Thanks for the replies Omid, Matthew, Craig (I forgot to ask you how your oven looked) and John.
Yes, I have seen some pretty cratered and uneven floors.
I've always thought when seeing people putting wet rags on their peels to wipe the floor down that is one of the fastest ways to stress the floor materials (cool temperatures and moisture).
But assuming one is not being totally abusive to the floors, a certain amount of scraping, etc. occurs during the natural course of a busy service in a commercial establishment.
For a floor to be showing cracks within 2 years of service seems to be a short-period of time. Then again, with these types of ovens being more widely used in America for only a little while and thus our overall experience with them is limited, it may be the normal shelf-life of the oven floors.
Granted, it is just one example, but perhaps Enzo could chime in here. It's now been a while since I was in Pupatella, but I do not recall seeing the larger sized cracks on his floor that I noticed in the several Ferarra ovens I have seen.
Nothing against the SF ovens, but it is interesting to note.