What is Sergio's Ristorante's health inspection score?

Sergio's Ristorante has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sergio's Ristorante last inspected?

Sergio's Ristorante was last inspected on October 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sergio's Ristorante have?

Sergio's Ristorante has 26 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sergio's Ristorante safe to eat at?

Yes, Sergio's Ristorante has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sergio's Ristorante serve?

Sergio's Ristorante serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sergio's Ristorante

Name: Sergio's Ristorante
Address: 503 5TH AVENUE, Pelham, 10803
Rating: 92

503 5TH AVENUE, Pelham

Last inspected 8mo ago

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0Excellent

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Oct 7, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

5.2

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 88/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (92/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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503 5TH AVENUE, Pelham, FL 10803

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Violation Timeline

Sep 2023

1 inspections

2 high priority

10 basic

Sep

Oct 2023

2 inspections

1 high priority

4 basic

Dec 2024

1 inspections

6 basic

Dec

Oct 2025

1 inspections

3 basic

Inspection History

5 records on file

4 Inspection1 Re-Inspection

Oct 25

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

Dec 24

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14AInsects, rodents present−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8FImproper thawing procedures used−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−12 pts

Oct 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (4)

−8 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−18 pts

Sep 23

Inspection Inspection

2 High10 Basic

12 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (10)

−20 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14AInsects, rodents present−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−40 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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