Dominos Pizza in Fort Pierce
2729 S Us Hwy 1, Fort Pierce, FL 34982Part of: Dominos Florida health inspections, violations & closures
Dominos Pizza 5168 in Fort Pierce has been subject to multiple stop-sale and stop-use orders since November 2025. Four stop-sale orders issued on November 17, 2025 required the voluntary destruction of adulterated foods due to improper temperature control and unapproved food sources, while two additional stop-use orders on November 17 and December 8, 2025 addressed unsanitary equipment conditions that were subsequently repaired and released. A November 17, 2025 re-inspection found 40 violations including raw animal foods improperly separated from ready-to-eat foods in walk-in coolers, employee glove and handwashing violations, adulterated produce showing signs of decay, and grain bugs found in packaged black beans. A December 3, 2025 check-back inspection documented 13 violations including hot-held foods maintained at 97–110°F instead of the required 135°F minimum, single-use gloves reused across multiple tasks, and raw shell eggs from an unapproved local farm displayed for retail sale. All cited violations were corrected on site. The most recent focused inspection on December 15, 2025 found 4 violations: condensation water leaking directly onto raw chicken wings in a reach-in cooler, a chemical cleaning agent improperly stored next to foods on top of a display cooler, and missing paper towels at a handwashing sink—all corrected during inspection.
Summary generated from Florida DBPR public inspection records.
Dominos Pizza in Fort Pierce: Comparison to St. Lucie County Averages
This Facility
0
violations / inspection
0 violations per inspection
St. Lucie County Avg
5.07
violations / inspection
5.07 county average
This Facility
0
emergency closures
0 closures
St. Lucie County Avg
0.17
closures / facility
0.17 county average
Dominos Pizza in Fort Pierce: Fines & Disciplinary Actions (1)
Total fines on record: $560.00
| Action Date | Case Number | Fine | Violation Date | Enforcement Office |
|---|---|---|---|---|
| 4--2017004724 | $560.00 | Dec 5, 2016 | Orlando |
Dominos Pizza in Fort Pierce: FDACS Inspection History (6)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 6 inspections
— Focused Inspection· 4 violations· 2 stop-sale orders· Focused Inspection
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Request # 5146397 The Issues described were address with the person in charge.
Risk-Based Violations
Meat - condensation water leaking directly on top of raw chicken wings located inside reach
in display cooler , stop sale order and released issued. Cos - raw chicken wings were voluntarily discarded
during inspection.
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Meat - container of chemical cleaning agent stored next to foods and on top of display
cooler. Cos - chemical agent moved to proper storage during inspection.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Meat - no paper towels and or hand drying device for hand washing sink. Cos - paper towels
were obtained during inspection.
Good Retail Practice Violations
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from
point of discharge to disposal according to law. 5-403.12Repeat
Meat - active condensation water leak inside display cooler , stop sale order and released
issued. Cos - technician was called out during inspection and repaired.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Sewage and waste water properly disposed.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Visit conducted for Request #5145970. All pending stop orders were verified and released during visit.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
This Focused Inspection is being conducted offsite to verify water source documentation has been received from the food
establishment.
The original Stop-Use Order issued on 11/17/2025 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or
contact the Business Center at (850) 245-5520 when corrections have been made to request food safety inspector visit for written
release of product and/or equipment. Failure to comply with the request for written release may or will result in Administrative
Action.
Check-Back release issued for water source documents.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 13 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Failure to provide required water bill 30 days from previous inspection may result in Administrative Action.
The original Stop-Use Order/Stop-Sale Order from November 17, 2025 remains in effect. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection
Requirements.
Risk-Based Violations
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Kitchen: observed employee cleaning and then utilizing same gloves to work with food.
COS employee washed hands and donned new gloves.
Y
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat
Kitchen: various foods (onions, peppers, sausages) in the steam table had an internal
temperature of 97-110 degrees F. COS items were properly reheated to 165.
Y
x
Print Date: 12/3/2025
Page 1 of 3
x
24
Pf
Citation Description: Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 Pf
Observation: No written procedures provided.
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Kitchen: employee coke bottle stored in sandwich cooler next to hot line.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Retail: no hand wash sign provided in the restroom.
