Sicilian Oven Wood Fired Pizza
2761 E Oakland Park Blvd, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1624351
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 Jul 29 complaint inspection4 high priority (fixed on the spot)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 29, 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.
4 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.
Cookline - middle flip top - cheese (41-50°F); raw chicken (41-46°F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed items stored above chill line. Operator removed excess and placed in walk in to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline - bolo sauce (111-115°F - Hot Holding) - per operator holding approximately 2 hours. Operator immediately moved to grill to reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Server picked up knife from floor and then made customer drink without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Cook entered Cookline, put on gloves and began preparing customer order without first washing hands. Reviewed proper procedures and employee washed hands.
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.