Amici Brick Oven Pizza
Last inspected: Jan 12, 2026
41
Score
Inspectors have visited Amici Brick Oven Pizza 10 times, with records going back to 2022. The latest inspection on file is from Jan 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Cooked/heated time/temperature control” comes up most often, recorded two times in the inspection record.
By comparison, the average West Palm Beach facility scores 79, putting Amici Brick Oven Pizza on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
6
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
6 critical violations.
View 6 violations
High Priority - 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.
03D-02-5
High Priority - 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. **Corrected On-Site**
12A-29-4
High Priority - 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. **Corrected On-Site**
08A-02-6
High Priority - 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.
01B-02-5
High Priority - 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. **Corrective Action Taken**
03F-02-5
High Priority - 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+ **Corrected On-Site**
03B-01-6
41
Jul 1, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - 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. **Corrected On-Site**
12A-13-4
Intermediate - 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. **Corrective Action Taken**
03D-15-4
67
Aug 29, 2024
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
High Priority - 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. **Corrected On-Site**
12A-12-4
High Priority - 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. **Corrected On-Site**
12A-29-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - 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. **Corrected On-Site**
21-10-4
61
Jul 8, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
70
Feb 20, 2024
Routine - Food
6 critical violations.
View 6 violations
High Priority - 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.
03D-02-5
High Priority - 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.
01B-36-5
High Priority - 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.
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. At dough mixer; multiple cleaning chemicals stored over mixer. Operator removed. **Corrected On-Site**
41-10-4
41
Sep 26, 2023
Routine - Food
No violations found.
100
Sep 22, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-22: Dishwasher (Temperature <160F). **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
16-62-1
78
Sep 21, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
50
Jan 30, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink. **Warning** - From follow-up inspection 2023-01-30: Same. Missing on one side of the splitter at mop sink. Other side connected to chemical dispenser. **Admin Complaint**
29-34-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-01-30: Same. **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-01-30: Same **Admin Complaint**
05-08-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2023-01-30: Same . No proof **Admin Complaint**
53B-01-5
64
Jul 18, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
22-02-4
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.
53B-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
38-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on walk in freezer floor
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Operator placed in pan **Corrected On-Site**
10-12-5
67
Frequently Asked Questions
When was Amici Brick Oven Pizza last inspected?
The most recent health inspection at Amici Brick Oven Pizza on file is from Jan 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Amici Brick Oven Pizza?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Amici Brick Oven Pizza.
How does Amici Brick Oven Pizza compare to other restaurants in West Palm Beach?
Amici Brick Oven Pizza most recently scored 41 out of 100, which is lower than the West Palm Beach average of 79.
Has Amici Brick Oven Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Amici Brick Oven Pizza have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Amici Brick Oven Pizza means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Amici Brick Oven Pizza inspected?
Based on the inspection history on file, Amici Brick Oven Pizza is inspected around three times per year on average.
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