Miami Slice Grove

2996 Mc Farlane Rd, Miami, FL 33133 · Permanent Food Service · License 2334849

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 14, 2026 (4 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 · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
4 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

11 violations found

First visitOct 14, 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.
11 violations found:
- 4 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed stored on top of stove at cook line containers of vodka sauce (62°F - Cold Holding); sautéed mushrooms (60°F - Cold Holding). As per operator less than 30 minutes. Operator removed and stored at walk in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at front counter pizza station, melted butter (76°F - Hot Holding). As per operator less than 2 hours. Operator has added melted butter to time as public health control for to remain at room temperature for use.
  Fixed on the spot
  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 and the time removed from temperature control cannot be determined.
  See stop sale. Observed operator has form but form was not complete. Operator completed form during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm); operator began to reprise solution into sink.
  Fixed on the spot
Intermediate1
- Code 11, Employee health: 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.
  Observed establishment opened to the public less than 60 days and current employees do not have form completed. Provided operator with firm. Operator reviewed and signed with each employee during inspection.
  Fixed on the spot
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed throughout working containers of salt not labeled.
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Observed at kitchen hand sink next to dish washing area, rolling containers of flour stored under sink.
  Food stored on floor.
  Observed bottle of hot honey stored on floor. Operator removed.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed in container of flour.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed stored at wall next to stove at cook line.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Observed for unisex restrooms.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.