CEVICHE ARIGATO
288 Indian Trace
Florida, 33326
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on counter top in kitchen.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 87F
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored correctly. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw chicken (not commercially packaged) stored over cooked pork (not commercially packaged). operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from grill - cooked pasta (49F - Cold Holding) as per employee items left out held out of temperature for approximately 3 hours. As per employee item not portioned or prepared today. Employee discarded at will.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of boiled potatoes (76F - Hot Holding) as per employee items left out of temperature for approximately 30 minutes, employee placed item in cooler. Repeat Violation Admin Complaint
Food safety inspection conducted on 4/4/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 1/31/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale. - From follow-up inspection 2025-01-31: Observed at steam table - white corn (110F - Hot Holding) As per operator item held out of temperature for approximately 1 hour. Operator placed item on stove to reheat. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 1/31/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/2/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Inspection Details:
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Corvina fillets thawing in triple sink at room temperature. Operator placed item under running water. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer next to hand washing sink - tuna (not commercially packaged) stored above packaged of mango pulp. Operator stored correctly.
- 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. See stop sale Observed in beverage cooler next to espresso machine. Peruvian flan x2 11/22/24
- 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 employees certificate expired.
Food safety inspection conducted on 12/2/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
4
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet, in dishwasher area, clean utensils storage shelf. Employee removed from piles to allow air dry. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee restrooms. Sing emailed to operators **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled filter in cook line, above cooking equipment
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Next to reach in cooler, dessert spoons not inverted, employee inverted. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Portioned packed pork, beef , ribs left to defrost in ambient temperature under prep table shelf in cook line, Employee removed and placed under cold running water 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. Poster emailed to operator **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles by service area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar area, large plastic container and spoon, inside sink, employee removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided Corrected On-Site
Food safety inspection conducted on 3/21/2024 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 11/14/2023
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cook line.
- 08B-38-4:Basic - Food stored on floor. Soy sauce container in food runner station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters-substantial build up of grease and food debris
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Roasted beef and tuna being defrost to ambient temperature. Employee removed and placed under cold running water Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dishwasher machine and triple sink. - behind cooking equipment - behind cooling units in cook line.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths seating around prep tables and stove, employee removed to be wash and sanitize **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Cook line -reach in cooler -unpasteurized raw shell eggs over baked potatoes and cooked pasta. Employee placed eggs under ready to eat food. Corrected On-Site Repeat Violation Admin Complaint
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -reach in freezer-raw chicken in white bags over bags of pork, employee placed chicken on bottom shelf. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working on ceviche station grabbed raw fish and calamari to prep an order, after finish, grabbed a clean plate to prepare order for another customer , using same gloves, after manager instructed, employee discarded gloves, washed hands, and put in new pair of gloves. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Assorted desserts inside sliding glass door cooler- open on Sunday, employee began to placed date labels. **Corrective Action Taken**
- 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. Poster emailed to operator. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings board soiled with food debris, not sanitized properly. 3 prep tables in cook line.
Food safety inspection conducted on 11/14/2023 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).