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Sbarro

Sbarro
777 E Merritt Island Cswy
Merritt Square Mall
Suite S57
Merritt Island, FL 32952
(321)453-8151

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2011
Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 4299667
Inspection Date: Tuesday, February 14, 2012
Inspection Number: 2066556
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
12A-33-1 Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last review was 2/4/11 with food service workers.
22-21-1 Critical. Observed soil buildup inside back wall front ice bin.

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 4508856
Inspection Date: Tuesday, November 15, 2011
Inspection Number: 2147140
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. 3 dented on the rim cans ,crushed tomatos and pizza sauces
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Peperoni at 56 degrees f. Rapid chilled to less than 41 df Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw sheel eggs above rte in the walkin cooler Corrected On Site.
12A-07-1 Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Pizza cooked did not know to put on sanitizer after washing hands before touchig ready to eat food Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice bin. Inside at the top above the d moderate build up
34-09-1 Observed grease on the ground and/or pad around grease receptacle. Heavy buildup
36-11-1 Floors not maintained smooth and durable. Broken and chipped floor tiles observed in the back room/dishroom
37-10-1 Observed attached equipment soiled with accumulated grease. Hood above the oven, moderate build up
37-14-1 Observed ceiling in disrepair. Heavily damaged ceiling tile in the back room

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5 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 4259355
Inspection Date: Friday, June 03, 2011
Inspection Number: 2049882
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 4259344
Inspection Date: Thursday, June 02, 2011
Inspection Number: 2049882
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 0
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni cold holding 58 DEGREES F. STOP SALE,operator discarded product 6 oz.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mozzarall cheese cold holding 2 hours. Noted 49 DEGREES F. Operator removed and chilled in freezer. RECOMMEND METAL PAN FOR CHEESE.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pfried chicicken breast cold holding 46 DEGREES F in walk in cooler.
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
35A-07-1 Critical. Observed small flying insects in triple sink area.

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 4182843
Inspection Date: Friday, February 04, 2011
Inspection Number: 1970195
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 3974279
Inspection Date: Wednesday, February 02, 2011
Inspection Number: 1970195
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Total Number of Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni 46 DF on pizza make cooler and on table in deep container with ice water by oven. Repeat Violation.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooked spaghetti in covered deep container at 65 DF ,cooling for 3 hours in walk in cooler. Corrected On Site. Manager add ice to container to finish rapid cooling of spahetti.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make cooler not maintaining potentially hazardous food at 41 DF. Repeat Violation.
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male food worker wearing wrist bands while preparing food.
12A-33-1 Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last review documented 12/22/08.
13-03-1 Observed male employees with no hair restraint. Repeat Violation. Corrected On Site.
14-37-1 Observed cutting boards grooved/pitted and no longer cleanable at rear prep table. Repeat Violation.
28-01-1 Critical. Establishment drainage system not designed and installed properly. Heavy odor of sewer gas eminating from floor drain in front of triple sink. Repeat Violation.

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 3974280
Inspection Date: Tuesday, August 31, 2010
Inspection Number: 1970196
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 5
Total Number of Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mozzaralle cheese noted 50 DF in top compartment of pizza cooler for 30 minutes. Recommend storing in metal container instead of plastic container and covering when not using cheese. Manager using time as a public health control for this food not maintained at 41 DF or below. Corrected On Site.
04-02-1 Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Ambient temperature in bottom of pizza make cooler noted 52 DF.
13-03-1 Observed two male employees with no hair restraints engaged in food handling.
14-37-1 Observed white cutting boards grooved/pitted at rear prep tables in kitchen. Note:boards may be resurfaced.
15-32-1 Observed pizza cooler right door gasket in disrepair.
22-25-1 Critical. Observed buildup of soiled material on splash surface behind mixer head.
23-06-1 Observed build-up of dust or dirt on evaporator coil of pizza make cooler.
28-01-1 Critical. Establishment drainage system not designed and installed properly. Observed an odor of sewer gas coming from floor drain by triple sink.
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
37-03-1 Observed wall in disrepair below triple sink.
53A-19-1 Critical. Observed expired Food Manager Certification for BRIAN SMITH issue date 6/9/2005.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 3638237
Inspection Date: Monday, April 12, 2010
Inspection Number: 1859291
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-08-1 Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked for meatballs in walkin cooler. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside back wall ice bin.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed;noted above 200 ppm chlorine in sink. Corrected On Site.

