SICILIAN OVEN WOOD FIRED PIZZA
2486 N FEDERAL HWY
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Inspection Details:
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths stored on food prep tables in pizza prep area. Operator removed. Corrected On-Site
- 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. Dishmachine chlorine sanitizer0ppm. Observed kink in sanitizer line, operator primed and retested at 100ppm. Corrected On-Site
Food safety inspection conducted on 2/18/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/25/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while preparing pizza dough at pizza prep station.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning stored on cleaned utensil rack in ware wash area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in water in mop bucket next to walk in cooler.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placing fresh basil on ready to eat pizza with bare hands at pizza prep station in kitchen.
- 41-17-4:Intermediate - Spray bottle containing yellow toxic substance not labeled at the dishmachine in warewash area.
Food safety inspection conducted on 9/25/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 3/26/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board at flip top cooler by steam table in kitchen. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cutting board throughout the kitchen and hanging from employee aprons.
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried soiled gloved with soiled wiping cloth and then
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed nose with gloves hands then tossed pasta at the cook line in the kitchen without handwashing. Operator reviewed handwashing procedures with employee. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw sausage stored over container of marinara sauce. Operator reorganized. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on Sicilian pizza crust with marinara sauce, prepared today at 12 noon.
Food safety inspection conducted on 3/26/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 12/8/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on three cutting boards at flip top coolers in the kitchen.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at food prep table in the kitchen. Operator removed. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on food prep table in the kitchen. Operator removed. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with Time as a Public Health Control form. Operator completed form. Corrected On-Site
Food safety inspection conducted on 12/8/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/7/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/5/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment, on cookline. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta 48°, provolone cheese 47°, beans 49°, lemon butter 48°, cut tomatoes 50° (prepped on Monday). See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream 50°, chicken stock, at room temperature. Out of temperature less than 4 hours. Employee added ice to to cream and put the stock on the stove. Tall true unit across from ice machine: Cooked pasta 48°, provolone cheese 47°, beans 49°, lemon butter 48°, cut tomatoes 50° (prepped on Monday). See stop sale. **Corrective Action Taken** Warning
Food safety inspection conducted on 9/5/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).