SICILIAN OVEN WOOD FIRED PIZZA
10610 FOREST HILLS DRIVE, Wellington FL 33414 · 561-770-1966
Last inspected Jul 30, 2026 · 16 visits since December 2023
JUN 25
AUG 25
OCT 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 fly flying around at cook line. Operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008131 | Dec 4, 2025 | Mar 5, 2026 | $1,200 |
| 2--2025047049 | Jun 12, 2025 | Jul 1, 2025 | $800 |
| 2--2025027073 | Feb 10, 2025 | Apr 8, 2025 | $800 |
| 2--2023014722 | Feb 28, 2023 | Apr 6, 2023 | $200 |
Inspection history
16 visits, newest first
Jul 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: Vodka sauce with heavy cream (105F at 2:45pm; 105F at 3:30pm - Cooling) As per operator, cooling since 1:30pm. Product did not cool from 135F to 70F within 2 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. 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.
Live, small flying insects found. 1 fly flying around at cook line. Operator killed.
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.
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 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: Vodka sauce with heavy cream (105F at 2:45pm; 105F at 3:30pm - Cooling) As per operator, cooling since 1:30pm. Product did not cool from 135F to 70F 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 degrees Fahrenheit within 4 hours. Salad cooler: fresh mozzarella (65F at 3:15pm; 61F at 3:45pm- Cooling) As per operator, cooling since 11:30am. Product did not cool to 41F in a total of 4 hours. See stop sale. Pizza station:house made pizza sauce (53F at 3:00pm; 52F at 3:45- Cooling) As per operator, cooling since 11:30am; fresh mozzarella (53F at 3:00pm; 53F at 3:45pm- Cooling) As per operator, products cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station: raw sausage (54F - Cold Holding) As per operator, stored in unit since 3 hours; spinach marinated in oil and fresh garlic (49F - Cold Holding) As per operator, stored in unit since 2 hours. Not prepped or portioned today. Operator discarded products.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad cooler: fresh mozzarella (65F at 3:15pm; 61F at 3:45pm- Cooling) As per operator, cooling since 11:30am. Product did not cool to 41F in a total of 4 hours. See stop sale. Pizza station:house made pizza sauce (53F at 3:00pm; 52F at 3:45- Cooling) As per operator, cooling since 11:30am; fresh mozzarella (53F at 3:00pm; 53F at 3:45pm- Cooling) As per operator, products cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: cooked egg plant (87F - Hot Holding) As per chef, stored since 15mins. Advised to reheat to 165+F.
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 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: Vodka sauce with heavy cream (105F at 2:45pm; 105F at 3:30pm - Cooling) As per operator, cooling since 1:30pm. Product did not cool from 135F to 70F 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 degrees Fahrenheit within 4 hours. Salad cooler: fresh mozzarella (65F at 3:15pm; 61F at 3:45pm- Cooling) As per operator, cooling since 11:30am. Product did not cool to 41F in a total of 4 hours. See stop sale. Pizza station:house made pizza sauce (53F at 3:00pm; 52F at 3:45- Cooling) As per operator, cooling since 11:30am; fresh mozzarella (53F at 3:00pm; 53F at 3:45pm- Cooling) As per operator, products cooling since 11am. Product did not cool to 41F in a total of 4 hours. See stop sale. At prep table: house made marinara (85F at 2:45pm; 78F at 3:30pm- Cooling) As per chef, cooling since 1 pm. At current rate of cooling, product will not cool from 135F to 41F in a total of 6 hours. Advised operator to quick chill. Salad cooler: sliced tomatoes (48F at 3:15pm; 48F at 3:45pm- Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill. Pizza station: sliced tomatoes (59F at 3:00pm; 58F at 3:45pm- Cooling) As per operator, cooling since 12:30pm. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)
Dec 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority2 Intermediate0 Basic
Show 11 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) at bar, discussed with operator who primed machine and retested 100ppm.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted glasses with hands and after without washing hands employee handled utensils to cut and place pizzas in oven, discussed with operator who moved, employee 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 handled visibly soiled cloth and after without washing hands employee handled pans of cooked chicken in walk in, discussed with operator, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored directly above non commercially packaged pan of French fries, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Tiramisu containing raw shell egg stored over onion and tomatoes, discussed with operator who corrected storage of products. In flip top cooler Raw sausage stored over cheese, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored above raw shrimp, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler house made ceaser dressing with egg (52F - Cold Holding); sausage (49F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2.5 hours, discussed with operator who moved product to bottom of cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table house made tomato sauce (130F - Hot Holding) discussed with operator who reheated to 187F.
Toxic substance/chemical improperly stored. In storage cabinet bottles of windex stored above bottles of water, discussed with operator who removed corrected storage of products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped pan of cooked mushrooms (45F - Cooling) at 2:25 since 10:00 to 45F at 3:00, discussed with operator who removed wrap to allow adequate air flow cooling. In kitchen house made tomato sauce (118-128F - Cooling) at 2:20 since 1:30 to 118-124F at 2:55, at this current rate of cooling product will not reach 70F within 2 hours. Discussed with operator who moved product to shallow metal pans in ice bath, at recheck 38F to 58F.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment sells house made tiramisu with raw shell egg not identified on menu, discussed with operator, open callback for December 10th for this violation.
