Sergio's Restaurant

8807 SW 107 Ave, Miami, FL 33176 · Permanent Food Service · License 2333825

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Sep 4, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
8 high priority (3 fixed on the spot, 4 repeats), 1 intermediate, 8 basic (4 repeats)
-62
Administrative complaint on Sep 3, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score18

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

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 5 Basic
What was still 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 empanadas (129°F - Hot Holding); yellow rice (119°F - Hot Holding); inside warmer box in front of ovens.
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic5
- 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
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 8 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 5 live flies flying inside of bag of carrots in dry storage room. Operator threw away bag of carrots.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed tuna salad (55°F - Cold Holding); corn (56°F - Cold Holding); black beans (56°F - Cold Holding); potato salad (54°F - Cold Holding) in salad station reach in cooler. Observed pico de gallo (45°F - Cold Holding); sliced tomatoes (50°F - Cold Holding) inside reach in cooler across sandwich station.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed empanadas (120°F - Hot Holding); mashed potatoes (118°F - Hot Holding)
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork stored over cooked pork on speed rack inside walk in cooler. Operator relocated products.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed scoops stored inside dirty water at sandwich station. Operator removed scoops.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed non food grade napkin lining container of arugula at sandwich station. Operator removed napkin.
  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 Dishwasher (Chlorine 0ppm) at both front counter and behind bar.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 5 live flies flying inside of bag of carrots in dry storage room. Observed 2 live flies landing on shelf in dry storage room.
Intermediate1
- 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. Observed employee training expired for some employees.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed container of raw beef stored on floor inside walk in freezer. Operator properly placed container.
  Fixed on the spot
- 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 scoop stored inside malanga batter with handle in contact with product. Operator placed scoop properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in freezer gaskets torn next to hand sink at kitchen entrance.
  Repeat violation
  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 across sandwich station with ambient temperature 49°F. Observed reach in cooler in salad station with ambient temperature 57°F.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled throughout.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed reach in cooler handles soiled throughout.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  At bar.
  Repeat violation
- 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 sink at kitchen entrance.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.