Ceviche Avenue
101 NE 3 St, Hallandale, FL 33009 · Permanent Food Service · License 1617421
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection7 intermediate, 7 basic; intermediate violations cost 18 at most-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Still observed torn foil. Time extended until next routine inspection.
More time given
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed 0 zero ppm. Operator corrected to 100 ppm chlorine. Corrected on site. Time extended until next routine inspection.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate7
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 multiple containers with no date marks. All 25-36 hours since preparation. Observed soup, cut cheese, hard boiled eggs, etc. all no date marks.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink located by dish room.
Operator provided.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed photo copy of Certified Food Manager Certificate. Unable to determine dates due to poor copy.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 4 employees on duty. No Certified Food Manager present.
No PROOF of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed multiple expired (Christian, Luis)and at least one more than 60 days (Sonya), no training.
Basic7
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Multiple locations of deeply torn foil.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Zero (0) ppm chlorine
Soiled dry wiping cloth in use.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed build up of residue in the bottom of coolers and refrigerators.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris.
Observed buildup on cooler gaskets.
Buildup of food debris/soil residue on kitchen equipment door handles.
Code 36, Floors, walls, ceilings and ventilation: Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Observed buildup up of dripping grease coming from hoods over food service.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.