Domi Buffet
1349 NW 23 Ave, Gainesville, FL 32605 · Permanent Food Service · License 1103866
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 5 complaint inspection7 high priority (4 no follow-up needed, 3 fixed on the spot), 5 intermediate (2 fixed on the spot), 3 basic-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed : in the glass door reach-in cooler on the cook line, chicken marinated yesterday still at 48° today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : raw chicken 48° in the cook line glass door reach-in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no date for the time mark.
Today's date was added.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed : cook line staff rub soiled apron multiple times and continue using ladles and spatulas to cook. The manager had then wash hands and change gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the lo temp dish wash machine at 0 ppm. Tech came in 8 minutes later and started to diagnose the situation. The system was adjusted and is at 100 ppm for chlorine..
Fixed on the spot
Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed : 0 sanitizer in the 3 compartment sink when dishes were being washed.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed : the mop sink has a splitter and neither side has back flow prevention.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed : multiple points on the buffets where raw shrimp, fish, beef And chicken were available for customers to access. Signs were flipped down and signs were made and posted.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the can opener with dry and moist debris on it.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : the hibachi hand wash sink used to put water in a pitcher. ALSO, a glove was in the prep line hand wash sink. The glove was removed. Corrective Action Taken* And in the wait station staff was getting water from the hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed : the hand wash sink by the steamer had a paper towel jam and no paper towels were available.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed : 2 records lacking dates of birth. These were added.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed : the 3 compartment sink with 2 soaps water sinks and 1 rinse sink. Sinks were drained and fresh water was being added.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed : there is a silverware rack in the dining area where both ends of the silverware are uncovered.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed : the unisex employee restroom lacked a covered can. The lid was added.
Fixed on the spot
Earlier inspections 1
Licensing inspection4 violations No follow-up needed
- First visitOct 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed : lack of 2 Ambient air temperature thermometers in the back hall cold holding units that are turned on.
Code 33, Garbage and refuse: Open dumpster lid.
Observed : the dumpster lid was open.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Observed : the dumpsters for this location are on dirt/gravel.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed : when the back door is closed, sunlight can be seen at the bottom of the door.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.