Restaurant · Wake County, NC

Domino's #8925

1284 W Williams St

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Domino's #8925 last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Nov 6, 2023 to Oct 6, 2026.
Has Domino's #8925 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 6, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 6, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Cooked chicken and mozzarella sticks were observed holding above 41F in the fliptop cooler. Refer to temperature chart. Products were stacked above the chill line of containers. TCS (Time/Temperature Control for Safety) food shall maintain 41F or below in refrigeration. CDI - excess chicken was voluntarily discarded. Mozzarella was moved to reach-in portion of cooler. All other cold holding observed compliant. No points taken today.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-302.12Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12; Priority Foundation; Metal stem food thermometer had a dead battery upon arrival. No other thermometers were available. A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI- PIC went out to get a battery and replaced it.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Metal shelving in the warewashing area is rusting. Green coated metal shelf in the walk-in cooler is chipping and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future. PIC has worked on replacing some of this shelving. Full point not taken.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; Black residue observed on back of three compartment sink and around faucet handles. Warewashing equipment; sinks and basins shall be cleaned at least every 24 hours if used. PIC cleaned sink during inspection. No point taken.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Caulking along the back of the three compartment sink against the wall is soiled with black microbial residue. Physical facilities shall be maintained clean. Clean or replace caulking. All other areas observed clean. Full point may be taken on next inspection for repeat violation.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 6, 2026 · Original Source

1 - Inspection

Jan 20, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; Facility could not locate their bodily fluid spill kit with instructions. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- educational material provided. PIC to order a new kit.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Metal shelving in the warewashing and dry storage area is rusting. A coated metal shelf in the walk-in cooler is chipping and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future to avoid full point deduction.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 20, 2026 · Original Source

1 - Inspection

Aug 19, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode 6-301.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11; Priority Foundation; No soap was present at the back area handwashing sink. Provide soap for handwashing at each handsink. CDI- soap was replaced. Reinstall wall-mounted soap dispenser so soap container is easier to operate and soap is dispensed as intended.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; TCS (Time/Temperature Control for Safety) pizza toppings were holding above 41F in the prep top cooler. Refer to temperature chart. TCS foods shall maintain 41F or below in refrigeration. CDI - foods moved to walk-in cooler to cool down quickly. Keep doors closed unless in active use. Monitor cooler temps.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Metal shelving in the warewashing and dry storage area is rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future. No points taken

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 19, 2025 · Original Source

1 - Inspection

Jan 8, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Walk-in cooler fan guards and cord soiled with dust. Surfaces of equipment shall be kept free of an accumulation of food residue and other debris.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 8, 2025 · Original Source

1 - Inspection

Jul 26, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Beef and cheddar cheese holding above 41 F in the prep top cooler. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The plastic covering on the front keypad soiled with food and debris. Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of food residue and other debris.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The walk-in cooler floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 26, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Scissors stored inside of the front handwashing sink. Handwashing sinks are for handwashing only. Do not store anything inside of them. CDI - Scissors removed.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Multiple TCS (Time/Temperature Control for Safety) foods observed with no date mark in the prep cooler. TCS foods shall be date marked within 24 hours of being opened/prepared. CDI - Dates known and added by PIC.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 8-103.12Other

Official Wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s Notes

8-103.12; Priority; No date marks/labels present on multiple sauce containers sitting at room temperature upon entry. Facility has an approved variance for sauce. According to the approved variance; 'Tubs shall be date marked with time made and thrown away after 8 hours.' Additionally; variance for pizza sauce not available upon request. The permit holder shall maintain and provide variance/HACCP plan records upon request. Find approved procedure; print; and keep on file in the office for review. CDI - Labels added.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Pizza prep cooler gaskets and hinges soiled with food debris. The plastic covering on the front keypad soiled with food debris. Replacement of the plastic covering is needed. Surfaces of equipment shall be kept free of an accumulation of food residue and other debris.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 19, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Quat sanitizer (Super San Food Service Sanitizer) registered above 400 ppm when tested. The test strip turned bright blue indicating the solution is too strong. According to manufacturer instructions; it shall register 150-400 ppm. CDI - Solution re-made. PIC to contact rep. to ensure sanitizer is dispensing within the appropriate range.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 8-103.12Other

Official Wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s Notes

8-103.12; Core; Variance for pizza sauce not available upon request. The permit holder shall maintain and provide variance/HACCP plan records upon request. Find approved procedure; print; and keep on file in the office for review.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Pizza prep cooler gaskets soiled with food debris. Surfaces of equipment shall be kept free of an accumulation of food residue and other debris.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 6, 2023 · Original Source