Ceviche Arigato
Last inspected: Dec 22, 2025
45
Score
The health department has logged 13 inspections at Ceviche Arigato, the earliest from 2022. The latest inspection on file is from Dec 22, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
“Raw animal foods not properly separated” comes up most often, recorded three times in the inspection record.
That's lower than the typical Lake Park restaurant, which scores around 82. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
3
Critical latest
3
Major latest
0
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
45
Oct 22, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen soiled with food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles, no longer cleanable with build of food debris, discussed with operator to cleaned floors and replace grout. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
36-12-4
90
Oct 21, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
16
Mar 13, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef hearts not commercially packaged in walk-in freezer Stored properly **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked peppers not commercially packaged in walk-in freezer Stored properly **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep area Provided **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish and beef hearts thaw g at room temperature in prep sink and prep area; advised to turn cold water on and move beef inside walk-in cooler
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 92 F water in steam table Water discarded **Corrected On-Site**
10-07-4
55
Oct 11, 2024
Routine - Food
No violations found.
100
Oct 2, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
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. At dish area employee handled dirty dishes then handled clean dishes. No available hand sink in dish area. **Warning**
12A-13-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - Handwash sink missing in warewashing area. **Warning**
31A-07-4
70
Apr 10, 2024
Complaint Full
No violations found.
100
Apr 5, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale. **Warning**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale. **Warning**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area spray bottle full of bleach not labeled. Operator labeled. **Repeat Violation** **Warning**
41-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line employee using soiled/dirty cloth on cutting board, operator discarded. **Corrected On-Site** **Warning**
21-09-4
64
Mar 27, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Dec 14, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken stored over raw beef. Advised operator to store properly. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-14: In walk in freezer raw chicken stored over raw beef. Advised operator to store properly. Bags of raw chicken portioned in house stored over raw beef. Operator stored chicken under beef. **Admin Complaint** **Corrected On-Site**
08A-17-6
86
Dec 13, 2023
Routine - Food
7 critical violations. 8 major violations. 1 minor violation.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Bleach next to clean utensils on dish area Operator removed **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked corn (98F - Hot Holding) per operator corn stored for approximately 2 hours. Operator decided to discard. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit. **Warning**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F - Cold Holding); At cook line chimuchurri (48F - Cold Holding), Red sauce (46F - Cold Holding), at service station milk (51F - Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. On multiple coolers on cook line products overstocked Raw shrimp (46F - Cold Holding); raw scallops (46F - Cold Holding); Raw calamari (46F - Cold Holding); cut tomatoes (44F - Cold Holding); Raw chicken (53F - Cold Holding), Cut tomatoes (46F - Cold Holding); mussels (46F - Cold Holding), Raw fish (46F - Cold Holding); cut lettuce (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked corn (46F - Cold Holding) Cut tomatoes (44F - Cold Holding), per operator stored for approximately 2 hours. Per operator products not prepared or portioned today Operator iced down and removed overstocked product **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F - Cold Holding); At cook line chimuchurri (48F - Cold Holding), Red sauce (46F - Cold Holding), at service station milk (51F - Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken stored over raw beef. Advised operator to store properly. **Corrective Action Taken** **Warning**
08A-17-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 on soda box station on kitchen area Approximately 3 on bar area. **Warning**
35A-02-6
Intermediate - No soap provided at handwash sink. At bar area. **Warning**
31B-03-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email information posters to operator. **Corrective Action Taken** **Warning**
11-07-5
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. Milk opened 3 days ago. Operator dated marked **Corrected On-Site** **Warning**
02C-03-5
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. Will email information to operator. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line cooked egg (78F - Cooling at 2:14 cooling since 1:45pm. 2nd temp 76F at 3:08pm. Baked potato (98F - Cooling at 2:05 since 1:37); 2nd temp 88F at 3:07pm. cooked noodles (84F - at 3:43 cooling since 2:45; at 4:19 (82F cooling ) At this current cooking rate products will not cool to 70F within 2 hours. Operator moved products to walk in cooler **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. In bar area blender stored in hand washing sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area **Warning**
31B-02-4
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. Will email information to operator. **Corrective Action Taken** **Warning**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. At the area. **Warning**
31B-04-4
15
Apr 11, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - 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. At dish machine; chlorine 0ppm. Retested 3 times at chlorine 0ppm. Operator set up triple sink to chlorine 100ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw chicken stored on kegs. Operator removed chicken. **Corrected On-Site**
08A-11-5
High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw beef stored over unwashed cilantro. Operator moved cilantro. **Corrected On-Site**
08A-04-5
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 cook line Right side Flip top cooler; cooked eggs (50°F - Cold Holding). Operator stated item not prepared or portioned today, being held double panned in flip top cooler make top overnight. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Right side Flip top cooler; cooked eggs (50°F - Cold Holding). Operator stated item not prepared or portioned today, being held double panned in flip top cooler make top overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to discard cilantro and tape off a box. At bar; hand wash sink used to store cleaning supplies/chemicals. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At prep area hand wash sink; paper towel dispenser unable to dispense. Operator placed paper towels outside of dispenser. **Corrective Action Taken**
31B-05-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knives stored between flip top cooler and prep table. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At prep area lift top cooler; spoon handle laying in cut raw swai. Operator removed. **Corrected On-Site**
10-06-5
Basic - Food stored on floor. At kitchen walk-in cooler; case(s) of raw chicken stored on floor. Operator removed from floor. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area; employee cell phone on shelf above hand wash sink/lift top cooler with single service gloves and single service storage containers. At cook line; employee keys on prep table next to flip top cooler. Operator removed. **Corrected On-Site**
40-06-5
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 storage area walk-in cooler; commercially processed ROP salmon labeled to remove from package before thawing, no longer frozen. Operator removed from ROP. **Corrected On-Site**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
29
Nov 9, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Ceviche Arigato last inspected?
The most recent health inspection at Ceviche Arigato on file is from Dec 22, 2025. The public record contains 13 inspections in total.
What is the most common violation at Ceviche Arigato?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Ceviche Arigato.
How does Ceviche Arigato compare to other restaurants in Lake Park?
Ceviche Arigato most recently scored 45 out of 100, which is lower than the Lake Park average of 82.
Has Ceviche Arigato's inspection record improved over time?
No. Recent inspections at Ceviche Arigato have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Ceviche Arigato 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 Ceviche Arigato inspected?
Based on the inspection history on file, Ceviche Arigato is inspected around four times per year on average.
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