Retail: raw shell eggs from local farm displayed at retail. COS raw shell eggs removed from
retail sale to take home.
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed
to be easily readable. 4-204.112(A), (B) and (D)
Retail: coolers not equipped with ambient thermometers.
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Kitchen: squeeze bottle of sour cream not labeled with common name in the salad cooler.
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Retail: doors have gaps at bottom. Ice Room: door has gap at bottom.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Meat: buckets of seasoning stored on the floor in the walk-in cooler.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks
or spoons not presented so that only the handles are touched by employees or consumers; or
single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer
self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11
Retail: exposed stirrers offered at coffee station near Cafe.
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Retail: door to restroom not self closing.
5-501.11
Outdoor storage surface for refuse, recyclables, and returnables not constructed of
nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain.
5-501.11
Outside: dumpster is on grass and dirt.
54
Adequate lighting not provided in a handwashing area, food processing or storage
area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C
Backroom: walk-in cooler off kitchen has no light and unable to see without flashlight.
— Re-Inspection Required· 40 violations· 11 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance is demonstrated through hand washing, cooling, cold and hot
holding.
o
Kitchen: Green pepper and tomatilo stored under prep table showed sign of decays. Retail:
Various produces(carrot, toamatiloes, green pepper, oranges and tomatoes) displayed in retail area
showed sign of decays. Grain bug found inside black beans with holes on package. COS: Adulterated
foods were voluntarily discarded during visit. See Stop Sale order and release.
x
3-202.15
Food package not in good condition or does not protect the integrity of the contents
so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf
Retail: Dented can and various beans with holes on package found on shelf. COS: Dented
can and beans were voluntarily discarded with inspectors. See stop sale order and release.
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Meat department: Employee entered walk-in cooler wearing gloves, exited to engage
working with exposed foods and utensils without changing gloves. COS: Employee was instructed to wash
hands and change gloves during inspection.
Y
x
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Backroom: Bowl of raw beef stored on top of bagged raw pork and chicken without
separation in walk-in cooler next to kitchen. Meat department: Packaged raw beef stored on top of
container of raw pork in walk-in cooler. COS: Proper separation was verified by inspectors.
Y
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Backroom: Raw shell eggs stored over ready to eat cut vegetables inside walk-in cooler
next to kitchen. Raw meat stored over cheese. COS: Proper separation was verified by inspectors.
Y
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Food processing: Utensils in service since 6 am were not cleaned by 10 am. COS: Utensils
moved to three compartment sink to be clean and sanitized.
Print Date: 11/18/2025
Page 2 of 7
x
14
Pf
Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
Pf
Observation: Cafe: Coffee and espresso machine were not clean to sight and touch. Meat department:
Rust like stains found on the saw of meat cutter. Old food debris build up inside the meat cutter. COS:
Meat cutter were opened to be cleaned and sanitized.
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours
for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service
equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage
and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency
specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to
preclude accumulation of soil or mold. 4-602.11(E)
Cafe backroom: Black mold like substance found inside cavity of ice machine. COS: Ice
was removed to clean and sanitize the cavity of ice machine during visit.
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24
hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure. 4-602.12
Bakery: Black substances and grease build up on pans and racks used for bakery. Grease
and black substance found on the rack carts. Old food debris found on bread oven. COS: Pans and racks
were move to three compartment sink to be cleaned and sanitized.
