DOMINIC'S
9834 W GLADES RD, Boca Raton FL 33434 · (561)487-6325
Last inspected Mar 27, 2026 · 8 visits since August 2023
JUL 24
JAN 25
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live rodent present on sticky trap placed underneath dry storage near walk in cooler door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007545 | Jan 28, 2025 | Feb 26, 2025 | $400 |
| 2--2015047020 | Oct 9, 2015 | Nov 13, 2015 | $800 |
Inspection history
8 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables. Chef moved items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In one door reach in coolers Chicken; (45F - Cold Holding); veal (45F - Cold Holding), chef moved items to walk in cooler
Bowl or other container with no handle used to dispense food. Using bowl instead of scoop. Chef removed bowl
Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint, employee put on hair restraint
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water on cook line. Chef removed spoons
Working containers of food removed from original container not identified by common name. Salt containers not labeled. Chef labeled salt.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over veal at reach in cooler and walk in cooler. Manager moved chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic with oil; (69F - Cold Holding); pasta (69F - Cold Holding) left on the counter, for lunch, chef moved to cooler to cool down
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled. Spray bottle with blue chemicals not labeled. Employee labeled bottles.
Bowl or other container with no handle used to dispense food. Bowl being used as a scoop. Chef discarded bowl
Buildup of food debris/soil residue on equipment door handles.
Employee with no hair restraint while engaging in food preparation. Employees put on hair restraints
Food stored on floor. Boxes of food on the floor in walk in cooler. Manager picked up
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by three compartment sink.
Working containers of food removed from original container not identified by common name. Flour containers not labeled. Manager labeled flour
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cutlets stored over ready to eat peppers in kitchen reach in cooler. Operator reorganized. Raw chicken stored over ready to eat sauces in low reach in cooler on cook line. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil (71F - Cold Holding) at room temperature on wire rack in kitchen for less than two hours. Operator placed in reach in cooler to ensure proper cold holding.
No probe thermometer available to measure temperature of food products. Provided thermometer was inoperable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F standing water at expo line. Chef moved utensil container to stove top in order to heat water to 135F+.
Jan 28, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No quaternary test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Jan 28, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Live rodent present on sticky trap placed underneath dry storage near walk in cooler door.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No quaternary test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Spray bottle containing cleaner not labeled at ware washing area. Operator labeled.
Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and pizza prep areas.
Jul 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door stand up cooler at cook line at chicken (47F - Cold Holding); veal (47F - Cold Holding). Chef moved items to working unit
Spray bottle containing toxic substance not labeled. Chef labeled bottles
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area has no hot water
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep counter has no hand wash sign
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen walk in cooler- on raw chicken being stored over ready to eat pasta. Operator stored chicken properly.
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. Provided operator with procedures.
No probe thermometer provided to measure temperature of food products.
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. Provided employee with form.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. No temperature test kit.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pizza cold holding unit- observed bowl being stored inside cooked onions. Operator removed bowl.
No Heimlich maneuver/choking sign posted. Provided operator with poster.
Reuse of single-service or single-use articles. Cook line- observed Togo cup being stored inside calamari. Operator removed cups.
Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloths on cutting boards.
Time/temperature control for safety food thawed in an improper manner. Main kitchen prep table- observed shrimp thawing in standing water. Operator removed water and placed shrimp inside cooler.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler on the cook line at Cheese, chicken; (47-49F - Cold Holding), chef moved items to working cooler and called for maintenance
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled, chef labeled bottles
Stored food not covered. Several food in the one door reach in freezer not covered
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.