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Licensee
Name:
SICILY PIZZA
License Number:
SEA7406129
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Delinquent
Secondary Status:
Active
Location Address:
20 S ATLANTIC AVE STE B DAYTONA BEACH, FL 32118
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/16/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
9
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-handle resting inside salt
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
-hand sink at entrance to line from lobby missing nearby trash can
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-significant grease/soil built up inside hood filters
-top of pizza oven
-soils handwash sink out front
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-sliced cheese 55F more than 4 hours inside top section of cooler across from pizza oven
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-sliced cheese 55F more than 4 hours inside top section of cooler across from stove
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
-house made pizza sauce 45F after 4 hours from being prepped. **Warning**
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 sauce 45F after 4 hours from being prepped per manager, see stop sale. Advised to ensure sauce cools down to 41F or below within 4 hours of being prepped. Advised to use ice bath/cool down inside other refrigerator prior to placing at top section of cooler for use, keep lids closed
-cut tomatoes 54F, shredded lettuce 54F inside top section of cooler more than 4 hours from prep inside cooler with ambient temperature reading 51F upon beginning of inspection. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
