DirtyFLRestaurant Inspection Data

SERGIO'S SINCE 1975 CUBAN KITCHEN & BAR

With 9 inspections documented, SERGIO'S SINCE 1975 CUBAN KITCHEN & BAR maintains a 3.1/5 food safety rating in PEMBROKE PINES. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 9 reports on file

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

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13656343

Met Inspection Standards
  • N/A:No Violations Were Observed

3/20/2026· 3w ago

Visit ID: 13550426

Follow-up Inspection Required

5 high, 4 basic

  • 22-20-5: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
  • 10-07-4: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
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink at back kitchen / preparation area. Warning
  • 25-06-4: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
  • 22-49-4: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
  • 12A-27-4: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
  • 03A-03-5: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
  • 01B-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. 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
  • 03A-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

10/15/2025· 6mo ago

Visit ID: 10906218

Met Inspection Standards

2 high, 2 int, 3 basic

  • 13-07-4: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
  • 08B-38-4:Basic - Food stored on floor. Walk in Freezer- one case of raw beef. Employee placed on shelf. Corrected On-Site
  • 10-07-4: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
  • 03A-03-5: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.
  • 03B-01-6: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cafe station- employee provided. Corrected On-Site Repeat Violation
  • 02C-02-5: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**

11/20/2024· 1y 4mo ago

1 int, 2 basic

  • 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

8/13/2024· 1y 8mo ago

  • N/A:No Violations Were Observed

8/12/2024· 1y 8mo ago

9 high, 4 int, 5 basic

  • 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

11/7/2023· 2y 5mo ago

Visit ID: 8540399

Met Inspection Standards
  • N/A:No Violations Were Observed

10/31/2023· 2y 5mo ago

Visit ID: 8455477

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 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

7/26/2023· 2y 8mo ago

Visit ID: 8346787

Met Inspection Standards

3 basic

  • 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**