Serafina Waterfront Trattoria
Last inspected: Jan 16, 2026
82
Score
Serafina Waterfront Trattoria has been inspected 12 times since 2022. On Jan 16, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
The city-wide average is 80, putting Serafina Waterfront Trattoria squarely in typical territory. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - 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 **Corrected On-Site**
41-17-4
Basic - 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 **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The cook line hood filters.
23-03-4
82
Sep 8, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrective Action Taken**
03D-01-5
High Priority - 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.
01B-02-5
Intermediate - 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.
01C-03-4
Intermediate - 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.
11-26-1
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
24-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. In front of triple sink and dish machine. **Repeat Violation**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 81F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf of cookline - with clean plates - shelf visibly soiled.
23-03-4
32
Sep 21, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-21: Observed same. **Time Extended**
36-22-4
95
Sep 20, 2024
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing. Employee properly washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Items in Hand sink by dish machine. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation** **Warning**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Floor area(s) covered with standing water. By dish machine. **Repeat Violation** **Warning**
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in visibly soiled container. Operator removed. **Corrected On-Site** **Warning**
10-12-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site** **Warning**
21-38-4
41
Jul 17, 2024
Complaint Full
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Jul 16, 2024
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site** **Warning**
09-01-4
High Priority - 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. **Admin Complaint**
35A-02-6
High Priority - 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. **Corrected On-Site** **Warning**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink with lime wedge in sink. Operator removed and cleaned sink. **Repeat Violation** **Warning**
31A-11-4
Intermediate - 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 **Warning**
53A-05-6
Basic - Floor area(s) covered with standing water. By triple sink. **Repeat Violation** **Warning**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 88F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
47
Jul 11, 2024
Complaint Full
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Jul 10, 2024
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - 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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by triple sink being used for prep. Operator removed items. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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. **Corrected On-Site** **Warning**
02C-02-5
Basic - Floor area(s) covered with standing water. By triple sink. **Warning**
36-22-4
Basic - 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. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table during prep. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under main dining booth. Operator cleaned during inspection. **Corrected On-Site** **Warning**
36-73-4
Basic - Standing water or very slow draining water in Expo handwash sink. **Warning**
29-20-5
37
Apr 29, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - 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.
03D-02-5
High Priority - 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.
01B-02-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - 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.
03D-15-4
Intermediate - Clams/mussels tag removed from original container prior to container being emptied. Cookline. Reviewed proper procedures with operator.
01C-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean dishes. Operator removed. **Corrected On-Site**
12B-07-4
43
Feb 26, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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. **Warning**
02B-01-5
Intermediate - 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. **Corrected On-Site** **Warning**
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - 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. **Corrected On-Site** **Warning**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
58
Mar 17, 2023
Routine - Food
No violations found.
100
Nov 17, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - 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. Chlorine 0ppm. Reviewed proper 3 CS ware washing.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over beets in cookline reach in. Raw veal stored over sauces in walk in cooler. Reviewed proper refrigerator storage procedures and operator stored all items properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (38-48F). Per operator placed in unit less than an hour ago. Observed item overfilled. Operator removed excess and placed in freezer to quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water. Reviewed proper thawing procedures and operator moved items to refrigerator. **Corrected On-Site**
06-01-5
61
Frequently Asked Questions
When was Serafina Waterfront Trattoria last inspected?
The most recent health inspection at Serafina Waterfront Trattoria on file is from Jan 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Serafina Waterfront Trattoria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Serafina Waterfront Trattoria.
How does Serafina Waterfront Trattoria compare to other restaurants in Fort Lauderdale?
Serafina Waterfront Trattoria most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Serafina Waterfront Trattoria's inspection record improved over time?
Results have been roughly steady. Inspections at Serafina Waterfront Trattoria have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Serafina Waterfront Trattoria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Serafina Waterfront Trattoria inspected?
Based on the inspection history on file, Serafina Waterfront Trattoria is inspected around four times per year on average.
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