Ceviche Prime
Last inspected: Nov 21, 2024
39
Score
Public records show five inspections at Ceviche Prime stretching back to 2022. On Nov 21, 2024, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
When inspectors have written things up, “ceiling not smooth” has been the most frequent reason, cited three times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 21, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
39
Feb 22, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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 potatoes, stored in the reach in cooler, located at cooking line. Employee removed item. **Corrected On-Site**
08A-02-6
Intermediate - No soap provided at handwash sink, located at front counter. Employee placed a new bottle of soap. **Corrected On-Site**
31B-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - In-use wet wiping cloth/towel used under cutting board, located at cooking line. Employee removed wiping cloth. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Reach-in freezer interior have accumulation of soil residues, located at preparation area. **Repeat Violation**
22-16-4
64
Jan 3, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-01-03: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen. - From follow-up inspection 2024-01-03: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls no proper inverted at cook line. Employee stored them properly. **Corrected On-Site** - From follow-up inspection 2024-01-03: Observed bowls no proper inverted at cook line. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. observed metal containers underneath stove. - From follow-up inspection 2024-01-03: Cleaned and sanitized equipment or utensils not properly stored. observed metal containers underneath stove. **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic containers with sugar, salt and rice under kitchen table near exit. - From follow-up inspection 2024-01-03: Observed plastic containers with sugar, salt and rice under kitchen table near exit. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food residues on bottom shelves located near kitchen entrance. - From follow-up inspection 2024-01-03: Reach-in cooler interior/shelves have accumulation of soil residues. Observed food residues on bottom shelves located near kitchen entrance. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, located near kitchen entrance. - From follow-up inspection 2024-01-03: Reach-in cooler shelves with rust that has pitted the surface, located near kitchen entrance. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted on shelves at cook line - From follow-up inspection 2024-01-03: Observed single service trays not inverted on shelves at cook line. **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on top of prep table at cook line. Employee placed them in sanitizer bucket. **Corrected On-Site** - From follow-up inspection 2024-01-03: Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on top of prep table at cook line. Employee placed them in sanitizer bucket. **Time Extended**
21-12-4
61
Oct 18, 2023
Routine - Food
3 critical violations. 9 major violations. 15 minor violations.
View 27 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken stock (45F cooling). as per employee, product prepared on previous day.
03D-02-5
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.observed cooked eel (45F - Cold Holding). As per employee eel was placed in reach in cooler the prior day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken stock (45F cooling). as per employee, product prepared on previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed cooked eel (45F - Cold Holding). At reach in cooler at sushi area. As per employee eel was placed in reach in cooler the prior day.
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw fish, raw salmon and raw smoked salmon.
02B-01-5
Intermediate - No 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. Observed at kitchen entrance and hand sink at front counter. Employee placed paper towels on both hand sink.**Corrected On-Site** **Corrected On-Site**
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. Discussed with operator and provided printed and provided.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at kitchen entrance and hand wash sink at front counter. Employee placed soap at both hand sink. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided printed consumer advisory sign.
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with alcohol inside, located under hand washing sink at front counter. Employee placed label on bottle. **Corrected On-Site**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook begin washing hands at three compartment sink, discussed with employee designated hand sink and employee washed hands at hand sink. **Corrected On-Site**
12A-03-4
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. Discussed with operator and provided printed and provided sign. **Corrected On-Site**
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls no proper inverted at cook line. Employee stored them properly. **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. observed metal containers underneath stove.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee rice and dessert inside reach in cooler.
40-06-5
Basic - Food stored on floor. Observed plastic containers with sugar, salt and rice under kitchen table near exit.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in 91F standing water at cook line.
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food residues on bottom shelves located near kitchen entrance.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, located near kitchen entrance.
14-33-4
Basic - Single-service articles improperly stored. Observed boxed of napkins stored on the floor at front counter.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted on shelves at cook line
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on top of prep table at cook line. Employee placed them in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic bottle with sauce and oil at cook line. Observed plastic containers with sugar, salt and rice without labels under kitchen table near back area.
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.observed license displayed expired on 10-1-21.
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside rice container located under kitchen table. Chef removed plastic cup. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen.
36-37-5
12
Jul 12, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooked chicken stored in thank you bags inside the reach in freezer.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding) in the reach in cooler as per operator less than 1 hour.
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Joana López with no employee training as per operator working more than 2 months.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta with no date marked as per operator held more than 24 hours at the front counter cooler.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored in standing water at 82F.
10-07-4
Basic - Single-service articles improperly stored. Observed a box with single service items stored on the floor.
25-05-4
52
Frequently Asked Questions
When was Ceviche Prime last inspected?
The most recent health inspection at Ceviche Prime on file is from Nov 21, 2024. The public record contains five inspections in total.
What is the most common violation at Ceviche Prime?
Across the inspection record, “ceiling not smooth” has been cited three times, more than any other issue at Ceviche Prime.
How does Ceviche Prime compare to other restaurants in Miami?
Ceviche Prime most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has Ceviche Prime's inspection record improved over time?
Results have been roughly steady. Inspections at Ceviche Prime have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ceviche Prime 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 Prime inspected?
Based on the inspection history on file, Ceviche Prime is inspected around two times per year on average.
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