SICILIAN OVEN WOOD FIRED PIZZA

Name: SICILIAN OVEN WOOD FIRED PIZZA
Address: 10140 W SAMPLE RD, CORAL SPRINGS, FL, 33065, US
Rating: 0

10140 W SAMPLE RD, CORAL SPRINGS, FL 33065

License #1617456

🍕 Pizza/Italian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 17 findings · 6 critical

Routine - Food

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Quick take

SICILIAN OVEN WOOD FIRED PIZZA in CORAL SPRINGS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 85 total violations — 22 critical, 14 major, 49 minor.

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The latest inspection on September 10, 2026 shows 17 observation rows: 6 critical, 2 major, and 9 minor.

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SICILIAN OVEN WOOD FIRED PIZZA has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. middle flip top: blue cheese crumbles portioned at 8:30am at 3:00 (54F - Cooling). See Stop Sale
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cooked mussels in commercially processed reduced oxygen packaging still partially frozen. Operator removed from packaging. Discussed with operator
[22-41-4] 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. Glass dishwasher tested at 0ppm chlorine. Operator discontinued use and sanitized wares in main dishwasher. Service arrived at time of inspection and retested at 100ppm chlorine
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter building with gloved hands then proceed to cook line and remove gloves and put on new gloves without washing hands, operator instructed employee to remove gloves and wash hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of case of heavy cream in walk in cooler. Operator reorganized
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator remade and retested at 400ppm
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. middle flip top: blue cheese crumbles portioned at 8:30am at 3:00 (54F - Cooling). See stop sale.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands handling soiled dishes then handling clean dishes without removing gloves and washing hands
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in flour mix, operator removed
[14-11-5] Equipment in poor repair. Ware washing machine racks in poor repair
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area
[53B-14-5] 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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta fagioli soup cooling for 1 hour (90F - Cooling) to 82F at 3:05. Item being cooled in shallow melted ice bath at room temperature. Operator refreshed ice bath up to level of food item. Retook temperature at 3:45 at 44F-55F
[08B-12-5] Stored food not covered. Observed chocolate tart, meatballs, and pistachio cheesecake in reach in freezer stored uncovered . Operator instructed employee to cover items
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above uncovered tomato sauce and cooked chicken wings. Discussed with Operator.
[16-46-4] Old labels stuck to food containers after cleaning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in prep area, bar area

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in dish area
[36-01-4] Floor not cleaned when the least amount of food is exposed. Food debris on floor in kitchen cook line. Operator began sweeping
[36-17-5] Floor tiles missing and/or in disrepair. Floor through kitchen missing tiles
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in kitchen stored between flip top coolers. Operator removed knives
[16-46-4] Old labels stuck to food containers after cleaning. Observed at dish area. Operator removed label
[33-16-4] Open dumpster lid.
[22-41-4] 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)
[12A-09-4] 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
[03A-02-5] 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
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03D-15-4] 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
[03F-10-5] 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

Disposition: Warning Issued
[08A-05-6] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside mop sink by back door.
[03D-15-4] 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.
[53A-04-6] 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-05-6] 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.