SARPINOS PIZZERIA
100 E BROWARD BLVD STE 103, Fort Lauderdale FL 33301 · 9545250515
Last inspected Jul 8, 2026 · 10 visits since November 2023
JUL 24
OCT 24
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024071032 | Oct 7, 2024 | Jan 13, 2025 | $200 |
Inspection history
10 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. At the hand sink at the pizza station. The paper towels were replaced
Non-pitting surface rust on food-contact equipment. Tongs for TCS food stored on wire rack which is soiled with rust. The tongs were removed from this area, washed and sanitized.
Spray bottle containing toxic substance not labeled. On the prep table, a spray bottle of sanitizer was not labeled. The operator labeled the bottle.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
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.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer missing battery.
Old labels stuck to food containers after cleaning.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer with dead battery.
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.
Spray bottle containing toxic substance not labeled. Sanitizer by dish machine. Operator labeled.
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
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.
Spray bottle containing toxic substance not labeled. By dish machine. Operator labeled.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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. 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**
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
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.