Sergio's

1640 NW 87 Ave, Doral, FL 33172 · Permanent Food Service · License 2333956

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (fixed on the spot, 1 repeat), 8 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct82026

Routine inspection

14 violations found

First visitOct 8, 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.
14 violations found:
- 2 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs stored over unwashed plantains at walk in cooler, staff relocated eggs to the bottom shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at window area at 0ppm, staff provided new sanitizer solution gallon, primed and retested machine at 100 ppm.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda dispenser nozzles soiled, staff cleaned it and sanitized it.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing unit blocked by food cart, staff relocated food cart.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed handwashing unit at bar area and not paper towel , staff provided new roll.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed handwashing unit at bar and not soap, staff provided new soap container.
  Fixed on the spotRepeat violation
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed severa squeeze bottles at cook line not labeled.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed tongs stored over cur lemon used for customer orders, staff provided a cleaned sanitized bucket and placed it in.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed some auxiliary cutting boards with marks not longer cleanable.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed oven interior soiled and cook line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed handwashing unit at bar area, staff provided a new sign.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at west side exterior exit door.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed handwashing unit at end of cook line.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.