Domino's Pizza #13127
5045 Soutel Dr Unit 14, Jacksonville, FL 32208 · Permanent Food Service · License 2612083
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection2 high priority (fixed on the spot), 2 intermediate, 5 basic-17
- Safety score83
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 visitOct 22, 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 visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Three compartment spray hose hanging in bay of sink. Operator fixed metal holding straps to keep hose from hanging in sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On prep table opposite warewashing area, purple chemical spray bottle of kitchen equipment cleaner stored in prep table with plastic sauce bottle. Operator removed the chemical spray bottle.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Probe thermometer in tomatoes on cook line at 90°F, tomatoes holding at 41°F.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. At time of inspection, no proof for any food handling employees, all training documents expired or no longer employed at location.
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle for cornmeal in direct contact with product.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks stored on center prep table where customer pizzas are boxed. Operator relocated the beverages.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, clean plastic containers stacked while wet.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee aprons stored on metal shelves over sauce packets and clean utensils. Operator relocated.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
At front counter license displayed expired 06/01/2025.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.