CEVICHE BAR

Name: CEVICHE BAR
Address: 328 CRANDON BLVD SUITE 120, KEY BISCAYNE, FL, 33149, US
Rating: 16.5

328 CRANDON BLVD SUITE 120, KEY BISCAYNE, FL 33149

License #2334060

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

16.5 Grade F / 100

Failing Health Score

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Quick take

CEVICHE BAR in KEY BISCAYNE currently holds an InspectFL Health Score of 16.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 46 total violations — 13 critical, 5 major, 28 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 18, 2026 shows 9 observation rows: 4 critical, 0 major, and 5 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.

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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: Call Back - Admin. complaint recommended
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed risotto was not date marked. As per employee it was cooked on Monday.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping clothes on preparation table.
[23-03-4] Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.
[03D-02-5] Observed choclo (71 F - Cold Holding); inside the reach in cooler at the cooked line. As per employee choclo was cooked around 11:00 AM. Food was not cooled from 135 degrees Fahrenheit to 70°F degrees Fahrenheit within 2 hours.
[36-24-5] Hole in or other damage to wall. Observed by the rear exit door.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. no drop down ceiling at back storage area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours. Also Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours . Stop sale was issued.
[03A-02-5] Observed shrimp( 49°F cold holding),scallops (46°F cold holding) fish ( 58°F cold holding) butter ( 50°F cold holding) broccoli (48°F cold holding) inside the reach in cooler at cook line. As per employee all foods have been out of temperature for more than 4 hours . Stop sale was issued.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled dishes to the kitchen and then served sauce and also prepared a beverage without washing hands.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic containers properly air-dried - wet nesting above 3 compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee tumbler on preparation table.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at 3 compartment sink +400 ppm. Employee adjusted to 100 ppm.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed risotto was not date marked. As per employee it was cooked on Monday.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board no longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours. Also Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours . Stop sale was issued.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the corn. Employee removed the cup.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. no drop down ceiling at back storage area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping clothes on preparation table.
[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. Observed Jennifer C. More than 2 months, Leonel Velazquez more than 2 months.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed choclo (97 F - Hot Holding); chicken broth (104 F - Hot Holding) at the kitchen area. As per employee food was cooked less than 2 hours ago. Employee was advised to reheat food to 165°F.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizing solution at less than 50 ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours . Stop sale was issued.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees at the time if the inspection.
[36-24-5] Hole in or other damage to wall. Observed by the rear exit door.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at the front line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while engaged in food preparation.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at the cook line.

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Observed RIF handles and gaskets in disrepair at back storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIF gaskets soiled at back storage area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line handwashing sink.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at back storage area.
[51-18-6] No copy of latest inspection report available.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer. Coached staff on correct procedure.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across from 3CS.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of ROP tuna fully thawed at RIC at front counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of difference white powdery substances unlabeled at front counter.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff change gloves after cleaning spill on floor with no hand washing. Coached staff on correct procedure.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation at front counter while wearing a watch.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed three packs of ROP tuna fully thawed at RIC at front counter. Coached staff on correct procedure.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked by stool.

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