Dr Limon Ceviche Bar
13766 SW 84 St, Miami, FL 33183 · Permanent Food Service · License 2328762
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection3 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot, 1 repeat), 7 basic-28
- Safety score72
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 15, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed chimichurri with garlic (64°F - Cold Holding). Operator unsure how long on the prep counter.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed completely thawed still inside ROP bag 10 filets of red snapper and 8 filets of Trout, inside the walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chimichurri with garlic (64°F - Cold Holding). Operator unsure how long on the prep counter. See stop sale.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Observed Choritos á la Chalca contains raw mussels, per operator it is cooked with lime juice only. Operator started placing stars on the menu linking to consumer advisory.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test kit available for quaternary at the time of inspection.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on shelving housing food pans at warewashing area.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed employee training certificates missing date of birth.
Repeat violation
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed 3 squeeze bottles with liquid not labeled in cook-line.
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 completely thawed still inside ROP bag 10 filets of red snapper and 8 filets of Trout, inside the walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl being used as a scoop for rice.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed employee removing food with spray debris from pots inside the rinse basin of 3CS.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed several reach in cooler handles soiled with accumulation of oil.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no handwashing sign at handwashing sink in warewashing area.m
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water around warewashing 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.