Domino's Pizza 5021
23698 US Hwy 19 N, Clearwater, FL 33765 · Permanent Food Service · License 6217549
What drove the grade
Time/temperature control for safety food controlled by time Pizza Sauce expired time at 12:54 pm on the counter .
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
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 visitJul 20, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time Pizza Sauce expired time at 12:54 pm on the counter .
See stop sale. Manager discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Pizza sauce expired at 12:54 pm located on the counter . Manager discarded See stop sale.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food ( cornmeal) not stored with handle above top of food within a closed container.
Manager relocated scoop
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Manager relocated open bottle of water
Fixed on the spot
Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
Sign posted informing the bathroom is for employees only . Reviewed with manager . Manager removed sign and bathroom is now available to customers .
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.
- Stop sale
- An order that the food can’t be sold or served.