Domino's Pizza 5180
850 E 9 St, Hialeah, FL 33010 · Permanent Food Service · License 2328480
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 basic-6
- Safety score94
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 visitSep 1, 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 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Shredded cheese (53°F - Cold Holding); Sliced ham (53°F - Cold Holding); Cooked chicken (53°F - Cold Holding); Cooked pasta (52°F - Cold Holding); Cooked chicken wings (53°F - Cold Holding); Cooked beef (53°F - Cold Holding) inside cold holding unit at front counter. As per operator for less than 4 hours. Operator removed all tcs food items and stored inside walk in cooler for rapid cooling Shredded cheese (47°F - Cold Holding); Sliced ham (48°F - Cold Holding); Cooked chicken (45°F - Cold Holding); Cooked pasta (43°F - Cold Holding); Cooked chicken wings (48°F - Cold Holding); Cooked beef (49°F - Cold Holding).
Fixed on the spotRepeat violation
Basic1
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Observed rainwater leaking from ceiling above preparation table next to pizza preparation table at kitchen area.
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.