Sbarro
1868 9th Street North Ste FC10, Naples, FL 34102 · Permanent Food Service · License 2102169
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 intermediate (fixed on the spot), 2 basic-6
- Safety score94
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 visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plan available for pizzas placed on time as public health control. Operator had form but form was not completed. Assisted operator in completing written plan.
Fixed on the spot
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed paper towel not dispensing from both hand wash sinks. Operator fixed the dispensers.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on prep table. Employee removed drink.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine with a mold like slime substance.
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.