Sbarro

Year by year

Inspections

1. Feb 27, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

2. Feb 13, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - EXCEEDED OR MISSING

     Cheesecake, meatballs, pasta, and mozzarella cheese being cold held in walk in cooler are not datemarked. Chicken being cold held in pizza prep cooler has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Documentation not available to verify employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Bag of frozen pre-cooked chicken improperly thawed. It was in a tray across from the ice machine.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor) Repeat

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink next to pizza prep cooler is blocked by a cart and not accessible. Wiping cloth bucket is inside handsink near register and is inaccessible.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying across from ice machine.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing. Paper towel dispenser is in disrepair.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Potato wedges in steam table are being hot held at 95 degrees F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Many food items in pizza prep top cooler are being cold held above 41 degrees F: Mozzarella cheese 47F, pizza sauce 44F, pepperoni 48F, sausage 46F, liquid eggs 53F, ricotta cheese 54F. Ambient air temperature of cooler is 58 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Time as a public health control is used for pizzas, stromboli, and caesar salad. The written plan for using time as a public health control is not being followed. Timers are not being used to track time prepared/discard times. A timer is not available for use with caesar salad. After times were added to some pizzas (see action taken below), the pizzas were not discarded according to the plan.

     Correction: The written plan for time as a public health control shall be followed. Operator shall monitor the process.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in quaternary ammonium solution at 0 ppm.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use.

     Code WFC 3-304.14

3. Dec 20, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Diced chicken locataed on the bottom side of the prep cooler being cold held is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Hand sink by register and hand sink near dough station were both blocked. Register handsink had a sanitizer bucket in it and dough area hand sink was blocked by a cart.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     The test strips for quaternary ammonia are expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

4. Jan 23, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

5. Jan 17, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting boards, spatulas, and tongs used with TCS food not cleaned at least every 4 hours

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Cardboard under pasta cooker is soiled and not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Cheesecake, ham, sauces and several other ready to eat foods being cold held are not date marked. Date marking stickers are not available.

     Correction: Obtain date marking stickers. Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Spinach is improperly thawed in back handsink.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     3 compartment sink is leaking.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Front handsink is blocked by cart and wiping cloth bucket stored in basin. Back handsink is blocked with thawing food in basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The quaternary sanitizer concentration from the auto dispenser is less than 150ppm.

     Correction: Repair unit. Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Sauce at 51F after more than 4 hours cooling.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Cool foods uncovered in walk-in cooler.

     Code WFC 3-501.14

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No working thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Timers are not being used with foods using time control plan. Food items were not discarded within 4 hours.

     Correction: Follow written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Spray bottles filled with chemicals are stored over splash guard of front handsink and hung over shelf with food and single use articles.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

6. Jul 20, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 2, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

8. Apr 2, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 27, 2018 Pre-Inspection · No Reinspection Required

   No violations cited.