SLICE OF THE HILLZ

Name: SLICE OF THE HILLZ
Address: 5317 GALL BLVD, ZEPHYRHILLS, FL, 33542, US
Rating: 92.1

5317 GALL BLVD, ZEPHYRHILLS, FL 33542

License #6113633

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

92.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SLICE OF THE HILLZ in ZEPHYRHILLS currently holds an InspectFL Health Score of 92.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 10 total violations — 2 critical, 1 major, 7 minor.

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 March 3, 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: Inspection Completed - No Further Action
[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. Multiple containers in reach in coolers and walk in cooler not date marked.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to scoop feta cheese at salad cooler. Operator removed cup.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator replaced solution, tested at 50ppm
[40-06-5] 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.
[12B-13-4] 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.
[03A-02-5] 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.
[22-42-4] 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

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