Sbarro
4200 Conroy Rd #255, Orlando, FL 32839 · Permanent Food Service · License 5810739
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-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 visitOct 21, 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.
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 and the time removed from temperature control cannot be determined.
Front display pizzas. Operator marked time.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Togo bag with letters and writing holding lettuce in walk in cooler. Operator removed lettuce from to go bags.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Rolling trash can within boxes in front of hand sink by prep table back of the house. Operator removed.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken thawing on prep table. Employee placed under running cold water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions stored on the floor in walk in cooler. Employee lifted from the floor.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal tray pans by 3 compartment sink
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.