SERGIO'S RESTAURANT 3
13550 SW 120 ST # 400A, Miami FL 33186 · 305-740-0150
Last inspected Apr 16, 2026 · 10 visits since July 2023
FEB 24
JUL 24
JUL 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw sewage on ground of establishment. Observed water sewage inside the establishment, preparation area, front counter, dishwasher area. Observed the plumber arrived and cleaned the sewer line. The problem was resolved.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021055655 | Jul 7, 2021 | Jan 11, 2022 | $200 |
Inspection history
10 visits, newest first
Apr 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak over cooked pork inside walk in cooler. Operator properly rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); beef steak (53F - Cold Holding) inside reach in cooler between cook line equipment. As per operator for less than 4 hrs. Operator placed products in another cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (120F - Hot Holding) inside oven at prep area. As per operator less than 4 hrs. Operator turned up the heat for reheating.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) under steam table across cook line. Operator added water, retest Sanitizer Bucket (Chlorine 100ppm).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on prep cooler at cooler in between cooking equipment.
Floor area(s) covered with standing water. Observed at washing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in cooler next to ice machine.
Single-service articles not stored inverted or protected from contamination. Observed boxes not inverted on shelve over steam table. Operator inverted the boxes.
Time/temperature control for safety food thawed in an improper manner. Observed 2 bags of sweet plantains thawing at room temperature under steam table across cook line.
Aug 26, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding) raw steak (47F - Cold Holding) on reach in cooler at cook line. As per operator less than 3 hours. Operator add ice during inspection. Also observed sliced ham (53F - Cold Holding); sliced pork (53F - Cold Holding); sliced cheese (49F - Cold Holding); cut tomatoes (49F - Cold Holding) on reach in cooler across ice machine, as per operator less than 3 hours. Operator add ice during inspection to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener at cook line..
Equipment and utensils not properly air-dried - wet nesting. Observed on clean plastic containers at dishwashing area.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed on 4 reach in coolers at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in cooler at cook line, by ice machine.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at coffee station, also observed at sandwich station.
Aug 25, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority2 Intermediate17 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken on rack at walk in cooler, operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding) raw steak (47F - Cold Holding) on reach in cooler at cook line. As per operator less than 3 hours. Operator add ice during inspection. Also observed sliced ham (53F - Cold Holding); sliced pork (53F - Cold Holding); sliced cheese (49F - Cold Holding); cut tomatoes (49F - Cold Holding) on reach in cooler across ice machine, as per operator less than 3 hours. Operator add ice during inspection to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (112F - Hot Holding) at cook line, as per operator less than 1 hour.; black beans (171F - Reheating); also observed peas soup (126F - Hot Holding); at front counter, as per employee less than 2 hours, employee proceed to reheat food peas soup (169F - Reheating)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at kitchen area, operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener at cook line..
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chick peas container on reach in cooler at cook line, not dated, as per operator over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on cooked chicken peas container, operator removed during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed soiled door handle at walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
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 raw mahi mahi fillets still on ROP packets at walk in cooler, operator removed fish fillets from packets during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area, employee removed during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed on clean plastic containers at dishwashing area.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice container, operator removed during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Observed on 4 reach in coolers at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in cooler at cook line, by ice machine.
Stored food not covered. Observed salt container not covered at cook line. Operator covered during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at coffee station, also observed at sandwich station.
Working containers of food removed from original container not identified by common name. Observed salt container not identified at cook line.
Jul 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Non-pitting surface rust on food-contact equipment. Observed reach in cooler shelf rusted and soiled at preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed at preparation cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensils handle touching sugar.
Insect control device installed over food preparation area at juice station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled.
Old labels stuck to food containers after cleaning. Observed cooked rice containers with old label at walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues at preparation area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 4 towels on cutting boards at preparation area.
Jul 26, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority3 Intermediate17 Basic
Show 26 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ham at reach in cooler cook line. And raw hamburger stored over pealed plantains at walk in cooler. Operator moved the products to the walk in cooler.
Raw sewage on ground of establishment. Observed water sewage inside the establishment, preparation area, front counter, dishwasher area. Observed the plumber arrived and cleaned the sewer line. The problem was resolved.
