DOMINIC'S
1790 N CONGRESS AVE, Boynton Beach FL 33426 · 561.734.3033
Last inspected Mar 6, 2026 · 7 visits since October 2023
MAR 24
OCT 24
MAR 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - sliced mozzarella (42-52F - Cold Holding) not portioned or prepared today held in an overfilled container under 4 hours - operator split and moved to cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031256 | Mar 5, 2026 | Jun 8, 2026 | $200 |
| 2--2019011166 | Feb 21, 2019 | Apr 16, 2019 | $200 |
| 2--2016021076 | Apr 23, 2016 | May 11, 2016 | $200 |
Inspection history
7 visits, newest first
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator primed chlorine sanitizer, rechecked 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef, raw veal over chicken bolognese sauce not in commercial packaging at walk in freezer. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall Stainless reach in cooler on cook line: cut tomato bruschetta (48F - Cold Holding); chicken (48F - Cold Holding); Beef (49F - Cold Holding); cook line flip top: cooked eggplant (49F - Cold Holding); butter (46F - Cold Holding); veal (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature approximately 2-3 hours. Operator moved all products to walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Garli oil. Per operator, out of refrigeration for approximately 2 hours. Operator placed time stamp for remaining 2 hours.
Toxic substance/chemical improperly stored. Scouring powder stored next to herbs on shelf by triple sink. Operator stored properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made 3/1 not date marked at walk in cooler.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in kitchen.
Spray bottle containing toxic substance not labeled. Degreaser and chlorine sanitizer spray bottle not labeled in dish area and pizza station. Operator labeled chemicals.
Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on shelf that has an accumulation of oil residue and dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with black mold like substance.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked100ppm
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dish washer touched soiled dishes and then, handled clean dishes, without washing hands. Dish washer went to wash her hands
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. Sanitizer container diluted. Operator switched to a new container 75ppm.
Clams tag removed from original container prior to container being emptied on cook line.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ in ware washing area. Operator set up fresh solution at 75ppm.
Spray bottle containing degreaser not labeled. Operator labeled.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
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. Manager touched cooked pasta to feel the temperature in walk in cooler. Reviewed proper procedures with manager.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta 12:50 cooked 11:50 (104F-110F - Cooling); pasta 1:20 (103F - Cooling) pasta in tightly filled, deep, covered container. At this rate pasta will not reach 70F within two hours. Operator placed pasta on ice for quick cooling.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta from 2 days ago date marked with today's date in walk in cooler. Operator date marked properly.
Some Clam and mussel tags not marked with last date served. Last tags date marked in September.
Ice scoop handle in contact with ice. Operator removed ice scoop.
Opened employee soda container in a cold holding unit with food to be served to customers in glass door cooler in wait area. Waitress removed.
Time/temperature control for safety food thawed in an improper manner. Sausage thawing in standing water. Cook removed from water and started cooking the sausage.
Very slow draining water in hand sink at cook line.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty towel then touched clean salad plates - operator instructed employee to removed gloves, wash hands and discarded dirty towel.
Nonfood-grade bags used in direct contact with food. Utilizing trash can liners to store pizza dough - operator removed pizza dough.
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled fresh eggs over heavy cream in hot line make table - operator moved eggs to lower shelf.
Records/documents for required employee training do not contain all of the required information. Training on 11/01/2023 not noted on certifications- operator completed during inspeciton.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hot line.
Employee with no hair restraint while engaging in food preparation. Employee preparing pizza no hair restraint - employee removed from station.
Food not stored at least 6 inches off of the floor. Walk in freezer - several tubs of sauces stored directly on the floor - moved to shelf.
Oct 3, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - sliced mozzarella (42-52F - Cold Holding) not portioned or prepared today held in an overfilled container under 4 hours - operator split and moved to cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm) operator corrected Sanitizer bucket 50ppm chlorine.
Nonfood-grade basting brush used in food - Painter brush with a metal band removed from fresh garlic in oil - operator discarded.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna preparation from Sunday - operator date marked.
Working containers of food removed from original container not identified by common name. Liqueur bottles filled with oils no labeled.
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.