Sergio's Cuban Cafe + Grill
Last inspected: Feb 19, 2026
64
Score
Across the available record, Sergio's Cuban Cafe + Grill has 11 inspections on file, the first dated 2022. The most recent report on file is from Feb 19, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
The pattern that stands out is “equipment in poor repair”, which has been cited six times.
Sergio's Cuban Cafe + Grill's latest score of 64 falls below the Miami average of 74. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed ice machine water filter with no service date.
29-28-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing correct quaternary concentration. Coached staff on correct procedure.
53B-16-4
Basic - Food stored on floor. Observed plastic container of strawberries on floor at WIC. Container was removed off floor. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on table at kitchen entrance.
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizing bucket with a Quaternary 0ppm concentration. Staff added more quaternary solution to reach a 200ppm concentration. **Corrected On-Site**
21-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers with wet nesting at storage shelf at 3CS area. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed RIF gaskets across from prep table at back kitchen area in disrepair. **Repeat Violation**
14-11-5
64
Dec 9, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Coached manager on correct procedure. **Warning** - From follow-up inspection 2025-10-08: Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. **Time Extended** - From follow-up inspection 2025-12-09: Observed raw chicken being packaged in ROP with no time stamp for date. As per manager, product is being sous vide. **Time Extended**
03G-09-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken gasket in Freezer #4 and in walk in cooler. Observed reach in cooler at front line prep in disrepair. Observed the bottom of prep table next to three compartment sink rusted. **Warning** - From follow-up inspection 2025-10-08: Observed broken gasket in Freezer #4, at walk in cooler door, reach in cooler at front line prep in disrepair, and bottom of prep table next to three compartment sink rusted. **Time Extended** - From follow-up inspection 2025-12-09: Observed bottom of prep table next to three compartment sink rust removed. Observed broken gasket in Freezer #4, at walk in cooler door, reach in cooler at front line prep in disrepair **Time Extended**
14-11-5
86
Oct 8, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Coached manager on correct procedure. **Warning** - From follow-up inspection 2025-10-08: Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. **Time Extended**
03G-09-5
Intermediate - - From initial inspection : Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed quaternary test strip expired. **Warning** - From follow-up inspection 2025-10-08: Observed quaternary test strip expired. **Time Extended**
16-43-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing inside kitchen area next to three compartment sink. **Warning** - From follow-up inspection 2025-10-08: Observed ceiling tile missing inside kitchen area next to three compartment sink. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area around AC vents. **Warning** - From follow-up inspection 2025-10-08: Observed ceiling tiles soiled at preparation area around AC vents. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water in clean pans on top of three compartment sink. **Warning** - From follow-up inspection 2025-10-08: Observed water in clean pans on top of three compartment sink. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken gasket in Freezer #4 and in walk in cooler. Observed reach in cooler at front line prep in disrepair. Observed the bottom of prep table next to three compartment sink rusted. **Warning** - From follow-up inspection 2025-10-08: Observed broken gasket in Freezer #4, at walk in cooler door, reach in cooler at front line prep in disrepair, and bottom of prep table next to three compartment sink rusted. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at males bathroom. **Warning** - From follow-up inspection 2025-10-08: No handwashing sign provided at a hand sink used by food employees. Observed at males bathroom. **Time Extended**
31B-04-4
64
Oct 7, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 ROP packages of raw salmon and 9 ROP packages of raw tuna fully thawed at walk in cooler. Observed 3 packs of partially cook tuna thawed inside commercially produced reduced oxygen packaging at reach in cooler #1. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tenderloin (49F - Cold Holding); raw salmon (52F - Cold Holding) at reach-cooler at preparation area. As per manager, more than 4 hours. Manager discarded products. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tenderloin (49F - Cold Holding); raw salmon (52F - Cold Holding) at reach-cooler at preparation area. As per manager, more than 4 hours. Manager discarded products. Also observed chicken (51F - Cold Holding) at reach-in cooler at preparation area. As per manager, less than 2 hours. Products was moved to another unit for rapid cooling. **Warning**
03A-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed raw chicken being packaged in ROP. As per manager, product is being sous vide. Coached manager on correct procedure. **Warning**
03G-09-5
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed quaternary test strip expired. **Warning**
16-43-4
Basic - Can opener blade not readily removable for cleaning or replacement. Observed soiled can opener inside kitchen area on prep table next to three compartment sink **Warning**
14-21-4
Basic - Ceiling tile missing. Observed ceiling tile missing inside kitchen area next to three compartment sink. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at preparation area around AC vents. **Warning**
36-34-5
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 6 ROP packages of raw salmon and 9 ROP packages of raw tuna fully thawed at walk in cooler. Observed 3 packs of partially cook tuna thawed inside commercially produced reduced oxygen packaging at reach in cooler #1. Products were discarded. **Warning**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water in clean pans on top of three compartment sink. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed broken gasket in Freezer #4 and in walk in cooler. Observed reach in cooler at front line prep in disrepair. Observed the bottom of prep table next to three compartment sink rusted. **Warning**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at males bathroom. **Warning**
31B-04-4
37
Mar 20, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soil.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
86
Jan 6, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : 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/ Observed 5 food employee working and no certified food manager present at the time of the inspection. - From follow-up inspection 2025-01-06: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-01-06: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-01-06: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of reach in cooler at kitchen area. - From follow-up inspection 2025-01-06: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in disrepair at front counter reach in cooler. - From follow-up inspection 2025-01-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area. - From follow-up inspection 2025-01-06: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at front counter. - From follow-up inspection 2025-01-06: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. - From follow-up inspection 2025-01-06: **Time Extended**
23-03-4
58
Oct 30, 2024
Routine - Food
2 critical violations. 7 major violations. 9 minor violations.
View 18 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
18
Feb 29, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer tested at over 500ppm. Solution diluted at time of inspection. Tested at 300ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table: sliced tomatoes 72F, cheese 62F, ham 67F, unit not functioning. per employee food on make line less than 2 hours. Placed in freezer for rapid chilling. New temps: cheese 40F, sliced tomatoes 41F, ham 39F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue on ice scoop. Scoop Washed at time of inspection. slicer blade soiled. Employee cleaned slicer at time of inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Shop vac and brooms blocking kitchen hand wash sink. All items moved at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires quaternary sanitizer test strips.
16-37-1
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/. Observed 4 food handlers during inspection.
53A-05-6
Basic - 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. Make table on cook line.
14-74-7
Basic - Commercially processed reduced oxygen packaged salmon and mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed fish from bags at time of inspection. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area.
12B-07-4
Basic - Equipment in poor repair. Gaskets in disrepair on hot hold sham.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cook line make table and panini press table. Spatula between panini press and dirty table. Knife and spatula removed, washed and relocated at time of inspection. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under panini press used for in use spatula.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flat top drawers soiled.
22-16-4
35
Jul 18, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Under all kitchen equipment food debris.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Accumulation of food debris to kitchen shelves.
23-03-4
74
Jan 12, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 28, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris throughout kitchen can opener.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on the side of kitchen fryers.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
67
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 Feb 19, 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, “equipment in poor repair” 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?
Sergio's Cuban Cafe + Grill most recently scored 64 out of 100, which is lower than the Miami 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 seven 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.
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