DOMO IZAKAYA
753 Harbor Boulevard
Florida, 32541
Okaloosa County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in dry rice.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on wire/metal shelf behind ninja blender.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar. Using prep sink instead of hand sink.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Shrimp stored in upright glass cooler not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- pork 37F (12:00-12:45) with no cold running water. Employee placed pork in upright cooler.
- 08B-54-4:Basic - Uncovered food stored near hand wash sink exposed to splash at sushi bar location.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Portioned salmon stored in walk in freezer not labeled with common name.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored open walk in freezer in plastic thank you bags.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- sushi bar- EEL 111F (11:38-12:38) reheat 204F. Hot hold- rice with cooked egg 107F (12:00-12:30) reheat 174F. Corrected On-Site Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Using prep sink instead of hand sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink at sushi bar. Using prep sink instead of hand sink.
Food safety inspection conducted on 4/22/2025 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 1/8/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/8/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/7/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor of walk in freezer Soups contained in buckets.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar - Hot holds : ground pork 123 / 83, curry 106, cooked beef 86F ( less than 1 hr. ) Advised operator to reheat items to 165F or above and hot hold at 135F or above. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink with hose attached to splitter
Food safety inspection conducted on 1/7/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 12/20/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Second line glass door cooler - Raw chicken on stick over broth and bean sprouts.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front sushi bar Hand wash sink cleared during the inspection. Corrected On-Site
Food safety inspection conducted on 12/20/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 7/20/2023
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Rear preparation area over upright reach in coolers
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects observed in rear kitchen / preparation area. Flying insects not observed in contact with food and/or food contact surfaces at time of the inspection. Discussion conducted with manager and staff reference importance of pest control specific to flys.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw repackaged / portioned chicken over raw beef in preparation area glass door cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back line - Tempura shrimp 93, tempura vegetables 70, tempura chicken 70F Less than 1 hr. Items placed under TPHC and procedures updated during the inspection. Corrected On-Site
Food safety inspection conducted on 7/20/2023 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).