DOMINIC'S
8177 GLADES RD, Boca Raton FL 33434 · (561)487-3186
Last inspected Mar 19, 2026 · 7 visits since August 2023
SEP 24
FEB 25
JUN 25
NOV 25
MAR 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner for food. Chef removed paper towels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic with oil (69F - Cold Holding) left on the counter during lunch, chef returned to reach in cooler. Reach in cooler chicken (45F - Cold Holding); chicken wings (45F - Cold Holding), chef put ice on items and called for service
Handwash sink used for purposes other than handwashing. Using handwashing sink as a dump sink for used cups of drinks
Carbon dioxide/helium tanks not adequately secured. Tanks by back door not secured. Chef secured tanks.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic n oil at 80°F with no time mark.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic with oil (80F - Cold Holding) at soup area, chef discarded garlic. One door cooler on cook line at Veal; (48F - Cold Holding); fish (46F - Cold Holding), cook moved all item to working cooler and put ice on items.
Clam/mussel/oyster tags not marked with last date served. Clams tag not dated
Handwash sink used for purposes other than handwashing. Handwashing sink at front counter being used as a dump sink either straws and used cut lemons in sink. Manager cleaned sink
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler in kitchen at chicken (48F - Cold Holding); pasta (48F - Cold Holding). Chef stated food was prepared earlier. Chef moved items to walk in cooler
Clam/mussel/oyster tags not marked with last date served. Clam tags saved but not dated with last day of use.
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.
Food stored in a location that is exposed to splash/dust. Handwashing sink next to prep table where food is set when preparing. Has no splash guard
In-use knife/knives stored in cracks between pieces of equipment. Spatula between the cooler and table. Chef removed
Working containers of food removed from original container not identified by common name. Salt container not labeled. Chef labeled container
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 45F, Sausage 45F Employee removed to True cooler
Handwash sink used for purposes other than handwashing. Employee washed pizza tray in handwashing sink at front counter
Interior of microwave has accumulation of food debris. Employee clean and sanitize microwave
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee added chlorine until the desired 50 to 100 ppm was reached
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door true cooler by cookline.chef moved items to walk in cooler and called for maintenance. Ham; (47F - Cold Holding); cheese (47F - Cold Holding) Chef said ham and cheese were sliced within the last hour.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer not working in true cooler bycookline.
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. Form emailed
Carbon dioxide/helium tanks not adequately secured. Chef chained tanks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water by customer food, chef discarded
No Heimlich maneuver/choking sign posted.
Working containers of food removed from original container not identified by common name. Flour containers not labeled. Chef labeled flour containers
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
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.
Handwash sink used for purposes other than handwashing. Front counter hand washing sink- observed used lemons and paper towels in hand washing sink. Employee removed items from hand washing sink.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 02/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter prep table at pizza rack- observed employee bottle of water on prep table. Employee removed water bottle.
Food stored on floor. Main kitchen and dish machine- observed pot of ready to eat carrots being stored on the floor. Operator removed pot from the floor.
In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handle. Operator removed tongs.
No Heimlich maneuver/choking sign posted.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at dish machine- observed soiled wiping cloth on prep table. Operator removed wiping cloth.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish, chef moved items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front count top cooler at Sausage, meatballs; (49-50F - Cold Holding), chef moved items to working cooler and called for maintenance
Food stored on floor. Box of food on the floor in the walk-in cooler. Chef picked up
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.