DirtyFLRestaurant Inspection Data

AJI CEVICHE BAR

AJI CEVICHE BAR located in TAMPA has undergone 5 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

15451 N DALE MABRY HWY

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/23/2025

Inspection #: Visit ID: 13489882

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-10-23: **Time Extended**

Inspection Date: 8/12/2025

Inspection #: Visit ID: 13475793

  • 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. 11 packs of raw tune thawing inside reduced oxygen packaging in front service Reach in cooler. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three water beverages on shelf over kitchen prep table adjacent to Walk in freezer. Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bags of raw shrimp thawing in room temperature in back kitchen on top of chest freezer. Employee relocated shrimp into Walk in cooler during time of inspection. Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad date marked 8/4/2025. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken salad date marked 8/4/2025. 11 packs of raw tune thawing inside reduced oxygen packaging in front line Reach in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow mashed potato 47F at 2:21pm in front service Reach in cooler. Left in cooler since Sunday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow mashed potato 47F at 2:21pm in front service Reach in cooler. Left in cooler since Sunday. Raw tuna 46F at 2:22pm inside front service Reach in cooler, cooled to 41F at 3:01pm, Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored on shelf located over kitchen prep table adjacent to Walk in freezer. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee handwash sink added next to Walk in cooler and Walk in freezer. Warning

Inspection Date: 4/7/2025

Inspection #: Visit ID: 10718108

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink stored on shelf over prep table by back kitchen exit. Operator relocated drink to an approved location during time of inspection. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on shelf over front line Reach in cooler. Personal drink stored in bar Reach in cooler. Operator relocated all items during time of inspection. Discussed with operator. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 sets of employee keys stored on front line Reach in cooler. Operator relocated keys during time of inspection. Discussed with operator. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light cover on front line cook.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 08B-12-5:Basic - Stored food not covered. Cream cheese, corn, and fried corn at bar area not covered. Employee covered items during time of inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling surrounding fryer heavily soiled with grease debris. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over Ready to eat sauce inside bar area Reach in cooler. Operator relocated raw fish during time of inspection. 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 3 unlabeled spray bottles at bar area.

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8743565

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic food containers used as scoop in dry rice. Operator removed containers at time of inspection Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed ice scoop handle in ice inside the machine bin. Operator removed ice scoop during inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind fryer area soiled with old grease at time of inspection
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed small pot with eggs in hand wash sink in front kitchen at time of inspection. Operator removed eggs. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle containing purple liquid in dish room at time of inspection

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8237560

  • 14-11-5:Basic - Equipment in poor repair. Dish machine ran multiple times, test 0ppm. No ware washing at time of licensing inspection. Discussed with operator to setup three compartment sink for manually wash, rinse and sanitize food contact surfaces before dish machine has been repaired.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front handwash sink, handwash sink on cook line, handwash sink at back prep area and handwash sink at dish washing area. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at back food prep area. No soap provided at handwash sink. Handwash sink at back food prep area.
  • 41-07-4:High Priority - Container of medicine improperly stored. Pain killers and first aid kit stored on shelf over the juice machine and chest freezer at kitchen.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish and raw beef in walk-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.
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. No handwash sink at back food prep area.