Slice of the Hillz
Last inspected: Mar 3, 2026
55
Score
Slice of the Hillz appears in inspection records seven times, starting in 2023. The newest entry in the record is dated Mar 3, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 10 violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Compared to other Zephyrhills restaurants (averaging 83), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing dishes, placing on clean dish shelf without sanitizing. Manager instructed employee on proper sanitization, set up 3 compartment sink for sanitizing, chlorine tested at 50ppm
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce in container for "wonder bar" sauce dispenser held at 49F. Operator placed on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple containers in reach in coolers and walk in cooler not date marked.
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop feta cheese at salad cooler. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on condiment containers in dry storage. Operator moved jacket. **Corrected On-Site**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of Perrier in reach in freezer. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator replaced solution, tested at 50ppm **Corrected On-Site**
21-07-4
55
Oct 24, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee put clothes in bucket. **Corrected On-Site**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from prep table in. **Corrected On-Site**
40-06-5
86
Feb 17, 2025
Food-Licensing Inspection
No violations found.
100
Jun 19, 2024
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee rubbed gloved hands using soiled towel **Warning**
12A-18-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed face then continued cooking without changing gloves or washing hands **Warning**
12A-25-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cooking with heavily soiled gloves **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (73F - Cold Holding) in reach in cooler next to hand sink on cook line shrimp (55F - Cold Holding); fish (53F - Cold Holding); lobster (53F - Cold Holding); Poultry (46F - Cold Holding); octopus (66F - Cold Holding) in reach in cooler on cook line, ambient temperature is 53F **Repeat Violation** **Warning**
03A-02-5
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. Two new employees with no employee training certification has no knowledge of employee reporting agreement Emailed operator DBPR HR 5030-103 **Repeat Violation** **Warning**
11-26-1
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. Emailed operator with DBPR HR 5030-104 **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Hard sink on cook line on cook line is draining onto the floor when using it, not able to use hand sink -Hand sink next to ice machine blocked by cart, cart removed -Hand sink at bar has utensils and measuring cup stored in it, utensils and measuring cup removed **Warning**
31A-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen not smooth and easily cleanable, acoustics tiles throughout **Repeat Violation** **Warning**
36-37-5
Basic - Ceiling tile missing. Ceiling tiles missing in kitchen **Warning**
36-36-4
Basic - Employee eating while preparing food. Employee eating on cook line while preparing food **Warning**
12B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both cooks with watches on while preparing food **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors soiled throughout the kitchen area and dish area **Warning**
36-73-4
Basic - Food stored on floor. Container of plantains on floor on cook line Container of fry oil on floor on cook line **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between sinks at front bar, knife removed **Corrected On-Site** **Warning**
10-17-4
20
Feb 15, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right make line: shredded cheese (48F - Cold Holding) Manager turned temperature down on unit **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-15: Shredded cheese 48F cooling, product was pulled from walk in and put out on prep table while stocking cooler **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic tiles in kitchen **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
36-37-5
74
Jun 15, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
33
Feb 1, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch tomatoes and lettuce with bare hands on cookline Inspector explained proper hand washing and glove use to employee and manager Inspector observed employee wash hands, place gloves on and voluntarily discard lettuce and tomatoes
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a push cart stored in front of hand sink on cookline
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pork unthawing at room temperature in the hand sink on the cookline
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed a bag of onions stored on floor in dry storage area
08B-47-4
64
Frequently Asked Questions
When was Slice of the Hillz last inspected?
The most recent health inspection at Slice of the Hillz on file is from Mar 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Slice of the Hillz?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Slice of the Hillz.
How does Slice of the Hillz compare to other restaurants in Zephyrhills?
Slice of the Hillz most recently scored 55 out of 100, which is lower than the Zephyrhills average of 83.
Has Slice of the Hillz's inspection record improved over time?
Yes. Recent inspections at Slice of the Hillz have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Slice of the Hillz means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Slice of the Hillz inspected?
Based on the inspection history on file, Slice of the Hillz is inspected around two times per year on average.
Nearby Restaurants