DON CEVICHE PERU AND MEXICO

Name: DON CEVICHE PERU AND MEXICO
Address: 102 HWY 27, MINNEOLA, FL, 34715, US
Rating: 0

102 HWY 27, MINNEOLA, FL 34715

License #4509097

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

0 Grade F / 100

Failing Health Score

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Quick take

DON CEVICHE PERU AND MEXICO in MINNEOLA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 83 total violations — 12 critical, 32 major, 39 minor.

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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 26, 2026 shows 24 observation rows: 4 critical, 9 major, and 11 minor.

Inspection data quality

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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.

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•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: Warning Issued
[29-37-4] Spray hose at dish sink lower than flood rim of sink. -triple sink
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -portioned cooked pasta, wrapped tight in individual bags, packed tight in deep pan, covered with plastic wrap. Educated operator, removed all pasta from bags, placed innreach in freezer for rapid cooling
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated employee, he washed hands and changed gloves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink -dust pan
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -above triple sink
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-22-4] Floor area(s) covered with standing water under reach in freezer in kitchen
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 500+++
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[08B-12-5] Stored food not covered. -items in reach in freezer
[14-11-5] Equipment in poor repair. -gaskets on upright reach in freezer on cook line and by walk in -fryer baskets
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on front line
[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. -servers
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
[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. -various items in reach in freezer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees front line
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw chicken over portioned raw beef in reach in freezer
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -provided copy to operator
[14-01-5] Bowl or other container with no handle used to dispense food. -flour container
[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.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Leche de tigre, contains raw fish, not identified as raw on menu

Disposition: Call Back - Extension given, pending
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish ceviche
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided today
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[29-18-4] Drain cover(s) missing 3 compartment sink
[08B-12-5] Stored food not covered. Flan walk in cooler
[50-09-4] Current Hotel and Restaurant license not displayed.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs stored over ready to eat sauce in reach in cooler
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -1 four burner gas top, 1 flat top, and 1 wok under hood, not all fitting under the hood.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food in salt
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[14-11-5] Equipment in poor repair. Gasket front reach in cooler torn

Disposition: Warning Issued
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -1 four burner gas top, 1 flat top, and 1 wok under hood, not all fitting under the hood.
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[31B-03-4] No soap provided at handwash sink Next to 3 compartment sink
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.
[08B-12-5] Stored food not covered. Flan walk in cooler
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -wok on right side of hood
[41-17-4] Spray bottle containing toxic substance not labeled.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils soiled rinsed in water and out in use.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered
[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. Provided today
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish ceviche
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swaie for ceviche cooked with lime juice.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by triple sink
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink
[29-18-4] Drain cover(s) missing 3 compartment sink
[14-11-5] Equipment in poor repair. Gasket front reach in cooler torn
[31B-04-4] No handwashing sign provided at a hand sink used by food employees Next to 3 compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. In front by broom in kitchen by strainers
[14-01-5] Bowl or other container with no handle used to dispense food in salt
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Ice scoop
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice (60F - Cooling) per operator from yesterday, fried corn, cooked at 9:00, still 72 at 12:30. Boiled corn, cooked at 9:00, at 12:30 still 76F
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -fried corn (72F -Cooling since 9:00, temped at 12:30 -boiled corn( 76F-Cooling since 9:00, temped at 12:30
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs stored over ready to eat sauce in reach in cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from yesterday cooked rice (60F - Cooling)
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided today
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken (130F - Hot Holding); beef (132F - Hot Holding); cooked onions (128F - Hot Holding); cooked beans (139F - Hot Holding), held less than four hours per operator. Operator moved to stove for rapid reheat. Chicken-168F

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