SLICY NEW YORK PIZZA Health Score — Miami, FL

9050 SW 152 ST, Miami, FL 33157

Inspections on file 2
High-risk violations 0
Inspected 8/17/2026
Miami avg 89 / 100
A
96 / 100
Excellent

4 minor issues found

Inspected August 17, 2026 Call Back - Complied

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How this compares

This restaurant scored better than 62% of restaurants in Miami. The city average ClearScore is 89 / 100.

Location

Inspection Breakdown

High Risk
0
Moderate
0
Minor
4

Violations Found

  • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located ×2
  • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented ×2

Inspection History

  • A
    August 17, 2026 Latest Routine - Food

    4 minor issues found

    ClearScore: 96 / 100

    Routine - Food Call Back - Complied

    Minor

    • #14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • #36 Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented

    2 violations total this inspection

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Frequently Asked Questions

SLICY NEW YORK PIZZA passed its most recent health inspection on August 17, 2026 with a ClearScore of 96/100 and 4 total violations.

The most recent inspection of SLICY NEW YORK PIZZA on August 17, 2026 found 4 violations: 0 high-risk, 0 moderate, and 4 minor. High-risk violations are the most serious and require immediate correction.

SLICY NEW YORK PIZZA was last inspected on August 17, 2026 by the Florida Department of Business and Professional Regulation (DBPR). Florida restaurants are typically inspected 1–3 times per year on an unannounced basis.

Based on the most recent inspection, SLICY NEW YORK PIZZA earned a ClearScore of 96/100 (Grade A), indicating excellent food safety compliance with few or no violations.

The most recent inspection found 4 violations at SLICY NEW YORK PIZZA: 1. Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located 2. Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located 3. Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented. View the full inspection history above for complete details.

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