Sergio's Since 1975 Cuban Kitchen & Bar
Last inspected: Mar 31, 2026
100
Score
Inspectors have visited Sergio's Since 1975 Cuban Kitchen & Bar 11 times, with records going back to 2022. Sergio's Since 1975 Cuban Kitchen & Bar was last inspected on Mar 31, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
The city-wide average for Pembroke Pines sits at 79, putting Sergio's Since 1975 Cuban Kitchen & Bar on the better side of that line. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
No violations found.
100
Mar 20, 2026
Routine - Food
5 critical violations. 4 minor violations.
View 9 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 at cook line , employee cracked raw shell eggs and touched customer to go single serve container/ clean cooking utensils. Educated manager on proper hand washing procedures when cracking raw shell eggs. Operator discarded of gloves , washed hands and put on new pair of gloves. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (50F - Cold Holding) on top of prep table in cook line, per employee eggs held less than 2 hours. Employee added ice and stored inside reach in cooler unit for a quick chill. Re check was done on the raw shell eggs during the inspection. Eggs reading 44F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-03-5
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. True refrigerator- potato salad (50F - Cold Holding), ham croquettes (84F - Cold Holding). Per operator items were not prepared or portioned today . Items were held in cooler over night exceeding 6 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 .True refrigerator- potato salad (50F - Cold Holding), ham croquettes (84F - Cold Holding). Per operator items were not prepared or portioned today . Items were held in cooler over night exceeding 6 hours see stop sale. **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in kitchen and at bar not sanitizing properly . Both machines reading 0 ppm chlorine . Advised operator to set up 3 compartments sink until dish machine is repaired. 3 compartment sinks were set up reading quaternary 200 ppm. Technician was called in to repair dish machine **Corrective Action Taken** **Warning**
22-49-4
Basic - Single-service articles not stored inverted or protected from contamination. In ware washing area, forks already washed not stored inverted. Operator inverted during the inspection. **Corrected On-Site** **Warning**
25-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink at back kitchen / preparation area. **Warning**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar utensils I'm standing water at 59F.operator discarded water during the inspection. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Internal sides of the ice machine opposite the walk in cooler. Operator cleaned during the inspection. **Corrected On-Site** **Warning**
22-20-5
39
Oct 15, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of prep table in cook line, per employee eggs held less than 4 hours. Employee added ice and stored inside reach in cooler unit for a quick chill.
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2) steam table-; sautéed shredded chicken (112F - Hot Holding); béchamel sauce (120F - Hot Holding); sautéed onions (110F - Hot Holding); cheese sauce (115F - Hot Holding). Per manager food hot held less than 2 hours. Observed steam machine on lower temperature. Employee reheated all food items on stove. (167-171F). **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cafe station- employee provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Assorted secrets on display cooler, made 28 hours, no dated. Employee start placing date labels. **Corrective Action Taken**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table- serving utensils on water temperature (123F). Employee removed. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Walk in Freezer- one case of raw beef. Employee placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sandwiches- wearing a gold bracelet, after manager instructed, employee removed **Corrected On-Site**
13-07-4
52
Nov 20, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
82
Aug 13, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
9 critical violations. 4 major violations. 5 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler-portioned cooked shredded chicken (46F - Cooling from ambient-overnight ). See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flat station-; raw churrasco (72F - Cold Holding); raw salmon (61F - Cold Holding); raw tilapia (60F - Cold Holding), -Sandwich station-; two compartments door- sliced ham (50F - Cold Holding); sliced Swiss cheeses (48F - Cold Holding); smoked salmon (48F - Cold Holding); per employee food held less than 4 hours, advised operator to add ice and to move food back to walk in cooler for a quick chill **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (72-Cold Holding), cook line, per employee eggs held less than 3 hours, ice bath added for a quick chill. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two doors beveragemAirbCooler- **Warning**
08A-05-6
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler-portioned cooked shredded chicken (46F - Cooling from ambient-overnight ). Employee discarded. **Warning**
01B-38-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insect by bar area, outside of kitchen **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked pork chunk (45F - Cooling- overnight) . Employee discarded. **Warning**
01B-36-5
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-cooked pork chunk (45F - Cooling- overnight) see stop sale **Warning**
03D-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), observed empty container of sanitizer, per employee order arriving today. Advised operator to use chlorine sanitizer for sanitizer bucket. **Corrective Action Taken** **Warning**
22-43-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Tres leches dessert and flan, per employee open two days ago. **Warning**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food being proportioned on bags, sealed and cover in containers, before getting the correct temperature **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles , rear kitchen in front of large coffee station **Repeat Violation** **Warning**
22-02-4
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. Salmon and tilapia being defrosted in bags,per employee less than two hours, employee started removing from bags**Corrected On-Site** **Warning**
06-09-1
Basic - Equipment in poor repair. Cold holding units not keeping time temperature food to 41F or below. -Flat station in cook line -Sandwich station- two units **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.. bar area, utensils on cold water, employee removed to be wash. **Corrected On-Site** **Warning**
10-07-4
Basic - Single-service articles improperly stored. Expo station- forks and knives not inverted, employee inverted. **Corrected On-Site** **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Bar area-Alcohol glasses not inverted, employee inverted. **Corrected On-Site** **Warning**
25-06-4
14
Nov 7, 2023
Routine - Food
No violations found.
