CEVICHE ARIGATO

Name: CEVICHE ARIGATO
Address: 288 INDIAN TRCE, WESTON, FL, 33326, US
Rating: 79.1

288 INDIAN TRCE, WESTON, FL 33326

License #1623422

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

79.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CEVICHE ARIGATO in WESTON currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 27, 2026. Across those visits, inspectors documented 20 total violations — 13 critical, 7 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on February 27, 2026 shows 13 observation rows: 7 critical, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed swai fillets 74F stored in stagnant water in prep sink. Employee removed and placed in reach in cooler.
[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. Observed in containers of rice and flour the scoop handle in contact with product.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on shelf above sushi flip top cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed lobster and beef stored in black t shirt bags in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw veal heart stored over shredded cheese. Observed at sushi flip top raw sliced tuna stored over bread crumbs Operator stored correctly
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and salt. Employee labeled
[08B-38-4] Food stored on floor. Plastic containers of cooking oil stored on kitchen floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed swai (74F - Cold Holding) thawed in prep sink. Per operator held out of temperature less than 30 minutes. Employee placed in reach in cooler to chill. Observed in flip top cooler raw shrimp (49F - Cold Holding) per operator held out of temperature less than 30 minutes. Not portion or prepared today employee placed ice bag on shrimp.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in from outside put gloves on then handled chopped lettuce without washing hands.employee washed hands.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Baked potato 101F stored in deep covered pan @ 3:15 cooling since 2:15 rechecked 91F at current rate of cooling potatoes will not reach to 41F within 2 hours employee separated potatoes and placed in reach in freezer to cool.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 75F out at room temperature on shelf next to cooked line. Per operator held out of temperature for approximately 35 minutes. Employee placed in reach in cooler.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled squeeze bottle of sauce and clean equipment without washing hands. Employee washed hands.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse