Sbarro
10300 Forest Hill Blvd #102, Wellington, FL 33414 · Permanent Food Service · License 6013315
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection4 high priority (1 fixed by the Jul 16 follow-up, 3 fixed on the spot)-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 · 2 visitsRoutine inspection
- Follow-up visitJul 16, 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 - First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Lasagna(86°F at 3:00pm- Reheating) As per operator, stored since 5 mins; reheated 40mins in steamer; process was complete so they placed in steam table. Operator placed to reheat to 165+F.
Fixed on the spot
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.
pizzas; bread sticks; Strombolis; cucumber tomato salad; Caesar salad As per operator, pizzas are 30 mins; bread sticks; 1 hour; Strombolis 1 hour; cucumber tomato salad since 30 mins; Caesar salad since 30 mins. Advised operator to time mark.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed operator walk out of establishment, reenter establishment then began to handle clean utensil and single service box to serve pizza slice; no hand wash. Operator washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed operator handle cellphone then put gloves and served cooked meatballs; no hand wash. Operator washed hands.
Fixed on the spot
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.