Domino's Pizza
4761 Tamiami Trl N, Naples, FL 34103 · Permanent Food Service · License 2102621
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (fixed by the Sep 28 follow-up), 1 intermediate-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. On the pizza make reach in cooler, observed shaved cooked beef (55°F - Cold Holding); cooked chicken (54°F - Cold Holding); sliced cheese (47°F - Cold Holding). All foods have been in reach in cooler since 9:45am.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the pizza make reach in cooler, observed shaved cooked beef (55°F - Cold Holding); cooked chicken (54°F - Cold Holding); sliced cheese (47°F - Cold Holding). All foods have been in reach in cooler since 9:45am.
Intermediate1
Code 53, Manager certification and employee training: person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No certified food manager provided at time of inspection.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.