Sergio's Restaurant 2
3252 Coral Way, Miami, FL 33145 · Permanent Food Service · License 2322684
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 Aug 18 routine inspection4 high priority (fixed on the spot), 8 intermediate (3 fixed on the spot), 6 basic (1 repeat); intermediate violations cost 18 at most-37
- Extension granted on Aug 19, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score61
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Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
More time given
- 1st follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Most cutting boards soiled/stained through the establishment.
More time given
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
More time given
Required employee training expired for some employees.
Required employee training expired for some employees FRLA. Gloria C, expired 8/16/24 Victor G., expired 9/8/25 Shelyla G. expired 9/8/25 Juan L. , expired 9/8/25 Xlanexy expired 2/26/25 Jamelys N, expired 2/16/25 Ania C, expired 9/8/25 Yulier O, expired 9/8/25 Jose u, expired 9/8/25 Bianca Ortiz, 9/8/25 Martha H., expired 6/28/26 Aurora D, expired 9/8/25 Yailin m, expired 6/28/26 Keyking g, expired 6/28/26 Anslims, expired 6/28/26 Jaime a., 6/28/26 Mildred P. 6/28/26 Eduardo G, expired 6/28/26.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
More time given
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed the Insect control device disconnected. As per operator, awaiting Ecolab to remove .
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
heat lamps: cooked sausage (109°F - Hot Holding), reheated to 178f. Cooked sweet plantains (122f - hot holding) , reheated 167°F. As per operator. Cooked 45 minutes before the inspection. Heated cabinet: ham croquettes (76°F - Hot Holding, reheated to 182°F. As per operator, placed in the cabinet 1 hour before the inspection. Inspector discussed with the operator to cook in portions and put inside the heated cabinet to maintain temperature.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler: raw chicken stored above almond milk. discuss with operating and provided the handout for the proper storage of food operator. Move the milk to the proper shelf during the inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Back cook area: ham stored inside thank you carryout bags. discuss what operator operator changed the bag during this time of the inspection placed into a container..
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed in the back prep area: observed employee washing can opener/blade in the two compartment sink without sanitizer. Inspector discussed with the operator the proper sink to wash, rinse and sanitize the dishes. Operator coach the employee. Placed the can opener into the three compartment sink to be cleaned.
Fixed on the spot
Intermediate8
Code 16, Dishwashing facilities and test kits: Two-compartment sink used for warewashing.
Observed in the back prep area: observed employee washing can opener/blade in the two compartment sink without sanitizer. Inspector discussed with the operator the proper sink to wash, rinse and sanitize the dishes. Operator coach the employee. Placed the can opener into the three compartment sink to be cleaned.
Fixed on the spot
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Back prep area: can opener blade soiled. Most cutting boards soiled through the establishment.
Code 31, Handwash sinks and supplies: No handwash sink for employees.
Observed establishment placed an area patio with a wheeled Ice bin. Observed employee scooping ice and placing in into glasses to serve guest in the patio are. Discussed with the operator. The operator over the cart back inside the restaurant.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed bottle of the grease store in the well wash area not labeled. Discussed with operator. Operator stated she will label awaiting operator to label..
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
FRLA: Sandra Rivera missing the DOB. Discussed with the operator.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. FRLA. Gloria C, expired 8/16/24 Victor G., expired 9/8/25 Shelyla G. expired 9/8/25 Juan L. , expired 9/8/25 Xlanexy expired 2/26/25 Jamelys N, expired 2/16/25 Ania C, expired 9/8/25 Yulier O, expired 9/8/25 Jose u, expired 9/8/25 Bianca Ortiz, 9/8/25 Martha H., expired 6/28/26 Aurora D, expired 9/8/25 Yailin m, expired 6/28/26 Keyking g, expired 6/28/26 Anslims, expired 6/28/26 Jaime a., 6/28/26 Mildred P. 6/28/26 Eduardo G, expired 6/28/26.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed operator test the large dish machine with a qaurtenary test strip, and test strip should be chlorine. Observed in the back prep area: observed employee washing can opener/blade in the two compartment sink without sanitizer. Inspector discussed with the operator the proper sink to wash, rinse and sanitize the dishes. Operator coach the employee. Placed the can opener into the three compartment sink to be cleaned.
Basic6
Code 08, Food protection and cross-contamination: Food being prepared outside.
Observed establishment placed an area patio with a wheeled Ice bin. Observed employee scooping ice and placing in into glasses to serve guest in the patio are. Discussed with the operator. The operator over the cart back inside the restaurant
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not used with moist food stored in running water.
Drink station area. Scoop stored inside the dipper well in standing water. Inspector discuss with the operator operator, turned the water on.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Main cookline: observed employee place cooked food in mouth while cooking onions on the grill. Operator coached the employee on where to eat. Inspector advised employee eating is not allowed in this area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Back prep area double door reach in cooler shelves with rust.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine in front of the walk in freezer.
Discussed with the operator, employee began cleaning during the inspection.
Repeat violation
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Drink station area: bug zapper stored above reach in freezer with ice cream stored inside. Discussed other locations with the operator.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back prep area: two carts blocking the back door.
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.
- 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.