitchen falling off when opened. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bag with rice on floor in kitchen. Warning
- 14-69-4:Basic - Ice buildup in magic chef reach-in freezer in kitchen. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease. Hood filters needs cleaning in cook line. Repeat Violation Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container nit labeled in kitchen. 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. Dish machine chlorine sanitizer at 0ppm. Observed solution bucket empty. Operator will be using 3 compartment sink to sanitized dishes until equipment can sanitized at proper minimum strength. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef inside beverage air cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in cook line ; boiled eggs (48F - Cold Holding); cooked plantains (46F - Cold Holding); raw fish (47F - Cold Holding); cooked yuca (46F - Cold Holding). Foods pulled from reach in cooler less than 4 hours ago. Operator moved to chest freezer to quick chill **Corrective Action Taken** Warning
- 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. Warning
Food safety inspection conducted on 2/1/2024 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).