Sergios Restaurant Mia Cc-G Pre Security

4200 NW 21st, Gate G, Miami, FL 33122 · Permanent Food Service · License 2328952

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Sep 1, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 1 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
2 high priority (fixed by the Sep 1 follow-up), 7 basic
-13
Safety score87

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

Inspection history

1 inspection · 2 visits

Aug312026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Marinated chicken (50°F - Cold Holding); Hamburger patties (51°F - Cold Holding); Salmon (48°F - Cold Holding) Beef (49°F - Cold Holding) inside of the two doors reach in cooler according to operator since more than four hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Marinated chicken (50°F - Cold Holding); Hamburger patties (51°F - Cold Holding); Salmon (48°F - Cold Holding) Beef (49°F - Cold Holding) inside of the two doors reach in cooler according to operator since more than four hours.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed two doors cooler ambient temperature 57°F
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed prep cooler with rust shelf.
  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 two doors cooler ambient temperature 57°F
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Prep cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under charbroiled grill.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Behind the cooler in the runner station.
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.
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.