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Licensee
Name: SICILY PIZZA License Number: SEA7406129
Rank: Seating License Expiration Date: 04/01/2024
Primary Status: Current 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 01/30/2020 Met Inspection Standards
During This Visit
More information about inspections.
4 8 18
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.
Violation    Observation
32-09-4    Basic - A minimum of one bathroom facility is not available for public use. Manager stated that employee had bathroom key. Manager located key. **Corrected On-Site**
32-07-4    Basic - Bathroom facility not clean.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Single service cup in flour bag. **Corrective Action Taken**
35A-03-4    Basic - Dead roaches on premises. 1 dead roach next to water heater/door leading to outside. Must be complied by next unannounced inspection. **Corrected On-Site**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Both back doors
36-73-4    Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen.
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Makeline cooler and beverage cooler.
08B-38-4    Basic - Food stored on floor. Bag of flour on floor. **Corrective Action Taken**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Around fryers
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Corrective Action Taken**
33-16-4    Basic - Open dumpster lid. **Corrective Action Taken**
10-15-4    Basic - Pizza peel stored on top of soiled oven between uses. **Corrective Action Taken**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination.
23-09-4    Basic - Soiled reach-in cooler gaskets.
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese at 53°f and marinara sauce at 46-47° manager states less than 4 hours. Moved to different cooler **Corrective Action Taken**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw chicken wings held in cooler above bread rolls. **Corrective Action Taken**
41-10-4    High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored hanging on hand-wash sink. **Corrective Action Taken**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from faucet.
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head.
22-26-4    Intermediate - Buildup of soiled material on racks in the reach-in cooler.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrective Action Taken**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrective Action Taken**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza being held in white bag on counter, manager states from 2 hours prior. Advised to use a written time plan and discard after 4 hours.
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked spaghetti from 2 days prior not date marked.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.