Sr Ceviche
Last inspected: Mar 25, 2026
45
Score
Going back to 2022, Sr Ceviche has 10 inspections in the public record. The latest inspection on file is from Mar 25, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
By comparison, the average Pembroke Pines facility scores 79, putting Sr Ceviche on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Nov 21, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing around wall by back fliptop. **Warning** - From follow-up inspection 2025-11-21: Observed at callback inspection same. **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-11-21: Observed at callback inspection same. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall area by reach in cooler at back of kitchen and by back fliptop unit damaged. **Warning** - From follow-up inspection 2025-11-21: Observed at callback inspection same. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Stored food not covered. Bulk container of salt on dry storage shelf not covered. Employee covered with lid. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-11-21: Observed at callback inspection same. Bulk salt container not covered. **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall areas by back prep sink and back fliptop unit soiled/ has mold like substance. **Warning** - From follow-up inspection 2025-11-21: Observed at callback inspection same. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior wall of ice machine. **Warning** - From follow-up inspection 2025-11-21: Observed at callback inspection same. **Time Extended**
22-20-5
74
Sep 22, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
30
Mar 5, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
45
Nov 21, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
25
May 6, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mussels (59F - Cold Holding)stored overstacked, inside two top flip top cooler in kitchen. Per operator, foods not prepped or portioned today; Foods stored in cooler overnight. Stop sale. **Repeat Violation**
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 mussels (59F - Cold Holding)stored overstacked, inside two top flip top cooler in kitchen. Per operator, foods not prepped or portioned today; Foods stored in cooler overnight. Stop sale.
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above unwashed tomatoes inside two top flip top cooler in kitchen. Operator properly stored. **Corrected On-Site**
08A-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold like substance inside ice machine at front counter.
22-20-5
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 raw mahi mahi, thawed, stored inside packaging indicating removal upon thawing; inside two door cooler in kitchen. Operator cut open packaging to allow oxygen flow. **Corrected On-Site**
06-09-1
58
Feb 2, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in cook line. **Warning** - From follow-up inspection 2024-02-02: Observed same **Time Extended**
14-09-4
95
Feb 1, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in cook line ; boiled eggs (48F - Cold Holding); cooked plantains (46F - Cold Holding); raw fish (47F - Cold Holding); cooked yuca (46F - Cold Holding). Foods pulled from reach in cooler less than 4 hours ago. Operator moved to chest freezer to quick chill **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef inside beverage air cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. **Warning**
50-17-3
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. Dish machine chlorine sanitizer at 0ppm. Observed solution bucket empty. Operator will be using 3 compartment sink to sanitized dishes until equipment can sanitized at proper minimum strength. **Warning**
22-41-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning**
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable in cook line. **Warning**
14-09-4
Basic - Equipment in poor repair. Magic chef freezer door in kitchen falling off when opened. **Warning**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Bag with rice on floor in kitchen. **Warning**
08B-47-4
Basic - Ice buildup in magic chef reach-in freezer in kitchen. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease. Hood filters needs cleaning in cook line. **Repeat Violation** **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container nit labeled in kitchen. **Warning**
02D-01-5
35
Jun 29, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over bell peppers inside beverage air reach in cooler in kitchen. Operator moved raw beef and stored correctly. **Corrected On-Site**
08A-04-5
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. Emailed procedure to manager
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Spoons inside hand wash sink in cook line. Operator removed **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Food not stored at least 6 inches off of the floor. Bag with corn on floor in dry storage area. Operator elevated **Corrected On-Site**
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on ceiling above microwave in cook line. **Repeat Violation**
36-68-5
Basic - Light not functioning. Light buns burnt out above hood in cook line.
36-62-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to manager
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in cook line.
23-03-4
Basic - Outer door on chest freezer with rust that has pitted the surface next to service window in kitchen.
14-33-4
Basic - Stored food not covered. Cooked plantains and yuca not covered inside chest freezer in cook line. Operator covered **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under hand wash sink in cook line when water is turned on. Bucket used for draining water under hand wash sink. **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. **Corrected On-Site**
21-12-4
43
Sep 19, 2022
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Washing Fruits and Vegetables
FL-42
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
43
Frequently Asked Questions
When was Sr Ceviche last inspected?
The most recent health inspection at Sr Ceviche on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sr Ceviche?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Sr Ceviche.
How does Sr Ceviche compare to other restaurants in Pembroke Pines?
Sr Ceviche most recently scored 45 out of 100, which is lower than the Pembroke Pines average of 79.
Has Sr Ceviche's inspection record improved over time?
Results have been roughly steady. Inspections at Sr Ceviche have averaged around eight violations per visit across the recent 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 three times per year on average.
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