Dome Grill (The), 561 Central Ave, St Petersburg, FL - Restaurant inspection findings and violations



Business Info

Name: DOME GRILL (THE)
Type: Permanent Food Service
Address: 561 Central Ave, St Petersburg, FL 33701-3703
License #: 6212950
Total inspections: 22
Last inspection: 11/13/2014

Restaurant representatives - add corrected or new information about Dome Grill (The), 561 Central Ave, St Petersburg, FL »


Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of grease on nonfood-contact surface.Back splash cook line food prep area stainless has grease and food debris. **Repeat Violation**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to outside area. **Repeat Violation**
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Walk in cooler.
  • Intermediate - Spray bottle containing toxic substance not labeled.Server area of the kitchen.
11/13/2014Complaint FullCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop In potatoes on cooks line.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on stack of plates on cooks line.
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Set up as wash/sanitize, rinse. Advised dish employee to wash, rinse, sanitize. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris. On cooks line.
  • Basic - Wall soiled with accumulated grease. On both sides of cooks line behind equipment and prep table.
  • High Priority - Container of medicine improperly stored. Several prescription medications being stored on shelf above prep area on cooks line. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
  • 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. Employees touching RTE foods with bare hands. Employee touched croissant after removed from heat. Other employee made sandwich with no gloves. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at front counter 72°. butter iced as corrective action. Plan is to ice product daily. **Corrected On-Site**
  • High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine. had employee reset dish and do chlorine level to 50ppm. **Corrected On-Site**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. At handsink on cooks line. **Repeat Violation**
  • Intermediate - No hot running water at three-compartment sink. **Repeat Violation**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink on cooks line. **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink. At sink on cooks line. **Corrected On-Site**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Printed new paper work for TPHC for Michael. He was unable to find his paperwork at time of inspection. **Corrected On-Site**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator consumer advisory covered by advertisement at front counter. Printed new consumer advisory for Mike to post somewhere visible.
  • Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Water was 95° at time of inspection.
09/11/2014Complaint FullAdministrative complaint recommended
  • Basic - Build-up of grease on nonfood-contact surface.Back splash cook line food prep area stainless has grease and food debris. **Repeat Violation**
  • Basic - Buildup of food debris/soil residue on equipment door handles.Reach in freezers on the cook line.
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to outside area. **Repeat Violation**
  • Basic - Interior of microwave soiled with encrusted food debris.Cook line
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Walk in cooler.
  • High Priority - Employee washed hands with cold water. **Admin Complaint**
  • Intermediate - Encrusted material on can opener blade. **Repeat Violation**
  • Intermediate - Handwash sink used for purposes other than handwashing.Observed food bowls an utensil in the hand sink at dish area.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. **Admin Complaint** **Repeat Violation**
  • Intermediate - No hot running water at three-compartment sink. **Admin Complaint** **Repeat Violation**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Cooked potatoes in the walk in cooler at 113° **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout **Repeat Violation**
  • Intermediate - Spray bottle containing toxic substance not labeled.Server area of the kitchen.
  • Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
08/04/2014Complaint FullAdministrative complaint recommended
  • Basic - Condensation or other drainage not disposed of according to law.Walk in freezer has huge ice formation on the floor due to condensation leak. **Repeat Violation**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to alley
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. gyro knives **Repeat Violation**
  • Basic - Soil residue build-up on nonfood-contact surface.Equipment handles on cook line. **Repeat Violation**
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.Observed sanitizer at 200ppm +
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Throughout
  • Intermediate - Encrusted material on can opener blade. **Repeat Violation**
  • Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
  • Intermediate - No hot running water at three-compartment sink.
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
07/18/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Buildup of food debris/soil residue on equipment door handles.Reach in coolers in the cook line area.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.Ladies bathroom.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dish washing area.
  • Basic - Reach-in cooler gasket torn/in disrepair.Bakery area.
  • Basic - Water leaking from faucet/faucet handle. Hand wash sink on the cook line.
  • Intermediate - Cutting board(s) stained/soiled.toast area.
  • Intermediate - Encrusted material on can opener blade.
1/8/2014Complaint FullInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.Brown sugar storage.
  • Basic - Build-up of soil/debris on the floor under shelving.Walk in cooler.
  • Basic - Condensation or other drainage not disposed of according to law.Walk in freezer cooling unit leaking onto the floor causing ice formation on the floor of the unit.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless food containers in the warewashing area.
