Domoshi
3307 S Dale Mabry Hwy, Tampa, FL 33629 · Permanent Food Service · License 3918251
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection3 high priority (1 fixed by the Oct 20 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 3 basic-21
- Administrative complaint on Oct 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- Observed raw proteins like beef and eggs stored over sauces in walk in cooler at time of inspection -Observed raw breaded chicken stored over pre cooked chicken wings and fried chicken in reach in on cooks line at time of inspection. Operator moved raw chicken to bottom shelves.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed rice spoons stored in pan of water. Operator removed spoons to have washed and removed water pan at time of inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed one live roach on drain pipe from ice machine at time of inspection. Operator removed and disinfected area during inspection. Restaurant open and serving public at time of inspection
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed prepared items stored in walk in cooler not labeled at time of inspection. Macaroni salad.
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee food on shelves in walk in cooler with food for customers. Operator removed during inspection
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed open bottle waters stored in walk in cooler at time of inspection. Operator removed water during inspection
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gaskets on cooks line are soiled at time of inspection
Earlier inspections 1
C74Complaint inspection13 violations, 3 high priority No follow-up needed
- First visitJul 21, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw beef over unwashed lettuce in walk in cooler. Manager has employee relocate at time of inspection .
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp over cut green onions and multiple items in walk in cooler. Manager had employee relocate at time of inspection.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw cut beef over cut cheese and multiple items in reach in freezer. All items no commercially packaged.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked eggs and multiple items in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sponge in Handwash sink near walk in cooler. Manger removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled with yellow and purple liquids near dish area.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Bulk cane sugar on floor in kitchen. Manager removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employees water bottles on prep table in kitchen.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in bulk soy sauce and sugar. Manager removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine in kitchen.
Code 25, Single-service items: Single-service articles improperly stored.
Bulk box of Togo containers on floor in kitchen. Manager relocated.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls throughout kitchen and behind grill.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.