SLICE OAKLEAF
9725 CROSSHILL BLVD UNIT 112, Jacksonville FL 32222 · 904.619.9132
Last inspected Jun 5, 2026 · 6 visits since March 2024
MAR 24
MAR 25
JAN 26
JUN 26
≈ ERRATIC
4 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink next to ice machine no hot water. Employee stated owner has someone coming out to look at issue.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; raw chicken wings at temperatures of 65-68F in standing reach in cooler closest to rear exit. Person in charge stated wings were delivered and placed in reach in cooler at 9:00am, more than 4 hours prior. Cooked chicken wings at temperatures of 65-68F in standing reach in cooler closest to rear exit. Person in charge stated wings were cooked around 11am and placed in reach in cooler. Observed 11 pizza pies held on time as a public health control on front counter with time marker of 11-3. At 3:15 pizzas were not discarded.
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. Observed 11 pizza pies held on time as a public health control on front counter with time marker of 11-3. At 3:15 pizzas were not discarded.
Jun 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken wings at temperatures of 65-68F in standing reach in cooler closest to rear exit. Person in charge stated wings were cooked around 11am and placed in reach in cooler. Cooked chicken wings (65-68F - Cooling)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cooked chicken wings in standing reach in cooler closest to rear exit. Person in charge rearranged food items to proper storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; raw chicken wings at temperatures of 65-68F in standing reach in cooler closest to rear exit. Person in charge stated wings were delivered and placed in reach in cooler at 9:00am, more than 4 hours prior. Cooked chicken wings at temperatures of 65-68F in standing reach in cooler closest to rear exit. Person in charge stated wings were cooked around 11am and placed in reach in cooler. Observed 11 pizza pies held on time as a public health control on front counter with time marker of 11-3. At 3:15 pizzas were not discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings at temperatures of 65-68F in standing reach in cooler closest to rear exit. Person in charge stated wings were delivered and placed in reach in cooler at 9:00am, more than 4 hours prior. Raw chicken wings (65-68F - Cold Holding)
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. Observed 11 pizza pies held on time as a public health control on front counter with time marker of 11-3. At 3:15 pizzas were not discarded.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water unable to run for hand wash sink next to ice machine. Person in charge stated hot water does not work.
Bowl or other container with no handle used to dispense food. Observed small plastic ramekin used as scooping mechanism in brown sugar next to hand wash sink on main prep line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted on top of ice machine.
Floor tiles missing and/or in disrepair. Observed multiple cracked floor tiles throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on gaskets of reach in cooler door on pizza line.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler at front counter tub of feta cheese not date marked. Employee stated it was either opened Monday or tuesday. Employee dated it for Monday.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Garrett and Jordon food handler training expired 8/1/25.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink next to ice machine no hot water. Employee stated owner has someone coming out to look at issue.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink cups on prep table at front counter and kitchen. Employee removed all drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf at end of cook line reach in cooler above jugs of sauces. Employee removed item and stored under front counter. Also, employee shoe stored on top shelf of rack near back door above jugs of sauces. Employee removed item and stored under front counter.
Equipment and utensils not properly air-dried - wet nesting. On clean dish rack across from 3 compartment sink multiple pans stacked before properly air drying.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under fryers have some build up of food debris/grease. Also, floor under ice machine soiled with debris.
Food stored on floor. In non working walk-in cooler used for dry good storage two bags of flour on floor. Employee put flour on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on establishment soiled/torn.
Old labels stuck to food containers after cleaning. Old labels on multiple clean pans on clean dish rack across from 3 compartment sink.
Tiles missing and/or in disrepair. Multiple floor tiles broken throughout kitchen. Also, on right side of pizza oven multiple tiles on wall missing.
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Spray hose at dish sink lower than flood rim of sink. In triple sink, hose attached to faucet long enough to lay in sink.
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. Pizzas at front counter, not all time marked. Employee stated the ones not time marked came out approximately 2 hours prior and time marked products.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm). Employee started to fill sink with more water.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach in cooler in back kitchen where salads/sandwiches are prepared soiled.
No person in charge present during hours of operation. No person in charge present during inspection, both employees working are fairly new.
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. Two employees working at time of inspection with no person in charge not aware of their health reporting responsibilities. Employee filled out the DBPR form 5030-103 during inspection.
Carbon dioxide/helium tanks not adequately secured. Two tanks in back of kitchen near triple sink not secured.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's room.
Current Hotel and Restaurant license not displayed. License currently displayed in establishment expired June 1, 2024.
Dirty utensils or equipment stored in clean drawer or rack. On wall across from stove, dirty utensils hanging on the clean magnetic knife rack.
Equipment and utensils not properly air-dried - wet nesting. On rack across from triple sink, pans not air dried before stacking.
Floor tiles missing and/or in disrepair. Under triple sink, one tile broken off wall and laying on floor. Also, tile missing under prep tablet at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled.
Ripped/worn tin foil used as shelf cover. In back of kitchen by triple sink, bottom shelf of rack covered with aluminum foil that is heavily torn.
Single-service articles improperly stored. At front counter behind prep table, box of to go cups stored on floor.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce (sliced mushrooms, bell peppers, raw onions) on shelf above prepped ready to eat shredded mozzarella cheese.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working at front counter handled payment from guest and immediately handled clean pizza screen, tongs and engaged in food preparation without washing hands. Inspector coached employee on proper hand washing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Commercially processed meatballs 117F reheating in steam table on cook line for more than two hours. Meatballs discarded. See stop sale.
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. Pizza at front counter held on time not time marked. Cook states pizza placed out approximately 1.5 hours prior. Pizza marked.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Commercially processed meatballs 117F reheating in steam table on cook line for more than two hours. Meatballs discarded. See stop sale.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working front counter who reheats Pizza stated that pizza slices are reheated correctly when the cheese bubbles. Inspector coached employee on proper reheating processes.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line where salads are prepared.
No person in charge present during hours of operation. Only two employees working - neither Person in Charge. Manager arrived at end of inspection.
Carbon dioxide/helium tanks not adequately secured. One large blue tank in back kitchen area.
Clean linens stored on floor. Bag of yellow wiping cloths on floor at front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of wrapped straws at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for walk in cooler.
Single-service articles improperly stored. Case of to go cups on floor at front counter. Case of pizza boxes on floor by pizza oven.
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.