Oh Ceviche
5941 S University Dr, Davie, FL 33328 · Permanent Food Service · License 1621387
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, Tuna salad dated 2/19 and cooked potatoes dated 2/16 . Both foods prepared more than 7 days. Manager discarded foods. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw scallops stored over containers of sauce in reach in freezer. Manager moved raw scallops to bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of Advil tablets stored on shelf above flip top cooler on cook line. Manager removed medication from shelf.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Colander stored in handwashing sink in kitchen. Manager removed colander.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Bucket of flour stored uncovered under prep table in kitchen. Manager covered flour.
Fixed on the spot
Food stored on floor.
Bins and bags of corn, rice, and other food stored on floor at back room.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Hot water faucet missing at handwashing in kitchen. Hot water available at all other sinks.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees' phones stored on shelf over prep table in kitchen in cook line. Manager removed employees' items from cook line.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to operator.
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.