Sbarro
Last inspected: Jan 5, 2026
58
Score
Public records show eight inspections at Sbarro stretching back to 2022. On Jan 5, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
Across the inspection history, “ceiling/ceiling tiles/vents soiled” is the issue that surfaces most often, recorded six times.
Restaurants in Miami average 74, so Sbarro trails the local norm. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed a total of five food handling employees and not certified food manager present.
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing. **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed tub of tomato sauce stored on the walk in cooler floor, staff relocated it to rack. **Corrected On-Site**
08B-38-4
Basic - Food stored under dripping water line. Observed sealed container of food stored under dripping pan of cooling unit at walk in cooler, staff relocated item to another rack. **Corrected On-Site**
08B-52-4
Basic - Light shield damaged/in disrepair. Observed over 3 compartment sink area.
38-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed pack at front counter under cash register. **Repeat Violation**
21-38-4
58
Jul 15, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen preparation area. **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door. **Repeat Violation**
35B-01-4
Basic - Wiping cloth sanitizing solution stored on the floor, staff relocated to rack. **Corrected On-Site**
21-38-4
74
Feb 4, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (52F - Cold Holding); cut ham (51F - Cold Holding) at front counter reach-in cooler, as per manager for less than four hours. Manager moved products to walk-in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents/ returns all throughout the kitchen and warehouse washing area.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at working containers at drying rack by 3 compartment sink area. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed bat rear door exit.
35B-01-4
58
Oct 18, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed macaroni (47F - Cold Holding); spaghetti (46F - Cold Holding) at walk in cooler cooked from previous day.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lasagna (107F - Hot Holding); meat lasagna (110F - Hot Holding); lasagna (174F - Hot Holding 2nd temp); meat lasagna (172F - Hot Holding 2nd temp). Chef placed trays back in the steam oven to bring temperatures to 165°F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed macaroni (47F - Cold Holding); spaghetti (46F - Cold Holding) at walk in cooler cooked from previous day.
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time as public health for pizza and not written procedures in place, provided manager with form and explained the process.
03F-10-5
Basic - Current Hotel and Restaurant license not displayed. Manager printed and displayed it. **Corrected On-Site**
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation area, three compartment sink and other areas. **Repeat Violation**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored inside kitchen hot box with food prepared for public consumption. Chef removed the food to an approved location. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. observed soda drinks in plastic containers stored in the floor at entrance of front counter. Manager placed it back on rack off the floor. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers and preparation tubs not properly air dried at rack across from three compartment sink.
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go serving trays not stored inverted at front counter area. Manager inverted the trays. **Corrected On-Site**
25-06-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor at front counter. Manager moved bucket to rack off the floor. **Corrected On-Site**
21-44-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusted/soiled fan covers at walk in cooler.
23-03-4
Basic - Food stored under dripping water line. Observed sealed cheese bags stored under dripping water from condenser unit at walk in cooler. Manager removed the items and placed in another rack in the walk in cooler. **Corrected On-Site**
08B-52-4
37
May 20, 2024
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
Intermediate - 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. **Repeat Violation**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. At the time of the inspection employee was not able to provide food manager certificate.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection employee was not able to provide food certificate for staff.
53B-01-5
Intermediate - 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. **Repeat Violation**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Obseved ceiling tiles and ceiling vents soiled throughout the kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Shelves rusted across from 3 compartment sink Observed hood filter soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
41
Oct 17, 2023
Routine - Food
2 critical violations. 6 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (96F - Hot Holding) and chicken patties (105F - Hot Holding) at front counter. As per operator, products were placed there about an hour ago. Operator reheating products. **Corrective Action Taken**
03B-01-6
High Priority - Container of medicine improperly stored. Observed two bottles of ibuprofen near food prep table in back area. Operator removed immediately. **Corrected On-Site**
41-07-4
Intermediate - 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. Provided form to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade near prep table soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed fan blocking hand wash sink near prep table in back area. Operator removed immediately . **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash sink near front counter.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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. Provided form to operator. **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk in cooler soiled. Observed reach in cooler shelves soiled.
23-03-4
39
Jan 25, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
55
Aug 8, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided handout via email **Corrective Action Taken**
11-07-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed
50-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed filter missing at exhaust system in back kitchen **Repeat Violation**
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage racks soiled in ware washing area, reach in freezer and walk in cooler gaskets soiled, soiled storage racks in walk in cooler, soiled storage racks above prep tables **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind triple sink and back kitchen area
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. manager inverted mop **Corrected On-Site**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine in back kitchen soiled
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tiles in back kitchen entrance area
36-34-5
58
Frequently Asked Questions
When was Sbarro last inspected?
The most recent health inspection at Sbarro on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Sbarro?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Sbarro.
How does Sbarro compare to other restaurants in Miami?
Sbarro most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Sbarro's inspection record improved over time?
Yes. Recent inspections at Sbarro have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sbarro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sbarro inspected?
Based on the inspection history on file, Sbarro is inspected around two times per year on average.
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