Cvi.Che 105 South Beach

1245 Lincoln Rd, Miami Beach, FL 33139 · Permanent Food Service · License 2300233

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 4, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
3 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

7 violations found

First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 3 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 20 sea bass still in the vacuum.
- 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 sea bass (76°F - Cold Holding) in the walk in cooler. The manager discarded them.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed a food handler wash her hands for approximately 8 seconds.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed dirty towels and an apron in the sink. The dish washer removed them.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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. Observed the following food handlers certifications are expired Leticia,Paola, Juan, Yeison, Nelvin, Robin, Yunior Meyling, and Yohaura.
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 20 sea bass still in the vacuum.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.