SR CEVICHE

Name: SR CEVICHE
Address: 2086 N UNIVERSITY DR, PEMBROKE PINES, FL, 33024, US
Rating: 49.8

2086 N UNIVERSITY DR, PEMBROKE PINES, FL 33024

License #1622402

🫔 Latin American ℹ️

49.8 Grade F / 100

Failing Health Score

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Latest inspection

March 25, 2026 · 8 findings · 3 critical

Routine - Food

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Quick take

SR CEVICHE in PEMBROKE PINES currently holds an InspectFL Health Score of 49.8 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 March 25, 2026. Across those visits, inspectors documented 73 total violations — 19 critical, 12 major, 42 minor.

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The latest inspection on March 25, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

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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
[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 raw mahi in ROP thawing when label states to remove from ROP when thawing. Per operator food thawing in ROP for less than four hours. operator removed fish from ROP
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Box of potatoes stored on floor by back of kitchen. Employee elevated food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat pasta in flip top cooler. Operator inverted foods
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in beverage air cooler. Operator inverted foods
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler raw shell eggs ( under no temperature control) ambient temperature of 85F. Per employee eggs cold holding less than 4 hours. Employee eggs back inside cooler to cool
[31A-11-4] Handwash sink used for purposes other than handwashing. Container of food stored in kitchen hand wash sink. Employee removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at back of kitchen hand sink. Employee provided paper towels

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior wall of ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. In back fliptop cooler, plastic cup in container of cooked rice. Employee removed.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding missing around wall by back fliptop.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on cutting board at front fliptop unit and on shelf next to clean dish ware above fliptop unit.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food on top of container on shelf by triple sink. Employee moved food to reach in cooler.
[36-24-5] Hole in or other damage to wall. Wall area by reach in cooler at back of kitchen and by back fliptop unit damaged.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in front area of kitchen and around end of front counter.
[08B-12-5] Stored food not covered. Bulk container of salt on dry storage shelf not covered. Employee covered with lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water in kitchen prep sink. Employee turned on water to thaw properly.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall areas by back prep sink and back fliptop unit soiled/ has mold like substance.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored head side down in mop bucket.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer under service window in kitchen, open ended sleeves of raw fish on top of portioned containers of cut fruit. Employee rearranged items to properly separate fish.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of chest freezer by kitchen service window, container of cooked hominy corn (79F - Cold Holding). Per employee not prepared or portioned today and can opened at 12:00pm and out from that time. Employee moved container to fliptop cooler to chill and cold hold.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in front counter 2 door lowboy cooler not dated when opened. Per employee opened on 9-20.
[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. In Bev Air reach in cooler, portioned sauces and cooked chicken received from commissary kitchen at sister restaurant not date marked when received frozen.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees training expired July 2025.

Disposition: Warning Issued
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf by front counter. Manager marked as 409.
[14-01-5] Bowl or other container with no handle used to dispense food. 1) Plastic cup in container of fried corn at front counter. 2) Plastic cup in container of cooked quinoa in True reach in cooler in back storage area. Manager removed both cups.
[08B-38-4] Food stored on floor. Container of fryer oil on floor by chest freezer near kitchen hand sink.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Container of raw chicken (36F) on top of chest freezer by kitchen hand sink slacking; center still frozen. Employee moved to bottom of reach in cooler to thaw properly.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Foil to go pans on dry goods shelf not inverted.
[08B-12-5] Stored food not covered. Open bucket of salt on back dry storage shelf.
[02D-01-5] Working containers of food removed from original container not identified by common name. 1) Container of sugar at front container not marked. 2) Bucket of salt on back storage shelf not labeled. 3) Container of oil at cook line not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In lower cooler at back fliptop, containers of raw shrimp and raw steak above container of portioned cooked pasta and open quart of heavy cream. Employee rearranged items to properly separate.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline used gloved hand to wipe and rinse off cooking utensil and went to cut raw beef without washing hands and changing gloves. Reviewed with employee and manager proper hand washing and employee washed hands and changed gloves.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In True reach in cooler in back storage area and in line glassfront cooler, portioned containers of sauce and ceviche bases not date marked when prepared.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee closed wasted bottle on top of ice machine directly beside espresso maker. Manager moved bottle to shelf away from ice machine. 2) Multiple water bottles on prep areas and shelves near food items and dishware in kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in container of stAnding water by rice cooker. Manager dumped water and replaced with clean spoons in new container.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board by rice cooker in kitchen. Employee removed cloth.
[51-13-4] No Heimlich maneuver/choking sign posted. Bulletin printed and posted.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of wine by cook line not labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen changed gloves between washing cutting board and beginning working with food items without washing hands first. Reviewed proper hand washing procedures with manager to explain to employees.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer closest to dish machine, portioned bags of raw shrimp on top of open bags of french fries. Employee moved fries to adjacent freezer to properly separate.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler in back of kitchen, container of raw beef skewers above bag of cooked pasta. Employee rearranged items for proper separation.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in cooler in back of kitchen, container of raw beef skewers above container of bagged raw fish filets. Employee rearranged items for proper separation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above back fliptop unit, under no time or temperature control, butter (76F - Cold Holding). Per employee butter out of cooler since 11:00am. Employee voluntarily discarded butter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back of kitchen. Employee replaced paper towels.
[35A-01-4] Nonservice animals in the food establishment or on premises. Customer with dog at table by front door. Advised manager to post no non-service animals allowed in establishment.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 18F in ice water. Unable to correctly calibrate.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter. Manager labeled bottle as table cleaner.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease. Hood filters needs cleaning in cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-09-4] Cutting board has cut marks and is no longer cleanable in cook line.
[14-11-5] Equipment in poor repair. Magic chef freezer door in kitchen falling off when opened.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bag with rice on floor in kitchen.
[14-69-4] Ice buildup in magic chef reach-in freezer in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container nit labeled in kitchen.
[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. Dish machine chlorine sanitizer at 0ppm. Observed solution bucket empty. Operator will be using 3 compartment sink to sanitized dishes until equipment can sanitized at proper minimum strength.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef inside beverage air cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in cook line ; boiled eggs (48F - Cold Holding); cooked plantains (46F - Cold Holding); raw fish (47F - Cold Holding); cooked yuca (46F - Cold Holding). Foods pulled from reach in cooler less than 4 hours ago. Operator moved to chest freezer to quick chill
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.