SBARRO
Northwest 18th Street
Hialeah, Florida, 33172
Sweetwater
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 5/20/2024
High Priority
0
Intermediate
6
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Obseved ceiling tiles and ceiling vents soiled throughout the kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Shelves rusted across from 3 compartment sink Observed hood filter soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment sink
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. At the time of the inspection employee was not able to provide food manager certificate.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 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/
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection employee was not able to provide food certificate for staff.
- 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. Repeat Violation
Food safety inspection conducted on 5/20/2024 revealed 12 total violations (0 high priority, 6 intermediate, 6 basic).
Inspection on 10/17/2023
High Priority
2
Intermediate
6
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk in cooler soiled. Observed reach in cooler shelves soiled.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed two bottles of ibuprofen near food prep table in back area. Operator removed immediately. Corrected On-Site
- 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 chicken wings (96F - Hot Holding) and chicken patties (105F - Hot Holding) at front counter. As per operator, products were placed there about an hour ago. Operator reheating products. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade near prep table soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed fan blocking hand wash sink near prep table in back area. Operator removed immediately . Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash sink near front counter.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. Provided form to operator. **Corrective Action Taken**
Food safety inspection conducted on 10/17/2023 revealed 9 total violations (2 high priority, 6 intermediate, 1 basic).