Name: SLICE OF NEW YORK
Address: 1042 CYPRESS PKWY, KISSIMMEE, FL, 34759, US
Rating: 2.1

Inspection Date: 8/22/2025

Inspection #: Visit ID: 13497094

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10913352

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. In seasoning mixes on cook line, operator removed. Corrected On-Site
06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in ROP packaging. Coached operator with proper thawing methods per instructions on ROP packaging. Corrected On-Site
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep area has heavy cut marks, operator discarded and replaced with new board Corrected On-Site
35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach in the women's bathroom. Operator discarded. Corrected On-Site
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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 purses and book bags stored on top of food packages across from dish machine Corrected On-Site
36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler Corrected On-Site
36-17-5:Basic - Floor tiles missing and/or in disrepair. Several tiles broken on floor in water washing area
36-24-5:Basic - Hole in or other damage to wall. Hole in bottom of wall near dishwasher area
36-62-4:Basic - Light not functioning. 2 lights out over pizza make station
38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler light is missing cover
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Several sinks have no hand wash signs Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled. Sides of fryers soiled. Gaskets soiled to cooler holding salmon in kitchen Several food containers soiled with food debris
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados out of grocery plastic bags without washing
25-32-4:Basic - Reuse of single-service or single-use articles. Multiples items in single use buckets in walk in cooler
08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler on shelf not covered with lids. Corrected On-Site
22-16-4:Basic - Walk in cooler shelves have accumulation of food residues.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine has heavy black buildup in several areas
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. reach in cooler raw shrimp and salmon over ready to eat mozzarella sticks and fries. Corrected On-Site
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach near dishwasher area. Operator killed and removed. Warning
41-10-4:High Priority - Toxic substance/chemical improperly stored. Several chemical bottles hanging on box sodas Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza station reach in cooler soiled
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. All 3 hand sinks blocked Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10739901

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield Operator cleaned Corrected On-Site Repeat Violation
14-01-5:Basic - Bowl or other container with no handle used to dispense food. In container of rice next to fryer Operator removed Corrected On-Site
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table in prep area
14-11-5:Basic - Equipment in poor repair. Several torn gaskets throughout
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
36-11-4:Basic - Floors not maintained smooth and durable. Floor damaged throughout kitchen and in walk in freezer
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Equipment exteriors throughout Storage shelves Hood vents over cookline Repeat Violation
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Prep cooler
22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach, diced onions and cooked diced chicken in reach in cooler under cookline make table prepped 6:30am the day prior per operator Repeat Violation
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in bottle in server area by soda dispenser

Inspection Date: 12/12/2024

Inspection #: Visit ID: 10739477

22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-12-12: **Time Extended**
36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2024-12-12: floor scheduled to be repaired next year. **Time Extended**
53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Antonio A. Warning - From follow-up inspection 2024-12-12: **Time Extended**

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8781895

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2- thawed snappers in walk in cooler, Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves soiled with grime. Warning
36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw choices over raw beef in salad station.operator relocated. Corrected On-Site Warning
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See stop sale report. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line steam table Seafood salad (52F- Cold Holding)3 hours cheese pastry (73F- Cold Holding ) less than 4 hours macaroni salad (52F - Cold Holding), 3 hours. Operator placed in walk in cooler. **Corrective Action Taken** Warning
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 . Operator placed time mark the Pizza Pies. Corrected On-Site** Corrected On-Site Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line steam table stuffed potato (89F - Hot Holding);three hours, Ooerator instructed to reheat. **Corrective Action Taken** Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in cook line hand sink. Warning
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Antonio A. Warning
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan prepared 24 hours in wait station low boy unit. operator placed date. Corrected On-Site Warning

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8554696

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female wearing watch, male wearing bracelets. Repeat Violation
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
36-11-4:Basic - Floors not maintained smooth and durable. Metal floor in walk in freezer peeling up. Tile floor in dish area.
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Plantains, bottled sodas.
10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of oven.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spoons in 115 degree water at buffet line. **Corrective Action Taken** Repeat Violation
16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge stuck on lowest setting.
36-62-4:Basic - Light not functioning. 2 under hood.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler with dressings and pastas. Corrected On-Site
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil pans over prep table.
36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler.
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Mixer bowl only washed, not sanitized. Corrected On-Site
41-10-4:High Priority - Toxic substance/chemical improperly stored. Wd40 next to silverware on dish shelf. Corrected On-Site
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink requires vacuum breaker on fresh water outlet side of splitter.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed towel in pizza hand wash sink.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test strips when using Quat tablets. Suggested to Operator since they have bleach and chlorine test strips they would not need Quat
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas have time marked but no plan. Provided form, filled out. Must make form available at all inspections.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler have dates on them.
29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Unknown date filter changed on wall by mixer area.
27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve does not dispense hot water when turned on, no water dispenses.
45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher by server area.

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8554422

24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-01-16: **Time Extended**
10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in several locations holding at 99-102 f. Must hood at 135 or hotter. - From follow-up inspection 2024-01-16: water 107F **Time Extended**

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8381038

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food servers scooping at buffet line have bracelets.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in several locations holding at 99-102 f. Must hood at 135 or hotter.
22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Heavily soiled inside and outside.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen.
01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper, facility using a wild caught snapper. Not red snapper. **Corrective Action Taken**
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beans holding in 12 inch deep containers, just finished cooking, now beginning to ambient cool. Advised shallow pans maybe 3-4 inches deep with product. Showed the difference between surface and deep in the middle, almost 10 degrees difference.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk food containers heavily soiled.
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.

SLICE OF NEW YORK

Overall Food Safety Rating

All Inspection Reports