DirtyFLRestaurant Inspection Data

SERGIO'S SINCE 1975 CUBAN KITCHEN & BAR

13620 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/20/2024

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Expo station- forks inside metallic jar, manager inverted. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Coffee station- employee removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Coffee station in rear kitchen. Employee provided Corrected On-Site

Inspection Date: 8/13/2024

  • N/A:No Violations Were Observed

Inspection Date: 8/12/2024

  • 06-09-1: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 bagsCorrected On-Site Warning
  • 14-11-5: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
  • 10-07-4: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
  • 25-05-4:Basic - Single-service articles improperly stored. Expo station- forks and knives not inverted, employee inverted. Corrected On-Site Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Bar area-Alcohol glasses not inverted, employee inverted. Corrected On-Site Warning
  • 03D-02-5: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
  • 01B-36-5: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
  • 35A-02-6: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
  • 22-43-4: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
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two doors beveragemAirbCooler- Warning
  • 03A-03-5: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-02-5: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
  • 01B-38-5: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
  • 03D-06-5: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
  • 02C-03-5: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. Tres leches dessert and flan, per employee open two days ago. Warning
  • 03D-15-4: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
  • 22-02-4: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
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8540399

  • N/A:No Violations Were Observed

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8455477

  • 06-09-1: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
  • 24-08-4: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
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In rear kitchen , below prep table, employee removed Corrected On-Site Warning
  • 22-41-4: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
  • 03F-02-5: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
  • 22-02-4: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

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8346787

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working on sandwich station,manager provided hair net. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of pork belly, Employee placed on shelf Corrected On-Site
  • 31B-04-4: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**