Ceviche Bar
Last inspected: Jan 28, 2026
37
Score
The health department has logged seven inspections at Ceviche Bar, the earliest from 2022. The most recent report on file is from Jan 28, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 15 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Compared to other Key Biscayne restaurants (averaging 57), there's room to close the gap. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
3
Major latest
8
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff change gloves after cleaning spill on floor with no hand washing. Coached staff on correct procedure. **Corrective Action Taken**
12A-07-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of ROP tuna fully thawed at RIC at front counter.
01B-13-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer. Coached staff on correct procedure. **Corrective Action Taken**
53B-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked by stool.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line handwashing sink.
31B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across from 3CS.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIF gaskets soiled at back storage area.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of difference white powdery substances unlabeled at front counter.
02D-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at back storage area.
36-37-5
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. Observed three packs of ROP tuna fully thawed at RIC at front counter. Coached staff on correct procedure.
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation at front counter while wearing a watch.
13-07-4
Basic - Equipment in poor repair. Observed RIF handles and gaskets in disrepair at back storage area.
14-11-5
37
Feb 11, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator called during the inspection, confirmation # 247557818. **Corrected On-Site**
50-17-3
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per chef 30 minutes prior. Chef placed box inside reach in cooler.
03A-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. Provided to operator via email.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 boxes stored in front of hand washing sink, chef removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside hand washing sink.
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks, knives and spoons not inverted at front counter.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - Floor area(s) covered with standing water. Observed at cook line area.
36-22-4
Basic - Food stored on floor. Observed oil container on floor and box of raw shell eggs stored on floor at cook line. **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
21-12-4
43
Aug 21, 2024
Routine - Food
3 critical violations. 7 major violations. 11 minor violations.
View 21 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 0ppm) by cook line, operator discarded and replaced with new solution. Final reading 100ppm. **Corrected On-Site**
22-52-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside reach in cooler by 3 compartment sink.
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade food containers used to scoop the rice. **Repeat Violation**
14-15-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed probe thermometer minimum temperature 50F.
05-08-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge on correct procedures.
53A-14-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of maximum cold holding temperature and minimum hot holding temperature, coached employees on correct temperatures.
53B-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook washed hands inside 3 compartment sink, coached employee on correct procedures and then washed hands. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked with big pots, operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper. **Corrected On-Site**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout cook line.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted underneath oven. Observed plates on shelf on top of reach in cooler at cook line not inverted.
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed oil container on floor by 3 compartment sink.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 102F at cook line.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler by cook line.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna commercially processed in ROP packaging cut through, thawing at room temperature at 26F. Coached cook on correct procedures and he placed under cold running water. **Corrective Action Taken**
06-01-5
18
Feb 9, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade food containers used for rice.
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023 **Admin Complaint**
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi at 42° thawed without packaging being cut as required and labeled. 2 packs.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 50°. Boiled eggs 50°, in make table. Frontline. Per Person In Charge. Placed about 1 hr before. Items iced down. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple Unlabeled chemical bottles.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand Wash sink used for other purposes. Multiple food containers thawing in frontline Hand wash sink. Items Moved by manager. **Corrected On-Site**
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer restroom door not adequately self closing.
32-04-4
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. Mahi mahi at 42° thawed without packaging being cut as required and labeled.
06-09-1
41
Sep 18, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed raw fish ceviches offered on menu not identified as raw products.
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in rice container.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed gaskets soiled.
23-03-4
82
Mar 23, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.
22-02-4
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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in dry rice container in dry storage.
14-01-5
74
Sep 20, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
82
Frequently Asked Questions
When was Ceviche Bar last inspected?
The most recent health inspection at Ceviche Bar on file is from Jan 28, 2026. The public record contains seven inspections in total.
What is the most common violation at Ceviche Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Ceviche Bar.
How does Ceviche Bar compare to other restaurants in Key Biscayne?
Ceviche Bar most recently scored 37 out of 100, which is lower than the Key Biscayne average of 57.
Has Ceviche Bar's inspection record improved over time?
No. Recent inspections at Ceviche Bar have averaged around 15 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 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 inspected?
Based on the inspection history on file, Ceviche Bar is inspected around two times per year on average.
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