What is Peruvian Ceviches +bar's health inspection score?

Peruvian Ceviches +bar has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peruvian Ceviches +bar last inspected?

Peruvian Ceviches +bar was last inspected on January 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peruvian Ceviches +bar have?

Peruvian Ceviches +bar has 102 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peruvian Ceviches +bar safe to eat at?

Peruvian Ceviches +bar has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Peruvian Ceviches +bar serve?

Peruvian Ceviches +bar serves Peruvian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Peruvian Ceviches +bar

Name: Peruvian Ceviches +bar
Address: 14501 S DIXIE HWY, Palmetto Bay, 33176
Rating: 0

14501 S DIXIE HWY, Palmetto Bay

Last Inspected: 1/14/2026

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0Poor

Peruvian•Kendall

Ranked #893 of 934 in KendallBetter than 64% of peruvian restaurants

Stable

4 inspections

Last: Jan 14, 2026

high confidence

Directions Order

Inspections

Clean Rate

25.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-202

Final Score

Impact Breakdown

High Priority

-20 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-41 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

14501 S DIXIE HWY, Palmetto Bay, FL 33176

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Violation Timeline

Jan 2023

1 inspections

2 high priority

1 intermediate

7 basic

Jan

Oct 2025

1 inspections

6 high priority

4 intermediate

21 basic

Jan 2026

2 inspections

14 high priority

6 intermediate

41 basic

Jan

Inspection History

4 records on file

3 Routine - Food1 Routine

Jan 26

Routine - Food InspectionLatestCall Back - Admin. complaint recommended

6 High3 Med20 Basic

29 total4 risk factors

0/100inspection score

−156 pts

High Priority (4)

−100 pts

01AFood obtained from unapproved sourceRisk Factor−10
01BFood not safe, unadulterated, or in unsound condition(2x)Risk Factor−20
03FTime as a Public Health Control not followed(4x)Risk Factor−40
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (6)

−30 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (6)

−26 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(3x)−6
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(2x)−4

Base deductions−156 pts

Risk factor bonus (4× +5)−20 pts

Jan 26

Routine - Food InspectionAdministrative complaint recommended

8 High3 Med21 Basic

32 total5 risk factors

0/100inspection score

−181 pts

High Priority (5)

−120 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound condition(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(4x)Risk Factor−40
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (7)

−35 pts

01CShellstock tags missing or shellstock commingled−5
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (6)

−26 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(3x)−6
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(2x)−4

Base deductions−181 pts

Risk factor bonus (5× +5)−25 pts

Oct 25

Routine - Food InspectionInspection Completed - No Further Action

6 High4 Med21 Basic

31 total7 risk factors

0/100inspection score

−189 pts

High Priority (7)

−140 pts

01AFood obtained from unapproved source(3x)Risk Factor−30
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(6x)Risk Factor−60
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (5)

−25 pts

01CShellstock tags missing or shellstock commingled−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (5)

−24 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed(3x)−6
32Bathroom not clean or properly supplied−2

Base deductions−189 pts

Risk factor bonus (7× +5)−35 pts

Jan 23

Routine Inspection

2 High1 Med7 Basic

10 total

61/100inspection score

−72 pts

High Priority (4)

−40 pts

03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (6)

−30 pts

14Employee handling food with bare hands−5
21Food time/temperature record missing−5
21Food time/temperature record missing−5
21Food time/temperature record missing−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5

Basic (1)

−2 pts

53No licenses/permits displayed−2

Base deductions−72 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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