What is Slice's health inspection score?

Slice has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Slice last inspected?

Slice was last inspected on June 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Slice have?

Slice has 7 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Slice safe to eat at?

Slice has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Slice serve?

Slice serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Slice

Name: Slice
Address: 48-11 VERNON BOULEVARD, Queens, 11101
Rating: 35

48-11 VERNON BOULEVARD, Queens

Last Inspected: 6/1/2026

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0Poor

Pizza•Queens

Ranked #976 of 1000 in QueensBetter than 95% of pizza restaurants

Declining

2 inspections

Last: Jun 1, 2026

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-35 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 46/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (35/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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48-11 VERNON BOULEVARD, Queens, NY 11101

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Inspection History

2 records on file

2 Cycle Inspection / Initial Inspection

Jun 26

Cycle Inspection / Initial Inspection InspectionLatest

5 High

5 total3 risk factors

35/100inspection score

−50 pts

High Priority (5)

−50 pts

10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10

Base deductions−50 pts

Risk factor bonus (3× +5)−15 pts

May 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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