Sergio's Pizza Kitchen & Italian Restaurant
Last inspected: Sep 11, 2025
78
Score
Across the available record, Sergio's Pizza Kitchen & Italian Restaurant has 10 inspections on file, the first dated 2022. On Sep 11, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around 11 violations to closer to eight violations per visit over the last few inspections.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
Among Daytona Beach restaurants, the typical score is 71; Sergio's Pizza Kitchen & Italian Restaurant is comfortably above that bar. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 11, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser -mixer head soil -can opener **Warning** - From follow-up inspection 2025-09-11: Mixer head and ice dispenser improved **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline line hand sink soiled -pizza oven hood **Warning** - From follow-up inspection 2025-09-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind three compartment sink -prep area,by mixer **Warning** - From follow-up inspection 2025-09-11: Wall behind 3 compartment sink time extension **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled under cooking equipment -floor by mixer -floors soiled 3 compartment sink area -under pizza oven **Warning** - From follow-up inspection 2025-09-11: Under pizza oven and 3 compartment sink time extension **Time Extended**
36-10-4
78
Aug 28, 2025
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Mar 17, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
32
Dec 9, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 51f,tcs pizza sauce 57f per manager less than 4 hours placed in cooler - From follow-up inspection 2024-11-06: Mozzarella 66f,heavy cream 57f,Tcs sauce 60f less than 4 ,milk 41f hours **Time Extended** - From follow-up inspection 2024-12-09: Pasta 55f,butter 52f,chicken 46f,cooked peppers 46f,butter 46f,tcs sauce 46 f Manager discarding **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -can opener -slicer guard - From follow-up inspection 2024-11-06: **Time Extended** - From follow-up inspection 2024-12-09: Improved **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-11-06: Per manager scheduled for Monday **Time Extended** - From follow-up inspection 2024-12-09: Manager was on line doing a practice test. **Admin Complaint**
53A-07-6
Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on reach in cooler - From follow-up inspection 2024-11-06: **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease build up on back of stove by burners -gaskets soiled on reach in cooler -exterior of mixer soiled -exterior flour container soiled - From follow-up inspection 2024-11-06: Flour container complied **Time Extended** - From follow-up inspection 2024-12-09: Improved **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floor soiled under mixer - From follow-up inspection 2024-11-06: **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended**
36-10-4
61
Nov 6, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 51f,tcs pizza sauce 57f per manager less than 4 hours placed in cooler - From follow-up inspection 2024-11-06: Mozzarella 66f,heavy cream 57f,Tcs sauce 60f less than 4 ,milk 41f hours **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -can opener -slicer guard - From follow-up inspection 2024-11-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-11-06: Per manager scheduled for Monday **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -establishment using time for pizzas - From follow-up inspection 2024-11-06: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -observed 1 certificate - From follow-up inspection 2024-11-06: Observed 1 certificate **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on reach in cooler - From follow-up inspection 2024-11-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. -cold water handle missing at handsink in men's room - From follow-up inspection 2024-11-06: Per manager plumber is scheduled **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease build up on back of stove by burners -gaskets soiled on reach in cooler -exterior of mixer soiled -exterior flour container soiled - From follow-up inspection 2024-11-06: Flour container complied **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floor soiled under mixer - From follow-up inspection 2024-11-06: **Time Extended**
36-10-4
47
Sep 4, 2024
Routine - Food
2 critical violations. 10 major violations. 7 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 51f,tcs pizza sauce 57f per manager less than 4 hours placed in cooler
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -can opener -slicer guard
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -cookline handsink blocked by table **Corrected On-Site**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -next to drink station
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -removed dish machine. Establishment has 3 compartment sink
51-16-7
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. -new hire **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -establishment using time for pizzas
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -observed 1 certificate
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -lasagna
02C-08-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - no cold or hot water at handsink on cookline
27-16-4
Basic - Equipment in poor repair. -gasket torn on reach in cooler
14-11-5
Basic - Faucet/handle missing at plumbing fixture. -cold water handle missing at handsink in men's room
29-09-4
Basic - Food stored on floor. -container of flour.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -prep area **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease build up on back of stove by burners -gaskets soiled on reach in cooler -exterior of mixer soiled -exterior flour container soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -flour
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floor soiled under mixer
36-10-4
19
Feb 23, 2024
Food-Licensing Inspection
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw chicken over pizza dough. **Corrected On-Site**
08A-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza 89f-114f less than 4 hours advised to use time as a public health control
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Ham
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -mixer head and mixer soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -cart in front of handsink -trash can in front of handsink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -glove stored in hand sink -ice in hand sink by soda station **Corrected On-Site**
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens soiled Mixer and mixer head soiled
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives between wall and prep table
10-17-4
Basic - Equipment in poor repair. -torn gasket pizza reach in cooler and salad cooler
14-11-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -under 3 compartment sink and prep tables
36-10-4
Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking under 3 compartment sink
29-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -pizza reach in cooler
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled -hood soiled over pizza oven
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
33
Jul 28, 2023
Routine - Food
5 critical violations. 8 major violations. 12 minor violations.
