SBARRO
Northwest 18th Street
Hialeah, Florida, 33172
Sweetwater
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/4/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents/ returns all throughout the kitchen and warehouse washing area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at working containers at drying rack by 3 compartment sink area. **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed bat rear door exit.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (52F - Cold Holding); cut ham (51F - Cold Holding) at front counter reach-in cooler, as per manager for less than four hours. Manager moved products to walk-in cooler for rapid cooling. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 53A-05-6: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/
Food safety inspection conducted on 2/4/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 10/18/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation area, three compartment sink and other areas. **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed and displayed it. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored inside kitchen hot box with food prepared for public consumption. Chef removed the food to an approved location. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers and preparation tubs not properly air dried at rack across from three compartment sink.
- 08B-38-4:Basic - Food stored on floor. observed soda drinks in plastic containers stored in the floor at entrance of front counter. Manager placed it back on rack off the floor. **Corrected On-Site**
- 08B-52-4:Basic - Food stored under dripping water line. Observed sealed cheese bags stored under dripping water from condenser unit at walk in cooler. Manager removed the items and placed in another rack in the walk in cooler. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusted/soiled fan covers at walk in cooler.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor at front counter. Manager moved bucket to rack off the floor. **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go serving trays not stored inverted at front counter area. Manager inverted the trays. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed macaroni (47F - Cold Holding); spaghetti (46F - Cold Holding) at walk in cooler cooked from previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed macaroni (47F - Cold Holding); spaghetti (46F - Cold Holding) at walk in cooler cooked from previous day.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lasagna (107F - Hot Holding); meat lasagna (110F - Hot Holding); lasagna (174F - Hot Holding 2nd temp); meat lasagna (172F - Hot Holding 2nd temp). Chef placed trays back in the steam oven to bring temperatures to 165°F **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time as public health for pizza and not written procedures in place, provided manager with form and explained the process.
Food safety inspection conducted on 10/18/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).