Sicilian Oven Wood Fired Pizza
Last inspected: Feb 5, 2026
61
Score
The health department has logged 11 inspections at Sicilian Oven Wood Fired Pizza, the earliest from 2022. The most recent report on file is from Feb 5, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
Restaurants in Coral Springs average 77, so Sicilian Oven Wood Fired Pizza trails the local norm. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - 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
14-31-5
Intermediate - 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 **Corrective Action Taken**
22-02-4
Basic - 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 **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in direct contact with kitchen shelving. Operator stored inside clean container **Corrected On-Site**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed multiple rags underneath cutting boards
21-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. At kitchen cook line observed sani bucket in direct contact with floor. Operator removed **Corrected On-Site**
21-38-4
61
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Coffee and Soda station. Employee provided. **Corrected On-Site**
31B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in Cooler-storage shelves- build up of rust.
14-17-4
74
Jun 4, 2025
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
High Priority - 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 **Corrected On-Site**
22-43-4
Basic - 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 **Corrective Action Taken**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Right flip top cooler cutting board has cut marks
14-09-4
Basic - 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 **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dish area. Operator separated containers to dry **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water. Observed at dish area
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen inndisrepair
36-17-5
Basic - Working containers of food removed from original container not identified by common name. Flour container in kitchen not labeled. Operator labeled **Corrected On-Site**
02D-01-5
61
May 27, 2025
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - 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) **Warning**
22-41-4
High Priority - 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 **Corrected On-Site** **Warning**
12A-09-4
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - 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 **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - 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 **Corrected On-Site** **Warning**
03F-10-5
Basic - Floor area(s) covered with standing water. Standing water on floor in dish area **Warning**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Food debris on floor in kitchen cook line. Operator began sweeping **Corrective Action Taken** **Warning**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Floor through kitchen missing tiles **Warning**
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in kitchen stored between flip top coolers. Operator removed knives **Corrected On-Site** **Warning**
10-17-4
Basic - Old labels stuck to food containers after cleaning. Observed at dish area. Operator removed label **Corrected On-Site** **Warning**
16-46-4
Basic - Open dumpster lid. **Warning**
33-16-4
33
Feb 27, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Aug 22, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - 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. **Corrected On-Site**
08A-02-6
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk seasoned flour in prep area. Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Stored food not covered. Multiple bulk sauces in walk in cooler at proper temperature not covered. **Repeat Violation**
08B-12-5
Basic - 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. **Corrected On-Site**
02D-01-5
70
Feb 29, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside mop sink by back door.
29-34-4
Intermediate - 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.
53A-05-6
Intermediate - 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. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - 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.
53A-04-6
41
Oct 13, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. One #10 can tomatoes on prep table in back with creased metal.
01B-01-4
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink by pizza oven. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk seasoned flour. Manager removed. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - 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. **Corrected On-Site**
02D-01-5
52
May 10, 2023
Complaint Full
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held in steam table at 112 degrees Fahrenheit. Operator reheat to 176°F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. -Observed container with unwashed oranges stored over cooked chicken in walk-in cooler. Operator relocate chicken **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta cold held in glass door cooler at 44-47 degrees Fahrenheit. Pasta was cooked on 05/08/2022.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pasta cold held in glass door cooler at 44-47 degrees Fahrenheit. Pasta was cooked on 05/08/2022. See stop sale.
03A-02-5
High Priority - 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 touch cheese and toast with bare hands. Advice operator wear gloves. **Corrected On-Site** **Repeat Violation**
09-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A copy has been provided to the operator. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink used to filled chill stick with ice.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked lasagna stored in walk-in cooler. Per operator, lasagna was cooked on 05/09/2023. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed in-use scoop stored next to hand wash sink. Operator relocate scoop. **Corrected On-Site**
24-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employees bags stored on food preparation shelves. Operator removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Single-service articles improperly stored. -Observed takeout containers stored on dry storage floor. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Stored food not covered. -Observed a uncovered container with lasagna stored in walk-in cooler. Operator covered **Corrected On-Site**
08B-12-5
29
Mar 16, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Observed at 1:30 pm, marinara sauce cooling at 81°F. Per operator, sauce start cooling process at 11:30 a.m. Sauce did not cooled from 135°F to 70°F in 2 hours. Operator place sauce in ice bath and place in walk in cooler. **Corrective Action Taken**
03D-01-5
High Priority - 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 touch cooked onions with bare hands.
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoop stored in unclean water at 78°F.
10-05-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked meatballs stored in walk-in cooler. Per operator, item was cooked on 3/15/23. Operator correctly date marked **Corrected On-Site**
02C-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink in prep station used as dump sink sink, evidence by waste foods particles found inside.
31A-11-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed no date mark on whole milk stored in refrigerator. Per operator, milk was open on 03/15/2023.
02C-03-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed interior of chest freezer with exposed insulation.
14-36-5
Basic - Single-service articles improperly stored. -Observed pizza boxes and takeout plates stored on dry storage floor.
25-05-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator replenished sanitizer solution. Quaternary **Corrected On-Site**
21-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
35
Nov 14, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta cold holding at 46 degrees Fahrenheit in glass door refrigerator. Per operator, pasta place in unit on 11/13/2022.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pasta cold holding at 46 degrees Fahrenheit in glass door refrigerator. Per operator, pasta place in unit on 11/13/2022. See stop sale. -Observed raw chicken cold held at 44 degrees Fahrenheit in flip top cooler. Advice operator to place ice pack on item for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held at 129 degrees Fahrenheit in steam table. Advice operator increase the temperature on the unit. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used as dump sink, evidence by waste ice found inside. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown substance buildup inside ice machine. **Repeat Violation**
22-20-5
Basic - Food stored on floor. -Observed cases with food items stored on walk-in cooler floor.
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored. -Observed cases with napkins stored on dry storage floor.
25-05-4
Basic - Stored food not covered. -Observed containers with sauce stored in walk-in cooler not covered.
08B-12-5
41
Frequently Asked Questions
When was Sicilian Oven Wood Fired Pizza last inspected?
The most recent health inspection at Sicilian Oven Wood Fired Pizza on file is from Feb 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sicilian Oven Wood Fired Pizza?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Sicilian Oven Wood Fired Pizza.
How does Sicilian Oven Wood Fired Pizza compare to other restaurants in Coral Springs?
Sicilian Oven Wood Fired Pizza most recently scored 61 out of 100, which is lower than the Coral Springs average of 77.
Has Sicilian Oven Wood Fired Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Sicilian Oven Wood Fired Pizza have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sicilian Oven Wood Fired Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sicilian Oven Wood Fired Pizza inspected?
Based on the inspection history on file, Sicilian Oven Wood Fired Pizza is inspected around three times per year on average.
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