Cvi.Che 105 Dadeland
Last inspected: Jan 20, 2026
41
Score
Across the available record, Cvi.Che 105 Dadeland has 10 inspections on file, the first dated 2022. The latest inspection on file is from Jan 20, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Observed stainless steel stored in ware wash above clean dishes. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
41-10-4
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. Observed no form or kit; inspector provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed container of sushi rice blocking hand sink at sushi kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Basic - Stored food not covered. Observed ice cream with no cover in reach in freezer in dessert kitchen.
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle on top of ice bin at sushi counter. Operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored on rack above linens for table service.
40-06-5
Basic - Food stored on floor. Observed container of raw chicken on floor in walk in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in dessert freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed during inspection. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink in men's restroom in stall.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed on dry dish racks outside of walk in cooler. **Repeat Violation**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in bar and dessert kitchen.
14-33-4
41
Sep 8, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet. **Warning** - From follow-up inspection 2025-09-08: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed tops of both dish machines soiled. **Warning** - From follow-up inspection 2025-09-08: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed on clean dishes. **Warning** - From follow-up inspection 2025-09-08: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in cake cooler in dessert bar area. **Warning** - From follow-up inspection 2025-09-08: **Time Extended**
29-49-6
78
Sep 4, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner stored above clean dishes in warewash area. Operator corrected on site. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cold bar cooler raw scallops behind cooked octopus at prep top. Operator changed order during inspection. Observed raw fish over cooked creams in walk in. Operator fixed onsite. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed no temperature reading for DM sanitizer. **Warning**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed rag and container in hand sink at cold bar at front; operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Pisco Sour on bar menu with no indication; contains raw egg white. **Warning**
02B-01-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet. **Warning**
22-31-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed improper reading on one temperature dish machines. **Warning**
16-38-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed tops of both dish machines soiled. **Warning**
16-21-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar at dessert bar no label; operator wrote onsite. **Corrected On-Site** **Warning**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed in cake cooler in dessert bar area. **Warning**
29-49-6
Basic - Old labels stuck to food containers after cleaning. Observed on clean dishes. **Warning**
16-46-4
37
Apr 16, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken inside reach in cooler across from grill. Operator relocated products. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed grill brush stored inside hand sink in kitchen. Operator removed brush. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in bar, operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted in dish area.
24-05-4
Basic - Food stored on floor. Observed containers of oil stored on floor in kitchen on cook line **Repeat Violation**
08B-38-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink with slow drain in kitchen area. Operator removed paper stuck inside drain. **Corrected On-Site**
29-20-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at bar area. Operator properly placed bucket. **Corrected On-Site**
21-38-4
50
Feb 25, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
23
May 20, 2024
Complaint Full
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (55 F - Cold Holding); cooked fish mix (49 F - Cold Holding) at reach in cooler cook line. As per operator for less than 30 minutes. And shrimp tempura (47 F - Cold Holding) at preparation area. As per operator for less than one hour. Operator moved the products to the walk in cooler for rapid cooling and put more ice to the ice bath. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut onions at walk-in cooler. Operator relocated the products. **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary < 100 ppm) . Operator added quaternary solution to get 200 ppm. **Corrective Action Taken**
22-43-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching the cooked potatoes with bare hands. Operator was informed that ready to eat food can not be touched with bare hands. **Corrective Action Taken**
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by containers with limes at bar area. Operator removed the container. **Corrective Action Taken**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the dishwasher machine at 195°F. **Repeat Violation**
22-59-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen area and bar area. Operator provided the paper towels at preparation area. **Corrective Action Taken**
31B-02-4
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 tuna bearing the label inside of vacuum packaging at sushi station. And raw mahi mahi inside of vacuum packaged bearing the label at walk-in cooler. Operator opened the individual packages. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use wet wiping cloth/towel used under cutting board at prep table. Operator removed the to. **Corrected On-Site**
21-04-4
35
Feb 29, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked beef. Operator relocated the products. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed octopus (54 F - Cold Holding) at reach in cooler ceviche station. As per operator for less than one hour. And shrimp tempura (57 F - Cold Holding) at cook line. As per operator for less than one hour. Operator put the product under ice bath for rapid cooling. Operator moved the product to another reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in hand wash sink.
