DOMINO'S PIZZA #3120

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upper section of make table reach-in cooler: cheese (46F, 50F, 46F - Cold Holding); beef (48F - Cold Holding); ham (45F - Cold Holding); chicken (47F - Cold Holding); sausage (46F - Cold Holding). Warning - From follow-up inspection 2026-05-15: In upper section of make table reach-in cooler: cheese (48F, 45F, 46F, 47F - Cold Holding); tomatoes (49F - Cold Holding); ham (45F - Cold Holding); Philly steak (45F - Cold Holding). Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upper section of make table reach-in cooler: cheese (46F, 50F, 46F - Cold Holding); beef (48F - Cold Holding); ham (45F - Cold Holding); chicken (47F - Cold Holding); sausage (46F - Cold Holding). Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed after Y-splitter at mop sink on hose side.

Intermediate - 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. No food handler certificate available for employee Cook.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop next to mop basin not hanging to dry.

Intermediate - - From initial inspection : Intermediate - 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/. Commercial dish machine added to the back kitchen area near Three compartment sink. Warning - From follow-up inspection 2023-08-23: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator changed sanitizer, retested at 100ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Purple cleaner spray on prep table outside of walk in cooler door. Operator moved bottle. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter with green hose attached. Repeat Violation Admin Complaint

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. One employee with naturally long nails building pizzas to place in oven.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line the right side inside the door.

Intermediate - 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/. Commercial dish machine added to the back kitchen area near Three compartment sink. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine near doors.

Basic - Cardboard used to line nonfood-contact shelves. Shelves with cases of soda on it lined with soiled cardboard.

Basic - Dead roaches on premises. 8 dead behind reach in cooler on cooks line and under Handwash sink by oven. 4 dead under Three compartment sink by mop sink. 2 dead under storage rack outside of water heater room. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack by back door.

Basic - Hole in or other damage to wall. Hole in wall in water heater room. Wall cover/board not smooth easily cleanable behind dish machine. Floor in disrepair inside the walk in cooler the metal piece is coming up also 2 tiles missing at walk in cooler door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The back parts of the oven.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen area.

High Priority - Toxic substance/chemical improperly stored. Baby/mineral oil on prep table next to sauces. Manager moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in cooler gaskets soiled.

Intermediate - 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. No documentation onsite to verify food handler training for employees other than manager. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Gap in mis-aligned ceiling tile over oven exposing insulation.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen area soiled with grease and dust accumulation.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of walk-in cooler door. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. On reach-in prep cooler, no thermometers in food-storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven and attached stick holder soiled with dust and food debris.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani-bucket solution measured 0ppm. Manager remixed to 200m. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (47 - Cold Holding); philly (47 - Cold Holding); ham (47 - Cold Holding); chicken (47 - Cold Holding); feta (48 - Cold Holding) cooler door left open even during slow times, bottom of unit and chicken at acceptable temperature. Operator closed lid. Corrective Action Taken Warning - From follow-up inspection 2022-05-25: Philly 43, noodles 46, chicken 47, ham 43, cheese 43, sausage 43, sausage 43. Items in the left side of cooler were at 43, items to the right side were warmer than the left. All items placed on top part of cooler at open time 1 hour previously. Ambient thermometer reading 43°F. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (47 - Cold Holding); philly (47 - Cold Holding); ham (47 - Cold Holding); chicken (47 - Cold Holding); feta (48 - Cold Holding) cooler door left open even during slow times, bottom of unit and chicken at acceptable temperature. Operator closed lid. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By Three compartment sink, operator placed new roll. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling falling down in back closet near chemicals.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers by back door.

Basic - Equipment in poor repair. Reach in cooler door gasket torn.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In front of walk in cooler door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. On pizza make cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom closet to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the top of pizza oven. Reach in cooler where gaskets close to the cooler soiled.