Dominic's
Last inspected: Mar 6, 2026
100
Score
The health department has logged nine inspections at Dominic's, the earliest from 2022. Inspectors last stopped by on Mar 6, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Dishmachine chlorine sanitizer not” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Boynton Beach restaurant scene, where the average is 79, this is a stronger showing. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
No violations found.
100
Mar 5, 2026
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator primed chlorine sanitizer, rechecked 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef, raw veal over chicken bolognese sauce not in commercial packaging at walk in freezer. Operator stored products properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall Stainless reach in cooler on cook line: cut tomato bruschetta (48F - Cold Holding); chicken (48F - Cold Holding); Beef (49F - Cold Holding); cook line flip top: cooked eggplant (49F - Cold Holding); butter (46F - Cold Holding); veal (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature approximately 2-3 hours. Operator moved all products to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Garli oil. Per operator, out of refrigeration for approximately 2 hours. Operator placed time stamp for remaining 2 hours. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Scouring powder stored next to herbs on shelf by triple sink. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in kitchen. **Corrected On-Site** **Warning**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and chlorine sanitizer spray bottle not labeled in dish area and pizza station. Operator labeled chemicals. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made 3/1 not date marked at walk in cooler. **Warning**
02C-02-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on shelf that has an accumulation of oil residue and dust. **Warning**
24-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with black mold like substance. **Warning**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked100ppm **Corrected On-Site** **Warning**
21-07-4
30
Nov 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Dish washer touched soiled dishes and then , handled clean dishes, without washing hands. Dish washer went to wash her hands **Corrected On-Site**
12A-29-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Sanitizer container diluted. Operator switched to a new container 75ppm. **Corrected On-Site**
22-41-4
Intermediate - Clams tag removed from original container prior to container being emptied on cook line.
01C-10-4
67
Mar 10, 2025
Routine - Food
1 critical violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
78
Oct 25, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager touched cooked pasta to feel the temperature in walk in cooler. Reviewed proper procedures with manager.
09-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta 12:50 cooked 11:50 (104F-110F - Cooling); pasta 1:20 (103F - Cooling) pasta in tightly filled , deep, covered container. At this rate pasta will not reach 70F within two hours. Operator placed pasta on ice for quick cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta from 2 days ago date marked with today's date in walk in cooler. Operator date marked properly. **Corrected On-Site**
02C-02-5
Intermediate - Some Clam and mussel tags not marked with last date served. Last tags date marked in September.
01C-03-4
Basic - Ice scoop handle in contact with ice. Operator removed ice scoop. **Corrected On-Site**
10-08-5
Basic - Opened employee soda container in a cold holding unit with food to be served to customers in glass door cooler in wait area. Waitress removed. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing in standing water. Cook removed from water and started cooking the sausage. **Corrected On-Site**
06-01-5
Basic - Very slow draining water in hand sink at cook line.
29-20-5
52
Mar 12, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty towel then touched clean salad plates - operator instructed employee to removed gloves, wash hands and discarded dirty towel. **Corrected On-Site**
12A-28-4
High Priority - Nonfood-grade bags used in direct contact with food. Utilizing trash can liners to store pizza dough - operator removed pizza dough. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled fresh eggs over heavy cream in hot line make table - operator moved eggs to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Training on 11/01/2023 not noted on certifications- operator completed during inspeciton. **Corrected On-Site**
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hot line.
27-16-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pizza no hair restraint - employee removed from station. **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - several tubs of sauces stored directly on the floor - moved to shelf. **Corrected On-Site**
08B-47-4
47
Oct 3, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - sliced mozzarella (42-52F - Cold Holding) not portioned or prepared today held in an overfilled container under 4 hours - operator split and moved to cooler. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm) operator corrected Sanitizer bucket 50ppm chlorine. **Corrected On-Site**
41-27-4
Intermediate - 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. Lasagna preparation from Sunday - operator date marked. **Corrected On-Site**
02C-04-5
Intermediate - Nonfood-grade basting brush used in food - Painter brush with a metal band removed from fresh garlic in oil - operator discarded. **Corrected On-Site**
14-14-4
Basic - Working containers of food removed from original container not identified by common name. Liqueur bottles filled with oils no labeled.
02D-01-5
58
Mar 14, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chicken stock in walk in cooler. Operator removed chicken. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Spray bottle containing degreaser not labeled at pizza station. Operator labeled. **Corrected On-Site**
41-17-4
70
Sep 6, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Operator replaced container 75ppm. **Corrected On-Site**
22-41-4
High Priority - Raw egg wash stored over ready-to-eat heavy cream,at cook line. Operator removed egg wash. **Corrected On-Site**
08A-05-6
74
Frequently Asked Questions
When was Dominic's last inspected?
The most recent health inspection at Dominic's on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Dominic's?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Dominic's.
How does Dominic's compare to other restaurants in Boynton Beach?
Dominic's most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Dominic's inspection record improved over time?
Results have been roughly steady. Inspections at Dominic's have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dominic's means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dominic's inspected?
Based on the inspection history on file, Dominic's is inspected around three times per year on average.
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