Sbarro
12801 W Sunrise Blvd #865, Sunrise, FL 33323 · Permanent Food Service · License 1615025
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 high priority (fixed on the spot), 1 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: 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.
Employee time marked pizzas and Strombolis during inspection. 11AM-3PM
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee used the broom and dustpan proceeded to put on gloves to initiate task working with food but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated grease, dust, or mold-like substance..
Throughout establishment.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.