Sergios Restaurant
10503 San Jose Blvd Unit 16, Jacksonville, FL 32257 · Permanent Food Service · License 2616436
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection6 high priority (3 fixed by the Jul 8 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 8 basic-32
- Administrative complaint on Jul 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Beef made 6/26 in reach in cooler. Cream sauce made 5/1 in walk in cooler.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler flan, beef, beef, potatoes, 44-48°F. Per person in charge electricity was lost for 40 minutes. Ambient temperature of unit 45°F. Person in charge opened reach in freezer during inspection to cool unit rapidly. Also, butter, milk, farofa made with cooked onions held on prep line at 60-74°F. Person in charge states have been out of temperature for 3 hours, moved to reach in cooler holding temperature. Discussed time with operator.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
In walk in cooler raw beef/ fish over bottled drinks. Raw shell eggs stored over sauce in reach in cooler. Also, raw ground beef stored over intact meat in walk in cooler. Person in charge began rearranging.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two flying insects in restaurant during inspection.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed employee medicine stored on shelf with food, over prep area. Person in charge moved to appropriate location in office.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. At time of inspection.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Consumer advisory is not visible to public at time of inspection. Person in charge moved to front counter.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink on far cook line, at front counter. Person in charge provided. Also, missing hand wash sign and soap at far hand wash sink.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed buckets of produce stored on floor in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining shelves in dry storage area.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed cut strawberries in direct contact with towel in front counter reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed white substance accumulation in ice machine at front counter. Person in charge began cleaning.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean dishware wet nesting on shelf.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service items on makeline not inverted on top shelf. Person in charge began inverting.
Fixed on the spot
Reuse of single-service or single-use articles.
Observed aluminum cans reused to cook flan.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Self closer missing from back doors.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.