561CEVICHE
1155 ROYAL PALM BEACH BLVD, ROYAL PALM BEACH, FL 33411 · Permanent Food Service
Inspection summary
561CEVICHE has been inspected once by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, on July 24, 2026. The most recent inspection, on July 24, 2026, recorded 3 infractions.
In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 2 times on July 24, 2026. For example:
Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on July 24, 2026. For example:
Food protection, cross-contamination
About this data
These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Routine - Food
3 infractions
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
- Risk factor
- 06: PH/TCS foods properly thawed
- 08: Food protection, cross-contamination
- Risk factor
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
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