Aji Ceviche Bar II
Last inspected: Mar 5, 2026
27
Score
Aji Ceviche Bar II appears in inspection records 10 times, starting in 2022. On Mar 5, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 11 violations before that.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded two times.
Restaurants in Casselberry average 66, so Aji Ceviche Bar II trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
27
Oct 2, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
32
Apr 25, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp (50F - Cold Holding); shell fish (55F - Cold Holding); cheese (60F - Cold Holding); beans (55F - Cold Holding); tofu (57F - Cold Holding); shellfish (63F - Cold Holding);cheese (56F - Cold Holding); potato (53F - Cold Holding) -potatoe (47F - Cold Holding); raw chicken (44F - Cold Holding) -reach in cooler door not closed all the way -shrimp (59F - Cold Holding) Front counter, less than 3 hours **Warning** - From follow-up inspection 2025-04-25: Shellfish 58F, shellfish 60F, beans 56F **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -rear prep area in front of reach in cooler **Warning** - From follow-up inspection 2025-04-25: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer in rear prep area soiled with mold like substance **Warning** - From follow-up inspection 2025-04-25: **Time Extended**
22-16-4
78
Apr 23, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shrimp (50F - Cold Holding); shell fish (55F - Cold Holding); cheese (60F - Cold Holding); beans (55F - Cold Holding); tofu (57F - Cold Holding); shellfish (63F - Cold Holding);cheese (56F - Cold Holding); potato (53F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp (50F - Cold Holding); shell fish (55F - Cold Holding); cheese (60F - Cold Holding); beans (55F - Cold Holding); tofu (57F - Cold Holding); shellfish (63F - Cold Holding);cheese (56F - Cold Holding); potato (53F - Cold Holding) -potatoe (47F - Cold Holding); raw chicken (44F - Cold Holding) -reach in cooler door not closed all the way -shrimp (59F - Cold Holding) Front counter, less than 3 hours **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled **Warning**
22-02-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking -dish machine spray hose leaking **Warning**
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- -ice machine at bar **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.-employee phone on food preparation table in front of 3 compartment sink -employee personal bags stored with food items on dry storage rack **Repeat Violation** **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. -rear prep area in front of reach in cooler **Warning**
36-22-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer in rear prep area soiled with mold like substance **Warning**
22-16-4
52
Feb 12, 2025
Routine - Food
No violations found.
100
Dec 12, 2024
Routine - Food
7 critical violations. 3 major violations. 14 minor violations.
View 24 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee returned from outside no handwash **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee returned from outside, put on gloves, no hand wash -employee changed gloves no handwashing while cooking **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee doing dishes fails to change gloves when moving from dirty to clean dishes **Warning**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect at seafood bar -1 small flying insects on dirty glassware rack in main kitchen **Warning**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef and raw fish not properly separated in RIC located in small prep room across from restroom **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -rice48-50F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice 48-50F **Warning**
03A-02-5
Intermediate - 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/. **Warning**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of alcohol not labeled **Warning**
41-17-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -Ph test kit used -no chlorine or quat test kits available **Warning**
16-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above fore suppression system in main kitchen soiled with accumulation of grease and dust **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling intake vents throughout establishment soiled with accumulation of dust **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal bags stored inside dry storage rack on top of food items **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server handling food wearing bracelets on both wrists **Warning**
13-07-4
Basic - Hole in or other damage to wall. -hole in wall behind chest freezer in small cold holding storage room **Warning**
36-24-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -left side of wok burners **Warning**
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white RIF in main kitchen **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. -HWS at drink bar **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above wok burners show egregious amount of buildup of grease, as evident of filters being fully blackened and grease dripping down from hood system **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -old date marking labels remain on containers stored on clean storage **Warning**
16-46-4
Basic - Outer openings not protected with self-closing doors. -rear door at restrooms -rear door in kitchen **Warning**
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. -flower and sugar in bins not labeled with common name **Warning**
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above and around fire suppression unit in main kitchen accumulation of grease and food debris **Warning**
36-27-5
13
Mar 25, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 28, 2023
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Risotto date marked 11/13. Manager states made on 11/13 and frozen immediately, then moved to cooler yesterday. Advised operator item can be stored for no more than 4 more days.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fish ceviche 55f observed sitting on front counter. Employee states less than 30 minutes. Employee put back in cooler
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. - alcohol sanitizer in spray bottle. Employee put label on bottle **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in bar area - ice machine in kitchen **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine
16-21-4
Basic - Bowl or other container with no handle used to dispense food. - bulk salt
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - front make line - cook line coolers
23-24-4
Basic - Clean utensils stored between equipment and wall. - knife at dish machine
24-14-4
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. - tuna **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at bar - men's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - top of white chest freezer
23-03-4
Basic - Outer openings not protected with self-closing doors. - both back doors **Repeat Violation**
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - back above ansul system
36-27-5
39
Jun 6, 2023
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
18
Oct 17, 2022
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
86
Frequently Asked Questions
When was Aji Ceviche Bar II last inspected?
The most recent health inspection at Aji Ceviche Bar II on file is from Mar 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Aji Ceviche Bar II?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Aji Ceviche Bar II.
How does Aji Ceviche Bar II compare to other restaurants in Casselberry?
Aji Ceviche Bar II most recently scored 27 out of 100, which is lower than the Casselberry average of 66.
Has Aji Ceviche Bar II's inspection record improved over time?
Yes. Recent inspections at Aji Ceviche Bar II have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Aji Ceviche Bar II means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aji Ceviche Bar II inspected?
Based on the inspection history on file, Aji Ceviche Bar II is inspected around three times per year on average.
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