Sergio's Tacos
3176 Lake Washington Rd, Melbourne, FL 32934 · Permanent Food Service · License 1507301
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam well cooked rice (126°F - Hot Holding); cooked chicken (121°F - Hot Holding). Operator placed on grill to reheat
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In reach-in cooler raw beef, raw shrimp and raw mahi stored over unwashed peppers. Operator moved
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Sergio
Basic1
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum pans in rear storage closet are stored with food contact surface facing upwards. Operator inverted
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.