Domino's #5103
870 Cassat Ave, Jacksonville, FL 32205 · Permanent Food Service · License 2613709
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (1 repeat), 1 intermediate (fixed on the spot), 6 basic (2 repeats)-24
- Administrative complaint on Jul 28Counts in full until a follow-up finds the problems fixed-20
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitAug 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
F56Routine inspection9 violations, 2 high priority Administrative complaint
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
spinach (48°F - Cold Holding); steak (50°F - Cold Holding) food items stored on pizza make line. Per employee they been busy and left the flip top door open. Employee closed door. Employee stated food items been in the cooler since 11am. Other cooler food items are 41°F or below.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Two flying insects near pizza make table.
Repeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Pizza pans stored in hand sink near triple sink, employee removed pans
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on cooler drawers.
Repeat violation
Utensils in poor condition.
Corn meal brush appears very worn.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old day dot stickers stuck on clean dishes stacked on shelf in ware washing area.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Green sanitizer bucket stored on floor at prep table near walk in cooler. Employee properly stored sanitizer bucket.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust on vent in food prep area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop stored in soiled water in mop bucket when not in use.
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.