DirtyFLRestaurant Inspection Data

SICILIAN OVEN WOOD FIRED PIZZA

10610 FOREST HILLS DRIVE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 6/13/2025

Inspection #: Visit ID: 10858937

  • N/A:No Violations Were Observed

Inspection Date: 6/12/2025

Inspection #: Visit ID: 10857758

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then clean dishes from dish washer; no hand wash. Advised operator that dishwasher should wash hands. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Observed approximately 9 flies flying around at cook line: 3 of 9 landed on clean mixing bowls and clean cutting boards; 3 of 9 landing on cooked sausage and cooked chicken in make table kept open at pizza station. 2 of 9 landing on the inside of clean pans with cheese and pizza sauce at said pizza station. Approximately 5 flies flying around in prep area at the backend of kitchen; 3 of 5 landing inside open trash can. 2 flies flying around at dining area; 1 of 2 landing on lid of bottle at bar area. Multiple food items stop sold. Advised operator to clean and sanitize contaminated pans and bowls. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 flies landing on cooked sausage and cooked chicken in make table at pizza station. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line: sliced salami (57F - Cold Holding); Bolognese sauce (44F - Cold Holding) As per operator, both items stored 40 mins in unit. Not prepped or portioned today. Stored over stacked in cooler. Advised operator to quick chill. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meatballs (121F - Hot Holding) As per operator, stored since 40 mins. Operator moved to reheat to 165F. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On rolling rack: cooked meat balls (89F at 3:15pm; 89F at 3:45pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill. Warning

Inspection Date: 2/12/2025

Inspection #: Visit ID: 10776293

  • N/A:No Violations Were Observed

Inspection Date: 2/10/2025

Inspection #: Visit ID: 9001806

  • 12B-02-4:Basic - Employee eating/ drinking in a food preparation or other restricted area. Observed employee drinking in prep area.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed to Quaternary 200ppm. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle personal bag and personal drink then began taking food from reach in cooler and handling clean tong to handle food in oven; no hand wash. Advised operator that employee should wash hands. Repeat Violation Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to quaternary 200ppm. Corrected On-Site
  • 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. Pizza make table: cut mozzarella (48F - Cold Holding); cooked sausage (46F - Cold Holding); shredded mozzarella (48F - Cold Holding); ricotta cheese (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); house made tomato sauce (46F - Cold Holding); cooked zucchini (49F - Cold Holding); cooked peppers (46F - Cold Holding); cooked onions (45F - Cold Holding); cooked chicken (47F - Cold Holding) As per operator, all items stored for over 4 hours. Not prepped or portioned today. As per operator, cooler stopped working and so food was placed on ice. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table: cut mozzarella (48F - Cold Holding); cooked sausage (46F - Cold Holding); shredded mozzarella (48F - Cold Holding); ricotta cheese (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); house made tomato sauce (46F - Cold Holding); cooked zucchini (49F - Cold Holding); cooked peppers (46F - Cold Holding); cooked onions (45F - Cold Holding); cooked chicken (47F - Cold Holding) As per operator, all items stored for over 4 hours. Not prepped or portioned today. As per operator, cooler stopped working and so food was placed on ice. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 10/12/2024

