Domino's Pizza 5003
5801 N Flordia Ave, Tampa, FL 33604 · Permanent Food Service · License 3918480
What drove the grade
Spray bottle containing toxic substance not labeled with blue liquid on spray bottle rack.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 intermediate (1 fixed on the spot), 4 basic (2 repeats)-14
- Safety score86
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 visitOct 1, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Trash in Handwash sink next to 3 compartment sink. Employee removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled with blue liquid on spray bottle rack.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table over salad dressings in kitchen. Operator relocated.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on clear containers on dish drying rack.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clear containers on dish drying rack.
Repeat violation
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 phone on prep table over salad dressing in kitchen. Operator relocated.
Fixed on the spotRepeat violation
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.