SERAFINA WATERFRONT TRATTORIA
926 NE 20 AVE · FORT LAUDERDALE · Broward County · FL 33304
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-02-5High 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 – francese sauce (51-55F). Per operator item prepared yesterday and held in walk in overnight. Observed item in tall plastic container. Reviewed proper cooling. See stop sale.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler – francese sauce (51-55F). Per operator item prepared yesterday and held in walk in overnight. Observed item in tall plastic container. Reviewed proper cooling. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy – mozzarella (44F); feta (44F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to another reach in to quick chill. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline – franchaise sauce (105-111F – Hot Holding); chicken stock (116F – Hot Holding). Per operator holding approximately an hour. Reviewed proper hot holding and Time as a Public Health Control. Operator placed on Time as Public Health Control. Emailed form to operator and reviewed. **Corrective Action Taken**
Intermediate 2
01C-10-4Intermediate – Clams/mussels tag removed from original container prior to container being emptied. Cookline. Reviewed proper procedures with operator.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler – francese sauce (51-55F). Per operator item prepared yesterday and held in walk in overnight. Observed item in tall plastic container. Reviewed proper cooling.
Basic 1
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean dishes. Operator removed. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 5, 2026 3:56 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.