JERSEY SLICE
163 PALENCIA VILLAGE DRIVE, Saint Augustine FL 32095 · 904.825.4545
Last inspected May 1, 2026 · 9 visits since August 2023
MAY 24
OCT 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Pesticide/insecticide labeled for household use only present in establishment. Flying insect pesticide spray on rack in back of kitchen, per operator spray is used inside establishment around drains in warehouse washing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pizza make table: shredded cheese (59F - Cold Holding) House made Red sauce (47F - Cold Holding) out for less than an hour per person in charge. Discussed possibly of ice or time control.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on bag n box. Person in charge moved away from food.
Food stored on floor. Observed bag n box on floor. Person in charge moved off floor.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager at front counter touched hair with bare hands and whipped hands on soiled pants then put on gloves and handled clean equipment and pans of pizza without washing hands between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding); sausage (51F - Cold Holding) in overfilled containers in top section of flip top reach in cooler at pizza maker station, per manager lid was taken off cooler for approximately 2 hours and put lid back on right before inspection started. shredded cheese (56F - Cold Holding) in bottom section of pizza maker station cooler, per manager shredded cheese has been consistently taken in and out of cooler for several hours prior. cut lettuce (49F - Cold Holding) in overfilled container in small table top reach in cooler in prep area, per manager lettuce was taken out of walk in cooler less then 1 hour prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice chute of soda machine at drink station in dining room has a build up of mold like substance.
Employee with no beard guard/restraint while engaging in food preparation. Manager making pizzas in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In cabinet under soda machine at drink station in dining area.
Trash receptacles not provided where needed in establishment. No trash can near hand wash station on cook line by large mixer.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at frontline. Degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Prep table cooler gasket torn.
Single-service articles improperly stored. Single service pizza boxes on floor by frontline. Boxed single service on floor in walk in freezer storage.
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned to kitchen after using restroom without washing hands after entering the kitchen and began to handle clean utensils and equipment.
Pesticide/insecticide labeled for household use only present in establishment. Flying insect pesticide spray on rack in back of kitchen, per operator spray is used inside establishment around drains in warehouse washing area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce (60F,59F - Cold Holding); ricotta cheese (61F - Cold Holding); sliced ham (61F - Cold Holding); shredded cheese (58F - Cold Holding); sausage (63F,61F - Cold Holding); cooked pasta (60F - Cold Holding) in pizza make line cooler, per employee lids and doors open for less then 1 hour, all items moved to walk in cooler. pizza sauce (68F - Cold Holding) sitting out on counter, per employee sauce was taken out of cooler less then 1 hour prior, sauce placed in walk in cooler. feta cheese (48F,47F - Cold Holding); cut tomatoes (48F - Cold Holding) all items in small tablespoons top cooler in prep area in double pans, per employee all items where taken from the walk in cooler approximately 2 hours prior, extra pan removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lid interior of large ice machine in prep area.
In-use tongs stored on equipment door handle between uses. Tongs on door handle of stove in kitchen, tongs moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinet at drink station in dining area. Racks in walk in cooler.
Single-service articles improperly stored. Pizza boxes on floor by front counter, boxes moved. Sleeves of to go cups stored on soiled shelf of cabinet in drink station.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of romaine stored over garlic knots and cheese in walk in cooler.
Working containers of food removed from original container not identified by common name. Bulk container of flour in prep area.
May 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Can of artichokes with large side dent and both sides dented along top can seaming.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take customer payment at front counter then put on gloves to remove pizza from oven and box/package for a customer. Inspector spoke with employee and employee washed hands before putting on gloves.
Food with mold-like growth. See stop sale. Two cucumbers in container with mold-like growth in walk in cooler. Employee removed cucumbers.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flying insects observed: 4 live flying insects at the mop sink 1 live flying insect at front counter 1 live flying insect at reach in cooler at back prep 1 live flying insect at fryers 1 live flying insect at back exit door
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler; cut tomato (47F - Cold Holding); mozzarella cheese (47F - Cold Holding); raw wings (48F - Cold Holding); cooked chicken (47F - Cold Holding); meatballs (46F - Cold Holding); cannoli cream (47F - Cold Holding); cheese ravioli (45F - Cold Holding); cheese stuffed shells (47F - Cold Holding); ricotta cheese (45F - Cold Holding); garlic/oil (47F - Cold Holding); heavy whipping cream (47F - Cold Holding); ranch dressing (48F - Cold Holding); bleu cheese (47F - Cold Holding); Caesar dressing (48F - Cold Holding). Per person in charge, all products have been in walk in cooler since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed in walk in cooler; cut tomato (47F - Cold Holding); mozzarella cheese (47F - Cold Holding); raw wings (48F - Cold Holding); cooked chicken (47F - Cold Holding); meatballs (46F - Cold Holding); cannoli cream (47F - Cold Holding); cheese ravioli (45F - Cold Holding); cheese stuffed shells (47F - Cold Holding); ricotta cheese (45F - Cold Holding); garlic/oil (47F - Cold Holding); heavy whipping cream (47F - Cold Holding); ranch dressing (48F - Cold Holding); bleu cheese (47F - Cold Holding); Caesar dressing (48F - Cold Holding). Per person in charge, all products have been in walk in cooler since yesterday. Operator made service call during inspection and repair person expected to arrive 6pm today. Also, ranch dressing (59F - Cold Holding); bleu cheese dressing (60F - Cold Holding) in containers at front counter with ice covering bottom of containers only and product above ice chill line. Per employee, dressings both placed out one hour prior. Dressings moved to reach in cooler to quickly chill.
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 to operator.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per person in charge, four employees hired over 60 days ago have not had food handler training(Jack C, Carolina H, John M and Jose).
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. No proof available for most employees. Provided DBPR Form HR 5030-103 to operator.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee food handler training certificate for Cheyenne H is a photocopy.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid under front counter.
Food stored on floor. Container of dried noodles on floor in walk in freezer currently being used as dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles is soiled. Cabinet under soda machine storing single service items is soiled.
Reach-in cooler/walk in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like substance.
Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris. Vent above ice machine is dusty.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer bucket stored on the floor at back prep table by walk in cooler.
Aug 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, open bag of raw chicken tenders stored over open container of frozen ready to eat French fries. Operator relocated the chicken products to the bottom shelf of the reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and butter knots stored at the front counter, per operator held out on time as public health control but left from the previous night. Operator discarded the garlic knots.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a ice bath on the prep stable next to the table top reach in cooler, ricotta (58F - Cold Holding). Full tub of ricotta placed out at opening only half submerged in ice bath. Discussed with operator alternative cold holding measures and operator relocated the ricotta to a cooler.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic and butter knots stored at the front counter, per operator held out on time as public health control but left from the previous night. Operator discarded the garlic knots.
Toxic substance/chemical improperly stored. Two chemical spray bottles stored on dry storage shelf by the rear exterior door facing single service portion cup lids. Operator relocated the chemical spray bottles.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection, establishment has not completed the time as public health control written procedures currently in the establishment. Operator correctly filled out the written procedures during the inspection.
Bowl or other container with no handle used to dispense food. In the cold line reach in cooler, plastic portion cups used as scoops. Operator removed the portion cups.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal neck fan on the top shelf of the standup reach in freezer over food to be served to customers. Operator relocated the neck fan. Employee jacket hanging on wall overtop of clean plastic spatulas. Operator relocated the employees jacket.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean metal containers stacked while wet.
Insect control device installed over food preparation area. Blue insect control light stored in outlet over food prep table. Operator relocated the blue insect light.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has build up of debris residue.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on the main pizza prep table. Operator relocated the wet wiping cloths.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.