Cevi'Ch Central Peruvian Cuisine

528 S. Park Ave, Winter Park, FL 32789 · Permanent Food Service · License 5813289

Official report

out of 100

Grade F

Safety score 30 of 100

Latest visit: Jul 17, 2026

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
5 high priority, 4 intermediate, 8 basic
-50
Administrative complaint on Jul 16, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score30

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

Inspection history

1 inspection · 2 visits

Jul162026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitJul 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
Basic6
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  Make table out of service. Waiting for new parts to arrive. No tcs foods available
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 5 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Octopus 48°F, rice 48°F, chicken 47°F, beef 47°F, butter 47°F, shrimp 47°F
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Make table at cook line Octopus 48, white rice 48°F, chicken 47, shrimp 47°F, beef 47°F, butter 47°F
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over cooked potatoes
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  5 small flying insects next to drain at cook line. 3 small flying insects at front counter Total: 8 small flying insects
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license.
  Administrative complaint
Intermediate4
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Cook line and front counter hand wash sink
  No soap provided at handwash sink.
  Server station and front counter hand wash sink
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Make table at cook line
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gaskets at reach in cooler at cook line
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table at cook line ambient temperature 48°F
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Next to walk in freezer
  Floor area(s) covered with standing water.
  In front to walk in freezer
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles with water damage at server station
  Ceiling tile missing.
  Drink station at front counter
  Floor soiled/has accumulation of debris.
  At cook line and at dish area
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.