DirtyFLRestaurant Inspection Data

SARPINOS PIZZERIA

With 9 documented inspections, SARPINOS PIZZERIA in FORT LAUDERDALE has achieved a 3.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 9 reports on file

100 E BROWARD BLVD STE 103

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13599486

Met Inspection Standards
  • N/A:No Violations Were Observed

12/18/2025· 2mo ago

Visit ID: 13598460

Follow-up Inspection Required

2 high

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-12-18: Observed same. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked chicken (48F); meatballs (46F); cooked pasta (55-60F); cut lettuce (50F). All items placed in unit approximately 2 hours ago except the cooked pasta and cut lettuce. Cooked pasta and cut lettuce held in unit overnight. No items prepped or portioned today. Advised operator to move items to walk in cooler to quick chill. See stop sale. Warning - From follow-up inspection 2025-12-18: Cookline - left flip top - cut tomatoes 33F. Operator was placing items in unit at beginning of inspection however removed them back to walk in cooler. **Time Extended**

12/17/2025· 2mo ago

Visit ID: 13479244

Follow-up Inspection Required

4 high, 1 int, 1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked pasta (55-60F); cut lettuce (50F). Items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked chicken (48F); meatballs (46F); cooked pasta (55-60F); cut lettuce (50F). All items placed in unit approximately 2 hours ago except the cooked pasta and cut lettuce. Cooked pasta and cut lettuce held in unit overnight. No items prepped or portioned today. Advised operator to move items to walk in cooler to quick chill. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - left flip top - cut tomatoes ambient cooling 1.5 hours at 10:30am (50F - Cooling) at 10:55am 50F. At this rate proper ambient cooling will not occur. Advised operator to move items to walk in to quick chill. Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer missing battery. Repeat Violation Warning

7/31/2025· 7mo ago

Visit ID: 10941881

Met Inspection Standards

1 high, 3 int

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and began cutting onions without first washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer with dead battery.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer by dish machine. Operator labeled. Corrected On-Site Repeat Violation

10/7/2024· 1y 5mo ago

1 high, 2 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area flip top - cheese (41-46F). Per operator item placed in unit approximately an hour ago. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-26-1: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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By dish machine. Operator labeled. Corrected On-Site

7/23/2024· 1y 7mo ago

  • N/A:No Violations Were Observed

7/22/2024· 1y 7mo ago

2 high, 1 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Left low door cooler. lasagna (55F - Cold Holding); fettuccine (53F); cheese tortellini (53F - Cold Holding); spaghetti (50F - Cold Holding). Per operator items have been cold holding in refrigerator since the previous night. Items not prepared or portioned today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Left Flip top cooler ; cut tomatoes (50F - Cold Holding); meat balls (48F - Cold Holding). Per operator items placed in unit at 10:00am. due to items being overfilled in flip top cooler. Operator placed excess items in walk in cooler to quick chill. **Corrective action taken** 2. Left low door cooler. lasagna (55F - Cold Holding); fettuccine (53F); cheese tortellini (53F - Cold Holding); spaghetti (50F - Cold Holding). Per operator items have been cold holding in refrigerator since the previous night. Items not prepared or portioned today. See stop sale. 3. Prep station garlic butter (74F - Cold Holding). Per operator garlic butter prepped at 10:00am. Discussed time as a public health control to operator and operator placed items on time as a public health control. Operator labeled and timed butter. *corrected on sight** Warning
  • 11-07-5: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. Reviewed food borne illnesses and symptoms with operator Warning

4/17/2024· 1y 10mo ago

Visit ID: 8554757

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned. Corrected On-Site

11/16/2023· 2y 3mo ago

Visit ID: 8380430

Met Inspection Standards

1 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza boxes stored on floor under shelf in dry storage. Operator stored properly. Corrected On-Site