Sewage/wastewater backing up through floor drains. Observed waste water backing up through dishwasher floor drain and six floor drains on floor at preparation area. Observed the plumber arrived and cleaned the sewer line. The problem was resolved.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees with gloves cleaning the floor and then touching containers with ready to eat food. Manager was informed the employees need to discarded gloves, wash hands and put on new gloves after cleaning the floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger (62F - Cold Holding); tamales (52F - Cold Holding) at walk in cooler. As per operator the product was outside at cook line for less than 2 hours. The operator moved the product to walk in cooler for rapid cooling. And cheese (45F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked chicken (57F - Cold Holding) at reach in coolers preparation area. As per operator for less than two hours. The products were moved to a reach in freezer for rapid cooling. And raw chicken (61F - Cold Holding); fritas burgers (58F - Cold Holding) at drawers reach in cooler at cook line. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling. And pre cooked potatoes (50F - Cold Holding); ham (59F - Cold Holding) at reach in cooler located in front of steam table. Operator moved the products to a reach in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chorizo (122F - Hot Holding); French fries (125F - Hot Holding) at preparation table under the lamp. As per operator was made less than one hour ago. And mash plantains (117F - Hot Holding); mash potatoes (124F - Hot Holding); tamales (130F - Hot Holding) at oven. As per operator for less than one hour. Operator moved the products to the walk in cooler for cooling instead of reheating. And ground beef (109F - Hot Holding); shredded beef (112F - Hot Holding) at steam table. As per operator for less than one hour.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Non-pitting surface rust on food-contact equipment. Observed reach in cooler shelf rusted and soiled at preparation area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water shut down at hand wash sink at pick up area. The hot water line was turned on.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stainless steel containers not stored inverted at shelf on preparation table.
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 at 58 F at cook line.
Exterior door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed at preparation cook line.
Food not stored at least 6 inches off of the floor. Observed box with raw chicken stored on floor at walk in freezer. Operator moved the box to a shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensils handle touching sugar.
Insect control device installed over food preparation area at juice station.
Interior of toaster grilled has accumulation of black substance/grease/food debris at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled.
Old labels stuck to food containers after cleaning. Observed cooked rice containers with old label at walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues at preparation area.
Single-service articles not stored inverted or protected from contamination. Observed Single service not inverted on the shelf front counter.
Standing water in bottom of reach-in-cooler at preparation area.
Stored food not covered. Observed raw whole chicken not covered at walk in freezer.
Water leaking from pipe and/or faucet/handle. Observed water leaking at preparation sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 4 towels on cutting boards at preparation area.
Jul 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved the can opener to the dishwasher area.
Handwash sink used for purposes other than handwashing front counter.
Current Hotel and Restaurant license not displayed.
Floor not cleaned when the least amount of food is exposed throughout kitchen area.
Several Cutting boards have cut marks and is no longer cleanable throughout the kitchen.
Standing water in bottom of reach-in-cooler at preparation area.
Wall soiled with accumulated grease, food debris, and/or dust dishwasher area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on cutting boards at preparation area.
Jul 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority2 Intermediate15 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over chick peas at reach in cooler. And pooled eggs stored over watermelon fruit at reach in cooler. And raw shells eggs stored over ready to eat fruit at walk in cooler. Operator moved the chick peas to the top part of the reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw shell eggs stored over raw pork at walk in cooler. And raw chicken stored over raw beef at walk in cooler. Operator relocated the raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (57F - Cold Holding) at reach in cooler front counter. As per operator for less than 4 hrs. And corn mix (50F - Cold Holding) at reach in cooler preparation area. As per operator for less than 4 hrs. And raw beef (69F - Cold Holding); raw chicken (60F - Cold Holding); pico de gallo (63F - Cold Holding); sliced tomatoes (54F - Cold Holding) at reach in cooler preparation area. As per operator for less than four hours. And egg salad (47F - Cold Holding) at salad station. Operator covered the products for rapid cooling. And chorizo patties (51F - Cold Holding) at walk in cooler. As per operator for less than two hrs. Operator relocated the products to the walk in cooler for rapid cooling and operator discarded some of the products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cream de malanga (98F - Hot Holding); chicken soup (96F - Hot Holding) at steam table front counter. As per operator for more than 4 hrs. And yuca (113F - Hot Holding) on the oven. As per operator for less than 2 hrs. And mash potatoes (106F - Hot Holding); brown rice (99F - Hot Holding); cooked pork (99F - Hot Holding) inside of the warmer. As per operator or less than three hours. Operator reheated the yuca. Final temperature 190°F (reheating)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm). Operator added water to get 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved the can opener to the dishwasher area.
