Ceviche Arigato
288 Indian Trce, Weston, FL 33326 · Permanent Food Service · License 1623422
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in right flip top mussels (50°F - Cold Holding)in over stacked container ; scallops (47-48°F - Cold Holding); raw shrimp (46-47°F - Cold Holding) per operator held out of temperature less than 3 hours. Operated removed excess mussels and placed ice bags on items not portion or prepared today. Observed in three compartment sink fish fillets (70°F - Cold Holding) per operator held out of temperature approximately 1 hour. Operator removed and placed in reach in cooler raw salmon.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in reach in cooler raw salmon fillets stored over unwashed bags of spinach. Operator stored correctly.
Fixed on the spot
Intermediate1
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/
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic containers of cooking oil stored on kitchen floor underneath prep table
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At wait station
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
On kitchen floor
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust on cook line
Observed in dish washer area black mold like substance on the walls
Earlier inspections 1
B82Complaint inspection8 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 14, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed plantain (126°F - Hot Holding)per operator held out of temperature less than 5 minutes . Operator placed in fryer to reheat. Rechecked 179°F
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Boiled potatoes 110°F corn 108°F @ 2:15 cooling since 2:00 rechecked Potatoes 105°F corn 103°F @ 2:45 at this rate items will not cooled from 135°F to 70°F within 2 hours. Operator placed potatoes in shallow pan and divided corn into two shallow containers.
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 primed rechecked 0 Ppm
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one flying insect on cook line landing on clean plate. Operator killed and placed the plate in dishwasher.
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed beef stew 24°F and steak 29°F out on cook line at room temperature.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed stainless steel bowls not stored inverted or in a protected manner.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Though out the kitchen
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.