Slyce

662 150th Avenue, Madeira Beach, FL 33708 · Permanent Food Service · License 6217523

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 4, 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 · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
1 high priority (fixed on the spot), 5 intermediate, 10 basic
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Aug42026

Routine inspection

16 violations found

First visitAug 4, 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.
16 violations found:
- 1 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Temped marinara holding on line at 110°F. Employee was notified and put sauce back on stove top. Temped at 203°F after reheating.
  Fixed on the spot
Intermediate5
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  No thermometer present in establishment.
- Code 11, Employee health: 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun on bar has a slight buildup of grime in holster area.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Found in three areas: (1) bottle under dish machine area (1) bottle next to outside bar (1) bottle under cash register in inside bar
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  (3) Employees working FOH (4) Employees working BOH A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bag of onions stored on floor inside of the outside walk-in coolerA
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on clean containers held above dish and dough prep area.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Multiple dry wiping cloths in use around kitchen with no sign of sanitizer solution.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Small amount of grime build up in main ice machine. Grime build up inside drink ice well near front entrance of kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Rust buildup in reach in cooler holding drinks in front bar . Grime buildup in wine cooler below wine bottles in wine cooler in front bar area.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in outside bar reach-in cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand washing sign on outside handwashing sink.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Floors near dishwasher in disrepair. And other areas around kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Back pack above container of food behind stand mixer in back of kitchen area near office. Speaker on dry storage shelf.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.