Slicy New York Pizza

9050 SW 152 St, Miami, FL 33157 · Permanent Food Service · License 2336529

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 17, 2026

What drove the grade

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.High priority, repeat · fixed by the Aug 17 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
3 high priority (fixed by the Aug 17 follow-up, 1 repeat), 2 intermediate, 5 basic (3 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Aug142026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed reach in cooler is not working properly. Thermometer was at 46°F. No ambient thermometer inside. Operator was advised not to store food inside this equipment.
  FixedMore time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed sliced tomatoes (47°F - Cold Holding); cheese (50°F - Cold Holding); tomato sauce (48°F - Cold Holding); ham (47°F - Cold Holding) inside the reach in cooler. As per employee foods were stored since yesterday. Foods have been out of temperature more than 4 hours. Stop sale was issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced tomatoes (47°F - Cold Holding); cheese (50°F - Cold Holding); tomato sauce (48°F - Cold Holding); ham (47°F - Cold Holding) inside the reach in cooler. As per employee foods were stored since yesterday. Foods have been out of temperature more than 4 hours. Stop sale was issued.
  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 pizzas and bread with fresh garlic and butter not time marked at the front counter. Establishment opens at 11:00 AM.
  Repeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Employee did not know how to sanitize utensils.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler door gaskets torn.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler is not working properly. Thermometer was at 49°F and all the foods were out of temperature.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed in the walk in cooler
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling and fan covers at walk in cooler soiled.
  Repeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.