SICILIAN DELIGHT PIZZA

Inspection summary

SICILIAN DELIGHT PIZZA has been inspected 24 times by New York State Department of Health (NYSDOH) since March 31, 2016. The most recent inspection, on May 15, 2026, recorded 1 infraction.

15 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded 4 times across 3 separate inspections, most recently on December 2, 2025. For example: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded 3 times across 2 separate inspections, most recently on October 14, 2022. For example: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded 2 times across 2 separate inspections, most recently on December 9, 2024. For example: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded 2 times across 2 separate inspections, most recently on November 22, 2021. For example: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

• Chemicals and toxic substancesHigher risk

  Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

  Recorded once on December 9, 2024. For example: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official New York State Department of Health (NYSDOH) disclosure site
• See all inspected facilities in New York State
• How to read an inspection report