  • Basic - Floor area(s) covered with standing water.Walk in cooler causing an ice formation.
  • Basic - In-use ice scoop stored on soiled surface between uses. Scoop at the ice machine on machine top unprotected.
  • Basic - Interior of microwave soiled with encrusted food debris.Cook line.
  • Basic - Soil residue build-up on nonfood-contact surface.Handles of the reach in freezers on the cook line in the bakery area.
  • Basic - Water leaking from faucet/faucet handle. Sink in the cook line area.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - No soap provided at handwash sink.Hand wash sink in the dish washing area.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.Scrapple in the walk in cooler with a 09/25 date. **Corrected On-Site**
  • Intermediate - Spray bottle containing toxic substance not labeled.
9/25/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Ceiling tile missing. Above mop sink
  • Basic - Employee personal items stored in or above a food preparation area. Employee jackets on prep table by waffle station
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse and wash, no sanitize **Corrected On-Site**
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server area **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gravy 44?, raw beef 44?, pasta 44? **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Around parts and plastic tray
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler maintaining food product at 44?
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Per employee hot water getting repaired today.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
3/5/2013Routine - FoodWarning Issued
  • Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.[sanitizing and than rinsing before air drying] Corrected On Site.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.[cook] Corrected On Site.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[cuuting boards]
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
7/3/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/12/2012Routine - FoodCall Back - Complied
  • Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm at time of inspection.
  • Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. On gaskets throughout the McCall freezers at end of cooks line.
  • Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. On hoods above fryer.
  • Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On handles on McCall freezers at end of cooks line.
  • Violation: 37-01-1 Ceiling tiles missing. 2 ceiling tiles missing above 3 compartment sink.
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Over 3 compartment sink in dish area.
  • Violation: 51-18-1 No copy of latest inspection report.
2/16/2012Routine - FoodCall Back - Admin. complaint recommended
  • Ceiling tiles missing. 2 ceiling tiles missing above 3 compartment sink.
  • Critical - Handwash sink not accessible for employee use at all times. Apron and paper towels stored in handsink beside 3 compartment sink. Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. Beside 3 compartment sink.
  • Lights missing the proper shield, sleeve coatings or covers. Over 3 compartment sink in dish area.
  • No copy of latest inspection report.
  • Observed build-up of grease on nonfood-contact surface. On hoods above fryer.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plate used as scoop in potatoes in walk in
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corned beef at 58 degrees, chopped cooked sausage at 56 degrees, spanakopeda at 70 degrees at time of inspection.
  • Observed residue build-up on nonfood-contact surface. On handles on McCall freezers at end of cooks line.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. 1 old dried dropping beside 3 compartment sink.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. 10 to 12 droppings noted under cooks prep area in front of flat top grill.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. 2 Dried rodent droppings, 1 fresh found under handsink at end of cooks line. In front of McCall freezers.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. 3 old dried droppings in downstairs storage area where paper goods are stored.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. 4 old dried droppings in downstairs storage area. In front of 2 buckets on floor.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. 5 droppings under prep table at end of cooks line. Around pipe in floor and rodent trap.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 50 dried rodent droppings noted under stairs in downstairs storage area.
  • Critical - Observed soiled reach-in cooler gaskets. On gaskets throughout the McCall freezers at end of cooks line.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Spanakopita, corned beef, butter pats.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm at time of inspection.
2/15/2012Routine - FoodAdministrative complaint recommended
  • Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. walk in door.
  • Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. station beside dish area.
  • Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Gaskets on freezers cook line.
  • Violation: 29-11-1 Observed leaking pipe at plumbing fixture. under multiple sinks throughout kitchen.
  • Violation: 36-15-1 Observed food debris accumulated on kitchen floor. throughout
  • Violation: 37-03-1 Observed wall in disrepair. along bottom of wall in mop storage area.
  • Violation: 37-05-1 Observed wall soiled with accumulated food debris. behind grill area in kitchen.
10/6/2011Routine - FoodCall Back - Complied
  • Critical - Condensation or other drainage not disposed of according to law.
  • Equipment and utensils not properly air-dried. wet nesting in dish area.
  • Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. station beside dish area.
  • Critical - Hand wash sink lacking proper hand drying provisions. station at end of cook line in front of building. Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. at station beside dish area.
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
  • Critical - Observed employee not wash hands between glove changes.