View 25 violations
High Priority - 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. -pizza less than 30 minutes **Corrected On-Site** **Warning**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies by 3 compartment sink **Warning**
35A-02-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-25-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce 55f to 60f per employee made yesterday more than 6 hours,nine cans **Warning**
03D-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -meat balls **Warning**
02C-03-5
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -chicken Parmesan **Warning**
03C-90-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine -mixer head heavily soiled -can opener **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -pan in handsink on cookline -cup in ink next to drink station -towels stored in handsink next to 3 compartment sink **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Handsink next to 3 compartment sink -ladies room **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. **Warning**
02C-08-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -ladies room **Warning**
31B-06-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under pizza oven -floor soiled with grease and debris under stove -floor soiled around mixer -floors soiled under dishmachine **Warning**
36-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on floor under dishwasher **Warning**
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled in prep area **Warning**
36-27-5
Basic - Single-service articles improperly stored. -pizza boxes on floor in dining room **Warning**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -top of stove soiled with grease -hood filters over pizza oven soiled with grease -front pizza cooler soiled -shelves under grill souled -interior of freezer on front line -exterior of mixer heavily soiled -exterior of reach in cooler prep area -gaskets soiled on walk in cooler **Warning**
23-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - hamburger **Warning**
10-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Food stored on floor. -onions on the floor in walk in cooler **Warning**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.- -aprons on shelf with pans **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on counter above reach in cooler **Warning**
12B-07-4
12
Jan 3, 2023
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
12
Jul 27, 2022
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw beef over onion ring **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese cake 47f placed in walk-in cooler
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - by 3 compartment sink **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink by 3 compartment sink **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. -by 3 compartment sink **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed 2 certificates and 1 is expired
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -lasgna **Corrected On-Site**
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. -salt -flour **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. -reach in freezer gasket turn
14-11-5
Basic - Food stored on floor. -box cheese on floor in walk in cooler -cans of pizza sauce and tomatoes stored on floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease a¿¿ build up of grease on top of stove -exterior of mixer soiled with flour -exterior of flour container
23-03-4
Basic - Objectionable odors in prep area.
36-64-5
Basic - Single-service articles improperly stored. -box of Togo containers on floor
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -flour
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under dishmachine
36-10-4
25
Frequently Asked Questions
When was Sergio's Pizza Kitchen & Italian Restaurant last inspected?
The most recent health inspection at Sergio's Pizza Kitchen & Italian Restaurant on file is from Sep 11, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sergio's Pizza Kitchen & Italian Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Sergio's Pizza Kitchen & Italian Restaurant.
How does Sergio's Pizza Kitchen & Italian Restaurant compare to other restaurants in Daytona Beach?
Sergio's Pizza Kitchen & Italian Restaurant most recently scored 78 out of 100, which is higher than the Daytona Beach average of 71.
Has Sergio's Pizza Kitchen & Italian Restaurant's inspection record improved over time?
Yes. Recent inspections at Sergio's Pizza Kitchen & Italian Restaurant have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sergio's Pizza Kitchen & Italian Restaurant 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 Sergio's Pizza Kitchen & Italian Restaurant inspected?
Based on the inspection history on file, Sergio's Pizza Kitchen & Italian Restaurant is inspected around three times per year on average.
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