DOMINOS
211 N ATLANTIC AVE, Daytona Beach FL 32118 · 386-257-1884
Last inspected Feb 18, 2026 · 8 visits since July 2023
JUL 23
JAN 25
JUN 25
FEB 26
≈ ERRATIC
4 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016039890 | Jul 7, 2016 | Oct 5, 2016 | $560 |
Inspection history
8 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink inadequate in warewashing area. -no adjacent handwashing sink or reasonably located hand wash sink for warewashing. Advising operator of requirement for a dedicated handwashing sink in a nearby location to meet food code regulations. Evidence of handwashing violations in the affected area may result in the division requiring additional handwashing sinks via Plan Review.
Equipment in poor repair. -worn/rusted/chipped wire racks above 3 compartment sink
Hole in or other damage to wall. -damaged corner section of wall next to hand sink at end of cook line -damaged baseboard/molding near walk in cooler and near dough station
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 10 findings ▾
Hose at mop sink lower than flood rim of sink. -advised to keep coiled out of flood zone of sink basin Spray hose at 3 compartment sink with sprayer inside the flood zone of the sink basin
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -left side of makeline coolers -shredded cheese blend 44-47F, precooked pasta 46F, precooked sausage 47F, precooked portioned chicken 41-47F, precooked unportioned chicken 46F inside top portion of left side of makeline coolers for more than 2 hours, employee moved affected product back into wall in cooler to chill down. -precooked breaded chicken chunks 50F, grilled chicken 47F in bottom section of makeline coolers on left side Callback inspection required next day to verify compliance for cold holding temperatures.
Handwash sink inadequate in warewashing area. -no adjacent handwashing sink or reasonably located hand wash sink for warewashing. Advising operator of requirement for a dedicated handwashing sink in a nearby location to meet food code regulations. Evidence of handwashing violations in the affected area may result in the division requiring additional handwashing sinks via Plan Review.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on air vent in back prep area
Equipment in poor repair. -worn/rusted/chipped wire racks above 3 compartment sink
Hole in or other damage to wall. -damaged corner section of wall next to hand sink at end of cook line -damaged baseboard/molding near walk in cooler and near dough station
In-use pizza screens not stored on a clean portion of food preparation or cooking equipment. -screens stored on heavily soiled shelving at dough station
Open dumpster lid.
Working containers of food removed from original container not identified by common name. -flour at dough station
Portable fire extinguisher gauge in red zone. For reporting purposes only. -abc extinguisher on wall near back door is in the recharge red zone
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. -no proof food handler training for employees. Advised that all managers/employees who have valid manager certification will not require food handler training. All other employees who engage in any food handling must have current/valid proof of food handler training.
Cove molding at floor/wall juncture broken/missing. -near office
Hole in or other damage to wall. -area of wall at left side of makeline cooler
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered from back door, cut pizza out of oven without washing hands prior to engaging in handling food
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -precooked chicken wings 44-45F, shredded mozzarella (46F - Cold Holding); sliced provolone (45-46F - Cold Holding); precooked chicken (45F - Cold Holding); sausage (46F - Cold Holding) inside top section of makeline cooler -manager stated placed put 1 hour prior, switched cooler stock around to rapidly cool down inside bottom of unit that is maintaining internal temperatures of 41F or below.
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. -no proof food handler training for employees. Advised that all managers/employees who have valid manager certification will not require food handler training. All other employees who engage in any food handling must have current/valid proof of food handler training.
Cove molding at floor/wall juncture broken/missing. -near office
Hole in or other damage to wall. -area of wall at left side of makeline cooler
Objectionable odors in bathroom of the establishment.
Jan 13, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cove molding at floor/wall juncture broken/missing.
Employee beverage container on a food preparation table near prepped sauce.
Equipment in poor repair. -rust pitting surface of racks for air drying above 3 compartment sink
Hole in or other damage to wall. -corner of all near hand sink on makeline
Single-service articles stored next to handwash/food preparation sink exposed to splash. -pizza boxes stored next ti left side of hand sink basin without splash guard, partially exposed to splash from handwashing. Advised to install splash guard if intending to keep boxes stored close to hand sink
Jul 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No hot running water at three-compartment sink. 96F at 3 compartment sink
Water leaking from pipe and/or faucet/handle. -sink on prep line
Jul 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No hot running water at three-compartment sink. 96F at 3 compartment sink
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -96F on prep line, 92F inside restroom
Water leaking from pipe and/or faucet/handle. -sink on prep 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.