Domino's in Palm Coast
111 Flagler Plaza Dr, Palm Coast, FL 32137Part of: Dominos Florida health inspections, violations & closures
This facility is licensed by FDACS (not DBPR) as a retail food establishment. The summary below reflects FDACS inspection and enforcement records.
Domino's #3142 in Palm Coast is an FDACS-licensed retail food establishment with a documented history of temperature control violations and equipment sanitation failures. Between May 2023 and November 2025, the facility received five stop-sale and stop-use orders. On May 6, 2025, multiple stop-sale orders were issued after inspectors found time/temperature control for safety (TCS) food held at improper temperatures: sliced deli turkey not cooled within 4 hours, leg quarters and rotisserie chicken showing internal temperatures of 42–45°F after overnight cooling, fried chicken measuring 127–134°F when the minimum required is 135°F, and seafood items including salmon fillets, catfish, trout, and tuna cubes measured at 42–44°F when the maximum safe temperature is 41°F. All affected products were voluntarily destroyed. The same inspection also documented a raw animal food separation violation (raw smoked turkey wings stored above cooked ham for retail sale, corrected on site) and a handwashing violation (employee changed trash bag with gloves, removed them without washing hands, then donned new gloves before preparing chicken). A stop-use order was issued for Meat Bunker Cooler #3 requiring equipment cleaning, sanitization, and inspection verification before release. On May 12, 2025, a second stop-use order was issued for unsanitary equipment. An August 26, 2025 inspection found the facility had corrected violations and released equipment; however, a repeat sanitizer contact-time violation was cited (tongs sanitized for 2–3 seconds instead of the required 1 minute), corrected on site. A November 6, 2025 focused inspection resulted in no violations. The facility's record reflects systemic temperature management and equipment sanitation deficiencies, though recent compliance appears to be improving.
Summary generated from Florida DBPR public inspection records.
Domino's in Palm Coast: Comparison to Flagler County Averages
This Facility
0
violations / inspection
0 violations per inspection
Flagler County Avg
4.07
violations / inspection
4.07 county average
This Facility
0
emergency closures
0 closures
Flagler County Avg
0.2
closures / facility
0.2 county average
Domino's in Palm Coast: FDACS Inspection History (7)
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.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 2 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.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
4-703.11
After being cleaned, equipment food-contact surfaces or utensils not sanitized in:
hot water manual operation, not immersed for at least 30 seconds; hot water mechanical operation, utensil
surface temperature of 160°F not achieved; or chemical operation, minimum contact time not achieved.
4-703.11 PPRepeat
Deli: Employee washed and rinsed a pair of tongs and placed the tongs in sanitizer solution
for 2-3 seconds. Upon reading the directions on the sanitizer bottle the time needed for sanitation is one
minute. COS: Manager directed employee to place tongs at warewash area. Employee procured a clean
set of tongs.
Good Retail Practice Violations
6-202.11
Light bulb not shielded, coated, or otherwise shatter-resistant in an area where
there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use
articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending
beyond the bulb so that only the face of the bulb is exposed. 6-202.11
Meat Department: Two sets of lights near food prep areas not shielded.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
ISABEL, MANAGER
ROBERT SMITH, ENVIRONMENTAL SPECIALIST II
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 cleaned, sanitized, checked, and released.
— Re-Inspection Required· 12 violations· 5 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.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment due to priority violations. A re-inspection will be conducted on or about
14 days.
Stop Use Order issued for MEAT BUNKER COOLER #3. 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 equipment. Failure to comply with the request for written release may or will
result in Administrative Action.
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 throughout the establishment of multiple duties to include
temperatures, cooling procedures and, handwashing procedures.
o
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
Retail: Raw smoked turkey wings stored above cooked ham for retail sale. COS: Turkey
wings were relocated.
x
Print Date: 5/6/2025
Page 1 of 3
18
P
Citation Description: Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P
Observation: Retail: Sliced deli meat (turkey) displayed for retail sale has internal temperature of 45
degrees F at 10:07am. Manager states that meat was sliced at 9am on 5/6/2025. Turkey sandwiches
prepared on-site displayed for retail sale have internal temperature of 46 degrees F at 10:04am, manager
states sandwiches were prepared at 9am on 5/6/2025. COS: Manager pulled all out of temperature foods
out to be blast chilled in the freezer. Temperature was verified under 41 degrees F prior to placing back
onto sales floor.
x
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
Retail: Leg quarters (chicken) and rotisserie chicken cooked and cooled for retail sale shows
internal temperature of 42 degrees F and 45 degrees F respectively. Manager states chicken was cooked
on 5/5/25 and cooled overnight. COS Manager voluntarily discarded all out of temperature chicken.
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: Fried chicken verified to be cooked to 165 degrees F at 9:30 am and placed into retail
sales for self service has internal temperatures varying between 127 and 134 degrees F at 10:35am. COS:
Manager voluntarily discarded all out of temperature chicken.
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: In the seafood and meat departments various items on display for retail sale show
internal temperature higher than 41 degrees F. Salmon Fillet has internal temperature of 43 degrees F.
Catfish has internal temperature of 42 degrees F. Trout has internal temperature of 42 degrees F. Tuna
Steak cubes have internal temperature of 43-44 degrees F. Bourbon Salmon has internal temperature of 44
degrees F. Bacon has internal temperature of 44 degrees F. Sausage has internal temperature of 42
degrees F. Beef Loin has internal temperatures between 43 - 45 degrees F. COS: Deli and Meat managers
voluntarily discarded all out of temperature cold held foods.
