SLICE SQUARED

Name: SLICE SQUARED
Address: 2880 BECCA AVE, NAPLES, FL, 34112, US
Rating: 68.4

2880 BECCA AVE, NAPLES, FL 34112

License #2150319

🦞 Seafood ℹ️

68.4 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 2 findings · 0 critical

Routine - Food

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Quick take

SLICE SQUARED in NAPLES currently holds an InspectFL Health Score of 68.4 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 14, 2026. Across those visits, inspectors documented 40 total violations — 10 critical, 13 major, 17 minor.

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The latest inspection on October 14, 2026 shows 2 observation rows: no critical rows, 2 major, and 0 minor.

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Inspection coverage

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Inspector notes

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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

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Disposition: Warning Issued
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has remodeled the interior of the mobile food dispensing vehicle without submitting drawings to plan review. There are no plans on file for the vehicle.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator is performing reduced oxygen packaging of tomato sauce at the commissary and transporting the tomato sauce to the mobil food dispensing vehicle without a HACCP plan.

Disposition: Warning Issued
[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. In the. Make table cooler, tuna that is marked "Thawing instructions " (Remove from packaging and thaw under refrigeration), is still in the reduced oxygen packaging fully thawed. See stop sale.
[50-03-4] Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. There is a knife between the make table and the glass door upright cooler. Operator removed the knife.
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
[35B-14-4] Mobile food dispensing vehicle service opening not kept closed except during food service. There is no screen or other way of closing iff the service window to prevent possible environmental contamination.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. There is a paper towel lining a pan, in direct contact with cut tomatoes.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the. Make table cooler, tuna that is marked "Thawing instructions " (Remove from packaging and thaw under refrigeration), is still in the reduced oxygen packaging fully thawed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door reach in cooler, butter (49F - Cold Holding); cooked shrimp (48F - Cold Holding). Operator moved items to the make table cooler.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There is no proof of food safety manager for the mobile food dispensing vehicle.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for chlorine sanitizer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[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.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator acquired chlorine sanitizer.

Disposition: Met Inspection Standards
[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. There is commercially processed reduced oxygen packaged fish thawed in the unopened packaging in the glass door reach in cooler by the triple sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The hand washing sink drains extremely slowly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler by the triple sink raw tuna is stored over ready to eat sauces. Operator moved the tuna to proper storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door reach in cooler by the triple sink, shrimp (80F - Cold Holding). Operator discarded the shrimp.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door reach in cooler by the triple sink, shrimp (80F - Cold Holding). Operator discarded the shrimp. See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine chemical test kit for the triple sink and sanitizer buckets.
[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. Inspector emailed the operator the employee health reporting agreement, operator had employee read and sign the agreement.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is no consumer advisory for the tuna poke bowl. Inspector provided the operator with the consumer advisory, operator placed the advisory in the window.