Dr Limon Ceviche Bar Aventura
Last inspected: Mar 31, 2026
55
Score
Going back to 2022, Dr Limon Ceviche Bar Aventura has 11 inspections in the public record. On Mar 31, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around five violations compared to roughly nine violations earlier on.
Across the inspection history, “cases of oils stored on floor in kitchen” is the issue that surfaces most often, recorded four times.
Restaurants in Hallandale Beach average 80, so Dr Limon Ceviche Bar Aventura trails the local norm. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
Oct 21, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
58
Aug 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: Same- **Time Extended**
32-04-4
95
Aug 21, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Feb 24, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
45
Nov 4, 2024
Routine - Food
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True Triple doors reach in cooler- Cooked Rice (45F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked rice in True reach in cooler next to wall in prep area. Stop sale issued on cooked rice due to temperature abuse. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Container of raw beef stored above opened container of raw bacon in walk in freezer. Chef inverted. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True Triple doors reach in cooler- Cooked Rice (45F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top front of fryer- Mixed Seafood (41-50F - Cold Holding) . Per Manager food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled. Manager divided and moved top part to a reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm. Retrained employees. Remade to 100p0m. **Corrected On-Site**
41-27-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced during inspection. **Corrected On-Site**
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Cases of oils stored on floor in kitchen. Manager elevated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Wall next to fryer soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket. **Corrected On-Site**
21-12-4
27
Feb 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with grease, dust, or mold-like substance. Vents in kitchen. - From follow-up inspection 2024-02-22: Same **Time Extended**
36-34-5
95
Feb 21, 2024
Routine - Food
6 critical violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef and container of raw chicken stored above containers of cut onions and case of tomatoes in True 3 doors reach in cooler next to True single door cooler in kitchen. Manager inverted. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) Container of raw chicken stored above container of raw fish and container of raw beef in True triple doors glass cooler against the wall in kitchen. Manager inverted. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Meat Station- ; Raw fish (44-48F - Cold Holding); Raw clams (46F - Cold Holding); Raw shrimps (47F - Cold Holding), 2) Sushi Stations X2- Raw fish (46F - Cold Holding Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 touched personal phone proceeded to reach out for a clean plate to serve guest without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Containers of raw fish and containers of raw beef stored above containers of fries in walk in freezer. Employee inverted. **Corrected On-Site**
08A-02-6
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. Manager time marking sushi rice 12:30-4:30 PM **Corrected On-Site**
03F-02-5
Basic - Bowl or other container with no handle used to dispense juice in true triple doors glass reach in cooler. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with grease, dust, or mold-like substance. Vents in kitchen.
36-34-5
Basic - Container of oil stored on floor in dry storage room. Manager elevated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen.
21-12-4
Basic - Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
30
Sep 22, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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. Sushi station- Flip top- ; Tuna salad (50-52F - Cold Holding).Glass reach in cooler- Beans sprouts (57F). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- Flip top- ; Tuna salad (50-52F - Cold Holding).Glass reach in cooler- Beans sprouts (57F). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.
03A-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection. **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses.Tongs stored on oven door. Manager removed. **Corrected On-Site**
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection **Corrected On-Site**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees opened water bottles and soda cans stored all throughout True reach in cooler next to prep table in kitchen. Manager removed. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on prep table in kitchen. Chef stored in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of sugar removed from original container not identified by common name. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Cases of oils stored on floor in kitchen. **Repeat Violation**
08B-38-4
47
Mar 21, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
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. Sushi rice not time marked. Employee time marked 12PM-4:00PM. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Container of raw beef stored above container of sauces in walk in freezer. 2) Container of raw chicken stored above container of cooled lamb in walk in freezer. 3) Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw octopus and raw beef stored above containers of beans and soups in 4 Drawers under flip top across from stove Manager inverted. **Corrected On-Site**
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1 Employee washed hands with gloves on. 2) Employee moved from cutting raw beef to handle fish without removing gloves nor washed hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands. **Corrected On-Site**
12A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bleach bottle. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of rice. Manager removed. **Corrected On-Site**
14-01-5
Basic - Container of green onions stored on floor in walk in freezer. Chef elevated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened juice bottle stored on top shelf next to clean bowl top of flip top. Employee removed.. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored above container of rice. Manager removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. All kitchen employees wear hairnets during inspection. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket True reach in torn and disrepair.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at entrance door. Sign email to manager during inspection.
31B-04-4
41
Dec 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Dr Limon Ceviche Bar Aventura last inspected?
The most recent health inspection at Dr Limon Ceviche Bar Aventura on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Dr Limon Ceviche Bar Aventura?
Across the inspection record, “cases of oils stored on floor in kitchen” has been cited four times, more than any other issue at Dr Limon Ceviche Bar Aventura.
How does Dr Limon Ceviche Bar Aventura compare to other restaurants in Hallandale Beach?
Dr Limon Ceviche Bar Aventura most recently scored 55 out of 100, which is lower than the Hallandale Beach average of 80.
Has Dr Limon Ceviche Bar Aventura's inspection record improved over time?
Yes. Recent inspections at Dr Limon Ceviche Bar Aventura have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dr Limon Ceviche Bar Aventura 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 Dr Limon Ceviche Bar Aventura inspected?
Based on the inspection history on file, Dr Limon Ceviche Bar Aventura is inspected around three times per year on average.
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