Sicilian Oven Wood Fired Pizza

10140 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1617456

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 complaint inspection
1 high priority (fixed on the spot, 1 repeat), 5 basic (1 repeat)
-11
Administrative complaint on Nov 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Nov22026

Complaint inspection

6 violations found

First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 1 High priority
- 5 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In cookline single door cooler, raw sausage above portioned eggplant. Employee rearranged to properly separate.
  Fixed on the spotRepeat violationAdministrative complaint
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk flour not labeled. Employee added label.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  1) Employee beverages container on shelves with dry goods in back prep area. Employee moved beverages away from area. 2) Employee beverage container on cookline at front line. Employee removed container.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic container in bulk flour in back prep area. Manger removed.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Multiple soiled wiping cloths on front make line.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth not in sanitizer bucket in hand sink in prep area. Employee moved cloth to sanitizer bucket.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep102026D68Routine inspection17 violations, 6 high priority No follow-up needed

First visitSep 10, 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.
17 violations found:
- 6 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours. middle flip top: blue cheese crumbles portioned at 8:30am at 3:00 (54°F - Cooling). See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours. middle flip top: blue cheese crumbles portioned at 8:30am at 3:00 (54°F - Cooling).
  See Stop Sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored on top of case of heavy cream in walk in cooler. Operator reorganized
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee enter building with gloved hands then proceed to cook line and remove gloves and put on new gloves without washing hands, operator instructed employee to remove gloves and wash hands
  Fixed on the spot
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee with gloved hands handling soiled dishes then handling clean dishes without removing gloves and washing hands
- Code 22, Food-contact surfaces clean and sanitized: 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. Glass dishwasher tested at 0ppm chlorine. Operator discontinued use and sanitized wares in main dishwasher. Service arrived at time of inspection and retested at 100ppm chlorine
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta fagioli soup cooling for 1 hour (90°F - Cooling) to 82°F at 3:05.
  Item being cooled in shallow melted ice bath at room temperature. Operator refreshed ice bath up to level of food item. Retook temperature at 3:45 at 44°F-55°F
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Cooked mussels in commercially processed reduced oxygen packaging still partially frozen. Operator removed from packaging. Discussed with operator
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed chocolate tart, meatballs, and pistachio cheesecake in reach in freezer stored uncovered . Operator instructed employee to cover items
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed produce stored above uncovered tomato sauce and cooked chicken wings. Discussed with Operator.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in flour mix, operator removed
  Fixed on the spot
  Equipment in poor repair.
  Ware washing machine racks in poor repair
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Operator remade and retested at 400ppm
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed in prep area, bar area
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in prep area
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.