MIAMI, FL. A state inspector walked into CVI.CHE 105 Dadeland at 7535 SW 88th Street on July 29 and found that the restaurant was not following parasite destruction procedures for its fish, a critical failure at a restaurant whose menu is built around raw and lightly cooked seafood.
The inspector documented seven high-severity violations and three intermediate violations that day. The restaurant was not closed.
What Inspectors Found
The parasite destruction citation means the restaurant could not demonstrate it was properly freezing raw fish before serving it. Parasites including Anisakis, a roundworm found in marine fish, survive in raw or lightly cooked seafood and can cause severe abdominal pain, vomiting, and intestinal damage in humans. Proper freezing at specific temperatures for specific durations kills them. Without documentation that this step was completed, there is no way to confirm it happened.
Alongside that, inspectors cited inadequate shell stock identification and records. Shellfish such as oysters and clams are typically consumed raw or barely cooked, and without proper tagging and sourcing records, there is no way to trace them back to their harvest location if a customer gets sick. That traceability is the only tool public health officials have to stop an outbreak once it starts.
The restaurant also had no consumer advisory posted for raw or undercooked foods. Florida law requires restaurants serving raw fish, raw shellfish, or undercooked proteins to notify customers, because the risk falls disproportionately on pregnant women, elderly diners, young children, and anyone with a compromised immune system. On July 29, customers at CVI.CHE 105 Dadeland had no such notice.
Employees were not reporting symptoms of illness. Food workers are the most direct transmission route for norovirus and other pathogens, and a single sick employee handling food can expose dozens of customers before anyone realizes what happened. Inspectors also cited improper handwashing technique, meaning that even when employees did wash their hands, the method left pathogens behind.
Food contact surfaces were not properly cleaned or sanitized. Multi-use utensils were not properly cleaned. Single-use items were being reused. No person in charge was present or performing supervisory duties.
What These Violations Mean
The combination of violations documented on July 29 is particularly acute for a restaurant that specializes in ceviche and raw seafood. Parasite destruction failures and missing shell stock records are not paperwork problems. They are the specific controls that stand between a customer and a foodborne illness that may not show up for days.
When no person in charge is present, the CDC's data shows establishments accumulate critical violations at three times the rate of those with active managerial oversight. That management failure, documented here, is not an isolated lapse. It is the condition under which every other violation on this list becomes more likely.
Improper handwashing technique is a failure that is difficult for customers to detect or protect themselves from. Studies show that even a partial handwashing attempt that skips proper duration or coverage leaves enough pathogens on hands to contaminate food. At a restaurant where fish is handled raw and served that way, the margin for error is narrow.
The reuse of single-use items and improperly cleaned multi-use utensils compound the risk. Bacterial biofilms form on improperly cleaned surfaces within 24 hours and are resistant to standard cleaning once established. Every customer who ate at CVI.CHE 105 Dadeland on July 29 ate in a kitchen where these conditions existed simultaneously.
The Longer Record
The July 29 inspection was not an outlier. State records show CVI.CHE 105 Dadeland has accumulated 216 violations across 20 inspections on record.
The facility has logged seven or more high-severity violations in a single inspection on at least four documented occasions. On February 25, 2025, inspectors found nine high-severity violations in one visit. On January 20, 2026, it was seven high-severity violations. On July 30, 2026, the day after the inspection that triggered this story, inspectors returned and found seven high-severity violations again.
The same categories of violations appear repeatedly across multiple years. High-severity citations stretching from 2024 through 2026 show no sustained period of correction. The facility has never been emergency-closed in its inspection history.
Still Open
State inspectors documented ten violations on July 29, seven of them high-severity, at a restaurant serving raw fish and shellfish to the public. The violations included failures in the specific food safety controls that exist to prevent parasites and untraceable shellfish from reaching customers.
CVI.CHE 105 Dadeland was not closed.
