Sbarro, 2446 E Sunrise Blvd, Fort Lauderdale, FL - Restaurant inspection findings and violations

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Business Info

Name: Sbarro
Type: Permanent Food Service
Address: 2446 E Sunrise Blvd, Fort Lauderdale, FL 33304
License #: 1621164
Total inspections: 5
Last inspection: 10/13/2014
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Inspection findings

Inspection Date

Type

Disposition
  • No Violations Were Observed
 10/13/2014Routine - FoodCall Back - Complied
  • Basic - 4 Ceiling vent covers missing in kitchen.
  • Basic - Working containers of food removed from original container not identified by common name. Salt
  • High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 30 fresh droppings under 2 door stainless steel refrigerator in kitchen across cookline. Observed 6 fresh droppings under prep table in front area.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta covered in refrigerator still 145°F. Took cover off for quicker cooling.
 09/03/2014Routine - FoodEmergency order recommended
  • Basic - 4 Ceiling vent covers missing in kitchen.
 09/03/2014Routine - FoodCall Back - Complied
  • No Violations Were Observed
 08/15/2014Routine - FoodEmergency Order Callback Complied
  • Basic - Dead roaches on premises. 2 dead roaches under front counter and cash register.
  • Basic - Food debris accumulated on floor underneath flip top cooler in pizza station.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On stove at 92°F heated water to 135.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit to the left and right in kitchen
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. At pizza station and in kitchen.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at front counter next to hand wash sink.
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At Buffet, tuna salad, potato salad,mozzarella and cheese,
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken , ribs and tomato sauce hot held between 90°F and 110°F for less than one hour. Reheated all items to 165°F.
  • High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
  • High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 30 fresh rodent droppings inside compressor on shelf under food prep area. Observed 4 fresh rodent droppings behind Transformer in the back of kitchen.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter.
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ambient cooling marinated fish and marinated chicken cooling covered since 3.5 hours at 50°F. Uncovered and added ice to cool to 41°F in 30 minutes.
 08/14/2014Routine - FoodEmergency order recommended

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