Sergio's Pinecrest
11927 S Dixie Hwy, Pinecrest, FL 33156 · Permanent Food Service · License 2329047
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection5 high priority (2 fixed by the Sep 18 follow-up, 3 fixed on the spot, 3 repeats), 2 intermediate, 13 basic (1 repeat); basic violations cost 12 at most-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 visitsRoutine inspection
- Follow-up visitSep 18, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 14 thawed raw salmon and 14 raw thawed mahi inside ROP at walk in cooler. inside ROP at walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed roasted peppers (45°F - Cold Holding); sliced ham (45°F - Cold Holding); sliced cheese (46°F - Cold Holding) at reach in cooler drawers at sandwich station. As per manager, for less than 2 hours. Observed tuna salad (47°F - Cold Holding); cheese (50°F - Cold Holding); sliced tomatoes (45°F - Cold Holding); cut grape tomatoes (45°F - Cold Holding) at preparation cooler next to hand sink at cook line. As per employee, for less than 2 hours. Employees took products to walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked onions (120°F - Hot Holding) at room temperature at cook line. Observed maduro (119°F - Hot Holding); fries (112°F - Hot Holding); tater tots (114°F - Hot Holding) underneath heat lamp at cook line. As per manager, for less than 2 hours. Employees began reheating products.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook on line touching pants with gloved hands and continuing work. Inspector spoke to cook about proper handwashing and glove changing. Cook went to hand handsink and properly washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 live fly in kitchen area on clean container stored on dish machine. Observed 10 live flies on bread containers stored above sandwich press, toaster, blender and ice cream freezer in waiter station area where food is prepared. Observed 4 live flies coming from inside of orange juicer in waiter station where food and drink is prepared. Observed 7 live flies on oil and vinegar dispensers, on rack above sugar and ketchup in waiter station area where food is prepared. Observed 1 live fly at front door entrance.
Repeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed interior of conveyor toaster heavily soiled with old food debris.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed none at handsink next to ice machine.
Basic13
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed 14 thawed raw salmon and 14 raw thawed mahi inside ROP at walk in cooler. Discussed with manager.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed cup on top of low boy across cook line. Observed cups on counter top above ice cream freezer.
Code 14, Food-contact surfaces designed and maintained: 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 roasted peppers (45°F - Cold Holding); sliced ham (45°F - Cold Holding); sliced cheese (46°F - Cold Holding) at reach in cooler drawers at sandwich station. As per manager, for less than 2 hours. Observed cooler with ambient temperature of 50°F. Observed tuna salad (47°F - Cold Holding); cheese (50°F - Cold Holding); sliced tomatoes (45°F - Cold Holding); cut grape tomatoes (45°F - Cold Holding) at preparation cooler next to hand sink at cook line. As per employee, for less than 2 hours. Observed cooler with ambient temperature of 51°F. Employees took products to walk in cooler.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed top of dish machine soiled.
Old labels stuck to food containers after cleaning.
Observed on clean containers above triple sink.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave at cook line has accumulation of old food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets in multiple coolers.
Buildup of food debris/soil residue on microwave door handle at cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed on dry dish racks pots standing upright.
Silverware/utensils stored upright with the food-contact surface up.
Observed next to handsink across warewash.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Located next to hand sink at cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed under ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed vents soiled with dust in kitchen area.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.