SBARRO

Violations (12)

• 29-42-4Critical

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting board with marks not longer cleanable.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed around stove area.

  Basic

• 36-12-4

  Floors not constructed to be easily cleanable.

  Basic - Floors not constructed to be easily cleanable. Observed tile grout missing or deep in some area of the kitchen floor.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooling units gaskets.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooling units gaskets.

  Basic

• 24-18-4

  Silverware/utensils stored upright with the food-contact surface up.

  Basic - Silverware/utensils stored upright with the food-contact surface up. Observed under prep table serving utensils store food contact surfaces first.

  Basic

• 21-38-4

  Wiping cloth sanitizing solution stored on the floor.

  Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front counter area.

  Basic

• 22-02-4

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

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooking stove with heavy grease accumulation.

  Intermediate

• 53A-05-6

  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/

  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/

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area and ware washing.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed some cooked pasta not dated cooked for over 24 hrs but less than seven days at walk in cooler.

  Intermediate