SLICE OAKLEAF

Name: SLICE OAKLEAF
Address: 9725 CROSSHILL BLVD UNIT 112, JACKSONVILLE, FL, 32222, US
Rating: 38.7

9725 CROSSHILL BLVD UNIT 112, JACKSONVILLE, FL 32222

License #2615964

🍕 Pizza/Italian ℹ️

38.7 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 11 findings · 2 critical

Routine - Food

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Minor

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Quick take

SLICE OAKLEAF in JACKSONVILLE currently holds an InspectFL Health Score of 38.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 62 total violations — 16 critical, 14 major, 32 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 5, 2026

The latest inspection on October 6, 2026 shows 11 observation rows: 2 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In white stand-up reach-in cooler, tub of raw chicken wings stored directly on top of open case of shell eggs.
[11-27-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic containers on storage rack.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks near back exit are unsecured.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR HR 5030-105.
[53B-14-5] 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. Food handler training for Jesus A and Kyah R both expired on 8/1/2025.
[36-73-4] Floor/wall/ceiling/vent soiled/has accumulation of debris. Multiple vents and some surrounding ceiling tiles throughout kitchen and warewashing areas have dust. Floor under ice machine and under the three compartment sink is soiled. Wall behind pizza oven and under the three compartment sink is soiled and wall above small flip top reach in cooler has dust. Wall across from the stove with clean pans and utensils is soiled with grease/dust.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple plastic containers on clean storage rack with old labels still attached.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice bucket stored in handwash sink by the ice machine. Employee removed the ice bucket. Also, sink is blocked by brooms/dustpans and employee moved the brooms/dustpans.
[03F-02-5] 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. Twelve pizzas and assorted pastries held on time as a public health control have no time marking. Employee states all food prepared between 11:00-12:00 and placed the appropriate time marks on board. Also, establishment has no written procedures available. Provided DBPR 5022-090.
[11-26-1] 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. Per operator, two employees under 60 days of employment do not have the food employee reporting agreement.

Disposition: Warning Issued
[14-01-5] 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.
[24-05-4] 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.
[36-17-5] Floor tiles missing and/or in disrepair. Observed multiple cracked floor tiles throughout kitchen area.
[23-03-4] 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.
[03D-02-5] 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)
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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)
[03F-04-5] 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.
[27-16-4] 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.

Disposition: Met Inspection Standards
[12B-07-4] 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.
[40-06-5] 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.
[24-08-4] 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.
[36-73-4] 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.
[08B-38-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on establishment soiled/torn.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on multiple clean pans on clean dish rack across from 3 compartment sink.
[36-17-5] Tiles missing and/or in disrepair. Multiple floor tiles broken throughout kitchen. Also, on right side of pizza oven multiple tiles on wall missing.
[02C-03-5] 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.
[53B-14-5] 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.
[27-16-4] 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.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two tanks in back of kitchen near triple sink not secured.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle in womens room.
[50-09-4] Current Hotel and Restaurant license not displayed. License currently displayed in establishment expired June 1, 2024.
[24-06-4] Dirty utensils or equipment stored in clean drawer or rack. On wall across from stove, dirty utensils hanging on the clean magnetic knife rack.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On rack across from triple sink, pans not air dried before stacking.
[36-17-5] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled.
[14-20-4] 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.
[25-05-4] Single-service articles improperly stored. At front counter behind prep table, box of to go cups stored on floor.
[08B-17-4] 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.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. In triple sink, hose attached to faucet long enough to lay in sink.
[03F-02-5] 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.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm). Employee started to fill sink with more water.
[22-02-4] 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.
[53A-11-4] No person in charge present during hours of operation. No person in charge present during inspection, both employees working are fairly new.
[11-26-1] 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.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One large blue tank in back kitchen area.
[21-17-4] Clean linens stored on floor. Bag of yellow wiping cloths on floor at front counter.
[40-06-5] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for walk in cooler.
[25-05-4] Single-service articles improperly stored. Case of to go cups on floor at front counter. Case of pizza boxes on floor by pizza oven.
[12A-13-4] 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.
[01B-02-5] 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.
[03F-02-5] 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.
[03E-02-5] 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.
[53B-16-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line where salads are prepared.
[53A-11-4] No person in charge present during hours of operation. Only two employees working - neither Person in Charge. Manager arrived at end of inspection.