100
Oct 31, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. After 3er attempt, Dishwasher (Chlorine 00ppm) **Warning**
22-41-4
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. 2) hot box-per manager food on time 1/2 hour ago. Employee placed label **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles, next to coffee station in kitchen area, employee cleaned and sanitized **Corrected On-Site** **Warning**
22-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. In rear kitchen , below prep table, employee removed **Corrected On-Site** **Warning**
21-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage shelf- metal containers stacked wet, Employee removed from pile. **Corrected On-Site** **Warning**
24-08-4
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. Walk in cooler- tilapia still frozen , Employee cut edges to allow oxygen inside. **Corrective Action Taken** **Warning**
06-09-1
58
Jul 26, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Next to coffee machine, in rear kitchen, sign emailed to operator. **Corrective Action Taken**
31B-04-4
Basic - Food stored on floor. Container of pork belly, Employee placed on shelf **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working on sandwich station,manager provided hair net. **Corrected On-Site**
13-03-4
86
Mar 9, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line left flip top; pico de gallo (60F - Cold Holding); sautéed onions (58F - Cold Holding); cooked pork (60F - Cold Holding) -Grill station; pico de gallo (50F - Cold Holding); cut tomatoes (55F - Cold Holding); cut lettuce (50F - Cold Holding); grill station- cooling drawers (60F - Cold Holding); palomino steak (55F - Cold Holding) Per operator food pull out of WIC less than 4 hours, employee ice bath containers of TCS food for a quick chill, advise operator not to store any TCS food inside units until technician repairs units. Ambient thermometer temperature shows 55F. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-09: Observed cook line flip top and grill station units are out of service, no TCS foods stored inside units . Technician working on units during call back inspection. **Time Extended**
03A-02-5
86
Aug 2, 2022
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2) hot box; ham croquettes (105F - Hot Holding); cooked pork (112F - Hot Holding), employee moved item to stove and reheated to 165F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Lunch station -True one door cooler-; chicken breast (50F - Cold Holding); marinated steak (52F - Cold Holding); turkey (48F - Cold Holding); ham (49F - Cold Holding); chorizo (50F - Cold Holding) -2) fry station - cooked pork (53F - Cold Holding) -Two doors -Beverage- Air cooler-raw beef for steak (50F - Cold Holding). Per operator all food items mentioned above were held since yesterday. See Stop sale. -Under grill -cooling drawers-steak (50F - Cold Holding); chicken breast (53F - Cold Holding); salmon (55F - Cold Holding); tilapia (50F - Cold Holding) 2-fry station ; pico de gallo (50F - Cold Holding); Swiss cheese (55F - Cold Holding) -Pantry station-flip top-cut tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding); Swiss cheese (50F - Cold Holding). Per operator food held less than 4 hours, All food moved to a freezer for a quick chill. Advise operator it to use cooling units, until they are working properly to cold holding temperatures of 41F or below. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. -Lunch station -True one door cooler-; chicken breast (50F - Cold Holding); marinated steak (52F - Cold Holding); turkey (48F - Cold Holding); ham (49F - Cold Holding); chorizo (50F - Cold Holding) -2) fry station - cooked pork (53F - Cold Holding) -Two doors -Beverage- Air cooler-raw beef for steak (50F - Cold Holding). Per operator all food items mentioned above were held since yesterday. Operator discarded. **Warning**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching raw meat for stop sale, change gloves, no hand wash. After manager instructed, employee washed hands and put in new pair of gloves **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook line employee continue to set a to go plate, without changing gloves, washing hands, after operator instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles next to coffee station, kitchen area **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear kitchen, next to hot box, employee provided **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. WIC -Latin mojo, per operator prep two days ago. Operator dated **Corrected On-Site** **Warning**
02C-02-5
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. Observed broken flip top door of salad station and pantry station **Warning**
14-74-7
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two hot boxes with build up of grease and dirt **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One door- True cooler- door handles **Warning**
23-03-4
Basic - Stored food not covered. RIC- salmon container, operator placed a lid. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths thought the kitchen, seating on prep tables . Operator removed **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Cook line, shelf above stove, container of oil, container of barbecue sauce, container of mojo sauce. Operator labeled **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
26
Frequently Asked Questions
When was Sergio's Since 1975 Cuban Kitchen & Bar last inspected?
The most recent health inspection at Sergio's Since 1975 Cuban Kitchen & Bar on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sergio's Since 1975 Cuban Kitchen & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sergio's Since 1975 Cuban Kitchen & Bar.
How does Sergio's Since 1975 Cuban Kitchen & Bar compare to other restaurants in Pembroke Pines?
Sergio's Since 1975 Cuban Kitchen & Bar most recently scored 100 out of 100, which is higher than the Pembroke Pines average of 79.
Has Sergio's Since 1975 Cuban Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Sergio's Since 1975 Cuban Kitchen & Bar have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sergio's Since 1975 Cuban Kitchen & Bar 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 Since 1975 Cuban Kitchen & Bar inspected?
Based on the inspection history on file, Sergio's Since 1975 Cuban Kitchen & Bar is inspected around three times per year on average.
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