SLICE PALENCIA
163 PALENCIA VILLAGE DRIVE, SUITE 101 · SAINT AUGUSTINE · St. Johns County · FL 32095
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 6
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Can of artichokes with large side dent and both sides dented along top can seaming.
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take customer payment at front counter then put on gloves to remove pizza from oven and box/package for a customer. Inspector spoke with employee and employee washed hands before putting on gloves. **Corrective Action Taken**
01B-07-4High Priority – Food with mold-like growth. See stop sale. Two cucumbers in container with mold-like growth in walk in cooler. Employee removed cucumbers. **Corrective Action Taken**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flying insects observed: 4 live flying insects at the mop sink 1 live flying insect at front counter 1 live flying insect at reach in cooler at back prep 1 live flying insect at fryers 1 live flying insect at back exit door **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler; cut tomato (47F – Cold Holding); mozzarella cheese (47F – Cold Holding); raw wings (48F – Cold Holding); cooked chicken (47F – Cold Holding); meatballs (46F – Cold Holding); cannoli cream (47F – Cold Holding); cheese ravioli (45F – Cold Holding); cheese stuffed shells (47F – Cold Holding); ricotta cheese (45F – Cold Holding); garlic/oil (47F – Cold Holding); heavy whipping cream (47F – Cold Holding); ranch dressing (48F – Cold Holding); bleu cheese (47F – Cold Holding); Caesar dressing (48F – Cold Holding). Per person in charge, all products have been in walk in cooler since yesterday. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed in walk in cooler; cut tomato (47F – Cold Holding); mozzarella cheese (47F – Cold Holding); raw wings (48F – Cold Holding); cooked chicken (47F – Cold Holding); meatballs (46F – Cold Holding); cannoli cream (47F – Cold Holding); cheese ravioli (45F – Cold Holding); cheese stuffed shells (47F – Cold Holding); ricotta cheese (45F – Cold Holding); garlic/oil (47F – Cold Holding); heavy whipping cream (47F – Cold Holding); ranch dressing (48F – Cold Holding); bleu cheese (47F – Cold Holding); Caesar dressing (48F – Cold Holding). Per person in charge, all products have been in walk in cooler since yesterday. Operator made service call during inspection and repair person expected to arrive 6pm today. Also, ranch dressing (59F – Cold Holding); bleu cheese dressing (60F – Cold Holding) in containers at front counter with ice covering bottom of containers only and product above ice chill line. Per employee, dressings both placed out one hour prior. Dressings moved to reach in cooler to quickly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 5
11-27-4Intermediate – 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. No written procedures available. Provided DBPR HR 5030-104 to operator. **Corrected On-Site**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per person in charge, four employees hired over 60 days ago have not had food handler training(Jack C, Carolina H, John M and Jose).
11-26-1Intermediate – 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. No proof available for most employees. Provided DBPR Form HR 5030-103 to operator.
53B-09-4Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee food handler training certificate for Cheyenne H is a photocopy.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid under front counter.
Basic 6
08B-38-4Basic – Food stored on floor. Container of dried noodles on floor in walk in freezer currently being used as dry storage.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles is soiled. Cabinet under soda machine storing single service items is soiled. **Repeat Violation**
22-16-4Basic – Reach-in cooler/walk in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like substance.
36-50-4Basic – Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris. Vent above ice machine is dusty.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer bucket stored on the floor at back prep table by walk in cooler.
Inspector observations synchronized from DBPR on October 4, 2026 1:19 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.