Serafina Broadway

What the inspector found on Jul 1, 2026

• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

  Critical
• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

  Critical
• 📌

  A general health-code issue noted during the inspection.

  Hot TCS food item not held at or above 140 °F.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

  Critical
• 📋

  A paperwork or posting requirement, such as permits, certificates, or required signs.

  Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Wash hands sign not posted near or above hand washing sink.

Inspection history