SLICE OF LIFE

Name: SLICE OF LIFE
Address: 188 MARINER BLVD, SPRING HILL, FL, 34609, US
Rating: 80

188 MARINER BLVD, SPRING HILL, FL 34609

License #3700664

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SLICE OF LIFE in SPRING HILL currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, DBPR recorded 30 total findings; InspectFL has detailed violation rows for 27 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Disposition: Administrative complaint recommended
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. The operator added more water. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket recheck (Chlorine 100ppm)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters soiled with grease.
[25-05-4] Single-service articles improperly stored. Pizza boxes at the front counter. The operator placed the pizza boxes off the floor.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 tongs on the equipment door. The operator moved the tongs.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/2026. The restaurant is open, operating, and serving food to the public.

Disposition: Administrative complaint recommended
[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. No time marking for pizza slices and marinara sauce.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator moved tongs.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee handing food in cook line area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In the prep area.
[23-03-4] Nonfood-contact surface soiled with dust. One hood vent. Fans in the walk in freezer.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Utility sink in closet by bathroom does not have plumbing hooked up it.
[33-23-4] Grease receptacle not on proper pad/nonabsorbent surface.
[36-24-5] Hole in the wall in the prep area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025. Operator renewed during inspection.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In the reach in cooler in prep area.
[08B-38-4] Food stored on floor. Buckets in the walk in cooler on the floor.
[53B-01-5] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked bacon in the walk in freezer. Raw chicken over lettuce in reach in cooler by the cook line.
[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. Emailed operator DBPR Form HR 5030-103.
[25-05-4] Single-service articles improperly stored. Wrapped cases of pizza boxes stored on ground in front counter area To go containers by the front counter area not inverted. Operator inverted.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not label in cook area. Operator put a label on the bottle.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the slicer in prep room. Operator removed.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse