AMICI BRICK OVEN PIZZA
801 VILLAGE BLVD #306, West Palm Beach FL 33409 · 561.657.6750
Last inspected Jan 12, 2026 · 8 visits since September 2023
FEB 24
JUL 24
AUG 24
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. At front counter; pizza by the slice, no time mark. Operator stated being held 1 hour, applied appropriate time mark.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,250
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024059171 | Aug 29, 2024 | Jan 30, 2025 | $450 |
| 2--2024015990 | Feb 20, 2024 | May 21, 2024 | $400 |
| 2--2023014060 | Jan 30, 2023 | Aug 15, 2023 | $400 |
Inspection history
8 visits, newest first
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made heated tomato sauce (60F - Cooling); cooked chicken stock (45F - Cooling) Operator stated items cooling overnight in full, deep containers with tight fitting lids, did not reach 41F within 6 hours See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched visibly soiled rear exit door then touched visibly soiled walk-in cooler door handle while opening and then handled multiple clean/prepared containers of food to be prepared/served to customers. Operator discussed with employee(s) who then washed hands. Advised Operator to provide clean/sanitized surface for which to exit rear door/enter walk-in cooler prior to entering.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped 1/2 pan of raw comminuted beef stored over ready to eat cooked potato fries. Operator moved ready to eat cooked potato fries above raw comminuted beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; house made heated tomato sauce (60F - Cooling); cooked chicken stock (45F - Cooling). Operator stated items cooling overnight in full, deep containers with tight fitting lids, did not reach 41F within 6 hours See stop sale.
Show the remaining 2 findings ▾
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. Pizza by the slice held using 4 hour time as a public health control, no time marking. Operator stated new procedure was to serve pizza by the slice for only one 4 hour period only (11-3) then discard, operator updated written procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pasta soup (129F - Hot Holding); house made marinara (129F - Hot Holding). Operator stated items reheated prior to being held for 1 hour, reheated to 165F+
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door walked onto cook line, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves.
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. Employee handled soiled dishes while washing/rinsing and then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At drawers under make top cooler; cooked chicken (100F - Cooling 12:10/100F 12:40). Operator stated chicken cooling for one hour, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling.
Aug 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling raw chicken for cooking to preparing ready to eat salads without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then continued to handle clean plates/utensils and prepare food without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made tomato sauce (118F - Hot Holding). Operator stated tomato sauce reheated in pan on stove top prior to being placed in steam table, held for 2 hours, reheated to 167F.
Soiled dry wiping cloth in use. Visibly soiled dry wiping cloths in-use on cutting board(s) at flip top and make top cooler(s). Operator removed.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made marinara (110F - Hot Holding). Operator stated marinara was reheated on stove prior to being placed in steam table, held for less than 1 hour, reheated to 165F.
Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Bowl or other container with no handle used to dispense food. At flour storage container; bowl used to dispense flour. Operator removed.
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made marina (48F - Cooling). Operator stated cooling inside cooler overnight in deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made marina (48F - Cooling). Operator stated cooling inside cooler overnight in deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad make top cooler; house made cooked meatballs (52F - Cold Holding). Operator stated not prepared or portioned today, being held in overfilled pan inside make top portion of cooler for over 4 hours, discarded overfilled portion. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad make top cooler; house made cooked meatballs (52F - Cold Holding). Operator stated not prepared or portioned today, being held in overfilled pan inside make top portion of cooler for over 4 hours, discarded overfilled portion. See Stop Sale.
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. At front counter; pizza by the slice, no time mark. Operator stated being held 1 hour, applied appropriate time mark.
Toxic substance/chemical improperly stored. At dough mixer; multiple cleaning chemicals stored over mixer. Operator removed.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator set up triple sink to chlorine 100ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated establishment has no measuring device available for measuring utensil surface temperature and is using hot water as sanitizer in dish machine.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160°F). Operator set up triple sink to chlorine 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad lift top cooler; feta (50°F - Cold Holding); sliced mozzarella (48°F - Cold Holding); sliced ham (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler for 3 hours, placed on ice.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line prep table; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated establishment has no measuring device available for measuring utensil surface temperature and is using hot water as sanitizer in dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned/sanitized.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.