JAGUAR CEVICHE SPOON BAR & LATAM GRILL

Name: JAGUAR CEVICHE SPOON BAR & LATAM GRILL
Address: 3067 GRAND AVE, MIAMI, FL, 33133, US
Rating: 57.4

3067 GRAND AVE, MIAMI, FL 33133

License #2330720

🫔 Latin American ℹ️

57.4 Grade F / 100

Failing Health Score

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Latest inspection

May 28, 2026 · 13 findings · 1 critical

Complaint Full

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

JAGUAR CEVICHE SPOON BAR & LATAM GRILL in MIAMI currently holds an InspectFL Health Score of 57.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 69 total violations — 12 critical, 10 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 19, 2024

The latest inspection on May 28, 2026 shows 13 observation rows: 1 critical, 1 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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JAGUAR CEVICHE SPOON BAR & LATAM GRILL 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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at waiters station and bar area.
[36-36-4] Ceiling tile missing. Observed missing around cook line hood system.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[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 frozen reduced oxygen packages of mahi thawing at prep sink not removed from packaging. Operator began to remove.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout behind fixed equipment floors soiled with old food debris and waste.
[36-24-5] Hole in or other damage to wall. Observed throughout kitchen.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at prep stations in kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed packages of fish at prep sink in standing water placed to thaw.
[36-50-4] Unclean building components, attachments or fixtures. Observed racks and fixtures throughout kitchen soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500ppm);
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at dish machine area used as dump sink with food remnants inside.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at waiters station and bar area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior and top of reach in freezer across from triple sink soiled with food debris. Operator began to clean.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go trays at cook line and waiters station not inverted. Operator inverted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine Dishwasher (Chlorine 0ppm). Operator replaced sanitizer bucket new Dishwasher (Chlorine 50ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line prep table reach in coolers raw fish stored over premade burritos/quesadillas.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at dish machine area used as dump sink with food remnants inside.
[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. Observed for several newly hired employees less than 60 days. Operator printed additional forms and completed with employees on site.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for Mednor Lechan 9/22/25 and Gloria Garcia 10/14/25.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of cooked corn kernels. Chef removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 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. Observed employee cell phone stored in container of tasting spoons at prep line. Chef removed.
[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 a container of sugar at dessert prep area. Chef removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil, water and vinegar at cook and prep lines not labeled. Chef labeled bottles during inspection.
[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 at walk in cooler cooked beef (57F - Cooling). As per label from the night before. Chef removed to segregate.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at Bar Dishwasher (Chlorine 0ppm). Advised operator to utile main dish machine for all bar dishes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at hand sink next to dish machine used as a dump sink with food residue inside. Chef removed and cleaned sink.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand sink next to rear prep table. Employee repaired.