Dr Limon Ceviche Bar
Last inspected: Mar 2, 2026
41
Score
Across the available record, Dr Limon Ceviche Bar has eight inspections on file, the first dated 2022. The most recent report on file is from Mar 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sauces on flip top portion of reach in cooler across from cook line. **Repeat Violation**
08A-05-6
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. Observed raw mahi thawed inside reduced oxygen packaging at reach in cooler on cook line. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator added water for final concentration Triple Sink (Quaternary 200ppm). **Corrected On-Site** **Repeat Violation**
41-18-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training certificates missing date of birth. **Repeat Violation**
53B-10-4
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 employee training expired for some employees.
53B-14-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. At drink reach in cooler in dessert area.
14-33-4
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 raw mahi thawed inside reduced oxygen packaging at reach in cooler on cook line.
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gasket torn on cook line. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of flour with handle in contact with flour next to walk in cooler.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line. **Repeat Violation**
23-03-4
41
Sep 16, 2025
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator added water to triple sink for final concentration (Quaternary 200ppm). **Corrected On-Site**
41-18-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from cup then begin to prep food without washing hands.
12A-05-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lined container of red onions. Operator removed paper towels. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over diced red onions at ceviche bar. Operator relocated products. **Corrected On-Site**
08A-05-6
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. Observed raw tuna thawed completely inside reduced oxygen package inside walk in cooler.
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quaternary.
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all employee training certificates missing date of birth.
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Observed multiple cups and bowls with no handle used to scoop rice. Operator removed cups. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cutting board stored next to hand sink in ceviche station under soap dispenser. Operator moved cutting board. **Corrected On-Site**
24-27-4
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 raw tuna thawed completely inside reduced oxygen package inside walk in cooler.
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at cook line.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 79F in drink prep area. Operator removed utensils from water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in kitchen.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in ceviche bad area. Operator properly placed bucket. **Corrected On-Site**
21-38-4
26
Mar 24, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and cloth stored on hand wash sink at front counter. Also observed tongs stored in handsink near three compartment sink in kitchen.
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Observed oil bottles stored on stove unlabeled.
02D-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used as scoop in rice.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table in kitchen near stove.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf near dish machine.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour in kitchen.
10-01-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on floor near three compartment sink.
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables throughout kitchen.
21-12-4
61
Dec 3, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
Jun 10, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at 0.00 ppms chlorine sanitizer. The manger instructed the dishwasher to use the triple sink. **Corrective Action Taken**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handle raw tuna and remove gloves and put on new gloves without washing her hands the front counter.
12A-07-5
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. Observed a pound of tuna still in the vacuum at an internal temperature of 42°F and a Mahi Mahi filet.
01B-13-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice ne t to the walk-in cooler. The manager removed the bowl. **Corrected On-Site**
14-01-5
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 a pound of tuna still in the vacuum at an internal temperature of 42°F and a Mahi Mahi filet.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice bucket stored not inverted between uses. Observed at the ware washing area. The manager inverted it.
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the employee restroom.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed large containers of flour not labeled. The manager had it labeled. **Corrected On-Site**
02D-01-5
43
Mar 18, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Jan 19, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding); boiled eggs (47F - Cold Holding), items stored in a double container, as per employee for less than 2 hours, employee placed items inside cooler to rapidly cool. Observed raw fish (50 F - Cold Holding); mix seafood (50 F - Cold Holding); raw chicken (55F - Cold Holding); raw beef (55F - Cold Holding), in the reach in cooler located in front of the fryers at cook line, as per chef for less than three hours, employees placed food items in another cooler to rapidly cool. Observed flan (48F - Cold Holding), in the reach in cooler at the smoothie station, as per employee for less than 1 hour, employee added ice in the containers to rapidly cool.. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located at preparation area observed raw fish over ceviche sauce. **Warning** Priority: High Priority
08A-05-6
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. **Warning** Priority: Intermediate
16-37-1
Basic - Observed: Food not stored at least 6 inches off of the floor. In the walk in freezer observed a bucket with raw onions stored on the floor, employee placed off the floor. **Corrected On-Site** **Warning** Priority: Basic
08B-47-4
64
Oct 25, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
67
Frequently Asked Questions
When was Dr Limon Ceviche Bar last inspected?
The most recent health inspection at Dr Limon Ceviche Bar on file is from Mar 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Dr Limon Ceviche Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Dr Limon Ceviche Bar.
How does Dr Limon Ceviche Bar compare to other restaurants in Miami?
Dr Limon Ceviche Bar most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Dr Limon Ceviche Bar's inspection record improved over time?
No. Recent inspections at Dr Limon Ceviche Bar have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Dr Limon Ceviche Bar 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 Dr Limon Ceviche Bar inspected?
Based on the inspection history on file, Dr Limon Ceviche Bar is inspected around two times per year on average.
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