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195 F) second dishwasher machine.
22-59-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees. One located at cook line. **Repeat Violation**
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100 ppm). Operator changed the sanitizer solution. Final concentration 300 ppm. **Corrected On-Site**
21-08-4
Basic - Food stored on floor. Observed oil container stored on floor under preparation table kitchen area.
08B-38-4
Basic - Equipment in poor repair. Observed reach in cooler at 54°F Ceviche station.
14-11-5
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 raw fish inside of vacuum package at reach in cooler cook line. Operator open the individual packages. **Corrected On-Site**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
35
Sep 20, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area. **Warning** - From follow-up inspection 2023-09-20: Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area. **Warning **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 88 F at preparation sink. **Warning** - From follow-up inspection 2023-09-20: Observed utensil inside of water at 128 F at preparation sink. **Time Extended**
10-05-5
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. Written procedures was provided. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-20: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet preparation sink located in front of preparation table. **Warning** - From follow-up inspection 2023-09-20: Observed water leaking from faucet preparation sink located in front of preparation table. **Warning** **Time Extended**
29-11-4
64
Sep 19, 2023
Routine - Food
9 critical violations. 2 major violations. 7 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (120 F - Hot Holding) at grill. As per operator for less than one hour. Operator moved the product to be reheating. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi station: Salmon (58 F - Cold Holding); Tuna (61 F - Cold Holding); scallops (54 F - Cold Holding); mahi-mahi (54 F - Cold Holding); Salmon (55 F - Cold Holding); Tuna (51 F - Cold Holding); Hamachi (52 F - Cold Holding); mashed potatoes (49 F - Cold Holding); salmon tartare (60 F - Cold Holding); boiled eggs (50 F - Cold Holding) at reach in cooler. Operator added ice to the products for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over cut onions at reach in cooler drawers preparation area. And raw beef over vegetables at reach in cooler. Operator relocated the products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 88° F at preparation sink. **Warning**
10-05-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. One of the dishwashers machine. **Warning**
22-57-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area. **Warning**
22-49-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed risotto (12:05 pm) (94 F - Cooling); risotto (2:00 pm) (82 F - Cooling) at kitchen area. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed risotto (12:05 pm) (94 F - Cooling); risotto (2:00 pm) (82 F - Cooling) at kitchen area. **Warning**
03D-01-5
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to containers and dishes at preparation table front counter. **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Food residual on hand wash sink dishwasher area. And a dish inside of hand wash sink at pantry area. The hand wash sinks were cleaned. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans stored no inverted at shelf next to dishwasher machine. Operator inverted the pans. **Corrected On-Site** **Warning**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans and pots stored on floor under dishwasher machine area. **Warning**
24-07-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed four knives stored between shelf and wall over preparation sink. Operator moved the knives to the dishwasher area. **Corrective Action Taken** **Warning**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the calamari at reach in cooler. Operator removed the handle. **Corrected On-Site** **Warning**
10-06-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet preparation sink located in front of preparation table. **Warning**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary < 100 ppm) at sushi station. **Warning**
21-08-4
15
Sep 27, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
33
Frequently Asked Questions
When was Cvi.Che 105 Dadeland last inspected?
The most recent health inspection at Cvi.Che 105 Dadeland on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cvi.Che 105 Dadeland?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Cvi.Che 105 Dadeland.
How does Cvi.Che 105 Dadeland compare to other restaurants in Miami?
Cvi.Che 105 Dadeland most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Cvi.Che 105 Dadeland's inspection record improved over time?
Results have been roughly steady. Inspections at Cvi.Che 105 Dadeland have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cvi.Che 105 Dadeland 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 Cvi.Che 105 Dadeland inspected?
Based on the inspection history on file, Cvi.Che 105 Dadeland is inspected around three times per year on average.
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