Sergio's Catering
5371 NW 161 St, Miami Lakes, FL 33014 · Permanent Food Service · License 2338613
What drove the grade
Insect control device installed over food preparation area, operator removed it.
How the score was calculated
- Starting score100
- Violations at the Oct 30 complaint inspection1 basic-1
- Safety score99
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 30, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area, operator removed it.
Fixed on the spot
Earlier inspections 2
A99Complaint inspection1 violation No follow-up needed
- First visitOct 29, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Operator cleaned it during inspection.
Fixed on the spot
A91Routine inspection6 violations, 1 high priority No follow-up needed
- First visitJul 27, 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.
6 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, other than whole meat roast, hot held at less than 135°F.
Observed hot holding box chicken (122°F - Hot Holding), for less than 4 hours as per operator. Operator reheated at 165°F or above.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employees name Mayensy, Belinda, Albelio, amauris. Emailed forms to operator. Printed out, employees signed during inspection.
Fixed on the spot
Basic4
Code 25, Single-service items: Single-service articles improperly stored.
Observed to go container, cups, lids on preparation area floor. Operator properly stored it.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair, located in front of the ice machine.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone on top of the preparation area, operator properly stored it.
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.