Slice of Comfort

866 NE 79 St, Miami, FL 33138 · Mobile Food Dispensing Vehicle · License 2361642

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 11, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 complaint inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Aug112026

Complaint inspection

10 violations found

First visitAug 11, 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.
10 violations found:
- 2 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked corn cob (92°F - Hot Holding) at prep area, as per manager prepared less than one hour. Observed cooked beef spaghetti (123°F - Hot Holding) at cook line, manager stated cooked less than 1 hours. Manager started reheating product.
  Fixed on the spot
  Cooked poultry not reaching a minimum internal temperature of 165°F.
  Observed cooked chicken wings (139°F - Cooking); at fryer, manager put to cook more time, Recheck; cooked chicken wings (169°F - Cooking).
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards soiled at prep area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sponge stored inside hand sink. Employee removed.
  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 flour container not labeled across reach in coolers by cook line. Manager labeled.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl no handle touching the flour stored inside by reach in cooler. Manager removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 0ppm), employee put sanitizer. Recheck; Sanitizer Bucket (Chlorine 50ppm).
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hoods soiled.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.