Ceviche Bar El Senorial
Last inspected: Apr 15, 2026
25
Score
Across the available record, Ceviche Bar El Senorial has 11 inspections on file, the first dated 2022. Ceviche Bar El Senorial was last inspected on Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 11 violations.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited five times.
Restaurants in Miami average 74, so Ceviche Bar El Senorial trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
6
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee was not sanitizing pans after rinsing water.
22-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over French fries in double door reach in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef stored above fish inside the reach in cooler.
08A-20-5
High Priority - Pesticide use not in accordance with manufacturer's directions. Observed a can of raid stored inside the back storage.
41-20-4
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. Observed chlorine was 0 ppm.
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food not date marked inside the reach in cooler. As per operator over 24 hours.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silverware stored not inverted inside a metal container on preparation tables.
24-05-4
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. Observed 16 packages of fish commercially processed ROP no longer frozen and not removed from package. Stop sale was issued.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food stored on floor. Observed plastic container with corn stored on the floor of the back storage.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at women bathroom.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed 10 fish in ROP thawed inside standing water at the back storage.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 4 wet wiping clothes stored on preparation tables in the kitchen area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with corn starch not labeled at the cook line.
02D-01-5
25
Dec 5, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken, raw steak and raw fish stored over case of tomatoes inside of double door reach in cooler. **Repeat Violation**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked shrimp in double door reach in cooler. **Repeat Violation**
08A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over dry storage in kitchen soiled with dust debris.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of double door reach in freezer in kitchen.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
23-03-4
58
Feb 3, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 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. Observed Dishwasher (Chlorine 0ppm), operator reset dishwasher final reading Dishwasher (Chlorine 50ppm). **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce inside reach in cooler at kitchen entrance. **Repeat Violation**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over white rice at reach in cooler at cook line. **Repeat Violation**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on top of prep table by steam table. As per operator for approximately 1 hour prior, coached operator on correct procedures.
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (52F - Cold Holding) at ambient temperature, as per chef for approximately 30 minutes prior. Advised operator to place product inside reach in cooler.
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. Provided to operator via email.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed products utilized not on form. **Repeat Violation**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and cooked pasta inside reach in cooler at cook line no date marked, as per operator for more than 24 hours prior. **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Observed salt container stored on floor at back storage area. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F next to cook line reach in cooler. **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout kitchen area. **Repeat Violation**
21-12-4
30
Sep 16, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside reach in cooler by dry storage area. - From follow-up inspection 2024-09-16: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed white rice at 85F marked with 4 hours hold time next to cook line. As per operator he utilizes time as a public health control, he does not have the written procedures. Provided to operator via email. - From follow-up inspection 2024-09-16: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets inside reach in cooler by dishwasher in poor repairs. - From follow-up inspection 2024-09-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77F next to cook line reach in cooler. Operator removed water. **Corrected On-Site** - From follow-up inspection 2024-09-16: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign provided at women restroom. - From follow-up inspection 2024-09-16: **Time Extended**
31B-04-4
67
Jul 16, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
25
Apr 15, 2024
Routine - Food
No violations found.
100
Feb 28, 2024
Routine - Food
No violations found.
100
Nov 30, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw chicken stored over tomatoes in reach in cooler. - From follow-up inspection 2023-11-30: Observed raw chicken stored over tomatoes in reach in cooler. **Time Extended**
08A-05-6
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. - From follow-up inspection 2023-11-30: 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. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-11-30: In-use tongs stored on equipment door handle between uses. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2023-11-30: No conspicuously located ambient air temperature thermometer in holding unit. **Time Extended**
05-09-4
70
Aug 1, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw chicken stored over tomatoes in reach in cooler.
08A-05-6
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.
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.
11-26-1
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
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
52
Jan 27, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
86
Aug 24, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of spices missing labels.
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
74
Frequently Asked Questions
When was Ceviche Bar El Senorial last inspected?
The most recent health inspection at Ceviche Bar El Senorial on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ceviche Bar El Senorial?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Ceviche Bar El Senorial.
How does Ceviche Bar El Senorial compare to other restaurants in Miami?
Ceviche Bar El Senorial most recently scored 25 out of 100, which is lower than the Miami average of 74.
Has Ceviche Bar El Senorial's inspection record improved over time?
No. Recent inspections at Ceviche Bar El Senorial have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Ceviche Bar El Senorial 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 Bar El Senorial inspected?
Based on the inspection history on file, Ceviche Bar El Senorial is inspected around three times per year on average.
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