Aji Ceviche Bar Sarasota
Last inspected: Aug 1, 2025
58
Score
The health department has logged eight inspections at Aji Ceviche Bar Sarasota, the earliest from 2023. The newest entry in the record is dated Aug 1, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly two violations before.
The most common issue across all inspections has been “no paper towels”, showing up two times.
Compared to other Sarasota restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 1, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice. **Corrected On-Site** - From follow-up inspection 2025-08-01: Observed cooked rice (50F - Cold Holding) in the reach in cooler on the cook line. The stated the rice had been held for approximately 2 hours. The operator voluntarily discarded the rice. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice. **Corrected On-Site** - From follow-up inspection 2025-08-01: Observed cooked rice (50F - Cold Holding) in the reach in cooler on the cook line. The stated the rice had been held for approximately 2 hours. The operator voluntarily discarded the rice. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed a water filter used for drinking water attached to the hand sink faucet behind the bar. - From follow-up inspection 2025-08-01: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 73F at the hand sink behind the bar. - From follow-up inspection 2025-08-01: On hot water at 73F at the hand sink behind the bar. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use rice scoop stored in 78F standing water. The operator removed the scoop from the water. **Corrected On-Site** - From follow-up inspection 2025-08-01: **Time Extended**
10-07-4
58
Jul 24, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine sanitizer at 0ppm. The operator set up the three compartment sink. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Non-food grade paper/paper towel used as liner for fresh cilantro. The operator removed the non-food grade paper towel. **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the rice had been held. The operator discarded the rice. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a water filter used for drinking water attached to the hand sink faucet behind the bar.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink on the cook line. **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 73F at the hand sink behind the bar.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked rice. The operator removed the plastic container. **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for salt no stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use rice scoop stored in 78F standing water. The operator removed the scoop from the water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees on the cook line. **Repeat Violation**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler behind the bar.
29-49-6
29
Oct 16, 2024
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw swai stored over french fries in the reach in cooler on the cook line. The operator properly store the swai. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed a container of WD-40 stored on a cutting board behind the bar. The operator properly stored the chemical and placed the cutting board in the ware washing area. **Corrected On-Site**
41-10-4
Intermediate - 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. Observed multiple foods removed from the freezer and thawed in the walk in cooler without a date mark of when the items were removed from the freezer.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled near the rear exit.
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened for more than 24 hours with no date mark behind the bar. The operator date marked the milk. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line.
31B-02-4
Intermediate - No soap provided at handwash sink on the cook line.
31B-03-4
Basic - Food stored on floor. Observed a box of limes and a box of yams stored on the floor of the walk in cooler. The operator properly stored the above foods. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle used for salt not stored above the food in the prep area. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees on the cook line. Observed no handwashing signs in the public restrooms used by employees.
31B-04-4
Basic - Rear exit not protected with self-closing doors.
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked octopus thawing in standing water in a prep sink in the kitchen. The operator turned on cold running water over the octopus. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for rice in the prep area. The operator removed the plastic container. **Corrected On-Site**
14-01-5
32
Aug 19, 2024
Routine - Food
No violations found.
100
Apr 4, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
52
Mar 19, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Jun 26, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
55
May 22, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Aji Ceviche Bar Sarasota last inspected?
The most recent health inspection at Aji Ceviche Bar Sarasota on file is from Aug 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Aji Ceviche Bar Sarasota?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Aji Ceviche Bar Sarasota.
How does Aji Ceviche Bar Sarasota compare to other restaurants in Sarasota?
Aji Ceviche Bar Sarasota most recently scored 58 out of 100, which is lower than the Sarasota average of 81.
Has Aji Ceviche Bar Sarasota's inspection record improved over time?
No. Recent inspections at Aji Ceviche Bar Sarasota have averaged around 11 violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Aji Ceviche Bar Sarasota 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 Aji Ceviche Bar Sarasota inspected?
Based on the inspection history on file, Aji Ceviche Bar Sarasota is inspected around four times per year on average.
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