Sicilian Oven Wood Fired Pizza

10610 Forest Hills Drive, Wellington, FL 33414 · Permanent Food Service · License 6022636

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Jul 30, 2026

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 complaint inspection
8 high priority (5 fixed by the Jul 30 follow-up, 3 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 1 basic
-35
Administrative complaint on Jul 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score53

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

Inspection history

1 inspection · 2 visits

Jul292026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 8 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. At prep counter: Vodka sauce with heavy cream (105°F at 2:45pm; 105°F at 3:30pm - Cooling) As per operator, cooling since 1:30pm. Product did not cool from 135°F to 70°F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Salad cooler: fresh mozzarella (65°F at 3:15pm; 61°F at 3:45pm- Cooling) As per operator, cooling since 11:30am. Product did not cool to 41°F in a total of 4 hours. See stop sale. Pizza station:house made pizza sauce (53°F at 3:00pm; 52°F at 3:45- Cooling) As per operator, cooling since 11:30am; fresh mozzarella (53°F at 3:00pm; 53°F at 3:45pm- Cooling) As per operator, products cooling since 11am. Product did not cool to 41°F in a total of 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pizza station: raw sausage (54°F - Cold Holding) As per operator, stored in unit since 3 hours; spinach marinated in oil and fresh garlic (49°F - Cold Holding) As per operator, stored in unit since 2 hours. Not prepped or portioned today. Operator discarded products.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At fryer: cooked egg plant (87°F - Hot Holding) As per chef, stored since 15mins. Advised to reheat to 165+F.
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  At prep counter: Vodka sauce with heavy cream (105°F at 2:45pm; 105°F at 3:30pm - Cooling) As per operator, cooling since 1:30pm. Product did not cool from 135°F to 70°F within 2 hours. See stop sale.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Salad cooler: fresh mozzarella (65°F at 3:15pm; 61°F at 3:45pm- Cooling) As per operator, cooling since 11:30am. Product did not cool to 41°F in a total of 4 hours. See stop sale. Pizza station:house made pizza sauce (53°F at 3:00pm; 52°F at 3:45- Cooling) As per operator, cooling since 11:30am; fresh mozzarella (53°F at 3:00pm; 53°F at 3:45pm- Cooling) As per operator, products cooling since 11am. Product did not cool to 41°F in a total of 4 hours. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed chef at pizza station handle cellphone then handled tong and clean pan with cooked onion; no hand wash. Chef at pizza station washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator unable to correct.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 fly flying around at cook line. Operator killed.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. At prep counter: Vodka sauce with heavy cream (105°F at 2:45pm; 105°F at 3:30pm - Cooling) As per operator, cooling since 1:30pm. Product did not cool from 135°F to 70°F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Salad cooler: fresh mozzarella (65°F at 3:15pm; 61°F at 3:45pm- Cooling) As per operator, cooling since 11:30am. Product did not cool to 41°F in a total of 4 hours. See stop sale. Pizza station:house made pizza sauce (53°F at 3:00pm; 52°F at 3:45- Cooling) As per operator, cooling since 11:30am; fresh mozzarella (53°F at 3:00pm; 53°F at 3:45pm- Cooling) As per operator, products cooling since 11am. Product did not cool to 41°F in a total of 4 hours. See stop sale. At prep table: house made marinara (85°F at 2:45pm; 78°F at 3:30pm- Cooling) As per chef, cooling since 1 pm. At current rate of cooling, product will not cool from 135°F to 41°F in a total of 6 hours. Advised operator to quick chill. Salad cooler: sliced tomatoes (48°F at 3:15pm; 48°F at 3:45pm- Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, product will not cool to 41°F in a total of 4 hours. Stored over stacked. Advised operator to quick chill. Pizza station: sliced tomatoes (59°F at 3:00pm; 58°F at 3:45pm- Cooling) As per operator, cooling since 12:30pm. At current rate of cooling, product will not cool to 41°F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
  Repeat violationAdministrative complaint
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm)
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.
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.