AVENTURA, FL. Inspectors visited CVI.CHE 105 Aventura on August 7, 2026, and found shellfish on hand without the identification records required to trace them back to their source, meaning that if a customer got sick from an oyster or clam, no one could say where it came from or who else may have eaten from the same harvest.
That was one of six high-severity violations documented that day. The restaurant was not closed.
What Inspectors Found
The shellfish traceability violation sits at the center of the August 7 report. At a restaurant built around raw and lightly cooked seafood, the absence of shell stock identification tags means there is no way to link product to a licensed harvester, a harvest date, or a growing area, the three data points regulators rely on when a cluster of illnesses needs to be investigated.
Alongside that, inspectors cited food not cooked to the required minimum temperature. At a restaurant that also serves cooked items, that means pathogens capable of surviving undercooking, including Salmonella in poultry, were not reliably killed before plates left the kitchen.
Inspectors also found food contact surfaces not properly cleaned or sanitized, and both inadequate handwashing facilities and improper handwashing technique documented on the same visit. Those two handwashing violations together mean the infrastructure was deficient and the practice was deficient. One without the other would be serious. Both on the same day, at a restaurant handling raw shellfish, compounds the risk considerably.
The sixth high-severity citation: no consumer advisory posted for raw or undercooked foods. Florida law requires restaurants serving raw shellfish or undercooked proteins to display a warning so that customers, particularly pregnant women, elderly diners, and anyone with a compromised immune system, can make an informed choice. There was none.
What These Violations Mean
Shellfish, specifically oysters, clams, and mussels, are filter feeders. They concentrate whatever is in the water around them, including Vibrio bacteria and norovirus, neither of which is visible and neither of which is reliably killed by light cooking or ceviche-style acid preparation. Shell stock identification records exist precisely because when people get sick from shellfish, health officials need to pull the harvest tags to find the source and stop others from eating from the same bed. Without those records at CVI.CHE 105 Aventura on August 7, that chain of accountability was broken.
The handwashing findings compound the raw-seafood risk directly. Improper technique means pathogens remain on hands even after a washing attempt. Inadequate facilities means the attempt itself is harder to make. At a restaurant where staff handle raw shellfish and then prepare food for other customers, that is a direct transmission route, not a theoretical one.
The utensil cleaning violation, classified as intermediate, carries its own sustained risk. Bacterial biofilms form on improperly cleaned surfaces within 24 hours and become progressively harder to remove. A cutting board or prep utensil that is not fully sanitized between uses can transfer bacteria across dozens of dishes before the next inspection.
The missing consumer advisory is the violation that most directly removed the customer's ability to protect themselves. A pregnant diner or an immunocompromised customer who ordered raw shellfish on August 7 had no state-required warning that the food carried elevated risk. They were not given the information Florida law says they are entitled to have.
The Longer Record
The August 7 inspection was the restaurant's 24th on record. Across those 24 inspections, state records show 234 total violations.
The pattern in the prior inspection data is consistent. The eight most recent inspections before August 7 each produced high-severity violations: four in October 2024, four in May 2024, five in December 2023, four in March 2025, six in September 2025, four in February 2026. The counts shift slightly from visit to visit, but the presence of high-severity citations does not.
CVI.CHE 105 Aventura has been emergency-closed twice. The first closure came in September 2019 for fly activity; the restaurant reopened the following day. The second closure came on August 13, 2026, six days after the inspection covered in this article, when inspectors returned and found roach activity. That visit produced 11 high-severity and 3 intermediate violations. The restaurant was ordered shut and cleared to reopen the next day, August 14, when inspectors returned and found 2 high-severity violations remaining.
The September 2025 inspection produced the same violation count as August 7: six high-severity citations and one intermediate. Nearly a year later, the same number of serious violations appeared on the same type of inspection report.
Open for Business
On August 7, 2026, after inspectors documented six high-severity violations at CVI.CHE 105 Aventura, including shellfish without traceability records, food not cooked to required temperatures, compromised handwashing infrastructure, and no warning posted for customers eating raw seafood, the restaurant was not closed.
It remained open.
