AJI CEVICHE BAR

Name: AJI CEVICHE BAR
Address: 11236 S ORANGE BLOSSOM TRL, ORLANDO, FL, 32837, US
Rating: 11.8

11236 S ORANGE BLOSSOM TRL, ORLANDO, FL 32837

License #5808750

🫔 Latin American ℹ️

11.8 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 12 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AJI CEVICHE BAR in ORLANDO currently holds an InspectFL Health Score of 11.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 120 total violations — 10 critical, 22 major, 88 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 19, 2026 shows 12 observation rows: no critical rows, 3 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

120

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

AJI CEVICHE BAR has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[36-24-5] Hole in or other damage to wall. Missing tiles around dish machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles, vent at entrance of walk-in freezer and fan in walk-in cooler soiled with dust.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in pan of rice in reach-in cooler on cooks line, in rice and beans bulk containers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line heavily grooved.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes in one sink and rinsing under running water.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Make-table cooler at sushi station.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form for sushi rice.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[33-31-5] Unnecessary items/unused equipment on the premises. Inoperable reach-in freezer at back of kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Two heavily white soiled cutting boards on cooks line.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In rice, corn, flour containers. Immediately removed
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Above cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table. Operator immediately removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Spatula between prep tables. Operator immediately removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar. Operator immediately labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw calamari over guacamole in prep cooler. Operator immediately removed. - raw fish over baked potatoes in bottom prep coolers Operator immediately removed - raw chicken over raw fish, raw beef in walk in cooler.
[03A-02-5] Calamari, Snapper, .Swai, rice, sweet potatoes, raw chicken, Shrimp, beans, raw beef, and multiple other ready to eat foods ( see stop sale list).: all food 47F-50F overnight per operator. Operator immediately discarded all food.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans in cooler prepared on 5/7 thawed on 5/18 per operator. Advised to put date on item for 5/24
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reading 18F when attempting to calibrate

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In rice, corn, flour containers. Immediately removed
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Above cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table. Operator immediately removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Spatula between prep tables. Operator immediately removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar. Operator immediately labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw calamari over guacamole in prep cooler. Operator immediately removed. - raw fish over baked potatoes in bottom prep coolers Operator immediately removed - raw chicken over raw fish, raw beef in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans, fish, calamari, baked potato, cut lettuce ; (55-58F - Cold Holding) in walk in cooler. Less than 4hrs per operator Rice swett potato cut lettuce , 70F cold holding at front counter. Less than 4hrs per operator Advised to keep on time plan
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans in cooler prepared on 5/7 thawed on 5/18 per operator. Advised to put date on item for 5/24
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reading 18F when attempting to calibrate