SR CEVICHE JAX

Name: SR CEVICHE JAX
Address: 9825 SAN JOSE BLVD STE 35, JACKSONVILLE, FL, 32257-5489, US
Rating: 91.6

9825 SAN JOSE BLVD STE 35, JACKSONVILLE, FL 32257-5489

License #2614786

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SR CEVICHE JAX in JACKSONVILLE currently holds an InspectFL Health Score of 91.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, inspectors documented 23 total violations — 7 critical, 3 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen squid thawing in standing water. Moved by manager.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in dry rice.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen Moved by manager.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service to go containers stored next to/ touching employee bag. Moved by manager . Discarded.
[31A-09-4] Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by garage can. Moved by manager.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle , table cleaner , next to single service containers. Moved by manager.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of soiled dusty ice machine. Moved by manager.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. dry rice.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, Personal toothbrush on top of reach in cooler / make table. Kitchen. Moved by manager.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters. Per Person In Charge. Cleaning has been scheduled. Soiled ice machine lid. Interior.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Multiple seafood items thawing at room temperature. Items still frozen. Moved by manager .
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Food service employee handled raw chicken then engaged non Food service activity, handle ready to eat foods without changing cloves or washing hands. Manager intervened.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
[35A-02-7] Live, small flying insects found One fly In kitchen area.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked octopus date marked 7/7. Cooked caldo, broth, date marked 7/7 Picante date marked 7/10 Cooked potato date marked 4/2.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tub of Prepped raw chicken over tub of cut onions in reach in cooler. Moved by manager. Trays of raw eggs over containers of garlic and sauces in reach in cooler. Moved by manager.
[41-10-4] Toxic substance/chemical improperly stored. Insect / bug spray next to ice scoop on rear ice machine. Moved by manager.
[02C-06-5] Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse