Slice Oakleaf

9725 Crosshill Blvd Unit 112, Jacksonville, FL 32222 · Permanent Food Service · License 2615964

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
2 high priority (1 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot), 5 basic
-28
Administrative complaint on Oct 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score52

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

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

11 violations found

First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: 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.
  Twelve pizzas and assorted pastries held on time as a public health control have no time marking. Employee states all food prepared between 11:00-12:00 and placed the appropriate time marks on board. Also, establishment has no written procedures available. Provided DBPR 5022-090.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In white stand-up reach-in cooler, tub of raw chicken wings stored directly on top of open case of shell eggs.
  Repeat violationAdministrative complaint
Intermediate4
- Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Per operator, two employees under 60 days of employment do not have the food employee reporting agreement.
  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.
  No written procedures available. Provided DBPR HR 5030-104.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Ice bucket stored in handwash sink by the ice machine. Employee removed the ice bucket. Also, sink is blocked by brooms/dustpans and employee moved the brooms/dustpans.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Food handler training for Jesus A and Kyah R both expired on 8/1/2025.
Basic5
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Multiple plastic containers on clean storage rack with old labels still attached.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed water between stacked plastic containers on storage rack.
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Multiple vents and some surrounding ceiling tiles throughout kitchen and warewashing areas have dust. Floor under ice machine and under the three compartment sink is soiled. Wall behind pizza oven and under the three compartment sink is soiled and wall above small flip top reach in cooler has dust. Wall across from the stove with clean pans and utensils is soiled with grease/dust.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Two carbon dioxide tanks near back exit are unsecured.
  No Heimlich maneuver/choking sign posted.
  No choking poster available. Provided DBPR HR 5030-105.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.