Our Safety Standards
Cold chain & receiving
- Audited suppliers with batch traceability.
- Temperature-checked receiving with indirect ice contact as needed.
- Refrigerated storage with FIFO rotation and risk-based segregation.
Prep & cross-contamination prevention
- Dedicated areas, boards, and knives for raw vs. cooked.
- Sanitation schedules with internal logs and verifications.
- Ongoing staff training and internal audits.
Parasite & pathogen controls
- Freezing protocols for fish intended for raw consumption, per current food-safety guidelines.
- Citrus in aguachile/ceviche enhances flavor and texture but does not replace food-safety controls.
HACCP & documentation
- Defined critical control points: receiving, storage, prep, service.
- Checklists, thermometry, and daily signed records.
Advisory: Consuming raw or undercooked seafood may increase the risk of foodborne illness—especially for individuals who are pregnant, immunocompromised, or have liver/iron-related conditions. Please choose fully cooked options if needed.