561ceviche
Last inspected: Jan 13, 2026
61
Score
The health department has logged 13 inspections at 561ceviche, the earliest from 2022. Inspectors last stopped by on Jan 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “current hotel and restaurant license not displayed”, which has been cited four times.
561ceviche's latest score of 61 falls below the Royal Palm Beach average of 81. The inspection history reads as standard for a restaurant of this size.
13
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Aug 4, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
74
Jan 16, 2025
Routine - Food
No violations found.
100
Jan 10, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashsink- by front counter water of 77F. At handwash sink- by cookline no running water. **Warning** - From follow-up inspection 2025-01-10: At handwashsink- by front counter water of 74F. At handwash sink- by cookline no running water. **Time Extended**
27-16-4
90
Jan 9, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- Cooked rice 92F- hot holding- food out of temperature for 3 hours- operator placed on stove to be reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cookline - cooked onions 45F - cold holding, cooked yuca 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cookline - cooked onions 45F - cold holding, cooked yuca 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At prep area/ cookline counter - Cooked corn 77F- cold holding, cooked vegetables 86F- cold holding - food left out on counter- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashsink- by front counter water of 77F. At handwash sink- by cookline no running water. **Warning**
27-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep counter- by prep area- damp/ wet wiping cloth stored on counter- operator removed. **Corrected On-Site** **Warning**
21-12-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
52
Oct 23, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler -Raw shell eggs over sauced near prep area- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)- operator corrected to 100ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline-cooked mixed rice 120-125F- hot holding- food out of temperature for 30 minutes- operator place$ to be reheated to 165F. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in cooler above cookline- Cooked corn 71F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaking time. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At front counter handwashing sink- fork and cup inside sink- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On meme Lexie de Tigre, ledge de Tigre561, leche de Tigre Carretillera, Tiradito Dos trios, Trio Cevichero, **Warning**
02B-01-5
Intermediate - 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. No employee training for Felix. **Warning**
53B-01-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restr#in for employee at cookline. **Warning**
13-03-4
39
Feb 14, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. At prep table by cookline- detergent container used to store salt- educated operator- see stop sale.
01B-32-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler Commercially processed reduced oxygen packaged mahi bearing a label- not removed from packaging before thawing - see stop sale.
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- cooked pasta prepared Monday 02/12/2024- not date marked - operator date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing ( bleach)/ toxic substance not labeled- operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - 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. At walk in cooler Commercially processed reduced oxygen packaged mahi bearing a label- not removed from packaging before thawing - see stop sale.
06-09-1
55
Oct 9, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table-fried rice 120-122F- hot holding - food out of temperature for 30 minutes- operator placed on stove to reheat. **Corrected On-Site**
03B-01-6
High Priority - Container of medicine improperly stored. At prep counter near cookline - burning cream stored above prep counter- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass reach in cooler - raw egg whites stored over bananas- operator removed. **Corrected On-Site**
08A-05-6
Intermediate - 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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by cookline blocked by metal cover- operator removed. **Corrected On-Site**
31A-09-4
Intermediate - 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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. At front counter- spray bottle of cleaner not labeled - operator labeled. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep counter - water bottles stored over prep counter- operator removed. **Corrected On-Site**
12B-07-4
41
Aug 18, 2023
Routine - Food
No violations found.
100
Jun 20, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket turn on walk in freezer **Warning** - From follow-up inspection 2023-06-20: Manager states on order **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Single-service articles improperly stored. -box of cups on floor, frontline **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. -under 2 compartment sink **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
29-19-4
67
Jun 19, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. -on shelf at cookline **Corrected On-Site** **Warning**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Seafood stock 45f,pasta 46f,fish 45f,fish ,45f ,cooked onions 47f,fish 50f **Warning**
03A-02-5
Intermediate - 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. **Warning**
11-27-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. -purple chemical **Warning**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment in poor repair. -gasket turn on walk in freezer **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler and freezer gaskets soiled **Warning**
23-03-4
Basic - Single-service articles improperly stored. -box of cups on floor, frontline **Warning**
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. -under 2 compartment sink **Warning**
29-19-4
Basic - Working containers of food removed from original container not identified by common name. -flour **Corrected On-Site** **Warning**
02D-01-5
37
Jul 12, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw bratwurst stored above unwashed produce in walk in cooler. Operator reorganized **Corrected On-Site**
08A-04-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using chlorine sanitizer for triple sink, quat test kit provided.
16-32-5
Intermediate - No soap provided at handwash sink. Observed at hand wash sink in ware washing area. Operator refilled **Corrected On-Site**
31B-03-4
Basic - Dead roaches on premises. 2 dead roaches observed next to back door. Operator removed, cleaned and sanitized **Corrected On-Site**
35A-03-4
67
Frequently Asked Questions
When was 561ceviche last inspected?
The most recent health inspection at 561ceviche on file is from Jan 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at 561ceviche?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited four times, more than any other issue at 561ceviche.
How does 561ceviche compare to other restaurants in Royal Palm Beach?
561ceviche most recently scored 61 out of 100, which is lower than the Royal Palm Beach average of 81.
Has 561ceviche's inspection record improved over time?
Results have been roughly steady. Inspections at 561ceviche have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at 561ceviche means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 561ceviche inspected?
Based on the inspection history on file, 561ceviche is inspected around four times per year on average.
Nearby Restaurants