MIAMI SLICE
1335 NE MIAMI CT, Miami FL 33132 · (305)853-6544
Last inspected Jul 24, 2026 · 6 visits since February 2024
FEB 24
DEC 24
SEP 25
JUN 26
▲ GETTING WORSE
4 inspections trending down, 13 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pepperoni pizza (82F - Hot Holding); cheese pizza (85F - Hot Holding) as per operator less than one hour.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked pepperoni pizza (82F - Hot Holding); cheese pizza (85F - Hot Holding).
Current Hotel and Restaurant license not displayed.
Show the remaining 2 findings ▾
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed cases of bottles water stored directly on floor near walk in cooler.
Jun 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pepperoni pizza (82F - Hot Holding); cheese pizza (85F - Hot Holding) as per operator less than one hour.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No hot running water at three-compartment sink. Observed running water per three minutes at 79°f.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Luis Mercado, Gerard, Carlos, Evelin. The employees were hired more than 60 days.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked pepperoni pizza (82F - Hot Holding); cheese pizza (85F - Hot Holding).
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running water per three minutes at 79°f.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Fly light hanging over clean utensils, food/food preparation area/food-contact equipment.located at kitchen area.
Food stored on floor. Observed cases of bottles water stored directly on floor near walk in cooler.
No hot running water at mop sink. Observed running water at mop sink per three minutes at 79°f.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority8 Intermediate5 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza (106F - Hot Holding), as per operator less than one hour.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eglis Gonzalez.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 12 large cheese pizza store inside walk in cooler not date marked.
Beverage tubing/cold plate not separated from stored ice.
Current Hotel and Restaurant license not displayed.
Equipment and utensils rinsed after the application of the sanitizer solution.
Food stored on floor. Observed plastic containers with cheese and sauce stored directly on floor inside walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a employee bottle water on Food preparation table.
Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints.
Food stored on floor. Observed a case of bottles of water stored on floor at walk in cooler.
Single-service articles improperly stored. Observed plastic container with single service utensils stored on floor at front counter.
Working containers of food removed from original container not identified by common name. Observed a plastic container with Parmesan cheese stored at front counter not labeled.
Jun 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for 6 employees.
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority5 Intermediate0 Basic
Show 5 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employees.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
Handwash sink used for purposes other than handwashing. Employee filling pitcher in hand sink. Educated employee.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for 6 employees.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen time on sauces employee did not change to refrigeration time. Employee corrected items.
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.