Sicily Pizza
20 S Atlantic Ave Ste B, Daytona Beach, FL 32118 · Permanent Food Service · License 7406129
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 high priority (no follow-up needed), 2 intermediate, 6 basic-18
- Safety score82
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 6, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: 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.
-cooked sliced pizza placed out at room temperature without time marking
Code 12, Handwashing and hygienic practices: Employee handled personal cell phone and then handled food for preparation without washing hands.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-precooked chicken
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-glassware/silverware inside hand sink basin, advised to indtruct employees to only use hand sink for handwashing purposes. The 3 compartment sink next to the hand sink may be used for utility purposes.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-bulk sugar container in back, advised to label container for common name or to leave commercial packaging inside the container due to commercial labeling meeting standards
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature/inside standing water is no longer frozen solid.
-raw chicken, outside portions no longer frozen solid. advised to keep cold water running over thawing chicken until ready for preparation.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle secured away from direct food contact.
-handle for utensil used to chop meat laying on food directly during preparation
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Floor soiled/has accumulation of debris.
-floor at side of mixer near wall
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.