DirtyFLRestaurant Inspection Data

AMICI BRICK OVEN PIZZA

801 VILLAGE BLVD #306

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/1/2025

Inspection #: Visit ID: 10879874

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door walked onto cook line, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site
  • 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. Employee handled soiled dishes while washing/rinsing and then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At drawers under make top cooler; cooked chicken (100F - Cooling 12:10/100F 12:40). Operator stated chicken cooling for one hour, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken**

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8874582

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Visibly soiled dry wiping cloths in-use on cutting board(s) at flip top and make top cooler(s). Operator removed. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling raw chicken for cooking to preparing ready to eat salads without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then continued to handle clean plates/utensils and prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 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; house made tomato sauce (118F - Hot Holding). Operator stated tomato sauce reheated in pan on stove top prior to being placed in steam table, held for 2 hours, reheated to 167F. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8782279

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At flour storage container; bowl used to dispense flour. Operator removed. Corrected On-Site
  • 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; house made marinara (110F - Hot Holding). Operator stated marinara was reheated on stove prior to being placed in steam table, held for less than 1 hour, reheated to 165F. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8506056

  • 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. At walk-in cooler; house made marina (48F - Cooling). Operator stated cooling inside cooler overnight in deep container with tight fitting lid, did not reach 41F within 6 hours. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made marina (48F - Cooling). Operator stated cooling inside cooler overnight in deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
  • 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. At Salad make top cooler; house made cooked meatballs (52F - Cold Holding). Operator stated not prepared or portioned today, being held in overfilled pan inside make top portion of cooler for over 4 hours, discarded overfilled portion. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad make top cooler; house made cooked meatballs (52F - Cold Holding). Operator stated not prepared or portioned today, being held in overfilled pan inside make top portion of cooler for over 4 hours, discarded overfilled portion. See Stop Sale. Repeat Violation Admin Complaint
  • 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. At front counter; pizza by the slice, no time mark. Operator stated being held 1 hour, applied appropriate time mark. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dough mixer; multiple cleaning chemicals stored over mixer. Operator removed. Corrected On-Site

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8506615

  • N/A:No Violations Were Observed

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8505576

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator set up triple sink to chlorine 100ppm. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-22: Dishwasher (Temperature <160F). **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated establishment has no measuring device available for measuring utensil surface temperature and is using hot water as sanitizer in dish machine. Repeat Violation Warning - From follow-up inspection 2023-09-22: **Time Extended**

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8378196

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized. Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160°F). Operator set up triple sink to chlorine 100ppm. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad lift top cooler; feta (50°F - Cold Holding); sliced mozzarella (48°F - Cold Holding); sliced ham (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler for 3 hours, placed on ice. **Corrective Action Taken** Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line prep table; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated establishment has no measuring device available for measuring utensil surface temperature and is using hot water as sanitizer in dish machine. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning