Best Ceviche Ever

1313 W Boyton Beach Blvd Ste R9, Boyton Beach, FL 33426 · Permanent Food Service · License 6019082

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

6 violations found

First visitOct 13, 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.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. 3 door flip top cooler: Cooked potatoes (50°F - Cooling) at 1:43; cooling since 8:30pm on 10/12 Product did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  3 door flip top cooler: Cooked potatoes (50°F - Cooling) at 1:43; cooling since 8:30pm on 10/12 Product did not reach 41°F within 6 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw goat not in commercial packaging over ice at reach in freezer near register area. Operator stored products properly.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Pork and chicken tamales made 10/10 no date mark at walk in cooler.
  Fixed on the spot
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/brown mold-like substance in the interior of the ice machine.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf over plate storage near fryer soiled with oil residue. Plate storage shelf near fryer soiled with seasonings.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.