Deerfield-News. com Deerfield Beach, FL- A recent State of Florida food inspection of Sicilian Oven by the State of Florida DBPR showed 17 violations at Sicilian Oven. This local chain has several restaurants in the area. Below is the complete report from the DBPR.
| Name: | SICILIAN OVEN WOOD FIRED PIZZA | License Number: | SEA1617456 |
|---|---|---|---|
| Rank: | Seating | License Expiration Date: | 12/01/2026 |
| Primary Status: | Current | Secondary Status: | Active |
| Location Address: | 10140 W SAMPLE RD CORAL SPRINGS, FL 33065 |
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Inspection Information
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
|---|---|---|---|---|---|
| Routine – Food | 09/10/2026 | Met Inspection Standards During This Visit More information about inspections. |
6 | 2 | 9 |
| A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term “critical”, varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors’ training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary. | |
|---|---|
| Violation | Observation |
| Basic – Bowl or other container with no handle used to dispense food. Observed in flour mix, operator removed **Corrected On-Site** | |
| Basic – 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 **Corrected On-Site** | |
| Basic – Equipment in poor repair. Ware washing machine racks in poor repair | |
| Basic – No handwashing sign provided at a hand sink used by food employees. Observed in prep area, bar area | |
| Basic – Old labels stuck to food containers after cleaning. | |
| Basic – Stored food not covered. Observed chocolate tart, meatballs, and pistachio cheesecake in reach in freezer stored uncovered . Operator instructed employee to cover items **Corrected On-Site** | |
| Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above uncovered tomato sauce and cooked chicken wings. Discussed with Operator. | |
| Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area | |
| Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator remade and retested at 400ppm **Corrected On-Site** | |
| High Priority – 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 **Corrected On-Site** | |
| High Priority – 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 **Corrected On-Site** | |
| High Priority – 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 **Corrected On-Site** | |
| High Priority – 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 | |
| High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. middle flip top: blue cheese crumbles portioned at 8:30am at 3:00 (54F – Cooling). See stop sale. | |
| High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. middle flip top: blue cheese crumbles portioned at 8:30am at 3:00 (54F – Cooling). See Stop Sale | |
| Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta fagioli soup cooling for 1 hour (90F – Cooling) to 82F 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 44F-55F **Corrective Action Taken** | |
| Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. | |
