Dominic's
1790 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6019760
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 Oct 5 routine inspection6 high priority (4 fixed by the Oct 6 follow-up, 2 fixed on the spot, 2 repeats), 6 intermediate (5 fixed on the spot, 2 repeats), 1 basic (1 repeat)-39
- Administrative complaint on Oct 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
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 visitOct 6, 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 visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. cook line flip top: roasted vegetable medley (50°F - Cold Holding); server sliding door cooler: milk (62°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked mushroom 9/25 at walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. walk in cooler: chicken broth (50-57°F - Cooling) at 10:30; cooling since 10/4 at 9:00pm. Observed in deep covered containers. Product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cook line flip top: roasted vegetable medley (50°F - Cold Holding); server sliding door cooler: milk (62°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cook line flip,top: cream (54°F - Cold Holding); egg wash (52°F - Cold Holding); calamari (48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved products to another operable cooler.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
walk in cooler: chicken broth (50-57°F - Cooling) at 10:30; cooling since 10/4 at 9:00pm. Observed in deep covered containers. Product did not reach 41°F within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw shell eggs over diced tomatoes and cooked broccoli at cook line tall reach in cooler. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clam tags no date of last order sold. Educated operator on proper shellfish tag procedures.
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed at walk in cooler: Bolognese made 10/1, frozen and then pulled from freezer on 10/3 no date mark. Educated operator on proper date marking procedures.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cook line flip top: ricotta mix (50°F - Cooling) at 10:20; cooling since 9:45 - 50°F at 10:59 At current rate of cooling product will not reach 41°F within 4 hours. Operator moved product to walk in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed Can opener blade soiled with food debris. Operator cleaned and sanitized blade.
Fixed on the spot
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
At cook line hand sink.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle no label at pizza station/register area. Operator labeled degreaser.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean pots and pans stored on Dish drying racks that have an accumulation of dust in kitchen and dish machine area.
Repeat violationAdministrative complaint
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.