CHEF N IT UP SLICE BAR LLC Inspection – November 19, 2025

High Priority 6

#3High Priority08B-02-4

High Priority – Displayed food not properly protected from contamination. -pizza on front line

#4High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. -focaccia bread stored in black plastic garbage bag

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon over sauces in upright reach in cooler, operator moved bacon to the bottom. **Corrected On-Site**

Corrected On-Site

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. –spring mix (48F – Cold Holding), reach in cooler, held more than four hours per operator.

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -spring mix (48F – Cold Holding), reach in cooler, held more than four hours per operator.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Pizza (103F – Hot Holding) held less than four hours per operator, recommended operator use Time as a Public Health Control

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -can opener

Basic 2

#1Basic24-26-4

Basic – Clean equipment/utensils not stored at least 6 inches above the floor. -pizza pans and pizza spatula in a box on the floor

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker

Florida Food Watch