Doma
35 NE 26 St, Miami, FL 33137 · Permanent Food Service · License 2336016
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection5 high priority, 12 intermediate, 13 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most-60
- Safety score40
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 10 fresh raw salmon bags and raw tuna 6 bags stored inside ROP bags at walk in cooler. Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed ricotta cheese stored inside ROP Bags at reach in cooler by ice machine across walk in freezer.
Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed 10 fresh raw salmon bags and raw tuna 6 bags stored inside ROP bags at walk in cooler.
Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours.
Observed ricotta cheese stored inside ROP Bags at reach in cooler by ice machine across walk in freezer.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw veal stored above cooked octopus at walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed sport cloth towels stored inside cut tomatoes container at cook line prep area. Observed sport cloth towel in contact with raw salmon stored inside ROP bags inside walk in cooler.
Intermediate12
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk container stored inside reach in cooler by dessert station not dated. As per employee a day prior.
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Not observed copy of approved HACCP and records.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed raw veal stored inside ROP bags at walk in cooler.
Approved Process Waiver not maintained at the food establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board at prep area across cook line soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container stored inside hand sink by oven cook line.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel at hand sink inside bar area. Observed no paper towel at hand sink by oven cook area. Observed no paper towels at hand sink employee bathroom.
No soap provided at handwash sink.
Observed no soap at hand sink by oven cook area. Observed no soap at hand sink employee bathroom.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed container outside used as a storage. Observed ice machine disconnected and refrigerator in the container. Establishment is under review for plans as per Plan reviewer Ivers Robert.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Luca Lomonaco 05-24-26 expired.
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed boxes of veal stored on floor by walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting boards across cook line at kitchen and prep area across walk in cooler.
Equipment in poor repair.
Observed reach in cooler gaskets torn across cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Reach-in cooler shelves with rust that has pitted the surface.
Observed at cook line prep reach in coolers.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed all reach in coolers and freezers gaskets soiled.
Repeat violation
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed at bar area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no sign at hand sink at employees bathroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee bags above ware washing area. Employee removed.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
By three compartment sink. Employee stored properly.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.