SLICE OF NEW YORK
1042 CYPRESS PKWY
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
0
Intermediate
2
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 4/22/2025 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 12/12/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 12/10/2024
High Priority
5
Intermediate
3
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 12/10/2024 revealed 13 total violations (5 high priority, 3 intermediate, 5 basic).
Inspection on 4/29/2024
High Priority
3
Intermediate
6
Basic
12
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 4/29/2024 revealed 22 total violations (3 high priority, 6 intermediate, 12 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/16/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/16/2023
High Priority
1
Intermediate
7
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 11/16/2023 revealed 15 total violations (1 high priority, 7 intermediate, 7 basic).