Domino's Pizza
503 E Sugarland Hwy, Clewiston, FL 33440 · Permanent Food Service · License 3600177
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 17 routine inspection2 high priority (fixed on the spot), 4 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 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.
6 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.
Operator left out 20 pounds Sliced ham (50°F - Cold Holding); and 20 pounds Shredded cheese (55°F - Cold Holding, on prep table. Operator voluntarily discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Operator left out 20 pounds Sliced ham (50°F - Cold Holding); and 20 pounds Shredded cheese (55°F - Cold Holding, on prep table. Operator voluntarily discarded.
Fixed on the spot
Basic4
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle at hand washing sink.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing at bathroom wall.
Repeat violation
Ceiling/ceiling tile shows damage and is dripping water.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.