SICILIAN OVEN WOOD FIRED PIZZA
2460 PGA BLVD, Palm Beach Gardens FL 33410 · 954.553.1877
Last inspected Jan 8, 2026 · 5 visits since December 2024
DEC 24
MAR 25
JUL 25
JAN 26
≈ ERRATIC
4 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. roasted garlic loafs (66F - Hot Holding) on the speed rack at cook line; food out of temperature for more than four hours; See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 9 high priority.
9 High priority4 Intermediate1 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marina sauce (46F - Cooling) in walk-in cooler; food cooked yesterday and stored in big plastic containers with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
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 loading dirty dishes and unloading without removing gloves and washing hands first; Manager educated; employee washed hands;
Non-food grade paper/paper towel used as liner for food container. Paper towel used in direct contact with cut lettuce in reach in cooler at prep area; removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over fries and raw chocolate cake over ice cream in freezer at cook line; - all not commercially packaged; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked wing and cooked peppers in coolers at cook line; Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled dry towel with gloved hands and continued to work with food without removing gloves and washing hands first; manager educated; employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic loafs (66F - Hot Holding) on the speed rack at cook line; food out of temperature for more than four hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marina sauce (46F - Cooling) in walk-in cooler; food cooked yesterday and stored in big plastic containers with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant (42-51F - Cold Holding)in cooler #1 at cook line; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; sliced cheese (46F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; operator decided to discard; egg plant spread (48F - Cold Holding); in cooler#3 at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; moved to different cooler; cooked pasta (55F - Cold Holding); in cooler#3 at cook line line; food out of temperature for approximately 2 hours; food not prepared or portioned today; food moved to different cooler; mozzarella cheese (55F - Cold Holding)in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to different cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic loafs (66F - Hot Holding) on the speed rack at cook line; food out of temperature for more than four hours; See Stop Sale
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened about 30 hours before in cooler at servers area; dated
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (122-133F - Cooling)at 2:45 to 119 F at 3:35 since 2:30 in big plastic containers at the back of the kitchen; not enough ice for big plastic containers; at this rate food will not reach 70 F within 2 hours; smaller batches made; cut tomatoes (45-49F - Cooling)at 3:02 to 52 F at 3:37 since 12:00; in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to walk-in cooler; cooked chicken (50-49F - Cooling)at 3:05 to 51 F at 3:38 since 2:05; at this rate food will not reach 41 F or below within 4 hours; food moved to different cooler;
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. Chocolate cake not baked with raw shell eggs not identified on the menu; advised to place an asterisk
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory posted at the back of the kitchen and not conspicuously placed; advised to move to hostess stand;
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);fixed to 200 ppm
Jul 31, 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator fixed to 200 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary at three compartment sink and sanitizer bucket
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water by three compartment sink; moved to cooler;
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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 employee touching basil with bare hands to garnis food; will not get heated to 145 F or above; manager educated employee; employee washed hands and put gloves on;
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. Raw chicken tenders over calamari - some not commercially packaged Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled dry towel to wipe food debris and gloved hands and started to prepare foods without washing hands; Manager educated; employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade caesar dressing (50F - Cold Holding); in cooler #3 at cook line; food not prepared or portioned today; bottle stored on top of other food container; food out of temperature for approximately 2 hours; food placed in ice bath to quickly chill;
Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line
Cutting board has cut marks and is no longer cleanable- some at cook line
Dec 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.