Ceviches Peru Beach
7101 Collins Ave, Miami Beach, FL 33141 · Permanent Food Service · License 2336057
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 Oct 16 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 2 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cooked rice (78°F - Cold Holding) inside metal container next to rice cooker at kitchen area. As per employee for less than 2 hours. Employee stored inside reach in cooler for rapid cooling.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed table in front of hand wash sink at kitchen area.
Handwash sink used for purposes other than handwashing.
Observed plastic container stored over hand wash sink at kitchen area. Employee removed it during inspection.
Fixed on the spotRepeat violation
Soap dispenser at handwash sink not working/unable to dispense soap.
Observed at kitchen area.
Code 35, Insects, rodents, pests and animals: Non-service animals in the food establishment or on premises.
Observed outside animal seating on chair at dining area.
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tong on oven door handle at kitchen area.
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed faucet handle in disrepair at hand wash sink at kitchen area.
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.