SICILIAN OVEN WOOD FIRED PIZZA
10140 W SAMPLE RD, Coral Springs FL 33065 · 954.340.3001
Last inspected Feb 5, 2026 · 9 visits since October 2023
FEB 25
MAY 25
JUN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: meatballs (127F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to return to stove to reach 165+F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024017320 | Feb 29, 2024 | Apr 10, 2024 | $400 |
| 2--2023059853 | Oct 13, 2023 | Nov 6, 2023 | $200 |
Inspection history
9 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed commercial plastic bag used to hold ice. Bag placed directly on top of shredded cheese in pizza prep cooler. Reviewed the harmful effects of commercial plastic bags with ink to food
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine gun nozzle soiled with mold like substance. Operator dismantled, wiped clean, and set aside to soak in sanitizer solution
Bowl or other container with no handle used to dispense food. For a bulk container of non TCS foods observed small black bowl used as scoop. Operator removed
Covered waste receptacle not provided in women's bathroom.
Show the remaining 3 findings ▾
In-use ice scoop stored on soiled surface between uses. Observed ice scoop in direct contact with kitchen shelving. Operator stored inside clean container
In-use wet wiping cloth/towel used under cutting board. Observed multiple rags underneath cutting boards
Wiping cloth sanitizing solution stored on the floor. At kitchen cook line observed sani bucket in direct contact with floor. Operator removed
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) flip top-; mozzarella cheese (51F - Cold Holding); feta cheese (50F - Cold Holding). Per employee food held less than 4 hours, observed food stored above the rim line. Kitchen manager removed food out of the and stored inside lower cooler for a quick chill.
No soap provided at handwash sink. Coffee and Soda station. Employee provided.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in Cooler-storage shelves- build up of rust.
Jun 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Standing water on floor in dish area
Floor tiles missing and/or in disrepair. Floor through kitchen missing tiles
Jun 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator remade solution. Quaternary tested 200ppm
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine contains mold like substance. Operator began cleaning
Cutting board has cut marks and is no longer cleanable. Right flip top cooler cutting board has cut marks
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in freezer not separated from sellable food. Operator discarded
Equipment and utensils not properly air-dried - wet nesting. Observed at dish area. Operator separated containers to dry
Floor area(s) covered with standing water. Observed at dish area
Floor tiles missing and/or in disrepair. Floor tiles in kitchen inndisrepair
Working containers of food removed from original container not identified by common name. Flour container in kitchen not labeled. Operator labeled
May 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
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. Dishwasher (Chlorine 0ppm)
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken then proceeded to handle clean equipment without first taking off gloves and washing hands. Employee removed gloves washed hands then changed to new gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right flip top cooler- meat balls (45-47F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Operator placed on meatballs to quick cool. 2. Left kitchen flip top cooler- cooked pasta (46F - Cold Holding). Per operator item in unit less than four hours ago. Observed food overfilled in unit. Operator placed ice on food to quick cool. All food not prepared or portioned today
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. prep area two door cooler at 2:40pm cut lettuce 59F ambient cooling for 1 1/2 hours to 57F at 3:50pm. Observed items covered cooling. At this rate proper cooling to 41F in 4 hours will not occur. Operator took off cover and placed in walk in cooler to cool down
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided print out of plan. Operator filled out on site
Floor area(s) covered with standing water. Standing water on floor in dish area
Floor not cleaned when the least amount of food is exposed. Food debris on floor in kitchen cook line. Operator began sweeping
Floor tiles missing and/or in disrepair. Floor through kitchen missing tiles
In-use knife/knives stored in cracks between pieces of equipment. Knives in kitchen stored between flip top coolers. Operator removed knives
Old labels stuck to food containers after cleaning. Observed at dish area. Operator removed label
Open dumpster lid.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right flip top,cooler raw chicken wings (46-50F - Cold Holding). Per operator food in unit less than four hours. Operator moved food to freezer to quick chill
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris in kitchen
No soap provided at handwash sink. No soap in prep station. Operator provided soap
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in back ice machine. Operator cleaned
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen flip top cooler contains cut marks
Equipment in poor repair. Gasket torn at prep area two door cooler
Floor area(s) covered with standing water. Standing water by dish area
Floor not cleaned when the least amount of food is exposed. Food debris on floor in kitchen. Operator began sweeping up floor
Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen broken or missing.
Hole in or other damage to wall. Holes in wall by prep area
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In prep area True reach in freezer, case of raw shaved philly steak meat and bags of raw chicken tenders above open bags of mozzarella sticks and french fries. Manager rearranged all items for proper separation.
Bowl or other container with no handle used to dispense food. Plastic bowl in bulk seasoned flour in prep area. Manager removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on end of make line next to sauté fliptop. Employee removed bottle.
Stored food not covered. Multiple bulk sauces in walk in cooler at proper temperature not covered.
Working containers of food removed from original container not identified by common name. Bulk containers of powdered sugar and regular sugar in prep area not labeled. Manager labeled both.
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cheeses at walk in cooler. Operator stored properly. Observed Raw sausage over cooked eggplant and hummus reach in cooler cook line. Observed Raw chicken over cooked mussels reach in freezer dish area. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (62F - Cold Holding) Observed overstocked in pan at reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned overstock to inside of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: meatballs (127F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to return to stove to reach 165+F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside mop sink by back door.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gorgonzola (68F - Cooling) at 12:00 since 11:30 - 68F 12:15 Observed overstocked in pan at reach in cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed overstock inside cooler.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge, Francesco Bellofiore hired in excess of 30 days with no proof of food safety training.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present upon arrival and beginning of inspection.
Oct 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. One #10 can tomatoes on prep table in back with creased metal.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline LEFT FLIPTOP UPPER - cut butter (54F - Cold Holding); cooked pastas (48-51F - Cold Holding); diced ham (54F - Cold Holding). Per manager all items in unit 4 hrs; pulled cold at 41F from walk in at 10:45am. Items removed to walk in to rechill and top to unit closed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In ice bath in back prep area, house marinara 110F @ 2:25pm (prepared cooling 45 minutes) to 89F @ 3:30pm. Based on times and temperatures marinara will not reach 70F within 2 hrs. Marinara split to smaller containers and new ice sticks added to rapid chill.
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink by pizza oven. Manager removed.
Bowl or other container with no handle used to dispense food. Plastic container in bulk seasoned flour. Manager removed.
Stored food not covered. Multiple uncovered containers of sauces in walk in cooler at proper temperature and dated 24 hrs ago. Manager placed lids on all containers.
Working containers of food removed from original container not identified by common name. Label worn of bipolar container of sugar under back prep table. Manager relabeled container.
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.