Ceviche Arigato
Last inspected: Feb 27, 2026
26
Score
Public records show eight inspections at Ceviche Arigato stretching back to 2022. The newest entry in the record is dated Feb 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
Ceviche Arigato's latest score of 26 falls below the Weston average of 72. The pattern in the record is worth a careful look.
8
Inspections
5
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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 Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
26
Jul 17, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
39
Apr 4, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw chicken (not commercially packaged) stored over cooked pork (not commercially packaged). operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from grill - cooked pasta (49F - Cold Holding) as per employee items left out held out of temperature for approximately 3 hours. As per employee item not portioned or prepared today. Employee discarded at will.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of boiled potatoes (76F - Hot Holding) as per employee items left out of temperature for approximately 30 minutes, employee placed item in cooler. **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on counter top in kitchen.
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 87F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored correctly. **Corrected On-Site**
21-12-4
52
Jan 31, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale. - From follow-up inspection 2025-01-31: Observed at steam table - white corn (110F - Hot Holding) As per operator item held out of temperature for approximately 1 hour. Operator placed item on stove to reheat. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Dec 2, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer next to hand washing sink - tuna (not commercially packaged) stored above packaged of mango pulp. Operator stored correctly.
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale Observed in beverage cooler next to espresso machine. Peruvian flan x2 11/22/24
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - white rice (87F - Hot Holding) As per operator item held out of temperature for approximately 12 hours. Item not portioned or prepared today. See stop sale. Observed in container on preparation table in kitchen - sushi rice (76F - Hot Holding) as per operator item held out of temperature for approximately 12 hours. Items not portioned or prepared today. See spot sale.
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 employees certificate expired.
53B-14-5
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Corvina fillets thawing in triple sink at room temperature. Operator placed item under running water. **Corrected On-Site**
06-01-5
45
Mar 21, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
Nov 14, 2023
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Cook line -reach in cooler -unpasteurized raw shell eggs over baked potatoes and cooked pasta. Employee placed eggs under ready to eat food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. -reach in freezer-raw chicken in white bags over bags of pork, employee placed chicken on bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working on ceviche station grabbed raw fish and calamari to prep an order, after finish, grabbed a clean plate to prepare order for another customer , using same gloves, after manager instructed, employee discarded gloves, washed hands, and put in new pair of gloves. **Corrected On-Site**
12A-09-4
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. Assorted desserts inside sliding glass door cooler- open on Sunday, employee began to placed date labels. **Corrective Action Taken**
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. Poster emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings board soiled with food debris, not sanitized properly. 3 prep tables in cook line.
22-02-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cook line.
36-73-4
Basic - Food stored on floor. Soy sauce container in food runner station.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters-substantial build up of grease and food debris
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Roasted beef and tuna being defrost to ambient temperature. Employee removed and placed under cold running water **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dishwasher machine and triple sink. - behind cooking equipment - behind cooling units in cook line.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths seating around prep tables and stove, employee removed to be wash and sanitize **Corrective Action Taken**
21-09-4
35
Dec 29, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed tub of raw chicken on prep table above containers of limes. Operator removed, relocated and sanitized limes. **Corrected On-Site**
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed multiple kitchen sanitizer buckets at 200+ ppm chlorine. Operator corrected to 100 ppm max. Instructions provided. **Corrective Action Taken**
41-27-4
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/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses TPHC for sushi rice. No written plan. TPHC form provided. **Corrective Action Taken**
03F-10-5
61
Frequently Asked Questions
When was Ceviche Arigato last inspected?
The most recent health inspection at Ceviche Arigato on file is from Feb 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Ceviche Arigato?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Ceviche Arigato.
How does Ceviche Arigato compare to other restaurants in Weston?
Ceviche Arigato most recently scored 26 out of 100, which is lower than the Weston average of 72.
Has Ceviche Arigato's inspection record improved over time?
No. Recent inspections at Ceviche Arigato have averaged around seven violations per visit, up from roughly five 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 three times per year on average.
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