DOMINO'S
2510 S SEMORAN BLVD, Orlando FL 32822 · 407-384-8877
Last inspected Jan 15, 2026 · 7 visits since October 2023
OCT 23
JUN 24
OCT 24
JAN 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); ham (47F - Cold Holding);; sausage (48F - Cold Holding); shredded provolone (50F - Cold Holding); steak (50F - Cold Holding) Less than 4 hours per operator. Put in walk in to cool down.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016049796 | Aug 18, 2016 | Nov 16, 2016 | $400 |
Inspection history
7 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. 2 new employees. 1 new employee filled out during inspection
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for Alicia
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom
Objectionable odors in bathroom or other areas of the establishment. Employee bathroom
Show the remaining 1 finding ▾
Water leaking from pipe and/or faucet/handle. Under handwashing sink kitchen
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around faucet and caulking of three compartment sink
Objectionable odors in bathroom or other areas of the establishment. Back storage
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New manager to location and does not know where to find information
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. Emailed copy to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around faucet and caulking of three compartment sink
Objectionable odors in bathroom or other areas of the establishment. Back storage
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened smoothie cup in reach in cooler in kitchen Operator removed
Unnecessary items/unused equipment on the premises. Old pizza make table in storage room
Jun 13, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment or utensils not designed or constructed in a durable manner. Gasket on reach in cooler
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Light not functioning. By pizza oven
Jun 12, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (55F - Cold Holding); sliced ham (51F - Cold Holding); cooked chicken (55F - Cold Holding); shredded cheese (43F - Cold Holding); shredded provolone (50F - Cold Holding); steak (53F - Cold Holding) per operator less than 4 hours. Put in walk in cooler to chill down.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary 500ppm. Operator discarded and made new 200ppm
No paper towels or mechanical hand drying device provided at handwash sink. By dish sink
Equipment or utensils not designed or constructed in a durable manner. Gasket on reach in cooler
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Light not functioning. By pizza oven
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood.
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); ham (47F - Cold Holding);; sausage (48F - Cold Holding); shredded provolone (50F - Cold Holding); steak (50F - Cold Holding) Less than 4 hours per operator. Put in walk in to cool down.
Handwash sink not accessible for employee use at all times. Hand wash sink by dish sink blocked by a trash can.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by ovens.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood.
Standing water in bottom of reach-in-cooler. Pizza make line.
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.