Y
x
x
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
Meat department: Food worker chewing while in food processing area.
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
Deli: Food worker began changing trash can bag with gloves on, stopped halfway through,
removed the gloves, then donned new gloves without hand washing and began to prepare new flouring
container for raw chicken. COS: Discussed handwashing procedures with manager. Manager corrected
food worker.
x
Good Retail Practice Violations
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen
until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or
prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)
Seafood department: Tuna Steak thawed completely under refrigeration on 5/5/25 on display
still in vacuum sealed packaging for retail sale behind seafood counter on 5/6/25. COS: Manager voluntarily
discarded tuna steak.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Deli department: Food worker preparing open foods with bracelet on wrist and ring with
gems on finger.
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
Produce department: Manager seen working throughout retail sales floor (produce area) and
produce processing area without hair restraint in place.
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)
Deli: Utensils not stored inverted after washed, rinsed and, air dried.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Meat department: Drain pipe on hand washing sink drains onto floor instead of into drain
hole.
Stop-Sale Orders & Supplemental Actions
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; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods 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.
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].
Print Date: 5/6/2025
Page 3 of 4
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Jodee Moore
I, _____________________________________________________
the person in charge of WINN DIXIE # 2244 hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
DIANA CARDWELL, QUALITY ASSURANCE & TRAINING SPECIALIST
JODEE MOORE, FRESH MANAGER
Alisha Morash-Fowler Sanitation and Safety Specialist
FDACS-14325 Rev. 07/13
Print Date: 5/6/2025
Page 4 of 4
Print Name and Title
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focused inspection for training purposes
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· Met Requirements
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 8 violations· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
ASHLEY SWINSON, STORE MANAGER
CLYDE ZALESKI, SANITATION AND SAFETY SPECIALIST
Risk-Based Violations
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
Deli-- Internal temperatures indicate cooked chicken buffalo wings displayed one hour ago inside a
functioning hot case as 124 degrees F. COS-- Affected product reheated to greater than 165 degrees F then
returned to the hot case.
x
Good Retail Practice Violations
6-501.11
Premises not maintained free of insects and other pests; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices
or other means of pest control. 6-501.111 (A)-(C) Pf
Deli-- For live apparent houseflies on the power cord of a processing room slicer.
o
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
Retail-- Packages are less than 6 inches above the floor at the lower section of the Chiffle snack
display. COS-- Lower shelf elevated. Meat-- Ice on cardboard boxed packaged food at the walk-in freezer stored
below the source of the buildup. COS-- Affected boxes relocated.
x
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored with
their handles above the top of the food and the container. 3-304.12(A)
Deli-- Tong handles are contacting cooked chicken inside a display pan at the hot case. COS-Tongs replaced and stored with handles extended from the food.
x
Print Date: 5/1/2023
Page 1 of 3
45
Citation Description: 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
Observation: Bakery-- Water seeps from the lower proofer door seal. Deli-- Paint is flaked on the salad display
case shelves.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or
other debris. 4-601.11(C)
Meat-- Black residue buildup on the white honeycomb vent covers inside the lunchmeat display
case.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom-- Water collects inside chipped and pitted floor surfaces at the stockroom. The floor is
buckled inside the walk-in freezer.
o
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not
done during periods when the least amount of food is exposed such as after closing. 6-501.12
Deli/ Bakery/ Backroom-- Water pools on the floor are tracked through the processing areas and
stockroom.. Meat-- Ice buildup on surfaces inside the walk-in freezer.
o
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source of
contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health
hazard or nuisance or unlawful discharge. 6-501.14
Deli-- Old grease droplets and residue on the suppression lines and filters inside the fryer
ventilation hood.
o
Domino's in Palm Coast: Stop-Sale & Stop-Use Orders (6)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Domino's in Palm Coast: Frequently Asked Questions
- How many health inspections has Domino's in Palm Coast had?
- Domino's #3142 in Palm Coast has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Domino's in Palm Coast ever been shut down?
- No, Domino's #3142 in Palm Coast has no emergency closures on record with Florida DBPR.
- When was Domino's in Palm Coast last inspected?
- Domino's #3142 in Palm Coast was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 6, 2025. Inspection type: Focused Inspection.
- How many inspections has Domino's in Palm Coast had?
- Domino's #3142 in Palm Coast has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Domino's in Palm Coast find?
- Domino's #3142 in Palm Coast was most recently inspected by FDACS on November 6, 2025 (Focused Inspection).
- Has Domino's in Palm Coast had any stop-sale or stop-use orders?
- Yes, Domino's #3142 in Palm Coast has 6 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 Domino's in Palm Coast?
- The most frequently cited FDACS violations at Domino's #3142 in Palm Coast are: 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) P; 6-501.11: Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf; 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.
Nearby Establishments to Domino's
Poor Inspection Records Near Palm Coast
Stories You May Have Missed Palm Coast
Bunnell Convenience Store Cited for Chemicals Stored Above Food Items, Repeat Violation
A Flagler County convenience store was cited in March 2026 for storing chemicals above single-use items and packaged foo…
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 Domino's #3142. How we collect and verify this data.