Aji Ceviche Bar
11236 S Orange Blossom Trl, Orlando, FL 32837 · Permanent Food Service · License 5808750
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 intermediate, 9 basic (5 repeats); basic violations cost 12 at most-21
- Safety score79
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 19, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided form for sushi rice.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Two heavily white soiled cutting boards on cooks line.
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Make-table cooler at sushi station.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl used as scoop in pan of rice in reach-in cooler on cooks line, in rice and beans bulk containers.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
White cutting board on cooks line heavily grooved.
Repeat violation
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 washing dishes in one sink and rinsing under running water.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Inoperable reach-in freezer at back of kitchen.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Kitchen exit door.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Missing tiles around dish machine.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles, vent at entrance of walk-in freezer and fan in walk-in cooler soiled with dust.
Repeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.