Sergios Restaurant
Last inspected: Dec 10, 2025
55
Score
Sergios Restaurant appears in inspection records six times, starting in 2024. Inspectors last stopped by on Dec 10, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “old labels stuck to food containers after cleaning”, showing up three times.
Restaurants in Jacksonville average 74, so Sergios Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
6
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara sauce with added ingredients date marked 12/2. 2 containers. Walk in cooler. Cooked sausage date marked 12/2. 1/2 tub.
01B-24-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not functioning. Hand Wash Sink by Three compartment sink
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sauce in walk in cooler incorrectly date marked. Marked 12/2 but supposed to be 12/10. Marked by manger. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle, All purpose cleaner, sanitizer on service cart. Marked by manger. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep area. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles.
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
16-46-4
55
Sep 16, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. **Warning** - From follow-up inspection 2025-09-16: At today's callback : no proof of any employee training. Per Person In Charge, Some training , two, ( not onsite) done on employee cell phones but not proctored or supervised by manger. Establishment has about 10 employees. **Admin Complaint**
53B-01-5
90
Jul 14, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. raw chicken , vegetables, cooked foods. Walk in cooler. **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2025
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonium test strips available.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. **Warning**
53B-01-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled chemical spray bottles at kitchen. Degreaser. Sanitizer.
41-21-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. Between equipment. Prep line. Moved by manager. **Corrected On-Site**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on slicer table. Moved by manager **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
47
Jan 23, 2025
Routine - Food
No violations found.
100
Jan 21, 2025
Routine - Food
5 critical violations. 6 major violations. 2 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee handled cellphone , touched face, then put on gloves without washing hands. Inspector intervened. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Quaternary ammonium in Three compartment sink 0 ppm. Employee added more tablets. Stirred water. 300 ppm thereafter. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. cut vegetables, raw meats. In kitchen and walk in cooler, reach in cooler. **Warning**
14-15-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , sanitizer , next to cleaned pans in kitchen. Moved by manager. **Corrected On-Site** **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. Cooked beans and egg 90° in oven. Reheat3 to170-175°. Cooked steak meatballs 110 ° in oven. Moved to walk in cooler. Cooked steak 120°. In oven. Moved to walk in cooler. Cooked lasagna 110°. In oven. Reheated to 170-175°. Per employee. Made at about 10:30. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on undercooked steaks. Emailed copy. **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cheese , cooked foods. Corn in coolers made few days ago with no date mark.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles at kitchen , frontline. Sanitizer , glass cleaner.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Large plastic bucket in kitchen Hand Wash Sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Gave sign. Person In Charge posted sign. **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple in kitchen and walk in cooler.
16-46-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoons , in standing water 70°. Kitchen.
10-07-4
23
Nov 25, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sergios Restaurant last inspected?
The most recent health inspection at Sergios Restaurant on file is from Dec 10, 2025. The public record contains six inspections in total.
What is the most common violation at Sergios Restaurant?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited three times, more than any other issue at Sergios Restaurant.
How does Sergios Restaurant compare to other restaurants in Jacksonville?
Sergios Restaurant most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Sergios Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sergios Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sergios Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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