SERGIO'S CUBAN CAFE + GRILL

Name: SERGIO'S CUBAN CAFE + GRILL
Address: 15135 NW 67 AVE, MIAMI LAKES, FL, 33014, US
Rating: 64.5

15135 NW 67 AVE, MIAMI LAKES, FL 33014

License #2336362

🌴 Cuban/Caribbean ℹ️

64.5 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 6 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SERGIO'S CUBAN CAFE + GRILL in MIAMI LAKES currently holds an InspectFL Health Score of 64.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 53 total violations — 19 critical, 3 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 27, 2025

The latest inspection on January 28, 2026 shows 6 observation rows: 2 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SERGIO'S CUBAN CAFE + GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-22-4] Floor area(s) covered with standing water. Behind the oven
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08A-08-5] 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.
[03B-01-6] 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.
[02C-02-5] 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.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. At preparation table.
[13-07-4] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Under kitchen equipment.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between preparation table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator properly stored it.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[22-16-4] Observed double door reach-in freezer interior/shelves have accumulation of soil residues.
[25-05-4] Single-service articles improperly stored. Observed cases of plastic fork and plastic knife on the floor. Operator properly stored it.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Properly stored it.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket quaternary 400 ppm. Operator add water recheck 200 ppm.
[22-41-4] 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.
[35A-02-6] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitation bucket on the floor, operator properly stored it.