Sr Ceviche
Last inspected: Apr 20, 2026
8
Score
Sr Ceviche appears in inspection records eight times, starting in 2022. On Apr 20, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 18 violations per visit.
The pattern that stands out is “no soap provided at handwash sink”, which has been cited six times.
The city-wide average sits at 74, which Sr Ceviche's 8 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
9
Critical latest
4
Major latest
15
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
9 critical violations. 4 major violations. 15 minor violations.
View 28 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (77F - Cooling) inside walk in cooler. As per operator product was made previous day and held outside of cooler all night until one hour prior to inspection.
03D-02-5
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (77F - Cooling) inside walk in cooler. As per operator product was made previous day and held outside of cooler all night until one hour prior to inspection.
01B-36-5
High Priority - Live, small flying insects found. Observed two live flying insects flying in kitchen area, one landing on cooked rice at cook line.
35A-02-7
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw fish stored over bottles of beer inside walk in cooler.
08A-11-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed tomatoes inside walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw swai stored over ready to eat spicy sauce in flip top portion of reach in cooler in kitchen.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Live, small flying insects found. Observed one live flying insects flying in kitchen area landing on cooked rice at cook line.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (74F - Cold Holding) at cook line, as per operator for one hour.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed faucets at mop sink with no vacuum breaker.
29-42-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to cook line. **Repeat Violation**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels next to cook line.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked steak not date marked inside reach in cooler next to cook line. As per operator products were prepared over 24 hours ago. **Repeat Violation**
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
16-37-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not self closing.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles heavily soiled with dust above prep area in kitchen.
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn in kitchen. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor underneath dish machine. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed container of sliced onions stored on floor inside walk in cooler and cases of oil stored on floor in dry storage room. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed hood filters heavily soiled with grease. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed back door not self closing, unable to close completely leaving gaps at side and top of door.
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves heavily soiled next to cook line.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted. **Repeat Violation**
14-33-4
Basic - Stored food not covered. Observed multiple foods stored uncovered inside bottom of reach in cooler next to cook line.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing inside standing water at dish area. **Repeat Violation**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls heavily soiled in kitchen.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt and flour not labeled under table in back prep area.
02D-01-5
8
Sep 23, 2025
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Observed employee plating food for customer without washing hands and changing gloves after handling raw fish.
12A-09-4
Intermediate - Handwash sink in kitchen area not accessible for employee use at all times due to fries being stored inside. Chef removed.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
31B-02-4
Intermediate - No soap provided at handwash sink. Located in kitchen area.
31B-03-4
Intermediate - Observed various foods in reach in cooler/freezer and walk in cooler prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Floor area(s) covered with standing water. Located in dry storage area.
36-22-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use tongs stored on stove door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in waiter station.
31B-04-4
Basic - Observed cases of oil stored on floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - Observed raw shrimp thawing at room temperature. Located on prep table in kitchen area.
06-01-5
Basic - Observed various kitchen equipment to include hood suppression system soiled with grease buildup.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
32
Jan 22, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Floor in disrepair. Located in walk in cooler.
36-17-5
Basic - Food stored on floor. Observed bucket of food being stored on floor in walk in cooler.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used to dispense rice.
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed various fish thawing in standing water in 3 compartment sink.
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
61
Sep 23, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washing dishes then proceeding to prep food for customer consumption without washing hands first.
12A-16-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken being stored directly over unwashed vegetables in walk in cooler.
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Repeat Violation**
03A-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed containers of cut fruit being stored in hand washing sink. Located in drink station. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on drainboard next to octopus being prepped.
12B-07-4
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed pots and pans being stored outside not protected from elements.
24-15-4
Basic - Floor area(s) covered with standing water. Located in kitchen area.
36-22-4
Basic - Food stored in a location that is exposed to splash/dust. Observed employee cutting octopus on drain board attached to dishwasher. Dishwasher was in use and food was exposed to splash. Advised Chef and he instructed employee to remove. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Observed various foods being stored on floor throughout kitchen area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulated grease buildup.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of raw fish thawing in standing water in 3 compartment sink.
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
37
May 15, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining pan of cut vegetables.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over various ready to eat foods in reach in freezer.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
03A-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reach-in cooler interior have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour and rice removed from their containers placed in plastic containers and not labeled.
02D-01-5
37
Nov 13, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table. Chef moved to reach in cooler.
03A-03-5
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Located in kitchen area.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed bag of fries being stored in hand washing sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
45
Feb 6, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw swai being stored on top of sweet potato soup.
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shell shrimp thawing in prep sink.
06-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and ceiling tiles soiled with accumulated dust.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag being stored on top of reach in freezer next to various foods.
40-06-5
Basic - Food stored on floor. Observed various foods being stored on floor throughout kitchen area.
08B-38-4
64
Nov 14, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/22.
50-17-2
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were 79°F and located on prep table.
03A-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
31B-02-4
Intermediate - No soap provided at handwash sink. Located in kitchen area.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle being stored in container of corn.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 66°F and located on stove.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water. Located next to warewash machine.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated dust.
36-27-5
43
Frequently Asked Questions
When was Sr Ceviche last inspected?
The most recent health inspection at Sr Ceviche on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Sr Ceviche?
Across the inspection record, “no soap provided at handwash sink” has been cited six times, more than any other issue at Sr Ceviche.
How does Sr Ceviche compare to other restaurants in Miami?
Sr Ceviche most recently scored 8 out of 100, which is lower than the Miami average of 74.
Has Sr Ceviche's inspection record improved over time?
No. Recent inspections at Sr Ceviche have averaged around 18 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sr Ceviche 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 Sr Ceviche inspected?
Based on the inspection history on file, Sr Ceviche is inspected around two times per year on average.
Nearby Restaurants