Sergio's Cuban Cafe + Grill
Last inspected: Jan 28, 2026
58
Score
Going back to 2022, Sergio's Cuban Cafe + Grill has 11 inspections in the public record. The newest entry in the record is dated Jan 28, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food”, which has been cited six times.
Compared to other Miami Lakes restaurants (averaging 74), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
03B-01-6
High Priority - 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. **Corrected On-Site**
08A-08-5
Intermediate - 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.
02C-02-5
Basic - Floor area(s) covered with standing water. Behind the oven
36-22-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
58
Sep 27, 2025
Routine - Food
No violations found.
100
Sep 26, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - 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. **Warning**
35A-02-7
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler. **Warning**
01B-14-4
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Floor area(s) covered with standing water. By the fryer at the the cook line. **Warning**
36-22-4
Basic - 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. **Warning**
06-09-1
Basic - Ceiling tile missing. By the hood lock-in front of walk in cooler. **Warning**
36-36-4
41
Jan 3, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
03B-01-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food wearing bracelet.
13-07-4
Basic - 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. **Corrected On-Site**
16-13-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled, located at the grilled station.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located by the hand sink located at the grilled station.
36-27-5
67
Sep 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At preparation table. **Warning** - From follow-up inspection 2024-09-17: Still observed **Time Extended**
14-09-4
95
Sep 16, 2024
Routine - Food
5 critical violations. 11 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket on the floor, operator properly stored it. **Warning**
41-10-4
High Priority - 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. **Warning**
03B-01-6
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
35A-02-6
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. **Warning**
22-41-4
Basic - Cutting board has cut marks and is no longer cleanable. At preparation table. **Warning**
14-09-4
Basic - 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. **Corrected On-Site** **Warning**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Under kitchen equipment. **Warning**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between preparation table. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator properly stored it. **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Observed double door reach-in freezer interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Single-service articles improperly stored. Observed cases of plastic fork and plastic knife on the floor. Operator properly stored it. **Corrected On-Site** **Warning**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Properly stored it. **Corrected On-Site** **Warning**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket quaternary 400 ppm. Operator add water recheck 200 ppm. **Warning**
21-08-4
27
Apr 23, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - 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. **Corrective Action Taken**
12A-09-4
High Priority - 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. **Corrective Action Taken**
03B-01-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - 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. **Corrected On-Site**
40-06-5
64
Apr 8, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
58
Jan 9, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - 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.
12A-27-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - 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. **Corrected On-Site**
03B-01-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Jun 20, 2023
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
74
Nov 21, 2022
Routine - Food
5 critical violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed papitas juliana (84°F - Hot Holding) for more than 4 hours as per operator, operator discarded it.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (55°F - Cold Holding) located at the front counter for less than 4 hours as per operator, operator under placed ice. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed papitas juliana (84°F - Hot Holding) for more than 4 hours as per operator, operator discarded it.
01B-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink with quaternary sanitation solutions of 0 ppm, operator add quaternary solutions recheck 200 ppm. **Corrected On-Site**
22-43-4
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. Observed dishwasher machine with chlorine sanitation solutions of 0 ppm. Instructed operator to use the three compartment sink to sanitation.
22-41-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front of the oven.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Old labels stuck to food containers after cleaning. Observed clean container above three compartment sink with old label.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar, salt container without label.
02D-01-5
32
Frequently Asked Questions
When was Sergio's Cuban Cafe + Grill last inspected?
The most recent health inspection at Sergio's Cuban Cafe + Grill on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sergio's Cuban Cafe + Grill?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Sergio's Cuban Cafe + Grill.
How does Sergio's Cuban Cafe + Grill compare to other restaurants in Miami Lakes?
Sergio's Cuban Cafe + Grill most recently scored 58 out of 100, which is lower than the Miami Lakes average of 74.
Has Sergio's Cuban Cafe + Grill's inspection record improved over time?
Yes. Recent inspections at Sergio's Cuban Cafe + Grill have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sergio's Cuban Cafe + Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sergio's Cuban Cafe + Grill inspected?
Based on the inspection history on file, Sergio's Cuban Cafe + Grill is inspected around three times per year on average.
Nearby Restaurants