Sr Ceviche Jax Beach

229 3 St, Neptune Beach, FL 32266 · Permanent Food Service · License 2616149

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
4 high priority (2 fixed by the Oct 12 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 10 basic (2 repeats)
-34
Administrative complaint on Aug 11, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score54

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug112026

Routine inspection

17 violations found · Inspector came back 2 times

2nd follow-up visitOct 12, 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
1st follow-up visitAug 14, 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.
3 violations still not corrected:
- 1 High priority
- 2 Intermediate
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked muscles in reach cooler at 54°F Cold Holding. Pan of muscles over filled , above lip of pan. Employee removed excess muscles and placed inside reach in cooler. Observed in reach in cooler on cook line raw octopus cuts in container on top of another container of octopus cuts at 56°F Cold Holding. Employee stated octopus was placed in cooler in morning at 11am. Employee removed and placed inside reach in cooler.
  Administrative complaintFixed on the spot
Intermediate2
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Still the same at callback.
  More time given
  No proof of required state approved employee training provided for any employees.
  Still the same at callback.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 4 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed in refrigerator and in reach in cooler House made cooked potatoes dated 7-31-2026, Boiled chicken dated7-29-2026 See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler on cook line Raw Swai (52°F - Cold Holding); Muscles (46°F - Cold Holding). Both were over filled in pans. Employee removed excess product and placed in reach in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 1 live roach crawling on floor near stand alone coolers in kitchen. Employee killed and discarded from premises.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed multiple cleaning chemicals stored on top shelf above clean dishes.
Intermediate3
- 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 gallon of milk without date mark. Employee stated was opened Sunday. Employee placed time mark on milk.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed no proof of manager food certification.
  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. Observed establishment without proof of employee food training.
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of cooking oil stored on floor under sink next to chemical dish machine, and 1 open box of cooking oil on floor next to fryers. Employee removed and stored properly .
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed ice scoop handle stored in ice. Employee removed and stored properly .
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on handle of stove. Employee removed and stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed freezer above refrigerator at entrance of kitchen with ice buildup.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed filters over grill soiled with grease buildup.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roach under chemical dish machine.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tile in disrepair on cook line. Observed ceiling air vents dusty on cook line.
- 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.
  Observed employee bag stored next to single service items above drink cooler. Employee removed and stored properly.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored in mop bucket. Employee removed and hung mop to dry.
  Fixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed establishment without latest inspection report.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.