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen: Beef and pork cooled at 9:45am were found with internal temperature between 77
and 84 degrees F at 11:45 am during visit. Seasoned rice cooked 6am was found with internal
temperature at 118 degrees F. COS: Beef and pork were reheated to 165 degrees F to restart cooling
process. Seasoned rice was voluntarily discarded with inspectors. See stop sale order and release.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Retail: Chicharron (fried pork) displayed in hot case at meat department was found with
internal temperature between 121-134 degrees F. Food processing: Various foods hot holding in rolling
heat case were found with internal temperature at 125 degrees F. COS: Chicharron and various foods
were voluntarily discarded during visit. See Stop Sale order and release.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail: Various foods and drinks( milk, cheeses, sausages and yogurts) displayed inside
reach-in cooler with internal temperature of 43-45 degrees F. Various foods(cheeses, sausage, sauces,
slaw, cocktail shrimp and ham) displayed in open air reach-in cooler with internal temperature of 43-48
degrees F. Backroom: Various foods(cut lettuces, cut tomatoes, chicken flautas, salsa sauces, green
sauce, cheese, opened milk, cooked beef/pork/chicken, cooked beans) stored in walk-in cooler next to
kitchen with internal temperature of 42-54 degrees F. Cafe: Milk and sour cream stored in clam shell
reach-in cooler with internal temperature of 43-46 degrees F. Patel 3 leches rebam displayed inside
reach-in cooler with internal temperature of 43-48 degrees F. COS: All out of temperature
time/temperature control for safety foods were voluntarily discarded during visit. See Stop Sale order and
release.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking
not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a
date mark and the correct date mark cannot be determined. 3-501.18 PP
Backroom: Gallon milk opened on 10/28/2025 was found inside walk-in cooler next to
kitchen during visit on 11/17/2025. COS: Milk was voluntarily discarded due to other violation.
x
Print Date: 11/18/2025
Page 3 of 7
Y
x
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be
consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation
not counted as day 1. 3-501.17(A) Pf
Observation: Food processing: Various time temperature control for safety foods including lettuces,
tomatoes and cheese stored in clam shell cooler were not labeled for 7 days allowance. COS: Proper date
marking were applied during visit.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Written procedures for vomiting and diarrhea events not provided during visit. Industry
document provided during visit.
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Kitchen: Employee drink water from open cup in kitchen area with exposed food. COS:
Employee moved to designated area to drink water.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately
before engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the
toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using
a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils;
during food preparation as often as necessary to remove soil and prevent cross contamination; before
donning gloves to initiate a task that involves working with food; or after engaging in other activities that
contaminate the hands. 2-301.14 PP
Kitchen: Employee didn't wash hands before donning gloves to start food serving. COS:
Food employees washed hands and donned clean gloves.
x
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply
soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a
hand drying device. 2-301.12 PP
Meat department: Employee washed hands with single use gloves on to work with foods.
COS: Employees washed hands and donned clean gloves.
x
Print Date: 11/18/2025
Page 1 of 7
8
Citation Description: Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Observation: Retail: No hand wash sign provided in the restroom during visit. Hand wash signs provided
during visit.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen: Hand wash sink blocked by trash bin. White bucket and knife inside basin of hand
wash sink. COS: Items removed to create access to sink.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Various prepackaged food found on retail shelf with labels not in English. COS:
Prepackaged foods with labels not in English were removed from the food establishment. Retail:
Prepackaged candy on retail shelf available for customer self-service not labeled for individual sale. COS:
Original container label was applied during visit.
Good Retail Practice Violations
211
Packaged ice and vended ice not properly labeled according to regulation.
5K-4.023(9)(d) F.A.C.
Ice room: Ice packaged on site not properly labeled with food establishment information.
COS: Ice was properly labeled during inspection.
A Supplemental Report was also issued during the visit which includes important information for management.
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) Pf
Kitchen: Various cooked foods left out on table top in deep pots to cool did not meet cooling
parameters. Action taken under different citation. Walk in Cooler: Various cooked, cooled foods found in
deep pans and buckets out of temperature.
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed
to be easily readable. 4-204.112(A), (B) and (D)
Retail: Coolers displaying time/temperature control for safety foods not equipped with an
ambient thermometer during inspection.
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain
view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that
includes the common name of the food or adequate descriptive identity statement, (if made from two or
more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight;
or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart
B. 3-602.11(C)
Retail: Common names of baked goods not available during inspection. COS: Labels
provided during inspection.
x
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Processing Area: Squeeze bottle stored in clam shell cooler not labeled with common
name. COS: Sour cream labeled during inspection.
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or
closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid,
self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected
against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air
curtains to control flying insects; or other effective means. 6-202.15
Retail: Various exit doors on front entrance wall have gaps of light shining through. Ice
Room: Backdoor has gaps of light. Bakery: Exit door left open while not in use.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Meat Department: Buckets of food stored directly on the floor of walk in cooler.
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net,
beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair
from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Processing Area: No hair restraint worn by food service worker while working with exposed
foods.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Kitchen: Food worker used cloth hanging from rack to wipe down non food contact surface.
