CEVICHE INKA PISCO BAR & RESTAURANT

Name: CEVICHE INKA PISCO BAR & RESTAURANT
Address: 3155 NE 163 ST, NORTH MIAMI BEACH, FL, 33160, US
Rating: 83

3155 NE 163 ST, NORTH MIAMI BEACH, FL 33160

License #2328723

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

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CEVICHE INKA PISCO BAR & RESTAURANT in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 83 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 December 12, 2025. Across those visits, inspectors documented 26 total violations — 3 critical, 7 major, 16 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

None on file yet

The latest inspection on December 12, 2025 included 1 critical violation, 4 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Call Back - Complied
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
[14-17-4] Walk-in freezer shelves with rust that has pitted the surface.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
[31A-09-4] Handwash sink in ware wash area not accessible for employee use at all times due to mussels thawing in sink.
[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/
[06-01-5] Observed mussels thawing in hand washing sink.
[08B-49-4] Observed Employee personal drinks not properly identified and segregated from food to be served to the public.
[01C-02-4] Establishment not maintaining oyster tags for 90 days.
[16-46-4] Old labels stuck to food containers after cleaning.
[36-12-4] Observed Floors in walk in cooler lined with carpet making floors not constructed to be easily cleanable.
[29-07-5] Observed hand washing sink in kitchen area improperly secured and hanging from wall. Sink must be properly mounted and maintained in good repair.
[12A-09-4] Observed chef changing tasks touching raw foods then moving to ready to eat foods without washing hands and changing gloves.

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