Ceviche 595
Last inspected: Jan 22, 2026
74
Score
The health department has logged eight inspections at Ceviche 595, the earliest from 2023. Ceviche 595 was last inspected on Jan 22, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Ceviche 595's 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
74
Oct 14, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
50
Mar 3, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
47
Oct 24, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over sauce in Avantco refrigerator.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed seafood mixture cold held at 45 degrees F in flip to cooler. Per operator, item transfer to unit less than 2 hours prior to the inspection. Operator placed ice pack on items for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink block with garbage container in kitchen. Operator relocate garbage container. **Corrected On-Site**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with sanitizer at wait station.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked noodles at flip top cooler.
14-01-5
Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. -Observed cases with drinking water stored on floor at wait stations
08B-38-4
45
Apr 3, 2024
Routine - Food
No violations found.
100
Jan 24, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (42-55F - Cold Holding) in over stacked container. Per operator held less than 2 hours. Operator removed over stacked shrimp and placed in cooler below. Observed calamari (60F - Cold Holding) per operator held less than 2 hours. Operator placed calamari in bowl of ice for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over tomato sauce in Avantco reach in cooler. Operator inverted. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2023 **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed mechanical hand drying device un plugged employee plug in **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Food stored on floor. Observed frying oil stool cook line floor. Operator elevated **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 87F on 6 burner stove. Operator increased heat. **Corrective Action Taken**
10-07-4
39
Jun 28, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/2022 . Operator renewed on site. **Corrected On-Site**
50-17-3
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee dipping his fingers in the garlic sauce served cold to taste. Educated operator on bare hand contact with food. Operator washed hands. **Corrected On-Site**
09-01-4
High Priority - Raw animal food ( raw fish and raw eggs shell)stored over ready-to-eat food.( sauces and cooked meat ) inside reach in cooler Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Luis Serrano expired on 03/08/2023
53A-03-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
52
Jan 19, 2023
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Frequently Asked Questions
When was Ceviche 595 last inspected?
The most recent health inspection at Ceviche 595 on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Ceviche 595?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Ceviche 595.
How does Ceviche 595 compare to other restaurants in Davie?
Ceviche 595 most recently scored 74 out of 100, which is lower than the Davie average of 79.
Has Ceviche 595's inspection record improved over time?
Results have been roughly steady. Inspections at Ceviche 595 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ceviche 595 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ceviche 595 inspected?
Based on the inspection history on file, Ceviche 595 is inspected around three times per year on average.
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