Sicilian Oven Wood Fired Pizza
5544 South Flamingo Rd, Cooper City, FL 33330 · Permanent Food Service · License 1625898
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection4 high priority (fixed on the spot), 3 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler assorted cook pasta (41-45°F - Cold Holding) per operator not portion or prepared today per operator held out of temperature less than 2 hours. Operator voluntarily discarded top layer and added ice packs to pasta.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in fryer basket fried chicken breast (125-133°F - Hot Holding) per operator held out of temperature less than approximately 15 minutes. Operator voluntarily discarded.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Tomato sauce 125°F meat sauce 105°F @ 3:10 cooling since 3:00 rechecked tomato 115°F meat sauce 89°F @ 3:40 at this rate food will not cooled from 135°F to 70°F within 2 hours. Operator separated into shallow separate pans.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Observed tube of ground pork stored in same pan with salami. Operator separated.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food Flour removed from original container not identified by common name.
Operator labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a box of frozen mixed vegetables on walk-in freezer floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In flour. Operator removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.