SICILIAN OVEN WOOD FIRED PIZZA PLANTATION
801 S UNIVERSITY SUITE 116
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
3
Intermediate
1
Basic
7
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plate with no handle used to dispense powered sugar. Operator removed. **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Located next to three compartment sink. Operator secured. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on slice rack. Operated removed **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed French knife. Operator removed **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/holder soiled with grease, food debris, dirt, slime or dust.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary 10 Ppm. Operator replaced solution rechecked 200 Ppm **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food sugar, powdered sugar removed from original container not identified by common name. Operator labeled **Corrected On-Site**
- 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 walk in cooler pomadoro sauce (47-50F - Cooling) in deep covered containers. Per operator prepared 03/06 and held in cooler overnight. See Stop Sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler pomadoro sauce (47-50F - Cooling) in deep covered containers. Per operator prepared 03/06 and held in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cubes (41-44F - Cold Holding) observed roasted peppers (47F - Cold Holding) in over stacked container in flip top cooler per operator placed from walk in cooler to line less than 3 hours prior to inspection. Operator placed in walk-in cooler with ice packs for rapid chill. Items not portion or prepared today. **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler pomadoro sauce (47-50F - Cooling) in deep covered containers.
Food safety inspection conducted on 3/7/2025 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 10/15/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on in-use food preparation table. Operator discarded at will.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at cookline. Operator removed **Corrected On-Site**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans of chick peas on storage shelf. Operator informed and stop sale issued.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer . Observed raw chicken tenders stored over mixed vegetables in true freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pasta cold held at 55F in flip top cooler. Per operator, pasta transfer to unit 2 hours prior to the inspection. Pasta was stored above chill rim in container. Operator transfer pasta to reach in freezer for quick chill. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on marinara sauce stored in walk in cooler. Per operator, sauce made on 10/14/2024. More than 24 hours **Corrected On-Site**
Food safety inspection conducted on 10/15/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).