Cvi.Che 105
Last inspected: Sep 9, 2025
70
Score
Cvi.Che 105 appears in inspection records eight times, starting in 2022. The most recent report on file is from Sep 9, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly seven violations before.
“Equipment in poor repair” comes up most often, recorded two times in the inspection record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 9, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken over cooked shrimp manager stored properly during inspection.
08A-14-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
Basic - Equipment in poor repair. Reach in cooler.
14-11-5
70
Feb 24, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
86
Oct 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Francisco,Maikel,Wandy, Margarita,Luis,Danilo,Oscar and Roberto some expired. - From follow-up inspection 2024-10-23: Still observed. **Time Extended**
53B-14-5
90
Oct 22, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed sushi rice no time marking.
01B-19-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (51F - Cold Holding); beef (51F - Cold Holding); white rice (47F - Cold Holding) at walk in cooler. As per operator food was stored from yesterday.
03A-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 potatoes (51F - Cold Holding); beef (51F - Cold Holding); white rice (47F - Cold Holding) at walk in cooler. As per operator food was stored from yesterday.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pargo fish and shrimp labeled dated 09/29/2024.
02C-01-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice no time marking.
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Francisco,Maikel,Wandy, Margarita,Luis,Danilo,Oscar and Roberto some expired.
53B-14-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers with white rice.
16-46-4
Basic - Floor area(s) covered with standing water. Observed floor with standing water at bar area.
36-22-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature reading 55F. Observed drawers reach in cooler ambient temperature reading 50F.
14-74-7
29
Jun 19, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to adulteration of food product. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed mahi-mahi inside walk in cooler.
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over plastic container with sauce located at ceviche area. Manager rearranged for proper storage **Corrected On-Site**
08A-05-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed mahi-mahi inside walk in cooler.
03G-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. Observed operator label during inspection. **Corrected On-Site**
41-17-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located cook line area.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Plastic colander and plastic ice bucket . Operator discard during inspection.
14-11-5
45
Jan 23, 2024
Routine - Food
2 major violations.
View 2 violations
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
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil inside hand wash sink located at Bar area.
31A-11-4
82
Apr 4, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container inside hand wash sink. Operator removed during inspection Located near cold preparation area. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Located near cold preparation area. Operator provided during inspection.
31B-03-4
Basic - Ice scoop handle in contact with ice. Located ceviche Bar.
10-08-5
Basic - Food stored on floor. Walk in freezer. Observed cases of French fries.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located near cold preparation area.
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
67
Nov 10, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Danilo Cortez, Justo Ance, Ada Abre. **Warning** - From follow-up inspection 2022-11-10: Still observed proof of required state approved employee training not available for some employees. Danilo Cortez, Justo Ance, Ada Abre. **Time Extended**
53B-13-5
90
Frequently Asked Questions
When was Cvi.Che 105 last inspected?
The most recent health inspection at Cvi.Che 105 on file is from Sep 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Cvi.Che 105?
Across the inspection record, “equipment in poor repair” has been cited two times, more than any other issue at Cvi.Che 105.
How does Cvi.Che 105 compare to other restaurants in Miami?
Cvi.Che 105 most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Cvi.Che 105's inspection record improved over time?
Yes. Recent inspections at Cvi.Che 105 have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cvi.Che 105 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 Cvi.Che 105 inspected?
Based on the inspection history on file, Cvi.Che 105 is inspected around three times per year on average.
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