  • Observed employee with no hair restraint. employee prepping in front area with no hair restraint
  • Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
  • Observed food debris accumulated on kitchen floor. throughout
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. bottom shelves of prep tables throughout kitchen, deli slicer and fryer.
  • Observed gaskets/seals on cold holding unit in poor repair. walk in door.
  • Critical - Observed interior of microwave soiled. on cooks line.
  • Observed leaking pipe at plumbing fixture. under multiple sinks throughout kitchen.
  • Observed personal care item stored with food. Clothing/shoes on cooks line under prep table.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. taziki sauce 68 , corned beef 68 , lamb 70 , butter pats 68 , ham slices 68 , spinach pie 70 . stop sale issued.
  • Observed reuse of single-service articles. egg crates reused on cooks line.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. under hand sink on cooks line. droppings throughout dry storage area downstairs. droppings are old.
  • Critical - Observed soil buildup/stain on cutting board.
  • Critical - Observed soiled reach-in cooler gaskets. Gaskets on freezers cook line.
  • Critical - Observed unlabeled spray bottle. sanitizer.
  • Observed wall in disrepair. along bottom of wall in mop storage area.
  • Observed wall soiled with accumulated food debris. behind grill area in kitchen.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses. throughout kitchen.
10/5/2011Routine - FoodWarning Issued
  • Critical - Hand wash sink lacking proper hand drying provisions.(cooks line)
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(chopping produce) Corrected On Site.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.(kitchen )
  • Critical - Observed food stored on floor.(walk in cooler)
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(cooked potatoes)
  • Observed leaking pipe at plumbing fixture.(down stairs storage room)
  • Observed personal care item stored with food.(cigarettes, cell phones)
  • Observed single-use containers (boxes and/or cans) reused for the storage of equipment. (reusing egg crates to rest pots/pans on)
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
4/27/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(ham, soup, potatoes in walk in cooler)
  • Critical. Working containers of food removed from original container not identified by common name.(bulk food buckets on cooks line)
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(hash 51 degees f and butter packets 71 degees f ) Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sausages on cooks line at 99 degees f) Corrected On Site. reheated on flat top grill
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(bulk food bin)
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.(upright reach in coolers on cooks line)
  • Critical. Hot water not provided/shut off at employee hand wash sink.(restrooms)
  • Critical. Hand wash sink lacking proper hand drying provisions.( cooks line)
  • Critical. Handwashing cleanser lacking at handwashing lavatory.(dish area)
  • Critical. Observed dead roach on premises.(one dead roach next to dish machine )
  • Observed dusty ceiling tiles and/or air conditioning vent covers.(kitchen )
  • Critical. Observed unlabeled spray bottle.
12/29/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Original container: properly labeled, date marking
  • Critical. Please see inspection report for more details.
  • Critical. Please see inspection report for more details.
  • Critical. Please see inspection report for more details.
  • Critical. Foods properly cooked/reheated
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Clean clothes, hair restraints
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Wash, rinse water clean, proper temperature
  • Critical. Sanitization-concentration and/or temperature
  • Critical. Sanitization-concentration and/or temperature
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Plumbing installed and maintained
  • Critical. Toilet and handwashing facilities, number, convenient, designed, installed
  • Walls, ceilings, and attached equipment, constructed, clean
  • Walls, ceilings, and attached equipment, constructed, clean
  • Critical. Toxic items properly stored
7/26/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd potatoes [walk in cooler]
  • Critical. Observed food stored on floor. sack of potatoes [walk in cooler]
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of machine
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook's line Corrected On Site.
  • Observed employee with no hair restraint. cook
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed buildup of soiled material on racks in the reach-in cooler.
  • Plumbing system in disrepair. faucet handle missing [pre rinse sink]
  • Critical. Handwashing cleanser lacking at handwashing lavatory. dishwashing area
  • Observed hole in wall. above ice machine
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated grease. behind flattop grill
  • Wet mop not hung to dry.
5/18/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
1/4/2010Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd beans [walk in cooler]
  • Critical. Observed food stored on floor. sack of potato [w lk in cooler]
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed buildup of soiled material on mixer head.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed utensils stored in crevices between equipment. knives
  • Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical. Observed 3 dead roaches on premises. under handwash sink
  • Observed hole in wall. ice machine area
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine mea ured at 200+ ppm [wiping cloths] Corrected On Site. recheck 100 ppm
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. observed 6 expired foodhandler certfication permits This violation must be corrected by : 1/02/10.
11/2/2009Routine - FoodWarning Issued
No report available. 6/3/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/30/2008Routine - FoodInspection Completed - No Further Action

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