CEVICHE ARIGATO
1447 10TH STREET SUITE B · LAKE PARK · Palm Beach County · FL 33403
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 7
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 on soda box station on kitchen area Approximately 3 on bar area. **Warning**
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In walk in freezer raw chicken stored over raw beef. Advised operator to store properly. **Corrective Action Taken** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F – Cold Holding); At cook line chimuchurri (48F – Cold Holding), Red sauce (46F – Cold Holding), at service station milk (51F – Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F – Cold Holding); At cook line chimuchurri (48F – Cold Holding), Red sauce (46F – Cold Holding), at service station milk (51F – Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. On multiple coolers on cook line products overstocked Raw shrimp (46F – Cold Holding); raw scallops (46F – Cold Holding); Raw calamari (46F – Cold Holding); cut tomatoes (44F – Cold Holding); Raw chicken (53F – Cold Holding), Cut tomatoes (46F – Cold Holding); mussels (46F – Cold Holding), Raw fish (46F – Cold Holding); cut lettuce (46F – Cold Holding); cooked shrimp (46F – Cold Holding); cooked corn (46F – Cold Holding) Cut tomatoes (44F – Cold Holding), per operator stored for approximately 2 hours. Per operator products not prepared or portioned today Operator iced down and removed overstocked product **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-01-5High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked corn (98F – Hot Holding) per operator corn stored for approximately 2 hours. Operator decided to discard. **Corrected On-Site** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Bleach next to clean utensils on dish area Operator removed **Corrected On-Site** **Warning**
Intermediate 8
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email information posters to operator. **Corrective Action Taken** **Warning**
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago. Operator dated marked **Corrected On-Site** **Warning**
11-27-4Intermediate – 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. Will email information to operator. **Corrective Action Taken** **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line cooked egg (78F – Cooling at 2:14 cooling since 1:45pm. 2nd temp 76F at 3:08pm. Baked potato (98F – Cooling at 2:05 since 1:37); 2nd temp 88F at 3:07pm. cooked noodles (84F – at 3:43 cooling since 2:45; at 4:19 (82F cooling ) At this current cooking rate products will not cool to 70F within 2 hours. Operator moved products to walk in cooler **Corrective Action Taken** **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. In bar area blender stored in hand washing sink. Operator removed. **Corrected On-Site** **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At bar area **Warning**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email information to operator. **Corrective Action Taken** **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. At bar area. **Warning**
Basic 1
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At the area. **Warning**
Inspector observations synchronized from DBPR on October 16, 2026 12:46 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.