COS: Cloths were moved to sanitizer bucket with proper concentration.
4-904.11(A)-(B)
Cleaned and sanitized utensils handled, displayed or dispensed without protection
from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped
are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)
Processing Area: Clean utensils stored in bin on prep table not stored inverted.
4-502.13(A)
Single-service or single-use articles reused. 4-502.13(A)
Bakery: Single use jugs used as scoops to dispense various bulk items. COS: Cut jugs were
removed from foods and voluntarily discarded. See Stop Use Order and release.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks
or spoons not presented so that only the handles are touched by employees or consumers; or
single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer
self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11
Retail: Exposed stirrers offered at coffee station near Cafe.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Meat Department: Cutting boards in use for processing has visible build up in scores of
board. COS: Cutting boards were voluntarily discarded during inspection. See Stop Use and Release.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Retail: Standing reach in cooler not able to maintain ambient air to keep time/temperature
control for safety foods at 41 degrees F or below. See Stop Use Order
51
Door to toilet room opens directly into an area where food is exposed to airborne
contamination. 5K-4.004(3)(d)
Bakery: Employee restroom opens into processing area. Food establishment has 30 days to
correct issue.
o
6-302.11
Toilet tissue not available at each toilet. 6-302.11 Pf
Retail: No toilet tissue offered in unisex restroom during inspection. COS: Toilet tissue
provided during inspection.
5-501.11
Outdoor storage surface for refuse, recyclables, and returnables not constructed of
nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain.
5-501.11
Outside: dumpster is on grass and dirt.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside: dumpster lid left open while not in use during visit.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Food establishment: Stained and missing ceiling tiles. Floors have cracks and missing tiles.
Holes in walls throughout food establishment. Bakery: Unsealed cement floors.
54
Adequate lighting not provided in a handwashing area, food processing or storage
area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C
Walk in Cooler: Inspector needed flashlight to read thermometer while checking
temperatures.
6-403.11
Area designated for employees to eat, drink, or use tobacco, or lockers or other
suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use
articles are protected from contamination. 6-403.11
Bakery/Kitchen/Meat Department: Employee drinks stored over retail food. COS: Employee
drinks moved outside processing areas.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and
unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Proper Use of Utensils: Single-use/single-service articles:
properly stored and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
Dominos Pizza in Fort Pierce: Stop-Sale & Stop-Use Orders (14)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Dominos Pizza in Fort Pierce: Frequently Asked Questions
- How many health inspections has Dominos Pizza in Fort Pierce had?
- Dominos Pizza 5168 in Fort Pierce has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Dominos Pizza in Fort Pierce ever been shut down?
- No, Dominos Pizza 5168 in Fort Pierce has no emergency closures on record with Florida DBPR.
- Has Dominos Pizza in Fort Pierce faced any disciplinary actions?
- Yes, Dominos Pizza 5168 in Fort Pierce has 1 disciplinary action(s) on record with Florida DBPR totaling $560.00 in fines.
- How much has Dominos Pizza in Fort Pierce been fined?
- Dominos Pizza 5168 in Fort Pierce has been fined a total of $560.00 across 1 disciplinary action(s) on record with Florida DBPR.
- When was Dominos Pizza in Fort Pierce last inspected?
- Dominos Pizza 5168 in Fort Pierce was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 15, 2025. Inspection type: Focused Inspection.
- How many inspections has Dominos Pizza in Fort Pierce had?
- Dominos Pizza 5168 in Fort Pierce has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Dominos Pizza in Fort Pierce find?
- Dominos Pizza 5168 in Fort Pierce was most recently inspected by FDACS on December 15, 2025 (Focused Inspection).
- Has Dominos Pizza in Fort Pierce had any stop-sale or stop-use orders?
- Yes, Dominos Pizza 5168 in Fort Pierce has 14 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Dominos Pizza in Fort Pierce?
- The most frequently cited FDACS violations at Dominos Pizza 5168 in Fort Pierce are: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P.
- Does Dominos Pizza in Fort Pierce have any repeat violations?
- Yes, Dominos Pizza 5168 in Fort Pierce has had the following violations cited on multiple FDACS inspections: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Dominos Pizza 5168. How we collect and verify this data.