Oct 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing raw meat balls wiped face with hand and without washing hands resumed handling container for raw meat, discussed with operator employee 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 picked up marker from floor and without washing hands began to handle pan and clean utensils to prepare customer meal, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach In cooler tiramisu made with raw shell egg not cooked stored above diced tomatoes, discussed with operator who corrected storage of products.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non-continuous cooking of chicken wings with no written procedures approved by division, discussed with operator and emailed written procedures application to operator.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu house made tiramisu made with raw shell eggs not identified as having a raw ingredient, discussed with operator to add consumer advisory to menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has written procedures printed and posted on wall, form is not filled out and products on time not identified on written procedures, reviewed with operator to fill form.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted on menu or customer dining room, discussed with operator who retrieved consumer advisory from inside of manager only office.
Aug 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Container of medicine improperly stored. In kitchen on shelf packet of powder medication stored above flip top cooler, discussed with operator who removed packet of medication.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from back door and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hands to pull up pants and without washing hands handled ice scoop to scoop ice, discussed with operator employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cut lettuce (48F - Cooling) at 11:50 since 11:20 to 48F at 12:10, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment used time is a public health control for fresh garlic bread properly time marked and cannot provide written procedures, discussed with operator, emailed form operator printed and filled out form.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee beverage stored on shelf directly above flip top cooler, discussed with operator who removed product.
Jun 13, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
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. Observed dishwasher handle dirty dishes then clean dishes from dish washer; no hand wash. Advised operator that dishwasher should wash hands.
Live, small flying insects found. Observed approximately 9 flies flying around at cook line: 3 of 9 landed on clean mixing bowls and clean cutting boards; 3 of 9 landing on cooked sausage and cooked chicken in make table kept open at pizza station. 2 of 9 landing on the inside of clean pans with cheese and pizza sauce at said pizza station. Approximately 5 flies flying around in prep area at the backend of kitchen; 3 of 5 landing inside open trash can. 2 flies flying around at dining area; 1 of 2 landing on lid of bottle at bar area. Multiple food items stop sold. Advised operator to clean and sanitize contaminated pans and bowls.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 flies landing on cooked sausage and cooked chicken in make table at pizza station. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line: sliced salami (57F - Cold Holding); Bolognese sauce (44F - Cold Holding) As per operator, both items stored 40 mins in unit. Not prepped or portioned today. Stored over stacked in cooler. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked meatballs (121F - Hot Holding) As per operator, stored since 40 mins. Operator moved to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On rolling rack: cooked meat balls (89F at 3:15pm; 89F at 3:45pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle personal bag and personal drink then began taking food from reach in cooler and handling clean tong to handle food in oven; no hand wash. Advised operator that employee should wash hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to quaternary 200ppm.
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. Pizza make table: cut mozzarella (48F - Cold Holding); cooked sausage (46F - Cold Holding); shredded mozzarella (48F - Cold Holding); ricotta cheese (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); house made tomato sauce (46F - Cold Holding); cooked zucchini (49F - Cold Holding); cooked peppers (46F - Cold Holding); cooked onions (45F - Cold Holding); cooked chicken (47F - Cold Holding) As per operator, all items stored for over 4 hours. Not prepped or portioned today. As per operator, cooler stopped working and so food was placed on ice. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table: cut mozzarella (48F - Cold Holding); cooked sausage (46F - Cold Holding); shredded mozzarella (48F - Cold Holding); ricotta cheese (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); house made tomato sauce (46F - Cold Holding); cooked zucchini (49F - Cold Holding); cooked peppers (46F - Cold Holding); cooked onions (45F - Cold Holding); cooked chicken (47F - Cold Holding) As per operator, all items stored for over 4 hours. Not prepped or portioned today. As per operator, cooler stopped working and so food was placed on ice. See stop sale.
Employee eating/ drinking in a food preparation or other restricted area. Observed employee drinking in prep area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed to Quaternary 200ppm.
Oct 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 14 high priority.
14 High priority1 Intermediate0 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler near microwave: cooked onions (46F at 4:03pm- Cooling) As per manager, cooling since 9:00am; Item stored over stacked and did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go outside kitchen, enter, touched hat then handled knob of stove and container with seasoning; no hand wash. Employee washed hands.
