DirtyFLRestaurant Inspection Data

SICILIAN OVEN WOOD FIRED PIZZA

SICILIAN OVEN WOOD FIRED PIZZA has 6 health inspections on file for its DELRAY BEACH location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

8862 ATLANTIC AVENUE #C1

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/4/2025

Inspection #: Visit ID: 10917720

  • 14-69-4:Basic - Ice buildup in reach-in freezer
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in True refrigeration cooler ; meatballs (45-47F); cooked noodles (46-47F). Per operator food was prepared last night. Per operator food held in unit overnight. Observed cooling covered. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in True refrigeration cooler ; meatballs (45-47F); cooked noodles (46-47F). Per operator food was prepared last night. Per operator food held in unit overnight. Observed cooling covered. See stop sale
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron with no gloves and then proceeded to handle a pan of pizza crust out of the oven without washing hands and putting on gloves. Discussed with operator. Employee washed hands. Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. 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. Observed in True refrigeration cooler ; diced tomatoes (47F). Per operator food held in unit overnight. Per operator food was prepped last night. Observed cooling covered. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in True refrigeration cooler ; diced tomatoes (47F). Per operator food held in unit overnight. Per operator food was prepped last night. Observed cooling covered. See stop sale.

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10786192

  • N/A:No Violations Were Observed

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8837460

  • 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar area Dishwasher (Quaternary 0ppm).
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm)
  • 01B-02-5:High Priority - 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. Observed in true refrigerator roasted garlic (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in true refrigerator roasted garlic (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Observed in walk in cooler Raw ground beef (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed food in ice bath. Observed in Pizza station cooler; cheese (57F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed food to walk in cooler to quick chill. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink in kitchen lemons found inside. Operator removed. Corrected On-Site

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8721613

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pizza cutters stored in standing water of 82F. Operator removed and replaced utensils, discarded water Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Operator moved to soiled linen storage Corrected On-Site
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment serves tiramisu that contains raw shell egg. Operator marked menu to indicate item contains raw animal food. Establishment states item will be made with pasteurized liquid egg on next batch. 1 days stock currently on hand Corrected On-Site

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8444366

  • 29-03-4:Basic - Water draining onto floor surface. Water overflowing from dish machine draining onto floor. Discussed with operator
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher tested at 0ppm. Operator primed sanitizer. Retested at 100ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above olives, sauces in 3 door middle cook line flip top cooler. Operator reorganized Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese stuffed olives (52F - Cold Holding) being held in garnish tray at bar area. Employee states item has been out less than 1 hour. Operator moved to reach in cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained/soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink next to pizza oven on cook line. Operator made accessible Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed next to mixer/back door

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8343732

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08B-12-5:Basic - Stored food not covered. Chicken stock. Employee covered Chicken stock. Walk In Cooler Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Burgers thawed in standing water Employee placed item under running water. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink facing Dishwasher Manager reset Hot water heater Corrected On-Site