Dominos 5025
6511 4 St N, St. Petersburg, FL 33702 · Permanent Food Service · License 6217049
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (fixed before it reopened Oct 21), 2 intermediate (fixed before it reopened Oct 21), 3 basic-16
- Emergency closure on Oct 20, reopened Oct 21Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score64
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 21, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 20, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
shredded cheese (50°F - Cold Holding); (50°F - Cold Holding); cut tomato (49°F - Cold Holding); cooked chicken breast (48°F - Cold Holding); sausage (49°F - Cold Holding); ham (50°F - Cold Holding); steak (49°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pizza line shredded cheese (50°F - Cold Holding); (50°F - Cold Holding); cut tomato (49°F - Cold Holding); cooked chicken breast (48°F - Cold Holding); sausage (49°F - Cold Holding); ham (50°F - Cold Holding); steak (49°F - Cold Holding) No temperature taken from yesterday at 2pm Line was turned off.
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
7 rodent droppings on floor of bathroom. Employee cleaned and sanitized area.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went to store and purchased sanitizer during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 12, Handwashing and hygienic practices: Employee water bottle beverage container on a food preparation table.
Code 36, Floors, walls, ceilings and ventilation: ceiling tile shows damage or is in disrepair.
One ceiling tile In bathroom.
Code 40, Employee personal belongings: JBL speaker Employee personal items stored on food preparation area table front 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.
- Stop sale
- An order that the food can’t be sold or served.