Slice Connection

10300 Southside Blvd Ste 3010, Jacksonville, FL 32256 · Permanent Food Service · License 2616548

A
Grade A
Safety score 92 of 100
Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 10 routine inspection
    2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 basic
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitSep 10, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    4 violations found:

    • 2 High priority
    • 2 Basic
    What the inspector cited

    High priority2

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Mixed salads at frontline serve at 50°. F. .Per Person In Charge. Items placed at about 11 am. Item placed on existing Time Temperature Controlled for Safety procedure. (4 hrs )

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.

      Shopping bag used to hold raw chicken/beef. In reach in freezer.

    Basic2

    • Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.

      Soiled exterior of equipment including handles to coolers.

    • Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.

      Unsecured CO2 tank/s at kitchen

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food
Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.

Most cited

Food out of temperature1
Food-contact surfaces designed and maintained1
Non-food contact surfaces clean1
Other sanitary and safe operation1