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 3638238
Inspection Date: Friday, October 02, 2009
Inspection Number: 1859292
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed;noted above 300 ppm. Corrected On Site.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 3557402
Inspection Date: Monday, May 04, 2009
Inspection Number: 1821064
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening for precook mmeatballs,chicken breast in walkin cooler.

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 3257508
Inspection Date: Monday, December 22, 2008
Inspection Number: 1718893
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Observed cutting board grooved/pitted used for onions and dough.

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 3257509
Inspection Date: Thursday, July 03, 2008
Inspection Number: 1718894
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Total Number of Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sausage toppings at 53 degrees F in top of pizza makeline cooler. Corrected On Site. Product doubled pan chilled with ice; must use in 4 hours and discard leftovers. Repeat Violation.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed pizzas at 102 degrees F and stromboli at 120 degrees F at serving line. Food out of temperature less than 1 hour ;must discard after 4 hours. Recommend time as public health control. Repeat Violation. Repeat Violation.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food [pizza toppings] by employees and establishment has no approved Alternative Operating Procedure in effect.
29-08-1 Plumbing system in disrepair. Observed strong odor eminating from floor drain in front of triple basin sink.
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink.
51-13-1 No Heimlich maneuver sign posted.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 2946888
Inspection Date: Tuesday, January 15, 2008
Inspection Number: 1601137
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sausage topping cold holding at 47 degrees F. Must use all product within 4 hours or discard remaining.
03B-03-1 Critical. Potentially hazardous foods ie calzones,pizza etc. . Not held at 135 degrees Fahrenheit or above at frontline display line. Recommend using time in lieu of temperature; with a 4 hour hold then discard for these products. A written procedure must be in place for this process.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed pizza makeline cooler holding potentially hazardous foods from 45 to 47 degrees F.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses;found stored on shelf containing dry pasta. Corrected On Site.
22-21-1 Critical. Observed black soil buildup inside back wall ice bin at front counter.
29-11-1 Observed leaking pipe at plumbing fixture below triple sink.
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink.
36-22-1 Observed floor/wall junction area behind bulk icemachine has some standing water. Observed floor drain has sour odor coming it behind ice machine andvtriple sink.
41A-04-1 Critical. Observed toxic item"HOT SHOT" flying insecticide stored with cleaners on premise that is not required for the operation of establishment. Corrected On Site.

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
License ID: 2134545
Inspection Visit ID: 2946889
Inspection Date: Wednesday, July 18, 2007
Inspection Number: 1601138
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening for cooked chicken,meatballs etc. .
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for cooked pasta in WIC.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage was cold holding at 55 degrees F at pizza make cooler for 1 hour. Corrected On Site. Sausage rapidly chilled in pan of ice.
13-03-1 Observed employees with no hair restraint preparing food. Corrected On Site.
14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices on interior ledges on front pizza make cooler.
14-33-1 Observed equipment in poor repair;door liner cracked on ice machine hopper door.
14-37-1 Observed cutting board grooved/pitted at rear prep table.
15-31-1 Observed nonfood-contact equipment in poor repair;door hinges in disrepair not sEaling doors on pizza make cooler tightly.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees in public restrooms.
38-07-1 Lights missing the proper shield, sleeve coatings or covers in storeroom.
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. "ORTHO MAX "insecticide was found stored with cleaning chemicals on shelf in kitchen. Corrected On Site.
45-36-1 Critical. Hood suppression system tag out-of-date;tag dated 10/06. Divison notifys SFM byreport.
45-41-1 Critical. Portable ABC fire extinguisher tag out-of-date;dated 3/06.

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3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
Inspection Date: Friday, February 16, 2007
Inspection Number: 1489275
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 4
Total Number of Violations: 6
Details
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 critical violation of code 17 which requires:
  • “Thermometers, gauges, test kits provided”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
Inspection Date: Friday, November 03, 2006
Inspection Number: 1489291
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: SBARRO THE ITALIAN EATERY
License Number: 1503481
Inspection Date: Thursday, October 05, 2006
Inspection Number: 1489291
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 0
Total Number of Violations: 6
Details
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
1 critical violation of code 17 which requires:
  • “Thermometers, gauges, test kits provided”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 critical violation of code 50 which requires:
  • “Current license, properly displayed.”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Sbarro, Merritt Island may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Sbarro, Merritt Island.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Sbarro, Merritt Island may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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