Aji Limon Ceviche y Carbon

1336 SE 46 Ln, Cape Coral, FL 33904 · Permanent Food Service · License 4606970

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed by the Sep 10 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 complaint inspection
4 high priority (3 fixed by the Sep 10 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate, 11 basic (2 repeats); basic violations cost 12 at most
-38
Extension granted on Jul 8, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score60

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

Inspection history

1 inspection · 3 visits

Jul72026

Complaint inspection

19 violations found · Inspector came back 2 times

2nd follow-up visitSep 10, 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 visitJul 8, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed milk 46°F cold hold less than 4 hours. Observed Rice 45°F cold hold, milk 46°F cold hold, sauce 45°F cold hold in walk in cooler. Operator turned down walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container of raw chicken stored over container of cooked chicken in 4 door reach in cooler in back food prep area. Educated operator on importance of proper separation of raw foods.
  Repeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw shell eggs stored over container of raw fish.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with frozen raw fish in walk in freezer
Intermediate4
- 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 cooked black beans and sweet potatoes not date marked.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink in back food prep area.
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar container at beverage/wait station. Operator labeled container.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed water for rice scoop at 93°F. Educated operator on maintaining temperature at 135°F or above.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  Operator removed tongs.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Educated operator on importance of keeping wet wiping cloths in sanitizer between uses.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of ovens/microwave has accumulation of grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris on ice scoop handle.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in back food prep area used by food employees.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back kitchen exit door.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Cook line.
  Ceiling vents soiled with accumulated dust in restrooms.
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.