Dominos 5076
142 SE 6 Ave G H, Delray Beach, FL 33483 · Permanent Food Service · License 6020338
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....chicken 56°F on prep table being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-11
- Safety score89
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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....chicken 56°F on prep table being held less than 4 hours .
Employee removed to walk in cooler .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...employee came to work and prep pizza without washing hands .
Employee washed hands after discussion.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours....pizza slicer with moist food at front in room temperature.
Manager not determined how long it has been room temperature. Manager replaced cleaned slicer with time marked.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....towel stored in handwashing sink by the walk in cooler handwashing sink .
Employee removed removed
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.