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Licensee
Name:
SICILY PIZZA
License Number:
SEA7406129
Rank:
Seating
License Expiration Date:
04/01/2025
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
Complaint Full
07/29/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
2
10
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.
High Priority - Employee discarded tomatoes, then rinsed metal pan and returned pan to cooler. Do not use containers not washed, rinsed, and sanitized. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Sausage 47F, tzaziki 46-48F, cut tomatoes 51F, opened canned mushrooms 47F, raw wings 48F, marinara 48F, shredded cheese 49F, pizza cooler overnight.
- in the walk in cooler, tzaziki 47F, shredded cheese 47-48F, ricotta 46-49F, in cooler overnight per operator.
- In the white reach in freezer next to the mixer, meatballs 59-62F, cooked beef crumbles 58F, ham 48F. In the freezer overnight per operator.
- pizza by the slice 79F, made 1.5 hours earlier and discarded every 2 hours per employee. No written procedures or time marking. Issued written procedures
See stop sale **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.
