Domino's Pizza #3148
23388 State Rd 54 Ste 101, Lutz, FL 33549 · Permanent Food Service · License 3918904
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 2 basic-10
- Safety score90
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 24, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple sink quart sanitizer 0ppm , operator added more sanitizer to 200ppm
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Opened bag sausage no date mark over 24 hours in walk in cooler. Operator marked the date correctly
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Window cleaning scraper in hand sink by prep cooler. Operator removed it
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic bottle soda on floor I walk in cooler. Operator moved it to shelf
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Operator put beard guard on operator put beard guards on
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.