DOMINIC'S III PIZZA & PASTA
6566 HYPOLUXO RD
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/13/2025
Inspection #: Visit ID: 10798758
- N/A:No Violations Were Observed
Inspection Date: 3/13/2025
Inspection #: Visit ID: 10715751
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in reach in cooler with pizza toppings at front counter. Discussed with operator who removed drink. Corrected On-Site Warning
- 08B-37-4:Basic - Food stored in a prohibited area. In kitchen tray of pasta stored on top of trash can. Discussed with operator employee removed tray. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. In shipping container used for dry storage in rear of restaurant bags of corn meal and panko bread crumbs stored uncovered. Discussed with operator who closed bags of products. Corrected On-Site Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with operator who educated employee. Corrected On-Site Warning
- 51-16-7: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/. Establishment has shipping container in rear of restaurant used to store sealed boxes of single service items, canned food products and chemical/cleaning supplies. Discussed with operator and emailed 7005 plan review packet. Warning
Inspection Date: 11/7/2024
Inspection #: Visit ID: 8718586
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone and then Put gloves on to handle clean cooking equipment. Hands were not washed before putting gloves on.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and immediately handled clean equipment. Hands were not washed and gloves were not changed in between.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef touched ready to eat pasta with barehands
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touching raw chicken with gloves and immediately touched wiping cloth, spoon, and flip top lid with the same gloves. Gloves not changed and hands not washed in between.
Inspection Date: 2/26/2024
Inspection #: Visit ID: 8525097
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observe at cook line flip top refrigerator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris. Operator had can opener washed and sanitized. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment doesn't have any way to measure temperature as from manager. Repeat Violation
Inspection Date: 10/12/2023
Inspection #: Visit ID: 8340295
- 08B-12-5:Basic - Stored food not covered...mozzarella sticks , stuffed shell at reach in freezer at reach in freezer. Manager covered. Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface due to handwashing drained clogged at kitchen. Manager cleaned it up and fixed it at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 61°, blue cheese dressing 59°, ranch dressing 55° at server station being held less than 4 hours. Manager time marked Corrected On-Site
- 16-62-1:Intermediate - No measuring device or heat strips available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....operator unable to provide any kind of hot water temperature measuring tools.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...one employee.