Sbarro

1611 Nw 12 Ave Ste E, Miami, FL 33136

Italian

Last inspected: Sep 18, 2024

Score

High Risk

Sbarro has been inspected five times since 2022. The newest entry in the record is dated Sep 18, 2024. Diners may want to take note: high risk reflects issues that a health inspector considered important.

The trend has not been favorable: recent inspections average around 10 violations each, up from closer to four violations before.

When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.

By comparison, the average Miami facility scores 74, putting Sbarro on the weaker side. Diners may want to weigh the inspection history when deciding to visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 18, 2024

Routine - Food

2 critical violations. 4 major violations. 4 minor violations.

View 10 violations

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**

12A-25-4

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese lasagna at 130 f was reheated to over 165 f **Corrective Action Taken**

03B-01-6

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.

11-27-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. Pizza wood table needs replacement.

22-02-4

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.

11-26-1

Intermediate - Probe thermometer not used to ensure proper food temperatures.

05-10-4

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout food preparation area.

36-27-5

Basic - No handwashing sign provided at a hand sink used by food employees. Front service area.

31B-04-4

Basic - Food-contact surface not smooth and easily cleanable. Pizza wood table.

14-13-4

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

24-05-4

Jan 3, 2024

Routine - Food

2 major violations. 1 minor violation.

View 3 violations

11-27-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

22-02-4

Basic - Wet mop not stored in a manner to allow the mop to dry.

42-01-4

Jul 10, 2023

Routine - Food

2 major violations. 3 minor violations.

View 5 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. **Corrected On-Site**

11-07-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can-opener. **Corrected On-Site**

22-02-4

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

24-05-4

Basic - Equipment in poor repair. Kitchen reach in cooler Damaged door gaskets.

14-11-5

Basic - Reach-in cooler shelves with rust that has pitted the surface.

14-33-4

May 18, 2023

Routine - Food

1 major violation. 1 minor violation.

View 2 violations

Potentially Hazardous Food Held at Proper Temperature

FL-16

Approved Thawing Methods Used

FL-31

Aug 22, 2022

Routine - Food

1 critical violation. 3 major violations. 3 minor violations.

View 7 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods off temperature on the make line. Cheese 59 f Pepperoni 54 f Mushroom 59 f cut tomatoes 57 f sausage 56 f Person in charge removed all food off temperature to a working cooler. Equipment as issues as per supervisor, told supervisor not to use equipment until is Repaired. **Corrective Action Taken**

03A-02-5

Intermediate - No probe thermometer provided to measure temperature of food products.

05-08-4

11-07-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. **Repeat Violation**

22-02-4

Basic - Stored food not covered. Observed most foods not covered inside back reach in cooler.

08B-12-5

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

24-05-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on top of stove top.

23-03-4

Frequently Asked Questions

When was Sbarro last inspected?

The most recent health inspection at Sbarro on file is from Sep 18, 2024. The public record contains five inspections in total.

What is the most common violation at Sbarro?

Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Sbarro.

How does Sbarro compare to other restaurants in Miami?

Sbarro most recently scored 41 out of 100, which is lower than the Miami average of 74.

Has Sbarro's inspection record improved over time?

No. Recent inspections at Sbarro have averaged around 10 violations per visit, up from roughly four earlier in the record.

What does a high risk rating mean?

A high risk rating at Sbarro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

How often is Sbarro inspected?

Based on the inspection history on file, Sbarro is inspected around two times per year on average.

Nearby Restaurants

Groovin' Bean

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Score: 50 — High Risk

Hangry Joe's Hot Chicken

1050 Nw 14 St Unit 102

Score: 70 — Medium Risk

Inter Cafe

901 Nw 17 St

Score: 78 — Low Risk

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