Salimar Ceviche Bar
199 E Oakland Park Blvd, Oakland Park, FL 33334 · Permanent Food Service · License 1624357
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection8 high priority (6 fixed on the spot), 4 intermediate (1 fixed on the spot), 2 basic-43
- Administrative complaint on Oct 21, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score37
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 visitOct 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live flying insect in kitchen not landing on food or equipment. Repeat Violation
- First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In walk in cooler panned raw chicken stored over a case of lettuce. Operator moved chicken to bottom shelf
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler 1 Panned raw fish stored over a container with milk. Operator stored foods properly. In reach in cooler 2 Raw shell eggs store over cooked pasta. Operator stored foods properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server brought dirty dishes to back area then picked up plated food. Educated employee who then washed hands
Fixed on the spot
Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee at cook line grabbed raw fish with hands, then proceeded to handle clean utensils and equipment without washing hands first. Educated employee who then washed hands
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee at 3 compartment sink handle dirty dishes then touched clean dishes without washing hands first. Educated employee who then washed hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Flip top cooler non food grade paper towels used for liner for boiled eggs, discussed with operator to remove paper towel
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Dish machine area Approximately 10 flying insects around dish machine pipes and drain tray. Not landing on clean utensils or equipment Approximately 2 flying insects flying around kitchen not landing on food or clean equipment
Administrative complaint
Roach activity present as evidenced by live roaches found.
In kitchen floor 1 live roach crawling from under chest freezer. Operator killed the roach
Administrative complaint
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer available during inspection
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
In handwashing sink next to 3 compartment sink, no hot or cold water available. Per operator the sink is nonfunctional
Administrative complaint
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink next to 3 compartment sink had a bucket stored in it. Operator moved bucket and stored properly
Fixed on the spot
Code 53, Manager certification and employee training: 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/
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in standing water at 78°F. Operator decided to dispose water and store utensils with no water
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
By water heater in dish machine area 1 dead roach behind water heater By 3 compartment sink 1 dead roach behind chest freezer 1 dead roach under 3 compartment sink By standing freezer in storage area 2 dead roaches next to standing freezer
Administrative complaint
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.