A Taco by Divino/ Ceviches by Divino

15651 Sheridan St Ste 700, Davie, FL 33331 · Permanent Food Service · License 1621422

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 25 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
4 high priority (2 fixed by the Sep 25 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic (1 repeat)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep182026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
Official report, on the Florida DBPR website
First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish TUNA bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed 2open Commercially processed reduced oxygen packaged tuna (47°F - Cold Holding). Per operator held out of temperature less than 1 hour. Removed from walk-in cooler to unit. See stop sale.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs out at room temperature on kitchen line. Per operator held out of temperature approximately 10 minutes. Operator placed in cooler.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. 0 Ppm chlorine. Operator set up three compartment sink.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked shrimp and Peruvian corn per operator prepared 9/15-9/16 not date marked. Operator date marked
  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed salsa verde remove from freezer 24 hours ago not date marked. Operator date marked.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic disinfectant substance not labeled at dishwasher area
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish TUNA bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale.
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Observed in flip top avocado half with label still attached to skin.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed masking tape labels on
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.