Cvi.Che 105 Aventura

The inspector came back, found the problems fixed and allowed the business to reopen.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served. All managers and chef were explained in details about the shellfish tags.
• Food-contact surfaces designed and maintained
  • Basic: Equipment gaskets in poor repair.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served. Observed some shellfish tags without date marking.
• Labeling, date marking and consumer advisory
  • Intermediate: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster consumer advisory was printed and posted,
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed maracuya mouse (51°F - Cold Holding); cheesecake (51°F - Cold Holding); suspiro limeño (50°F - Cold Holding) at dessert reach in cooler . As per employee the desserts were outside for around 3 hours while they were cleaning the cooler. They placed the desserts in ice bath immediately.
• Food protection and cross-contamination
  • Basic: Uncovered food stored near sink exposed to splash. Observed uncovered flour container closed to the hand sink exposed to splash at the hot line. Employee moved the containers.
• In-use utensils properly stored
  • Basic: In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on the top of the ice machine . The surface is dusty. Ice scoop was washed immediately.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees wearing gloves without washing their hands first. All employees were coached and washed hand correctly.
• Food-contact surfaces designed and maintained
  • Basic: Equipment gaskets in poor repair. Reach in cooler gaskets torn.
• Dishwashing facilities and test kits
  • Intermediate: Hand sink used for warewashing. Observed employee washing utensils in the hand sink at the bar and at the grill/sauté line.
  • Intermediate: Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired since 2019.
• Wiping cloths and linens
  • Basic: Wiping cloth sanitizing solution stored on the floor.Bar area. Employee moved it immediately.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All three ice machines with excessive accumulation of mold like substance inside .
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bar dishwasher in use with glasses and cups without sanitizer solution. Manager adjusted the machine, then chlorine sanitizer 100 ppm. All glasses and cups were rewashed
  • High priority: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at the bar chlorine 0 ppm. No sanitizer container in use at the dishwasher machine at bar.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold like substance inside ice machine that is used only for decoration, not for consumption.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed hand sink cover with a prep table at the back prep area. Employee moved the cutting board, washed it and clean the area.
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed bar hand sink with accumulation of containers .inside. Employee moved the containers immediately.
  • Intermediate: No soap provided at handwash sink. Manager restocked the station.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Missing handwashing sign at the hand sink located at the hot line.sign was posted immediately.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed 10 + live roaches crawling on food bags and containers, wall and underneath the shelves in dry storage area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Observed accumulation of old food debris underneath the shelves inside dry storage area.
• Manager certification and employee training
  • Intermediate: 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. Observed Stanford Forbes, Athala Venegas, Juan Rodriguez, Juan Camilo , Jesus Zambrano , all expired since 3/9/2026.

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food properly thawed
  • Basic: Observed raw beef thawing at room temperature.
  • Basic: Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per manager all fish wash thawed today. Manager removed from packaging.
• Food protection and cross-contamination
  • Basic: Observed pans of food stored on floor in walk in freezer.
  • Basic: Observed various uncovered food stored near hand washing sink in kitchen area and prep area exposed to splash. Advised manager that a splash guard needs to be installed to prevent possible contamination.
• Handwashing and hygienic practices
  • High priority: Employee washed hands with no soap due to no soap provided. Manager received soap via food delivery at time of inspection.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed reach in cooler gaskets torn.
  • Basic: Food storage container/container lid cracked or broken.
  • Basic: Ice buildup in reach-in freezer.
• Dishwashing facilities and test kits
  • Intermediate: Observed employee washing utensils in handwashing sink. Advised that all dishes must be properly washed, rinsed and sanitized in approved 3 compartment sink.
  • Basic: Old labels stuck to food containers after cleaning.
• Food-contact surfaces clean and sanitized
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Observed employee washing utensils in handwashing sink. Advised that all dishes must be properly washed, rinsed and sanitized in approved 3 compartment sink. Do not use equipment/utensils not properly sanitized.
• Handwash sinks and supplies
  • Intermediate: Observed rice cooker stored in front of hand washing sink in kitchen area and utensils stored in various sinks throughout establishment. Advised manager that Handwash sink must be accessible for employee use at all times.
  • Intermediate: Observed hand washing sink in warewash area used as a dump sink. Advised manager that Handwash sinks cannot be used for purposes other than handwashing.
  • Intermediate: No soap provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.