Pisco Y Nazca Ceviche Gastrobar
Last inspected: Jan 27, 2026
37
Score
Pisco Y Nazca Ceviche Gastrobar has been inspected eight times since 2022. The most recent report on file is from Jan 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
5
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of scallions in sushi station. **Repeat Violation**
14-86-1
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw shrimp, change gloves, and continue handling clean equipment without first washing hands.
12A-07-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish stock (54F - Cold Holding) at prep table, as per operator for 10 mins. Operator placed product inside reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked shrimp and raw steak stored over cooked chicken inside walk in cooler. Operator relocated products. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can in dish area. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink across from cook line. Operator removed container. **Corrected On-Site** **Repeat Violation**
31A-11-4
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 thawing inside reduced oxygen package inside walk in cooler, still frozen. Advised operator to remove raw tuna from bag. **Corrective Action Taken**
06-09-1
37
Sep 5, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature under prep table, as per operator for less than 30 mins. Operator placed eggs inside reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over heavy cream inside walk in cooler. Operator relocated products. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of breaded shrimp. Operator removed paper towel. **Corrected On-Site**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash cans in dish area. Operator moved trash cans. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ladle stored inside hand sink at cook line. Operator removed ladle. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside French fries. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed container of fryer oil stored on floor at cook line. Operator picked up fryer oil. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer floor.
14-69-4
Basic - No copy of latest inspection report available. Operator printed report. **Corrected On-Site**
51-18-6
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in prep area. Operator properly placed bucket.
21-38-4
41
May 6, 2025
Routine - Food
No violations found.
100
Apr 28, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked chicken inside walk in cooler. Operator relocated products for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink near white chest freezer in prep area. Operator removed container. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area.
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door and on floor inside walk in freezer. Operator began to clean ice buildup. **Corrective Action Taken**
14-69-4
Basic - Food stored on floor. Observed bucket of condensed milk on floor inside walk in cooler. Operator placed bucket on shelf. **Corrected On-Site**
08B-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not stored inverted on shelf in prep area. Operator inverted pots. **Corrected On-Site**
24-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed floor drain draining slowly underneath wok station. Operator cleaned floor drain. **Corrected On-Site**
29-19-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop stored inside container of shredded pork with handle in contact with product at steam table in kitchen. Operator properly placed scoop. **Corrected On-Site**
10-06-5
55
Jan 9, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler raw beef in ROP date marked for 7 days with no Approved HCCAP plan provided. **Warning** - From follow-up inspection 2025-01-09: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler raw beef in ROP date marked for 7 days with no Approved HCCAP plan provided. **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the dishwashing station **Warning** - From follow-up inspection 2025-01-09: Ice machine by the dishwashing station **Time Extended**
22-20-5
86
Apr 22, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in the prep cooler across from the stoves observed cooked quinoa (51F - Cold Holding); cooked beans (50 F - Cold Holding), as per chef for less than 2 hours, employee transferring food to another working cooler to rapidly cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written time Procedures missing some information, manager corrected it during the inspection. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler raw beef in ROP date marked for 7 days with no Approved HCCAP plan provided. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the dishwashing station **Warning**
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with some grease buildup at cook line. **Warning**
22-08-4
64
Jan 23, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked rice (120 F - Hot Holding), as per chef for less than 2 hours, chef decided to discard rice. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over brownies in the walk in cooler, employee removed it.
08A-05-6
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 and the time removed from temperature control cannot be determined. Stop Sale. Observed Cooked Rice at wok station held for about 4 hours as per chef, employee discard food on site.
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked Rice at wok station held for about 4 hours as per chef, employee discard food on site.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
50
Oct 24, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
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
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Personal Cleanliness
FL-40
33
Frequently Asked Questions
When was Pisco Y Nazca Ceviche Gastrobar last inspected?
The most recent health inspection at Pisco Y Nazca Ceviche Gastrobar on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Pisco Y Nazca Ceviche Gastrobar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Pisco Y Nazca Ceviche Gastrobar.
How does Pisco Y Nazca Ceviche Gastrobar compare to other restaurants in Miami?
Pisco Y Nazca Ceviche Gastrobar most recently scored 37 out of 100, which is lower than the Miami average of 74.
Has Pisco Y Nazca Ceviche Gastrobar's inspection record improved over time?
Results have been roughly steady. Inspections at Pisco Y Nazca Ceviche Gastrobar have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pisco Y Nazca Ceviche Gastrobar 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 Pisco Y Nazca Ceviche Gastrobar inspected?
Based on the inspection history on file, Pisco Y Nazca Ceviche Gastrobar is inspected around two times per year on average.
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