Sr Ceviche Lighthouse INC
3100 N Federal Hwy, Lighthouse Point, FL 33064 · Permanent Food Service · License 1613247
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 6 basic-22
- Administrative complaint on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored above cooked chicken, cooked beef in cook line flip top cooler. Operator reorganized. Raw shrimp raw scallops stored above ready to eat sauces in 2 door stainless reach in cooler. Operator reorganized
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee handling phone then proceed to put on gloves and begin food handling. Discussed with employee and operator.
Intermediate2
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.
Cooked octopus prepared on Sunday not date marked. Operator date marked
Fixed on the spot
Code 53, Manager certification and employee training: 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.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in standing water of 81°F on cook line. Employee removed, discarded water and cleaned and sanitized utensils
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at 2 door stainless reach in cooler. Employee started to clean and sanitize
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed at cook line flip top drawers
Code 29, Plumbing and backflow prevention: Faucet/handle at plumbing fixture.
Front counter hand wash sink hot water handle in poor repair and non functional. Water of 83°F provided at hand wash sink hot
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Operator closed
Fixed on the spot
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.