CEVICHE BAR

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours. Warning - From follow-up inspection 2026-05-18: Observed choclo (71 F - Cold Holding); inside the reach in cooler at the cooked line. As per employee choclo was cooked around 11:00 AM. Food was not cooled from 135 degrees Fahrenheit to 70°F degrees Fahrenheit within 2 hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed risotto was not date marked. As per employee it was cooked on Monday. Warning - From follow-up inspection 2026-05-18: Observed risotto was not date marked. As per employee it was cooked on Saturday.. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet potato (46 F - Cold Holding); cooked potatoes (48 F - Cold Holding) inside the reach in cooler at the cooked line. As per employee foods were cooked last night. Foods have been out of temperature for more than 4 hours. Also Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours . Stop sale was issued. Warning - From follow-up inspection 2026-05-18: Observed shrimp( 49°F cold holding),scallops (46°F cold holding) fish ( 58°F cold holding) butter ( 50°F cold holding) broccoli (48°F cold holding) inside the reach in cooler at cook line. As per employee all foods have been out of temperature for more than 4 hours . Stop sale was issued. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (57 F - Cold Holding); sprouts (48 F - Cold Holding); scallops (55 F - Cold Holding); risotto (48 F - Cold Holding); raw chicken (46 F - Cold Holding); steak (46 F - Cold Holding); pasta (47 F - Cold Holding); fish (46 F - Cold Holding); inside the reach in cooler at the cook line. As per employee foods were placed between last night and 10:00 AM this morning. Foods have been out of temperature for more than 4 hours . Stop sale was issued. Warning - From follow-up inspection 2026-05-18: Observed shrimp( 49°F cold holding),scallops (46°F cold holding) fish ( 58°F cold holding) butter ( 50°F cold holding) broccoli (48°F cold holding) inside the reach in cooler at cook line. As per employee all foods have been out of temperature for more than 4 hours . Stop sale was issued. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. no drop down ceiling at back storage area. Repeat Violation Warning - From follow-up inspection 2026-05-18: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. no drop down ceiling at back storage area. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2026-05-18: Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed by the rear exit door. Warning - From follow-up inspection 2026-05-18: Hole in or other damage to wall. Observed by the rear exit door. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Also observed hood filters soiled. Warning - From follow-up inspection 2026-05-18: Observed reach in cooler door gaskets soiled. Also observed hood filters soiled. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping clothes on preparation table. Warning - From follow-up inspection 2026-05-18: Observed wiping clothes on preparation table. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff change gloves after cleaning spill on floor with no hand washing. Coached staff on correct procedure. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of ROP tuna fully thawed at RIC at front counter.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer. Coached staff on correct procedure. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked by stool.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line handwashing sink.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at back storage area.

Basic - 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. Observed three packs of ROP tuna fully thawed at RIC at front counter. Coached staff on correct procedure.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation at front counter while wearing a watch.

Basic - Equipment in poor repair. Observed RIF handles and gaskets in disrepair at back storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across from 3CS.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIF gaskets soiled at back storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of difference white powdery substances unlabeled at front counter.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator called during the inspection, confirmation # 247557818. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per chef 30 minutes prior. Chef placed box inside reach in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.

Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 boxes stored in front of hand washing sink, chef removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside hand washing sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks, knives and spoons not inverted at front counter.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic - Floor area(s) covered with standing water. Observed at cook line area.

Basic - Food stored on floor. Observed oil container on floor and box of raw shell eggs stored on floor at cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 0ppm) by cook line, operator discarded and replaced with new solution. Final reading 100ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside reach in cooler by 3 compartment sink.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade food containers used to scoop the rice. Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of maximum cold holding temperature and minimum hot holding temperature, coached employees on correct temperatures.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook washed hands inside 3 compartment sink, coached employee on correct procedures and then washed hands. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at cook line blocked with big pots, operator removed. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Observed probe thermometer minimum temperature 50F.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge on correct procedures.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted underneath oven. Observed plates on shelf on top of reach in cooler at cook line not inverted.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed oil container on floor by 3 compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 102F at cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler by cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna commercially processed in ROP packaging cut through, thawing at room temperature at 26F. Coached cook on correct procedures and he placed under cold running water. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers throughout cook line.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade food containers used for rice.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023 Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi at 42° thawed without packaging being cut as required and labeled. 2 packs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 50°. Boiled eggs 50°, in make table. Frontline. Per Person In Charge. Placed about 1 hr before. Items iced down. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand Wash sink used for other purposes. Multiple food containers thawing in frontline Hand wash sink. Items Moved by manager. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple Unlabeled chemical bottles.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer restroom door not adequately self closing.

Basic - 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. Mahi mahi at 42° thawed without packaging being cut as required and labeled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed raw fish ceviches offered on menu not identified as raw products.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in rice container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed gaskets soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in dry rice container in dry storage.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart stored in front of hand sink near three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.

Basic - Bowl or other container with no handle used to dispense food. Observed in rice container.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Food stored on floor. Observed bag of rice stored on floor in storage room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Time/temperature control for safety food thawed in an improper manner.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.