SERGIO'S CUBAN CAFE + GRILL
15135 NW 67 AVE, Miami Lakes FL 33014 · 305.508.9881
Last inspected Jan 28, 2026 · 9 visits since January 2024
APR 24
SEP 24
JAN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found, observed 10 live flies landing on the wall by the dirty dishes basket and garbage container located at the kitchen entrance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed cooked turkey in the same container with raw beef in walk in cooler, operator properly stored it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (122F - Hot Holding) for less than 4 hours as per operator, located in steam table. Operator reheated it at 165°F or above.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan prepared from more than 24 hours with no label.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 2 findings ▾
Floor area(s) covered with standing water. Behind the oven
Reach-in cooler interior/shelves have accumulation of soil residues.
Sep 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects found, observed 10 live flies landing on the wall by the dirty dishes basket and garbage container located at the kitchen entrance.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cheese and ham in reach in cooler, operator properly stored it.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (47F - Cold Holding); ham (50F - Cold Holding); turkey (47F - Cold Holding); raw chicken (47F - Cold Holding); cooked beef (48F - Cold Holding); cooked chicken (48F - Cold Holding, in walk in cooler for less than 4 hours as per operator, operator open the walk in freezer door.
No probe thermometer provided to measure temperature of food products.
Ceiling tile missing. By the hood lock-in front of walk in cooler.
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. Observed salmon no removed from the ROP package.
Floor area(s) covered with standing water. By the fryer at the the cook line.
Floor soiled/has accumulation of debris.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (118F - Hot Holding); cooked pork (120F - Hot Holding) underneath of the grilled for less than 4 hours as per operator. Operator reheated at 165°F.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food wearing bracelet.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washed metal pots without sanitation solutions. Operator sep ut the three compartment sink with quaternary sanitation solution at 200 ppm, and rewashed the pots.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled, located at the grilled station.
Wall soiled with accumulated grease, food debris, and/or dust. Located by the hand sink located at the grilled station.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. At preparation table.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority0 Intermediate11 Basic
Show 16 findings ▾
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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies, flying above squeeze orange machine at the front line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler drawer beef (69F - Cold Holding); cooked pork (70F - Cold Holding) for less than 4 hours as per operator. Operator moved food items in another reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed julianitas (100F - Hot Holding); hash brown (96F - Hot Holding). On cook line. Operator placed in hot holding box.
Toxic substance/chemical improperly stored. Observed sanitation bucket on the floor, operator properly stored it.
Cutting board has cut marks and is no longer cleanable. At preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets while preparing sandwiches for customers, operator removed bracelets.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Under kitchen equipment.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between preparation table.
In-use tongs stored on equipment door handle between uses. Operator properly stored it.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed double door reach-in freezer interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. Observed cases of plastic fork and plastic knife on the floor. Operator properly stored it.
Wet mop not stored in a manner to allow the mop to dry. Properly stored it.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket quaternary 400 ppm. Operator add water recheck 200 ppm.
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees touched raw beef and placed on the grilled then touched plate to go. Instructed operator regarding the changed and hand washing procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash brown (112F - Hot Holding); julianita (110F - Hot Holding) less than 4 hours as per operator. Operator increased temperature.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed key, cellular phone on top cleaned plate, operator removed it.
Reach-in freezer interior have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (59F - Cold Holding); ham (58F - Cold Holding) for less than 4 hours as per operator. Operator removed the food items to another reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (116F - Hot Holding); located inside steam table, for less than 4 hours.
Handwash sink not accessible for employee use at all times. Observed cleaned blender stored inside hand sink located at the front line, operator removed it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned it plate no inverted at the front counter.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and touched clean plate without washed hands. Instructed operator regarding wash hand procedure.
Metal stem-type thermometer soiled.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (111°F - Hot Holding); cooked pork (103°F - Hot Holding), inside hot holding box, for less than 4 hours as per operator. Operator reheated at 165°F.
Wet mop not stored in a manner to allow the mop to dry.
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.