Domino's 8627

8163 US Hwy 301 N, Parrish, FL 34219 · Permanent Food Service · License 5105547

A
Grade A
Safety score 95 of 100
Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

No certified food manager for establishment.Intermediate · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 5 routine inspection
    1 intermediate, 2 basic
    -5
  • Safety score95

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitOct 5, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    3 violations found:

    • 1 Intermediate
    • 2 Basic
    What the inspector cited

    Intermediate1

    • Code 53, Manager certification and employee training: No certified food manager for establishment.

      A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

    Basic2

    • 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.

      Observed handle of scoop stored inside cornmeal rolling container in direct contact with cornmeal.

    • Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.

      Observed wet wiping cloth stored on prep counter near 3 completed sink and not stored in sanitizer solution.

    Reporting only1

    • Code 45, Fire extinguishing equipment: Portable fire extinguisher missing from its designated location.

      For reporting purposes only. Observed fire extinguisher stored on floor and not stored in designated location.

    Official report, on the Florida DBPR website

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.

Most cited

In-use utensils properly stored1
Wiping cloths and linens1
Fire extinguishing equipment1
Manager certification and employee training1