Mr. Dominic's at the Lake
4699 Lake Avenue, Rochester, NY 14612
Passed re-check · Jul 1, 2026 Directions
88
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 7 of 7 graded inspections since 2024.
- Last inspected Jul 1, 2026: passed with 2 violations.
- Keeps coming up: Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding., cited 2 times, plus 5 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Jul 1
Re-Inspection
2 violations
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Passed Jun 18
Inspection
4 violations, 1 critical
- Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 2025
- Passed Dec 5
Inspection
2 violations
- Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Passed May 1
Inspection
2 violations, 2 critical
- Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Nearby
BiteKarma scores around Mr. Dominic's at the Lake, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.