Sicilian Oven Wood Fired Pizza
Last inspected: Dec 9, 2025
100
Score
Sicilian Oven Wood Fired Pizza has been inspected 15 times since 2022. The most recent visit was on Dec 9, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged seven times.
The city-wide average for Wellington sits at 71, putting Sicilian Oven Wood Fired Pizza on the better side of that line. The full picture is one of consistent compliance.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 9, 2025
Complaint Full
No violations found.
100
Dec 4, 2025
Complaint Full
9 critical violations. 2 major violations.
View 11 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-02-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-17-6
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Corrected On-Site** **Warning**
03B-01-6
High Priority - 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. **Corrected On-Site** **Warning**
41-10-4
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) at bar, discussed with operator who primed machine and retested 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
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 handled visibly soiled cloth and after without washing hands employee handled pans of cooked chicken in walk in, discussed with operator, employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - 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. **Repeat Violation** **Warning**
02B-04-5
21
Oct 10, 2025
Complaint Full
3 critical violations. 4 major violations.
View 7 violations
High Priority - 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. **Corrected On-Site** **Warning**
12A-25-4
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 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. **Corrected On-Site** **Warning**
12A-29-4
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - 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. **Repeat Violation** **Warning**
03F-10-5
Intermediate - 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. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - 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. **Warning**
03C-89-4
Intermediate - 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. **Warning**
02B-04-5
43
Aug 7, 2025
Complaint Full
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - 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. **Corrected On-Site**
41-07-4
High Priority - 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. **Corrected On-Site**
12A-16-4
High Priority - 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. **Corrected On-Site**
12A-28-4
Intermediate - 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. **Corrected On-Site**
03F-10-5
Intermediate - 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. **Corrective Action Taken** **Repeat Violation**
03D-15-4
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/
53A-05-6
Basic - 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. **Corrected On-Site**
12B-07-4
45
Jun 13, 2025
Complaint Full
No violations found.
100
Jun 12, 2025
Complaint Full
5 critical violations. 1 major violation.
View 6 violations
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. Observed dishwasher handle dirty dishes then clean dishes from dish washer; no hand wash. Advised operator that dishwasher should wash hands. **Warning**
12A-13-4
High Priority - 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. **Warning**
35A-02-7
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **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. At steam table: cooked meatballs (121F - Hot Holding) As per operator, stored since 40 mins. Operator moved to reheat to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - 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. **Warning**
03D-15-4
43
Feb 12, 2025
Routine - Food
No violations found.
100
Feb 10, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
12A-16-4
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 corrected to quaternary 200ppm. **Corrected On-Site**
22-43-4
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. 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.
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed to Quaternary 200ppm. **Corrected On-Site**
21-08-4
Basic - Employee eating/ drinking in a food preparation or other restricted area. Observed employee drinking in prep area.
12B-02-4
50
Oct 12, 2024
Routine - Food
No violations found.
100
Oct 11, 2024
Routine - Food
14 critical violations. 1 major violation.
View 15 violations
High Priority - 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. **Warning**
03D-06-5
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Corrected On-Site** **Warning**
12A-16-4
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. Observed dish washer handle dirty dishes then handled tray with clean glasses; no hand wash. Advised manager that employee should wash hands. **Warning**
12A-13-4
High Priority - 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. **Corrected On-Site** **Warning**
12A-25-4
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 manager used barehand to handle sliced tomatoes that are served without heat treating between eggplants, as per manager. Operator discarded tomatoes. **Corrected On-Site** **Warning**
09-01-4
High Priority - 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. **Corrective Action Taken** **Warning**
22-45-4
High Priority - 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. **Warning**
35A-02-6
High Priority - 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. **Warning**
08A-02-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-17-6
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
03B-01-6
Intermediate - 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. **Warning**
03F-10-5
11
Mar 25, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 6, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. 6lb cans of Northern beans in brine tins rusted around the rim of tin. **Warning**
01B-01-4
High Priority - 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. **Corrective Action Taken** **Warning**
12A-02-4
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. 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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. **Corrective Action Taken** **Warning**
31A-11-4
Basic - 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. **Corrected On-Site** **Warning**
06-01-5
47
Feb 28, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked containers on two coolers right outside pizza ovens with cooked onions 50°F cold Holding, sausage 70°F cold Holding , cooked sausage 50°F cold Holding and inside two door reach in cooler on prep area risotto 52°F cold Holding and seating on a sheet pan by pizza oven , roasted garlic on bread 73°F hot Holding. Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator removed overstocked products and transferred to walk-in 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. Observed a container seating on top of stovetop with Chicken stock 100°F hot Holding, . Per operator product stored for approximately 1.5 hours. Operator turned on flame to reheat product to 165°F + **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep containers seating inside smaller containers with ice water with Marinara sauce at 2:31 pm ( 105°F cooling) cooling since since 2 pm, rechecked at 2:56pm same temperature At the current cooling rate product will not cool to 70°F within 2 hours. I advised operator to surround the sauce completely with ice on a bigger container or to split the sauce into smaller containers **Corrective Action Taken**
03D-15-4
67
Aug 26, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 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 two deep containers on prep room with marinara at 2:18 pm ( 125°F cooling) per operator product cooling since 12:45pm, rechecked at 2:45pm marinara sauce (90°F cooling). Product did not cooled to 70°F within 2 hours. Operator moved product to stovetop for reheating 165°F + **Corrected On-Site** **Warning**
03D-01-5
High Priority - Dishwasher handled soiled equipment or utensils and then engaged in handled clean equipment or utensils, on dish machine clean side without washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail Sauted station, cooler bolognese, butter, pasta Fagioli, cooked onions 46-60°F cold Holding . Observed on top rail Pasta station, cooler diced tomatoes 44°F cold Holding, cooked pasta 70°F cold Holding . Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved products to reach in freezer **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance ( sanitation solution)not labeled.at the bar. Operator labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Stored food ( ice balls use for drinks )not covered.inside reach in freezer. Operator discarded **Corrected On-Site** **Warning**
08B-12-5
50
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 Dec 9, 2025. The public record contains 15 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 seven times, more than any other issue at Sicilian Oven Wood Fired Pizza.
How does Sicilian Oven Wood Fired Pizza compare to other restaurants in Wellington?
Sicilian Oven Wood Fired Pizza most recently scored 100 out of 100, which is higher than the Wellington average of 71.
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 five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sicilian Oven Wood Fired Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sicilian Oven Wood Fired Pizza inspected?
Based on the inspection history on file, Sicilian Oven Wood Fired Pizza is inspected around five times per year on average.
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