Sergios
50 Terminal Dr Term 1 Conc B, Fort Lauderdale, FL 33315 · Permanent Food Service · License 1625517
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 high priority (fixed on the spot), 2 basic-5
- Safety score95
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 visitNov 3, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooking spatula line- two cooling drawers-raw beef patties (50°F - Cold Holding); palomilla (54°F - Cold Holding), per employee food held less than 4 hours,employee moved both items to walk in cooler for a quick chill.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook Line- Two cooling drawers, top drawer not closing properly.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Food spills and grease from corridor to walk in cooler.
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.