Sergio's Restaurant

9330 Bird Rd, Miami, FL 33165 · Permanent Food Service · License 2301578

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Jul 22, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
4 high priority (fixed on the spot), 5 intermediate, 12 basic
-39
Safety score61

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

Inspection history

1 inspection · 2 visits

Jul202026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 4 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Observed ham and cheese croissant (89°F - Hot Holding) near front counter. As per operator, products were placed there around 10AM. Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw steak (67°F - Cold Holding); raw chicken (69°F - Cold Holding); hamburger patties (66°F - Cold Holding) at the reach in cooler drawers. As per operator, products have been there for about two hours. Operator removed and placed inside reach in cooler to rapid cool.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed sweet plantains (127°F - Hot Holding) next to the cook line. As per operator, product has been there for about an hour. Operator dropped in fryer to reheat. Observed ham and cheese croissant (89°F - Hot Holding) near front counter. As per operator, products were placed there around 10AM. Operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw chicken stored above unwashed box of produce inside walk in cooler. Operator removed.
  Fixed on the spot
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed rack used to store clean pots, pans, and containers with rust accumulation.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed bowl inside hand wash sink located near front cook line.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink near empanada prep table.
  No soap provided at handwash sink.
  Observed no soap at hand wash sink near empanada prep table.
- Code 53, Manager certification and employee training: 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.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed large container of salt in back prep area with no label.
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
  Observed ice bucket stored on floor next to ice machine. Operator removed from floor.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed several reach in cooler with torn gaskets throughout establishment.
  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. Observed reach in cooler drawers located at front cook line area with a temperature reading of 69°F.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed soiled wiping cloth in front cook line area used to wipe flat top grill.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave in back kitchen area with soiled interior.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in coolers located across the back cook line with soiled interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler located across the cook line with soiled gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave located in kitchen area with soiled door handle.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed aluminum containers at the dry rack with water accumulation on the outer rim.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no hand wash sign at hand wash sink near empanada prep table.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole in wall above ice machine in back storage area.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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.