SERAFINA WATERFRONT TRATTORIA
926 NE 20 AVE, Fort Lauderdale FL 33304 · 9544632566
Last inspected Aug 13, 2026 · 12 visits since February 2024
JUL 24
SEP 24
SEP 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 36 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 small flying insects in expo hand sink on wedge of line that was left in sink. Operator removed items from sink, exterminated the small flying insects and cleaned the hand sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024046479 | Jul 10, 2024 | Oct 2, 2024 | $1,000 |
| 2--2024017065 | Feb 26, 2024 | Apr 29, 2024 | $400 |
| 2--2022029435 | May 12, 2022 | Jul 20, 2022 | $400 |
| 2--2021020719 | Mar 31, 2021 | Jun 2, 2021 | $200 |
| 2--2019016827 | Mar 19, 2019 | Apr 30, 2019 | $200 |
Inspection history
12 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Clam and mussel tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Ceiling/ceiling tiles/vents soiled with accumulated dust.
No Heimlich maneuver/choking sign posted.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Next to the utility sink, a spray bottle of degreaser was not labeled. The chef labeled the bottle
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bin of flour, the handle of the scoop was in contact with the flour. The chef corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The cook line hood filters.
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - marinara - cooling beginning at 3pm (132-135F) at 3:55pm 100-114F. At this rate proper cooling will not occur. Operator placed ice bags in sauce to quick chill.
Employee entered kitchen and failed to wash hands before putting on gloves to initiate a task working with food - putting away clean dishes. Reviewed proper hand washing and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - sausage (41-50F); butter (41-53F). Per operator items held in unit overnight. Items not prepped or portioned today. Observed items overfilled. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - sausage (41-50F); butter (41-53F). Per operator items held in unit overnight. Items not prepped or portioned today. Observed items overfilled. See stop sale.
Clam/mussel/oyster tags not marked with last date served. Current mussel and clam tags marked with date placed in flip tops - operator not marking with last date sold. Reviewed proper procedures with operator.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cookline - 2 door reach in - lasagne - per operator prepared 3 days ago. Operator date marked.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. In front of triple sink and dish machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 81F. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf of cookline - with clean plates - shelf visibly soiled.
Sep 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. By dish machine.
Sep 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing. Employee properly washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - cut tomatoes (49F); cooked peppers (46F); cooked mushrooms (50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - cut tomatoes (49F); cooked peppers (46F); cooked mushrooms (50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Handwash sink not accessible for employee use at all times. Items in Hand sink by dish machine. Operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water. By dish machine.
In-use ice scoop stored on soiled surface between uses. Ice scoop in visibly soiled container. Operator removed.
Old labels stuck to food containers after cleaning.
Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. By triple sink.
Jul 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and touched ready to eat lettuce without first washing hands. Employee washed hands and put on gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to eat lettuce with bare hands. Employee washed hands and put on gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 small flying insects in expo hand sink on wedge of line that was left in sink. Operator removed items from sink, exterminated the small flying insects and cleaned the hand sink.
Handwash sink used for purposes other than handwashing. Expo hand sink with lime wedge in sink. Operator removed and cleaned sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Fortunato Sanchez
Floor area(s) covered with standing water. By triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 88F. Operator removed.
Jul 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. By triple sink.
Jul 10, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - mozzarella (52-53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - mozzarella (52-53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. Right flip top - butter (41-58F). Per operator placed in unit less than an hour ago. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - chicken stock (118F - Hot Holding). Cookline - meat sauce (107F - Hot Holding). Per operator items holding 1/2 hour. Operator moved items to stovetop to reheat.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Handwash sink used for purposes other than handwashing. Hand sink by triple sink being used for prep. Operator removed items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cookline reach in - Lasagne - per operator prepared 2 days ago. Operator date marked.
Dead roaches on premises. 2 dead in cabinet under expo hand sink. Approximately 2 dead between ordering kiosk and expo cabinet. Operator immediately removed dead roaches and cleaned/sanitized the areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table during prep. Operator removed.
Floor area(s) covered with standing water. By triple sink.
Floor soiled/has accumulation of debris. Under main dining booth. Operator cleaned during inspection.
Standing water or very slow draining water in Expo handwash sink.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - francese sauce (51-55F). Per operator item prepared yesterday and held in walk in overnight. Observed item in tall plastic container. Reviewed proper cooling. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - francese sauce (51-55F). Per operator item prepared yesterday and held in walk in overnight. Observed item in tall plastic container. Reviewed proper cooling. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy - mozzarella (44F); feta (44F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to another reach in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - franchaise sauce (105-111F - Hot Holding); chicken stock (116F - Hot Holding). Per operator holding approximately an hour. Reviewed proper hot holding and Time as a Public Health Control. Operator placed on Time as Public Health Control. Emailed form to operator and reviewed.
Clams/mussels tag removed from original container prior to container being emptied. Cookline. Reviewed proper procedures with operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - francese sauce (51-55F). Per operator item prepared yesterday and held in walk in overnight. Observed item in tall plastic container. Reviewed proper cooling.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean dishes. Operator removed.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 tanks by stairs - 926 building. Email will be sent to Fire Marshall for review.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw clams/mussels stored over cooked pasta. Operator stored all items properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - tuna tartare. Reviewed menu updating with operator.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Interior of cookline microwave has accumulation of black substance/grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water. Reviewed proper procedures and operator moved to sink. Turned on cold water.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.