Inspection #: Visit ID: 9001719

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8763620

  • 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. Flip top cooler near microwave: cooked onions (46F at 4:03pm- Cooling) As per manager, cooling since 9:00am; Item stored over stacked and did not cool from 135F to 41F in a total of 6 hours. See stop sale. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go outside kitchen, enter, touched hat then handled knob of stove and container with seasoning; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes then handled tray with clean glasses; no hand wash. Advised manager that employee should wash hands. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch side of nose then touched pan in reach in cooler; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 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 manager used barehand to handle sliced tomatoes that are served without heat treating between eggplants, as per manager. Operator discarded tomatoes. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher clean sheet pans but did not sanitize. Sink not set up for sanitization. Operator began setting up sanitizer sink to sanitize pans. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on cooked chicken wings stored on prep area near oven. See stop sale for cooked wings. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over pans of portioned cooked meatballs in reach in freezer. Employee stored properly. Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer: Raw portioned rib eye ( no commercial packaging provided for beef) stored above raw shrimp. Operator stored properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on cooked chicken wings stored on prep area near oven. See stop sale for cooked wings. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler near microwave: cooked onions (46F at 4:03pm- Cooling) As per manager, cooling since 9:00am; Item stored over stacked and did not cool from 135F to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter, beside microwave: fresh garlic oil (75F - Hot Holding) As per manager, stored more than 4 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. Pizza make table:cooked sliced meatballs (51F at 3:45 - Ambient Cooling) As per manager, sliced and cooling since 10am; sliced tomatoes (51F at 3:52pm- Ambient Cooling) As per manager sliced and cooling since 11:30am. Items stored over stacked and did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler near microwave: fresh mozzarella (50F - Cold Holding); cooked wings (51F - Cold Holding) As per operator, both items taken from walk in cooler to flip top cooler and stored since 9:30am; Pizza make table: cut fresh mozzarella (49F - Cold Holding) since 11:00am ;As per operator, taken from walk in cooler and stored since 11:00am ; house made pizza sauce (47F - Cold Holding); as per operator, stored in unit over night ; Not prepared or portioned today. Items stored over stacked. See stop sale for all items. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler near microwave: fresh mozzarella (50F - Cold Holding); cooked wings (51F - Cold Holding) As per operator, both items taken from walk in cooler to flip top cooler and stored since 9:30am; Pizza make table: cut fresh mozzarella (49F - Cold Holding) since 11:00am ;As per operator, taken from walk in cooler and stored since 11:00am ; house made pizza sauce (47F - Cold Holding); as per operator, stored in unit over night ; Not prepared or portioned today. Items stored over stacked. See stop sale for all items. Flip top cooler near microwave: cooked pasta (53F - Cold Holding) as per operator, taken from walk in cooler and placed in unit 1 hour prior. Stored on rack next to oven: cooked wings (73F - Cold Holding); as per operator, taken from walk in cooler and stored since 10 mins At flip top near stovetop: bolognese sauce (48F - Cold Holding) as per operator, taken from walk in cooler and stored since 1 hour. Not prepared or portioned today. Items stored over stacked. Advised operator to quick chill over stacked portions for all items. Warning
  • 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. Pizza make table:cooked sliced meatballs (51F at 3:45 - Ambient Cooling) As per manager, sliced and cooling since 10am; sliced tomatoes (51F at 3:52pm- Ambient Cooling) As per manager sliced and cooling since 11:30am. Items stored over stacked and did not cool to 41F in a total of 4 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter, beside microwave: fresh garlic oil (75F - Hot Holding) As per manager, stored more than 4 hours. See stop sale. Warning
  • 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. Cooked eggplants time marked and kept at room temperature with no written procedures for time as a public health control. Emailed to operator. Warning

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8565372

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cook line
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At pizza oven
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed using cellphone with gloves and immediately began making pizza. Gloves not changed hands not washed. Educated on site. Employee removed gloves and washed hands. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at pizza making station. Remade sanitizer Bucket (Chlorine 100ppm).

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8564953

  • N/A:No Violations Were Observed

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8367569

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At dish washing area: shrimp and calamari thawing in standing water. Advised operator of the different ways to thaw. Operator corrected. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 6lb cans of Northern beans in brine tins rusted around the rim of tin. Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes from dining then handled clean single service food containers for plating food; no hand wash. Advised operator of proper hand washing practices. **Corrective Action Taken** Warning
  • 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. Flip top reach in cooler #2: roasted onions (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); egg plants (49F - Cold Holding); raw sausage (50F - Cold Holding); fresh mozzarella (48F - Cold Holding); sliced mozzarella (49F - Cold Holding); humus (48F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Flip top reach in cooler #3: pesto (46F - Cold Holding); egg plant (45F - Cold Holding); rice balls (46F - Cold Holding); diced chicken (44F - Cold Holding); raw breaded chicken (44F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. Pesto was double panned and all other items in this flip top reach in cooler, over stacked. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler #2: roasted onions (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); egg plants (49F - Cold Holding); raw sausage (50F - Cold Holding); fresh mozzarella (48F - Cold Holding); sliced mozzarella (49F - Cold Holding); humus (48F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Flip top reach in cooler #3: pesto (46F - Cold Holding); egg plant (45F - Cold Holding); rice balls (46F - Cold Holding); diced chicken (44F - Cold Holding); raw breaded chicken (44F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. Pesto was double panned and all other items in this flip top reach in cooler, over stacked. See stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near at beverage service area used to dump ice. Advised operator of the use of a hand wash sink. **Corrective Action Taken** Warning