Slice of New York
Last inspected: Aug 22, 2025
50
Score
Across the available record, Slice of New York has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Aug 22, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around 12 violations each.
“Ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Kissimmee facility scores 78, putting Slice of New York on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
0
Critical latest
2
Major latest
10
Minor latest
Inspection History
Aug 22, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza station reach in cooler soiled - From follow-up inspection 2025-08-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-08-22: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several tiles broken on floor in water washing area - From follow-up inspection 2025-08-22: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in bottom of wall near dishwasher area - From follow-up inspection 2025-08-22: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light not functioning. 2 lights out over pizza make station - From follow-up inspection 2025-08-22: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler light is missing cover - From follow-up inspection 2025-08-22: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled. Sides of fryers soiled. Gaskets soiled to cooler holding salmon in kitchen Several food containers soiled with food debris - From follow-up inspection 2025-08-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados out of grocery plastic bags without washing - From follow-up inspection 2025-08-22: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Multiples items in single use buckets in walk in cooler - From follow-up inspection 2025-08-22: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Walk in cooler shelves have accumulation of food residues. - From follow-up inspection 2025-08-22: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler - From follow-up inspection 2025-08-22: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine has heavy black buildup in several areas - From follow-up inspection 2025-08-22: **Time Extended**
36-27-5
50
Aug 19, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
17
Apr 22, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach, diced onions and cooked diced chicken in reach in cooler under cookline make table prepped 6:30am the day prior per operator **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in bottle in server area by soda dispenser
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield Operator cleaned **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In container of rice next to fryer Operator removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On make table in prep area
14-09-4
Basic - Equipment in poor repair. Several torn gaskets throughout
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floors not maintained smooth and durable. Floor damaged throughout kitchen and in walk in freezer
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Equipment exteriors throughout Storage shelves Hood vents over cookline **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Prep cooler
29-49-6
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
52
Dec 12, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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. Antonio A. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2024-12-12: floor scheduled to be repaired next year. **Time Extended**
36-02-5
82
Dec 10, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw choices over raw beef in salad station.operator relocated. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See stop sale report. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line steam table Seafood salad (52F- Cold Holding)3 hours cheese pastry (73F- Cold Holding ) less than 4 hours macaroni salad (52F - Cold Holding), 3 hours. Operator placed in walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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 . Operator placed time mark the Pizza Pies. Corrected On-Site** **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line steam table stuffed potato (89F - Hot Holding);three hours, Ooerator instructed to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in cook line hand sink. **Warning**
31A-11-4
Intermediate - 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. Antonio A. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan prepared 24 hours in wait station low boy unit. operator placed date. **Corrected On-Site** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2- thawed snappers in walk in cooler, **Warning**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves soiled with grime. **Warning**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**
36-02-5
27
Apr 29, 2024
Routine - Food
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink requires vacuum breaker on fresh water outlet side of splitter.
29-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Mixer bowl only washed, not sanitized. **Corrected On-Site**
22-45-4
High Priority - Toxic substance/chemical improperly stored. Wd40 next to silverware on dish shelf. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed towel in pizza hand wash sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test strips when using Quat tablets. Suggested to Operator since they have bleach and chlorine test strips they would not need Quat
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas have time marked but no plan. Provided form, filled out. Must make form available at all inspections.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler have dates on them.
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Unknown date filter changed on wall by mixer area.
29-28-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve does not dispense hot water when turned on, no water dispenses.
27-16-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge stuck on lowest setting.
16-38-5
Basic - Light not functioning. 2 under hood.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler with dressings and pastas. **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Foil pans over prep table.
25-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler.
36-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female wearing watch, male wearing bracelets. **Repeat Violation**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floors not maintained smooth and durable. Metal floor in walk in freezer peeling up. Tile floor in dish area.
36-11-4
Basic - Food not stored at least 6 inches off of the floor. Plantains, bottled sodas.
08B-47-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of oven.
10-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spoons in 115 degree water at buffet line. **Corrective Action Taken** **Repeat Violation**
10-07-4
19
Jan 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-01-16: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in several locations holding at 99-102 f. Must hood at 135 or hotter. - From follow-up inspection 2024-01-16: water 107F **Time Extended**
10-07-4
90
Nov 16, 2023
Routine - Food
1 critical violation. 7 major violations. 7 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper, facility using a wild caught snapper. Not red snapper. **Corrective Action Taken**
52-04-5
Intermediate - 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.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beans holding in 12 inch deep containers, just finished cooking, now beginning to ambient cool. Advised shallow pans maybe 3-4 inches deep with product. Showed the difference between surface and deep in the middle, almost 10 degrees difference.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk food containers heavily soiled.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - 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.
53B-01-5
Intermediate - 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.
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food servers scooping at buffet line have bracelets.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in several locations holding at 99-102 f. Must hood at 135 or hotter.
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Heavily soiled inside and outside.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen.
02D-01-5
30
Jun 13, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
Oct 18, 2022
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
21
Sep 21, 2022
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
10
Frequently Asked Questions
When was Slice of New York last inspected?
The most recent health inspection at Slice of New York on file is from Aug 22, 2025. The public record contains 11 inspections in total.
What is the most common violation at Slice of New York?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Slice of New York.
How does Slice of New York compare to other restaurants in Kissimmee?
Slice of New York most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has Slice of New York's inspection record improved over time?
Results have been roughly steady. Inspections at Slice of New York have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Slice of New York means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Slice of New York inspected?
Based on the inspection history on file, Slice of New York is inspected around four times per year on average.
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