CALI AJI RESTAURANT

Name: CALI AJI RESTAURANT
Address: 10664 US HWY 301 S, RIVERVIEW, FL, 33578, US
Rating: 44.9

10664 US HWY 301 S, RIVERVIEW, FL 33578

License #3918189

🫔 Latin American ℹ️

44.9 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 13 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CALI AJI RESTAURANT in RIVERVIEW currently holds an InspectFL Health Score of 44.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 86 total violations — 9 critical, 22 major, 55 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 8, 2026 shows 13 observation rows: no critical rows, 1 major, and 12 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Would you eat here?

CALI AJI RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in seasoning.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in kitchen.
[14-11-5] Equipment in poor repair. Reach in prep cooler door handle broke.
[08B-38-4] Food stored on floor. Box of food on floor in walk in freezer, manager removed at time of inspection.
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice bucket on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut leafy greens, manager removed at time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not handle first, manager corrected.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Manager hung at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken bouillon.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drink on prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in phone on prep table.
[14-11-5] Equipment in poor repair. Walk in freezer gasket torn. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed using 3 compartment sink until dish machine is working properly.
[08B-38-4] Food stored on floor. Bag of beans on floor, employee removed at removed at time of inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then grabbed plate of food.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut onions with bare hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs and touch clean plate without changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F- retemp 45 F, eggs 56 F- retemp 43 F, ham 48 F, beef 44 F- retemp 41 F in reach in cooler across from grill, employee placed walk in freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanada 124 F, employee turned up heat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in handwash sink near coffee machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee fixed paper towel dispenser at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment provided one food handler certificate.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler not date marked.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to prep table temped 75 F, ran approximately 3 minutes.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in rice in dry storage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above fryers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[12B-02-4] Employee eating in a food preparation or other restricted area. Operator eating throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed at time of inspection.
[14-11-5] Equipment in poor repair. Reach in cooler gasket torn. Dish machine tested 0 ppm chlorine, establishment was not using dish machine at time of inspection. Advised operator to not use dish machine u til it is working properly. Operator set up 3 compartment sink tested 100ppm chlorine.
[08B-38-4] Food stored on floor. Food items on floor in walk in freezer, operator removed at time of inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 71 F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Spoons not all facing the same direction.
[25-05-4] Single-service articles improperly stored. To go boxes on floor. Operator removed at time of inspection.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled. Operator labeled at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 77 F on counter, cheese 46 F in reach in cooler.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in reach in cooler not date marked.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Bottle of sanitizer missing label.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 80 F next to prep table near kitchen.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in croutons, operator removed at time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach in cooler, operator removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water temped 60 F, employee removed knife from water at time of inspection.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with seasonings, operator removed at time of inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Portion cup lids not inverted above reach in cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink has slow drain next to beer cooler. Operator unclogged at time of inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cheese, operator removed at time of inspection.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of bread crumbs not labeled, operator labeled at time of inspection.
[11-27-4] 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. Sent to operator at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice in handwash sink next to beer cooler.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips for sanitizer bucket.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to beer cooler temperature 80F ran approximately 2 minutes.