Handwash sink used for purposes other than handwashing front counter.
Bowl or other container with no handle used to dispense food. Observed single service cup without handle used as scoop on shredded chicken at reach in cooler. Operator discarded the cups.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single service aluminum foil stored not inverted at shelf. Operator inverted the single service article.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean strainers stored on water heater pipe line. Operator sent the strainers to the dishwasher area to be cleaned.
Current Hotel and Restaurant license not displayed.
Floor not cleaned when the least amount of food is exposed throughout kitchen area.
Hood filter missing from automatic fire suppression/exhaust system. At cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed five knives stored between reach in coolers preparation area. Operator removed the utensils and sent them to dishwasher area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the rice with bean at steam table. Operator removed the utensil.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on water at 80F. Operator discarded the water.
In-use wet wiping cloth/towel used under cutting board. Operator removed the towel.
Insect control device installed over food preparation area at juices station.
Several Cutting boards have cut marks and is no longer cleanable throughout the kitchen.
Standing water in bottom of reach-in-cooler at preparation area.
Wall soiled with accumulated grease, food debris, and/or dust dishwasher area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on cutting boards at preparation area.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes then handled clean sanitized dishes,dishwasher washed hands then rewashed and sanitized dishes.
Stop Sale issued due to adulteration of food product. Observed for the raw mahi-mahi ROP packed and thawed,located in the reach in cooler by the flat top grill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep reach in cooler:; shredded pork (54F - Cold Holding); marinara sauce (56F - Cold Holding); malanga (54F - Cold Holding)as per operator about 30 mins ago,unit unplugged.operator removed to walk-in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot plate: sliced ham (89F - Hot Holding)as per operator less than 2 hrs, operator reheated to 165F and returned to hot holding. hot cabinet; rice (118F - Hot Holding); shredded chicken (125F - Hot Holding)as per operator about 1 hr ago,operator adjusted thermostat for increased heating
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 for the raw mahi-mahi ROP packed and thawed,located in the reach in cooler by the flat top grill.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair ice machine door.
Stored food not covered. Observed for the tostones located in the low boy reach in freezer.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate11 Basic
Show 16 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: white rice, as per operator from yesterday. (64F - Cooling)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk-in cooler,raw chicken stored above raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: white rice, as per operator from yesterday. (64F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,drawers: raw chicken breast,as per operator about 30 mins ago operator placed ice bath to promote greater cooling (47F - Cooling) opposite grill:; sliced ham (57F - Cold Holding); sliced pork (58F - Cold Holding); coleslaw (57F - Cold Holding)as per operator about 30mins ago,operator removed to walk-in cooler for proper cold holding.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine, test strips available at the time of the inspection.
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. Reach in cooler,sandwich unit, opposite grill:; sliced ham (57F - Cold Holding); sliced pork (58F - Cold Holding); coleslaw (57F - Cold Holding)as per operator about 30mins ago,operator removed to walk-in cooler for proper cold holding. Ambient temperature at approximately 46 F at the time of the inspection.
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 for raw salmon located in the walk-in cooler.
Cutting board has cut marks and is no longer cleanable. Observed all at the cookline.
Duct tape used to repair nonfood-contact surface. Observed for the ice machine door.
Equipment and utensils not properly air-dried - wet nesting. Observed for the food containers stored on shelves,ware washing area.
Food stored on floor. Observed raw chicken stored on the floor of the walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for the deck ovens.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled,drawer unit.
Reach-in cooler shelves with rust that has pitted the surface. Observed for sandwich unit
Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing area.
Working containers of food removed from original container not identified by common name. Observed for the bulk bins, rice,beans
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.