SLICE OF NEW YORK

Name: SLICE OF NEW YORK
Address: 1042 CYPRESS PKWY, KISSIMMEE, FL, 34759, US
Rating: 25.8

1042 CYPRESS PKWY, KISSIMMEE, FL 34759

License #5911141

🍕 Pizza/Italian ℹ️

25.8 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SLICE OF NEW YORK in KISSIMMEE currently holds an InspectFL Health Score of 25.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 115 total violations — 13 critical, 26 major, 76 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 30, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

115

Coverage note

Inspector notes linked where available

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SLICE OF NEW YORK has a rough inspection history. Would you risk it?

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.

Disposition: Met Inspection Standards
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair. Floor in disrepair at walk-in freezer entrance.
[08B-38-4] Food stored on floor. -Peeled plantains in bucket on floor near dish machine. Operator placed on crate. -Case of yucca fries stored on floor in walk-in freezer.
[33-17-4] Garbage can soiled. Grease receptacle soiled.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filter.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In all reach-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - All plastic containers used to store food in walk-in cooler soiled with black substance.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour, sugar and salt bulk containers without label.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pernil stored on shelf above stove top temping between 95-110F. Operator stated it is used to replenish meat in steam table. Reheated to 169 and stored in oven.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Incorrect test strip. Quaternary test strips for chlorine dish machine.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at ware washing area.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. In seasoning mixes on cook line, operator removed.
[06-09-1] 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. Salmon in ROP packaging. Coached operator with proper thawing methods per instructions on ROP packaging.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board in prep area has heavy cut marks, operator discarded and replaced with new board
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in the womens bathroom. Operator discarded.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and book bags stored on top of food packages across from dish machine
[36-22-4] Floor area(s) covered with standing water. In walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair. Several tiles broken on floor in water washing area
[36-24-5] Hole in or other damage to wall. Hole in bottom of wall near dishwasher area
[36-62-4] Light not functioning. 2 lights out over pizza make station
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler light is missing cover
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Several sinks have no hand wash signs
[23-03-4] 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
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados out of grocery plastic bags without washing
[25-32-4] Reuse of single-service or single-use articles. Multiples items in single use buckets in walk in cooler
[08B-12-5] Stored food not covered. Multiple items in walk in cooler on shelf not covered with lids.
[22-16-4] Walk in cooler shelves have accumulation of food residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine has heavy black buildup in several areas
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. reach in cooler raw shrimp and salmon over ready to eat mozzarella sticks and fries.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach near dishwasher area. Operator killed and removed.
[41-10-4] Toxic substance/chemical improperly stored. Several chemical bottles hanging on box sodas
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Pizza station reach in cooler soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. All 3 hand sinks blocked
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[06-09-1] 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,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves soiled with grime.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[08A-20-5] 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.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. See stop sale report.
[03A-02-5] 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.
[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 . Operator placed time mark the Pizza Pies.
[03B-01-6] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food container stored in cook line hand sink.
[53B-13-5] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female wearing watch, male wearing bracelets.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-11-4] Floors not maintained smooth and durable. Metal floor in walk in freezer peeling up. Tile floor in dish area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Plantains, bottled sodas.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of oven.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spoons in 115 degree water at buffet line.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge stuck on lowest setting.
[36-62-4] Light not functioning. 2 under hood.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler with dressings and pastas.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Foil pans over prep table.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Mixer bowl only washed, not sanitized.
[41-10-4] Toxic substance/chemical improperly stored. Wd40 next to silverware on dish shelf.
[29-42-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed towel in pizza hand wash sink.
[16-37-1] 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
[03F-10-5] 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.
[02C-02-5] 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.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Unknown date filter changed on wall by mixer area.
[27-16-5] 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.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher by server area.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food servers scooping at buffet line have bracelets.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-07-4] 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.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Heavily soiled inside and outside.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers in kitchen.
[01B-01-4] Dented/rusted cans present. See stop sale.
[52-04-5] 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.
[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.
[03D-15-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bulk food containers heavily soiled.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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.
[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.