DirtyFLRestaurant Inspection Data

CEVICHE MIX

With 8 documented inspections, CEVICHE MIX in WINTER GARDEN has achieved a 3.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 8 reports on file

426 Plant Street
Florida, 34787
Orange County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 8 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13488889

Met Inspection Standards

1 high, 3 int, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female employee wearing bracelets while preparing food.
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation./female employee with hair hanging on both sides.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./soda and smoothies/reach in cooler/removed/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi ceviche cold holding at 52F, raw tilapia ceviche cold holding at 51F/both less than 4 hours/sitting on top of the cold holding raw fish cooler/moved back to reach in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./a container of cooked shrimp blocking hand sink/removed/ Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./red sanitizing bucket stored inside hand sink./removed/ Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./consumer advisory not on TV/digital menu/consumer advisory form provided/posted/ Corrected On-Site

8/11/2025· 7mo ago

Visit ID: 10889261

Met Inspection Standards

1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./common area hand sink interior soiled.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board soiled. Repeat Violation

2/26/2025· 1y ago

Visit ID: 10716890

Met Inspection Standards

2 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided food employees reporting agreement form. Operator have employee filled out then signed. Corrected On-Site

11/8/2024· 1y 4mo ago

Visit ID: 8738364

Met Inspection Standards

2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Greens cutting board at prep area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager put in sanitizer Corrected On-Site

7/2/2024· 1y 8mo ago

Visit ID: 8699772

Met Inspection Standards
  • N/A:No Violations Were Observed

6/21/2024· 1y 8mo ago

Visit ID: 8655594

Follow-up Inspection Required

1 int

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -employee L is currently taking manager course from 360/Learn to Serve online. Planned completion 4/26/24. - From follow-up inspection 2024-06-21: **Time Extended**

4/17/2024· 1y 10mo ago

Visit ID: 8530109

Follow-up Inspection Required

3 int

  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -employee L is currently taking manager course from 360/Learn to Serve online. Planned completion 4/26/24.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -emailed form to operator

10/18/2023· 2y 4mo ago

Visit ID: 8359579

Met Inspection Standards

1 high, 2 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2021. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./avocado and lime.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi 47F, pre cooked octopus 47F/less than 4 hours, reach in cooler in defrost mode/moved to freezer. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./blocked by garbage can and boxes/ Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./hand sink water at 74F. Repeat Violation