SERGIO'S

Name: SERGIO'S
Address: 1640 NW 87 AVE, DORAL, FL, 33172, US
Rating: 79.7

1640 NW 87 AVE, DORAL, FL 33172

License #2333956

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SERGIO'S in DORAL currently holds an InspectFL Health Score of 79.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 2 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 20, 2026 included 2 critical violations, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable at kitchen line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0 ppm by front window area, staff provided new bucket solution retested at 200ppm.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed several cooling units in the kitchen line.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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 container of tuna salad and chicken salad not date marked st reach in cooler unit by front counter, staff proceeded to labeled it.
[06-09-1] 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 mahi portions thawing in commercially ROP packaging, instructed staff to removed it and coached in proper thawing ROP package fish.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (132F - Hot Holding) at hot box next to coffee machine, as per management baked for less than two hours, manager instructed staff to reheat it to 165°f and raise temperature of holding box to maintain proper hot holding temperature.

Community reaction

What do locals think?

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Community pulse