SERGIOS CAFE
13550 SW 120 ST # 400A, Miami FL 33186 · 305-740-0150
Last inspected Jan 26, 2026 · 8 visits since September 2023
SEP 23
NOV 24
APR 25
AUG 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box; croquettes,as per operator about 15 mins ago,operator reheated to 165 F for further hot holding (110F - Hot Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling tile missing. Observed two ceiling tiles missing over front counter.
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued due to food originating from an unapproved source. Observed 25 packs of merengue at front counter without label. Operator was not able to provide invoice. Operator removed merengue from counter to late discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (51F - Cold Holding); beef empanada (49F - Cold Holding); spinach empanada (51F - Cold Holding); cut watermelon (47F - Cold Holding) in vertical reach in cooler across from prep area. Operator moved to another unit for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (125F - Hot Holding); empanada (112F - Hot Holding); cheese pastry (121F - Hot Holding), as per operator less than 4 hours. Operator reheated items ham croquette (167F - Reheating); empanada (168F - Reheating); cheese pastry (167F - Reheating)
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in front counter. Employee provided paper towels.
Ceiling tile missing. Observed two ceiling tiles missing over front counter.
Current Hotel and Restaurant license not displayed. License not displayed during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on shelf above prep area. Employee discarded bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone above prep area. Employee removed phone from prep area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed vertical reach in cooler across from prep area without ambient thermometer.
Single-service articles not stored inverted or protected from contamination. Observed single service boxes at front counter not inverted.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor. Employee removed bucket from floor
Aug 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Standing water in bottom of reach-in-cooler. Observed on reach in cooler across ice machine.
Aug 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (53F - Cold Holding); feta cheese (52F - Cold Holding); on reach in cooler next to preparation table as per operator less than 2 hours. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53F - Cold Holding); feta cheese (52F - Cold Holding); on reach in cooler next to preparation table as per operator less than 2 hours. Operator discarded during inspection. Also observed milk (67F - Cold Holding)next to coffee machine, as per employee less than 35 minutes. Employee stored milk inside reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach empanada (115F - Hot Holding); ham croquettes (126F - Hot Holding) on warmer at front counter as per operator less than 1 hour. Operator increased temperature during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared ham and cheese sandwiches not dated marked, also observed prepared homemade garlic sauce not date marked on reach in cooler at front counter. As per operator over 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags on preparation table, operator removed during inspection.
Standing water in bottom of reach-in-cooler. Observed on reach in cooler across ice machine.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at dishwashing area.
Wiping cloth sanitizing solution stored on the floor. Observed next to mop sink. Operator removed during inspection.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade basting brush used in food. Observed at front counter coffee station.
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marking for quiche at front counter. As per operating for less than one hour. Operator time marked the product.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed made on site watermelon juice, carrot and orange juice, and fresh squeezed orange juice displayed at front counter for self service not bearing warning label. Packaged juice not to be sold until warning is added to the label.
Nonfood-grade basting brush used in food. Observed at front counter coffee station.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at front counter. Operator added sanitizer Final solution Sanitizer Bucket (Quaternary 200ppm)
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor at front counter next to handwashing sink.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 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. Observed Dishwasher (Chlorine 0ppm). Operator primed machine new Dishwasher (Chlorine 100ppm).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stored on front counter, quiche (89F - Hot Holding). As per operator for about 2 hours. Observed at rear counter hot box tequenos (126F - Hot Holding), as per operator for about 2 hours, operator increased heat to begin reheating.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at front counter blocked by a box. Employee removed and made accessible to wash hands.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan available for quiche stored at room temperature, as per operator between the hours of 8am and 12 pm (4 hours), with no approved plan. Provided operator with form. Operator completed form, placed an updated time mark on the quiche.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at beverage reach in cooler, packages of flan. Not date marked. As per operator was made the day before.
Water draining onto floor surface. Observed water from dish machine draining onto floor and not into floor drain. Maintenance repositioned pipe under dish machine and it drain properly into drain.
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor under three compartment sink.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box; croquettes,as per operator about 15 mins ago,operator reheated to 165 F for further hot holding (110F - Hot Holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary strength at greater than 400 ppm. Operator diluted to 300ppm.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for the sandwiches at the front counter. Provided operator with form for time as a method of control for food safety.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
No handwashing sign provided at a hand sink used by food employees. Observed for the unisex bathroom.
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.