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Domino's Pizza, North University Drive, Lauderhill, FL, USA
Diarrhea, Nausea, Loss of Appetite, Stomach Pain
1 month ago
This is the 3rd time this has happened. I ordered a chicken Caesar salad && flatbread pizza with pepperoni, olives, and white sauce. That night my stomach started hurting && both yesterday && today I have had severe nausea && diarrhea with loss of appetite. It happened Yesterday and today | Symptoms: Diarrhea, Nausea, Loss of Appetite, Stomach Pain
Vomiting, Stomach Pain
8 months ago
My daughter ate here with brownies and hours later she complained of stomach pain. She vomited all the pizza a couple hours after that. | Symptoms: Vomiting, Stomach Pain
Went in on Friday night after shopping and ordered a pepperoni and a sausage. My husband ate the sausage. The next day he felt super sick. By Sunday he was throwing up like crazy. He's still trying to recover from it but his stomach is still bad. | Symptoms: Nausea, Diarrhea, Vomiting
3 days ago
Bug or pepperoni pizza the night before He ate at 8.30pm and at 8am he started with diarrhoea and then sickness. Now had it for 24 hours. It happened Yesterday morning, | Symptoms: Diarrhea, Nausea, Vomiting
I got sick after eating, Got a Hawaiian pizza at 530pm. At it at 6pm. (Car ride home). Felt blah 2 hours after. Then around 10:00pm i began vomiting, and having diarrhea. Vomiting lasted till 6am next morning. Diarrhea is still here at 10:00am. | Symptoms: Nausea, Diarrhea, Vomiting
10/23/2021, Pizza Got sick a couple of hours after eating 2 slices. It was all I had eaten today. | Symptoms: Diarrhea, Nausea, Vomiting
Date of Closure: 09/13/2021
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Front counter Nature Way juice cooler- observed 6 pans of macaroni and cheese temperature ranges 48-55°F. Operator stated that macaroni and... cheese was cooked and placed in cooler last night. See Stop Sale.
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. Observed employee preparing ready to eat cabbage with bare hands. Employee put on gloves. **Corrected On-Site**
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. Observed the following baked goods from Nic's Pastries. Unable to verify source via Department of Agriculture. -27 Gizzardas -11 Peanut Cakes -9 Coconut Drops -7 Rock Cakes -23 Greater Cakes -See Stop Sale.
High Priority - Roach activity present as evidenced by live roaches found. Main kitchen 3 compartment sink- observed 1 live roach crawling underneath 3 compartment sink. Main kitchen mop sink space next to reach in cooler- observed 8 live roaches crawling in dirt by missing mop sink area. Main kitchen true reach in cooler- observed 2 live roaches crawling on wall. Main kitchen prep table- observed 1 live roach crawling on prep table while employee preparing food. Front line steam table- observed 1 live roach crawling underneath steam table tray line. Main kitchen walk-pot rack wall in front of walk in cooler- observed 6 live roaches crawling at corner seams of wall. Main kitchen cable box area at walk in cooler- observed 8 live roaches crawling around wiring and cable box. Main kitchen front counter entrance 3 compartment sink- observed 1 live roach crawling underneath HWS.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Front counter Nature Way juice cooler- observed 6 pans of macaroni and cheese temperature ranges 48-55°F. Operator stated that macaroni and cheese was cooked and placed in cooler last night. See Stop Sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter warmer- observed fish fritters and dumplings temperature ranges 110-126°F. Operator removed items to be reheated.
High Priority - Toxic substance/chemical improperly stored. -Main kitchen pot rack at walk-in cooler- observed 3 spray bottles of degreaser stored next to a case of cabbage on the floor. Operator removed cabbage. -Observed chlorine sanitizer >100 ppm when tested at three compartments sink and wiping cloth sanitizer buckets. Operator corrected to 100ppm. - Unlabeled spray bottles dining room and on floor next to rack with saint pots and pans. **Corrected On-Site**
Source: Florida Department of Health
I had dinner here with my family at about 5:20-5:30 pm on July 4th. I had ordered a honey bbq chicken with tots and a “red white and blue” slush. About six hours later, I was struck with intense nausea and diarrhea. I am so far the... only person in my family that has gotten sick, and I hope it stays that way. | Symptoms: Nausea, Diarrhea
Tuna sushi 30 min after eating sushi stomach upset had cramps and diarrhea, nausea, gas, bloating headache sweating lasting 3 days so far
Monday | Symptoms: Diarrhea, Nausea, Cramps, Headache, Bloating, Sweating, Gas, Vomiting
Closure Date: 04/12/2021
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately ten flies flying on raw produce onions in bin by the back of the house in the kitchen area Observed 8 live flies on... walls behind the prep table beside reach in cooler in kitchen area. Observed approximately ten flies in the produce bin containing unpeeled onions by reach in cooler in kitchen Observed 3 live flies on seasoning buckets beside prep table in kitchen Observed 5 live flies on wall by prep table next to true reach in cooler in kitchen Observed one fly flying around and landing on the shelf with clean and sanitized utensils above prep table in kitchen area next to hand washing sink Observed one fly landing on prep table and on sanitized utensil pot above 3 compartment sink.
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Curry chicken 64°F, Stew peas pork based 50°F, curry goat 50°F, cowfoot 70°F, oxtail 53°F, curry fish (56°F - Cold Holding); chicken soup (62°F - Cold Holding); fried fish (48°F - Cold Holding); tripe (45°F - Cold Holding); In tru reach in cooler in front of 3 compartment sink. See stop sale.
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed salt dfritters (105°F - Hot Holding); chicken soup (203°F - Cooking); jerk chicken (115°F - Hot Holding); rice (112°F - Hot Holding) on shelf above cook line on kitchen.
Source: La Florida Department of Health
I ate there on Friday, Oct. 22. Had the Fancy Nancy sandwich and within an hour was feeling sick to my stomach. It’s going on the 4th day and I’m still not able to eat without having diarrhea. Will not be going back! | Symptoms: Nausea, Diarrhea