Ceviche Point
Last inspected: Mar 26, 2026
70
Score
Ceviche Point appears in inspection records 12 times, starting in 2022. The most recent visit was on Mar 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
“No paper towels” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 78, which Ceviche Point's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
12
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
70
Jan 26, 2026
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
29
Nov 6, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Washing Fruits and Vegetables
FL-42
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
50
Aug 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored in a prohibited area. At bathroom area- soda cans, juice, and crackers stored in bathroom. **Warning** - From follow-up inspection 2025-06-18: At bathroom area- onions and juice stored in bathroom **Time Extended** - From follow-up inspection 2025-08-20: At bathroom area- bag of onions and bag of rice stored in bathroom. **Time Extended**
08B-37-4
95
Jun 18, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Fish Ceviche and Fish and shrimp Ceviche - not indicated that items are served raw/ undercooked. **Warning** - From follow-up inspection 2025-06-18: On menu - Fish Ceviche and Fish and shrimp Ceviche - not indicated that items are served raw/ undercooked. **Warning** **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Food stored in a prohibited area. At bathroom area- soda cans, juice, and crackers stored in bathroom. **Warning** - From follow-up inspection 2025-06-18: At bathroom area- onions and juice stored in bathroom **Time Extended**
08B-37-4
86
Jun 17, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 flip top cooler- salmon Commercially processed reduced oxygen packaged fish bearing a label indicating to removed form packaging not removed from thawing - see stop sale. **Warning**
01B-13-4
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. Employee handled dirty dishes then proceeded to open reach in cooler and prepare food for order - educated operator - employee washed hands - educated operator - employee washed their hands. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table - raw bean sprouts 51F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in reach in cooler to quick chill. At flip top cooler-raw beef 46F-cold holding, yuca fries 52F- cold holding, raw scallop 45F- cold holding - food not prepared or portioned today - food out of temperature for 2 hours - operator placed in reach in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Fish Ceviche and Fish and shrimp Ceviche - not indicated that items are served raw/ undercooked. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At large reach in cooler pesto prepared 5 days ago not date marked- operator date marked. **Corrected On-Site** **Warning**
02C-02-5
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 flip top cooler- salmon Commercially processed reduced oxygen packaged fish bearing a label indicating to removed form packaging not removed from thawing - see stop sale. **Warning**
06-09-1
Basic - Food stored in a prohibited area. At bathroom area- soda cans, juice, and crackers stored in bathroom. **Warning**
08B-37-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at cookline- operator removed. **Repeat Violation** **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor- operator moved floor. **Corrected On-Site** **Warning**
21-38-4
39
Dec 11, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw fish stored above fried plantains and ready to eat yuca balls. PIC removed and stored appropriately. **Corrected On-Site**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs then proceeded to handle clean plates without washing hands.
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at both sinks. PIC replaced paper towels.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser on top of dish machine.
41-17-4
Basic - Stored food not covered. Observed in reach in cooler yuca and cooked plantain stored uncovered. PIC covered items. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen.
21-12-4
55
Sep 18, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw eggs stored over ready to eat passion fruit - Raw scallops stored with ready Calamari PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by cardboard box and buckets. **Warning**
31A-09-4
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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potatoes cooked September 17th not date marked. **Warning**
02C-02-5
Basic - Food stored on floor. Observed bucket of oil stored on floor next to cook line. **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on prep table next to reach in cooler. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In use utensil stored in standing water at 81F. PIC discarded water. **Corrected On-Site** **Warning**
10-07-4
55
Apr 8, 2024
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
25
Jan 10, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or - kitchen next to hand wash sink Observed eggs holding at room temperature. Per operator, items have been out of cooler for approximately 20mins. Employee placed eggs in reach in cooler to allow rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler Observed raw chicken stored over raw beef.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. R- each-in cooler - Observed raw calamari over prepared ready to eat sauce. - Observed raw shell eggs stored on top of ready to eat cancha. Employee removed eggs from cancha and stored appropriately. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. - Kitchen Observed hand wash sink blocked with bucket of cancha.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - Kitchen Observed hand wash sink used to hold dirty pans. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine used at three compartment sink.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Kitchen Employee replaced. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice. Employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on top of rice cooker. Employee removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. - Kitchen Observed a bucket of corn stored on floor next to hand wash sink.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water at 73F.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Flip top cooler preparation table Observed wet wiping cloth on prep table.
21-12-4
29
Jun 20, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Aug 9, 2022
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. choclo (88°F - Hot Holding) Observed on stove with heat off. Operator reheated choclo to 165°F and turned low flame on to maintain above 135°F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored in handwash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink.
31B-03-4
64
Frequently Asked Questions
When was Ceviche Point last inspected?
The most recent health inspection at Ceviche Point on file is from Mar 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Ceviche Point?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Ceviche Point.
How does Ceviche Point compare to other restaurants in Sunrise?
Ceviche Point most recently scored 70 out of 100, which is lower than the Sunrise average of 78.
Has Ceviche Point's inspection record improved over time?
No. Recent inspections at Ceviche Point have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ceviche Point 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 Ceviche Point inspected?
Based on the inspection history on file, Ceviche Point is inspected around three times per year on average.
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