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Licensee
Name:
CEVICHE BY THE SEA
License Number:
SEA1617268
Rank:
Seating
License Expiration Date:
12/01/2018
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
2823 E OAKLAND PARK BLVD FORT LAUDERDALE, FL 33306
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, shrimp and chicken. Employee moved under cold running water. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name, water bottle on cookline. Employee labeled. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Reach in cooler, on cookline, raw tuna 47-49F, cut lettuce 49F, home made sauce 48-50 F. operator stated the TCS food has been in the cooler since yesterday.(see stop sale)
Flip top cooler on cookline shrimp 46F, cooked potatoes 48F, mussels 48F cut tomatoes 47F, raw chicken 48F, butter 47F, all over stocked. Employee restocked properly. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Tamales 46F-47F. Cooked potatoes 46F-47F. Home made on 02/09/18 in non commercial refrigerator. (See Stop Sale) **Warning**
High Priority - Raw animal food stored over ready-to-eat food, raw beef over cooked rice in tall reach in cooler. Employee stored properly.**Corrected On-Site** **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found, 8live roaches in wheel casters at Maxhold cooler on front line area of cook-line. 1 live roach on floor under coolers in front line of cook-line, 1 live roach by hand wash sink. 1 live on shelving unit across across from glass door cooler in bar area.
**Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tamales 46F-47F, Cooked potatoes 46F-47F.
raw tuna 47-49F, cut lettuce 49F, home made sauce 48-50 F. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, sauce and ground beef and teqenas in reach in freezer. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
