SBarro At Champlain Centre Mall

60 Smithfield Blvd, Plattsburgh, NY 12901 · Restaurant (Restaurant)

40 inspections

1. Contrôle22 janv. 2026

   1 infraction

   • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
     • Not Critical Violation
2. Contrôle21 mai 2025

   2 infractions

   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
3. Contrôle9 mai 2024

   0 infraction

4. Contrôle15 nov. 2023

   1 infraction

   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
5. Contrôle20 avr. 2022

   1 infraction

   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
6. Contrôle19 oct. 2021

   2 infractions

   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
7. Contrôle16 oct. 2020

   0 infraction

8. Réinspection26 août 2019

   1 infraction

   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
9. Contrôle14 mars 2019

   5 infractions

   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
     • Critical Violation
   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
   • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
10. Contrôle21 juin 2018

    1 infraction

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
11. Contrôle29 nov. 2017

    5 infractions

    • 14A: Insects, rodents present
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
12. Contrôle28 janv. 2016

    3 infractions

    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
      • Not Critical Violation
13. Contrôle22 avr. 2015

    2 infractions

    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
14. Contrôle10 févr. 2014

    3 infractions

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
15. Contrôle22 mars 2013

    3 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
16. Contrôle17 janv. 2012

    1 infraction

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
17. Contrôle25 janv. 2011

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
18. Contrôle4 mars 2010

    0 infraction

19. Réinspection8 oct. 2009

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
20. Réinspection2 sept. 2009

    7 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
21. Contrôle6 avr. 2009

    7 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
22. Contrôle29 févr. 2008

    5 infractions

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
23. Réinspection9 mai 2007

    0 infraction

24. Contrôle3 janv. 2007

    0 infraction

25. Réinspection14 sept. 2006

    0 infraction

26. Contrôle10 mai 2006

    0 infraction

27. Contrôle23 juin 2005

    0 infraction

28. Contrôle17 févr. 2005

    0 infraction

29. Contrôle24 nov. 2004

    0 infraction

30. Réinspection12 juin 2003

    0 infraction

31. Contrôle28 avr. 2003

    0 infraction

32. Contrôle23 oct. 2002

    0 infraction

33. Contrôle10 févr. 1999

    0 infraction

34. Contrôle1 févr. 1999

    0 infraction

35. Contrôle7 oct. 1998

    0 infraction

36. Contrôle9 juill. 1998

    0 infraction

37. Contrôle16 juin 1998

    0 infraction

38. Contrôle3 avr. 1998

    0 infraction

39. Contrôle13 mars 1998

    0 infraction

40. Contrôle19 nov. 1997

    0 infraction