SBARRO
4969 INTERNATIONAL DR SPACE FC3 · ORLANDO · Orange County · FL 32819
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 10
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed washing and rinsing small wares without sanitizer **Corrected On-Site**
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 3 hovering in the back kitchen. 2 observed in ware wash area, landed on soil dishes, then clean sheet pans 10-12 inside shop back. Observed operator open shop vac stored under three compartment sink , flying insects swarmed outwards, landed on clean sheet pans
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ; cut lettuce (68°F – Cold Holding); cannoli (78°F – Cold Holding), operator advised less than 2 hours. liquid egg (67°F – Cold Holding); shredded mozzarella (55°F – Cold Holding); cooked sausage (53°F – Cold Holding) operator advised less than for four hours. Operator placed ice under pans butter (48 – Cold Holding) operator advised in cooler since previous day garlic and oil (80°F – Cold Holding) held at room temperature, over four hours Repeat violation 1/30/19 and 9/30/2018 **Corrective Action Taken** **Admin Complaint**
03F-02-4High 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. Cooked pasta, pizzas held at room temperature. Operator states less than 1 1/2 hours. Operator does not have time dedicated to the pizza. Repeat violation 1/30/19 and 9/30/2018 **Corrective **Admin Complaint**
03D-06-4High Priority – Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. bake ziti sauce (59°F – Cooling), time stamp states 10:59. Over four hours
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed 3 on wall above three compartment sink 4 on rack on wall next to mop sink
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle cash/transactions then cooked pizza without changing gloves, and washing hands. Operator coached employee **Corrective Action Taken**
41-01-4High Priority – Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Orange cleaner in spray bottle next to dry pasta on shelf in back kitchen **Corrected On-Site**
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. butter (48 – Cold Holding) operator advised in cooler since previous day bake ziti sauce (59°F – Cooling over four hours
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer tested over 400 ppm, the operator double the amount of water, and the liquid still tested 400 ppm. Advised operator to test and calibrate daily.
Intermediate 7
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in back kitchen
22-24-4Intermediate – Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At front counter
22-25-4Intermediate – Accumulation of encrusted food debris, machine oil on/around mixer head.
31A-13-4Intermediate – Employee used handwash sink as a dump sink. By evidence of egg wash in sink by prep table. Manager cleaned it **Corrective Action Taken**
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket stored in hand sink my mop-sink Spoons in hand sink by walk in cooler
27-23-4Intermediate – Hot water at handwash sink does not reach 100 degrees Fahrenheit. Shared public restroom ladies room 80°
03D-16-4Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. bake ziti sauce (59°F – Cooling), time stamp states 10:59. Over four hours
Basic 4
08B-45-4Basic – Case/container/bag of food stored on floor in walk-in cooler cases of mozzarella
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust above cooler
14-67-4Basic – Reach-in freezer gasket torn/in disrepair, next to mixer
23-05-4Basic – Soil residue build-up on nonfood-contact surface. Below prep sink in back kitchen On top of six burner stove
Inspector observations synchronized from DBPR on August 11, 2026 1:22 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.