561CEVICHE
1155 Royal Palm Beach Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6021699
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 basic-7
- Administrative complaint on Jul 24Counts in full until a follow-up finds the problems fixed-20
- Safety score73
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 visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, raw chicken (46°F - Cold Holding); raw beef (45°F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into freezer to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
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.
At walk in cooler, vacuum sealed fish thawed. Operator stated items held in cooler less than 4 hours. Advised operator to remove fish from vacuum sealed packaging. Operator complied.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
At kitchen, bag of onions and oil stored on floor. Operator moved items to shelf.
Fixed on the spot
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.