AJI LIMON CEVICHE Y CARBON

Name: AJI LIMON CEVICHE Y CARBON
Address: 1336 SE 46 LN, CAPE CORAL, FL, 33904, US
Rating: 88.6

1336 SE 46 LN, CAPE CORAL, FL 33904

License #4606970

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.6 Grade B / 100

Solid Health Score

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Quick take

AJI LIMON CEVICHE Y CARBON in CAPE CORAL currently holds an InspectFL Health Score of 88.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 20, 2025. Across those visits, inspectors documented 29 total violations — 8 critical, 10 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 1, 2025

The latest inspection on October 20, 2025 shows 12 observation rows: 2 critical, 5 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[31B-03-4] No soap provided at handwash sink at cook line. Operator placed soap at handwash sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chorizo sausage 49F cold hold, mashed sweet potato 46F cold hold less than 4 hours. Operator turned down walk in cooler.
[22-02-4] Food-contact surface soiled with food debris on can opener. Educated operator on cleaning can opener daily.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen foods in three door freezer next to walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris on table underneath grill and stove and on food prep tables in kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink in beverage/wait station used to fill pitcher. Educated operator on the importance of hand wash only.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw beef stored over cooked meat in 4 door reach in cooler in back food prep area. Operator placed cooked meaton top shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in beverage/wait station and hand wash sink at cook line. Educated operator on the importance of having paper towels. Operator placed paper towels at hand wash sinks.

Disposition: Warning Issued
[35B-02-4] Insect control device installed over food preparation area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener. Operator cleaned can opener.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed interior of microwave rusting. Operator discarded microwave oven.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt/sugar containers not labeled. Educated operator on importance of labeling. Operator labeled containers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in beverage/wait station. Operator placed paper towels at hand wash sink.
[29-11-4] Observed water leaking from pipe underneath outside mop sink. Educated operator on fixing pipe.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of frozen fish stored on floor in walk in freezer. Educated operator on importance of storing food off of floor.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one 6lb can of beans dented. Educated operator on going through cans. Operator discarded can.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Educated operator on maintaining eggs in reach in cooler. Operator placed eggs back into cold holding reach in cooler.
[22-41-4] 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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw calamari stored over cooked lentils. Operator discarded lentils.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lentils 60F cold hold more than 4 hours. Stop Sale. Operator discarded lentils.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pitcher stored in hand wash sink in beverage/wait station. Operator removed pitcher.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment. Educated operator on importance of having vacuum breaker.
[35A-03-4] Observed 10 dead flies on floor in back food prep area. Operator swept up and discarded flies.

Community reaction

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Community pulse