Domoishi

8343 W Flagler St, Miami, FL 33144 · Permanent Food Service · License 2337337

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
2 high priority (no follow-up needed), 3 intermediate, 15 basic (5 repeats); basic violations cost 12 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

20 violations found

First visitOct 30, 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.
20 violations found:
- 2 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed inside triple sink: shrimp (61°F - Cold Holding). Operator states the shrimp was thawing. Inspector spoke to operator about proper thawing and that the food must be stored at safe temperature after the thawing process.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw tuna stored above oranges in walk in.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dry food shelves soiled.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks. Observed on knife magnets.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels in restroom.
Basic15
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed shrimp in standing water at triple sink.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed at boba tea station.
  Repeat violation
  In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop on top of ice machine; soiled.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed cup used as scoop inside sugar container. Observed deli cup as scoop in rice container.
  Cardboard used to line food-contact shelves.
  Observed under cook line.
  Ripped/worn tin foil used as shelf cover.
  Observed next to cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of ice machine soiled. Observed soiled gaskets in coolers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave handle soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed above triple sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed at cook line.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls in kitchen and restroom.
  Ceiling tile missing.
  Observed above walk in.
  Repeat violation
- 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 phone stored on slicer.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop in sink; not in use.
  Repeat violation
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.