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. Observed dish washer handle dirty dishes then handled tray with clean glasses; no hand wash. Advised manager that employee should wash hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch side of nose then touched pan in reach in cooler; no hand wash. Employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager used barehand to handle sliced tomatoes that are served without heat treating between eggplants, as per manager. Operator discarded tomatoes.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher clean sheet pans but did not sanitize. Sink not set up for sanitization. Operator began setting up sanitizer sink to sanitize pans.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on cooked chicken wings stored on prep area near oven. See stop sale for cooked wings.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over pans of portioned cooked meatballs in reach in freezer. Employee stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer: Raw portioned rib eye ( no commercial packaging provided for beef) stored above raw shrimp. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on cooked chicken wings stored on prep area near oven. See stop sale for cooked wings.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler near microwave: cooked onions (46F at 4:03pm- Cooling) As per manager, cooling since 9:00am; Item stored over stacked and did not cool from 135F to 41F in a total of 6 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter, beside microwave: fresh garlic oil (75F - Hot Holding) As per manager, stored more than 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza make table:cooked sliced meatballs (51F at 3:45 - Ambient Cooling) As per manager, sliced and cooling since 10am; sliced tomatoes (51F at 3:52pm- Ambient Cooling) As per manager sliced and cooling since 11:30am. Items stored over stacked and did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler near microwave: fresh mozzarella (50F - Cold Holding); cooked wings (51F - Cold Holding) As per operator, both items taken from walk in cooler to flip top cooler and stored since 9:30am; Pizza make table: cut fresh mozzarella (49F - Cold Holding) since 11:00am;As per operator, taken from walk in cooler and stored since 11:00am; house made pizza sauce (47F - Cold Holding); as per operator, stored in unit over night; Not prepared or portioned today. Items stored over stacked. See stop sale for all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler near microwave: fresh mozzarella (50F - Cold Holding); cooked wings (51F - Cold Holding) As per operator, both items taken from walk in cooler to flip top cooler and stored since 9:30am; Pizza make table: cut fresh mozzarella (49F - Cold Holding) since 11:00am;As per operator, taken from walk in cooler and stored since 11:00am; house made pizza sauce (47F - Cold Holding); as per operator, stored in unit over night; Not prepared or portioned today. Items stored over stacked. See stop sale for all items. Flip top cooler near microwave: cooked pasta (53F - Cold Holding) as per operator, taken from walk in cooler and placed in unit 1 hour prior. Stored on rack next to oven: cooked wings (73F - Cold Holding); as per operator, taken from walk in cooler and stored since 10 mins At flip top near stovetop: bolognese sauce (48F - Cold Holding) as per operator, taken from walk in cooler and stored since 1 hour. Not prepared or portioned today. Items stored over stacked. Advised operator to quick chill over stacked portions for all items.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza make table:cooked sliced meatballs (51F at 3:45 - Ambient Cooling) As per manager, sliced and cooling since 10am; sliced tomatoes (51F at 3:52pm- Ambient Cooling) As per manager sliced and cooling since 11:30am. Items stored over stacked and did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter, beside microwave: fresh garlic oil (75F - Hot Holding) As per manager, stored more than 4 hours. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked eggplants time marked and kept at room temperature with no written procedures for time as a public health control. Emailed to operator.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed using cellphone with gloves and immediately began making pizza. Gloves not changed hands not washed. Educated on site. Employee removed gloves and washed hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at pizza making station. Remade sanitizer Bucket (Chlorine 100ppm).
Buildup of food debris/soil residue on equipment door handles. Microwave
Cutting board has cut marks and is no longer cleanable. All cutting boards on cook line
Wiping cloth sanitizing solution stored on the floor. At pizza oven
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 6lb cans of Northern beans in brine tins rusted around the rim of tin.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes from dining then handled clean single service food containers for plating food; no hand wash. Advised operator of proper hand washing practices.
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. Flip top reach in cooler #2: roasted onions (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); egg plants (49F - Cold Holding); raw sausage (50F - Cold Holding); fresh mozzarella (48F - Cold Holding); sliced mozzarella (49F - Cold Holding); humus (48F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Flip top reach in cooler #3: pesto (46F - Cold Holding); egg plant (45F - Cold Holding); rice balls (46F - Cold Holding); diced chicken (44F - Cold Holding); raw breaded chicken (44F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. Pesto was double panned and all other items in this flip top reach in cooler, over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler #2: roasted onions (48F - Cold Holding); sliced tomatoes (49F - Cold Holding); egg plants (49F - Cold Holding); raw sausage (50F - Cold Holding); fresh mozzarella (48F - Cold Holding); sliced mozzarella (49F - Cold Holding); humus (48F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. See stop sale. Flip top reach in cooler #3: pesto (46F - Cold Holding); egg plant (45F - Cold Holding); rice balls (46F - Cold Holding); diced chicken (44F - Cold Holding); raw breaded chicken (44F - Cold Holding) As per operator, stored overnight. Not prepared or portioned today. Pesto was double panned and all other items in this flip top reach in cooler, over stacked. See stop sale.
Handwash sink used for purposes other than handwashing. Hand wash sink near at beverage service area used to dump ice. Advised operator of the use of a hand wash sink.
Time/temperature control for safety food thawed in an improper manner. At dish washing area: shrimp and calamari thawing in standing water. Advised operator of the different ways to thaw. Operator corrected.
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.