Sarpino's North Miami Beach

13631 Biscayne Blvd, North Miami Beach, FL 33181 · Permanent Food Service · License 2338044

A
Grade A
Safety score 92 of 100
Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Intermediate · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 29 routine inspection
    2 intermediate, 2 basic
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Routine inspection

4 violations found · Inspector came back once
  1. Follow-up visitSep 30, 2026 Fixed at follow-up

    The inspector came back and found the problems fixed.

    All earlier violations corrected.

    Official report, on the Florida DBPR website
  2. First visitJul 29, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    4 violations found:

    • 2 Intermediate
    • 2 Basic
    What the inspector cited

    Intermediate2

    • Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

      Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

    Basic2

    • Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.

      Wiping cloth not in sanitizer solution between use.

    • Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

      Pizza oven soiled.

    Official report, on the Florida DBPR website

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.

Most cited

Employee health2
Wiping cloths and linens1
Food-contact surfaces clean and sanitized1