Sbarro Fresh Italian Cooking
Last inspected: Apr 15, 2026
70
Score
Sbarro Fresh Italian Cooking appears in inspection records three times, starting in 2024. Inspectors last stopped by on Apr 15, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “certified food protection manager” has been the most frequent reason, cited two times.
The city-wide average sits at 80, which Sbarro Fresh Italian Cooking's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
3
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Routine
2 major violations. 3 minor violations. 1 corrected on site.
View 5 violations
1-2B - certified food protection manager
Inspector notes: Observed CFSM certificate not posted in public view. Advised PIC The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Advised PIC to post the CFSM certificate in public view.
511-6-1.03(3)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed medicine bottle (allergy medicine) stored above prep top cooler in the main kitchen area. Advised PIC Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC removed bottle of medicine located at the prep top cooler and relocated to a designated area.
511-6-1.07(6)(o)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed the 2026 Food Service Establishment permit not posted in public view. Advised PIC that a current Food Service Establishment permit shall be posted in public view at all times. Advised PIC to post the 2026 Food Service Establishment permit in public view.
511-6-1.02(1)(f)(1)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed cardboard lining shelving unit holding single-service cups at the front-food service area. Advised PIC that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Advised PIC to remove cardboard from shelving unit and to place a smoother, corrosive resistant, and nonabsorbent material.
511-6-1.05(1)(i)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Upon arrival, observed the most recent inspection report not posted in public view. Advised PIC that the most recent inspection report shall be posted in public view at all times. Advised PIC to post the most recent inspection report in public view.
511-6-1.02(1)(d)
70
Mar 12, 2025
Routine
3 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed vomit/fecal response upon request. Advised PIC facility shall have adequate response for vomit/fecal events.
511-6-1.03(6)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed medicine (pain killer) stored directly above dough-mixer. Advised PIC medicine shall be stored away from food prep area. COS: PIC relocated sanitizer bucket.
511-6-1.07(6)(o)
1-2B - certified food protection manager
Inspector notes: Observed CFSM certificate not publicly displayed, obstructed by inspection report. Advised PIC CFSM shall be prominently displayed.
511-6-1.03(3)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed multiple containers of food (cooked mac (2), shredded cheese, and spaghetti) cooling tightly covered in walk-in-cooler. Advised PIC cooling shall be performed loosely covered. COS: Had PIC loose lids on cooling items.
511-6-1.04(6)(e)
70
Mar 19, 2024
Routine
1 critical violation. 3 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food employee at main kitchen area touch backside of pants with bare hands then utilize pizza pel to remove pizza from oven then don gloves without hands washing in between. Also, observed food employee at front-food service touch backside of pants then utilize pizza pel to remove pizza from warmer initiating food handling without hand washing step after touching exposed body part(s). Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves to initiate task working with food. COS: Had both food handlers wash hands.
511-6-1.03(5)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Upon arrival, observed empty bowl stored inside of back hand sink at main kitchen area. Advised PIC handwashing facility may not be used for purposes other than handwashing. COS: Had PIC remove empty bowl from hand sink.
511-6-1.06(2)(o)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed improper bleach, non-EPA regulated, deodorizing bleach for vomit/fecal response and no vomit/fecal response procedures shown upon request. Advised PIC A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed interior of ice machine at main kitchen area on black panel with debris and residues, also heavily rusting bolts holding panel unit on the interior. Also, observed black residues on interior of ice machine panel at front-food service. Advised PIC to increase cleaning frequency as deemed necessary.
511-6-1.05(7)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed visible light entry underneath backdoor of main kitchen. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.
511-6-1.07(2)(m)
61
Frequently Asked Questions
When was Sbarro Fresh Italian Cooking last inspected?
The most recent health inspection at Sbarro Fresh Italian Cooking on file is from Apr 15, 2026. The public record contains three inspections in total.
What is the most common violation at Sbarro Fresh Italian Cooking?
Across the inspection record, “certified food protection manager” has been cited two times, more than any other issue at Sbarro Fresh Italian Cooking.
How does Sbarro Fresh Italian Cooking compare to other restaurants in Morrow?
Sbarro Fresh Italian Cooking most recently scored 70 out of 100, which is lower than the Morrow average of 80.
Has Sbarro Fresh Italian Cooking's inspection record improved over time?
Results have been roughly steady. Inspections at Sbarro Fresh Italian Cooking have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sbarro Fresh Italian Cooking 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 Fresh Italian Cooking inspected?
Based on the inspection history on file, Sbarro Fresh Italian Cooking is inspected roughly once per year on average.
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