DirtyFLRestaurant Inspection Data

SLICE OAKLEAF

With 3 documented inspections, SLICE OAKLEAF in JACKSONVILLE has achieved a 1.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

9725 CROSSHILL BLVD UNIT 112

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 10933514

Met Inspection Standards

3 int, 8 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink cups on prep table at front counter and kitchen. Employee removed all drinks. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf at end of cook line reach in cooler above jugs of sauces. Employee removed item and stored under front counter. Also, employee shoe stored on top shelf of rack near back door above jugs of sauces. Employee removed item and stored under front counter. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish rack across from 3 compartment sink multiple pans stacked before properly air drying. Repeat Violation
  • 36-73-4:Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under fryers have some build up of food debris/grease. Also, floor under ice machine soiled with debris.
  • 08B-38-4:Basic - Food stored on floor. In non working walk-in cooler used for dry good storage two bags of flour on floor. Employee put flour on shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on establishment soiled/torn. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on multiple clean pans on clean dish rack across from 3 compartment sink.
  • 36-17-5:Basic - Tiles missing and/or in disrepair. Multiple floor tiles broken throughout kitchen. Also, on right side of pizza oven multiple tiles on wall missing. Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler at front counter tub of feta cheese not date marked. Employee stated it was either opened Monday or tuesday. Employee dated it for Monday. Corrected On-Site
  • 53B-14-5:Intermediate - 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. Employees Garrett and Jordon food handler training expired 8/1/25.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink next to ice machine no hot water. Employee stated owner has someone coming out to look at issue. **Corrective Action Taken**

3/31/2025· 11mo ago

Visit ID: 8728993

Follow-up Inspection Required

3 high, 3 int, 10 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in back of kitchen near triple sink not secured. Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's room.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License currently displayed in establishment expired June 1, 2024.
  • 24-06-4:Basic - Dirty utensils or equipment stored in clean drawer or rack. On wall across from stove, dirty utensils hanging on the clean magnetic knife rack.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On rack across from triple sink, pans not air dried before stacking.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Under triple sink, one tile broken off wall and laying on floor. Also, tile missing under prep tablet at front counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled. Repeat Violation
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. In back of kitchen by triple sink, bottom shelf of rack covered with aluminum foil that is heavily torn.
  • 25-05-4:Basic - Single-service articles improperly stored. At front counter behind prep table, box of to go cups stored on floor. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce (sliced mushrooms, bell peppers, raw onions) on shelf above prepped ready to eat shredded mozzarella cheese.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. In triple sink, hose attached to faucet long enough to lay in sink.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizzas at front counter, not all time marked. Employee stated the ones not time marked came out approximately 2 hours prior and time marked products. Corrected On-Site Repeat Violation Admin Complaint
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm). Employee started to fill sink with more water. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach in cooler in back kitchen where salads/sandwiches are prepared soiled. Repeat Violation
  • 53A-11-4:Intermediate - No person in charge present during hours of operation. No person in charge present during inspection, both employees working are fairly new. Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees working at time of inspection with no person in charge not aware of their health reporting responsibilities. Employee filled out the DBPR form 5030-103 during inspection. Corrected On-Site

3/11/2024· 2y ago

Visit ID: 8351007

Met Inspection Standards

4 high, 3 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One large blue tank in back kitchen area.
  • 21-17-4:Basic - Clean linens stored on floor. Bag of yellow wiping cloths on floor at front counter.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of wrapped straws at front counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for walk in cooler.
  • 25-05-4:Basic - Single-service articles improperly stored. Case of to go cups on floor at front counter. Case of pizza boxes on floor by pizza oven. Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working at front counter handled payment from guest and immediately handled clean pizza screen, tongs and engaged in food preparation without washing hands. Inspector coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Commercially processed meatballs 117F reheating in steam table on cook line for more than two hours. Meatballs discarded. See stop sale.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza at front counter held on time not time marked. Cook states pizza placed out approximately 1.5 hours prior. Pizza marked. Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Commercially processed meatballs 117F reheating in steam table on cook line for more than two hours. Meatballs discarded. See stop sale.
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working front counter who reheats Pizza stated that pizza slices are reheated correctly when the cheese bubbles. Inspector coached employee on proper reheating processes. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line where salads are prepared. Repeat Violation
  • 53A-11-4:Intermediate - No person in charge present during hours of operation. Only two employees working - neither Person in Charge. Manager arrived at end of inspection. Corrected On-Site