DOMOISHI
2941 SW 160 AVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/5/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temperature (101F). Employee removed from water to be cleaned and sanitized Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chest freezer- raw chicken breast in portioned bags over bag of frozen mango. Employee placed chicken under mango Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice- per operator food on time at 11:00 am Employee placed time label Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Small containers of sautéed shrimps and chicken, made yesterday and Tuesday, not dated, employee dated. Corrected On-Site
Food safety inspection conducted on 12/5/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 9/4/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table in front counter, manager placed on sanitizer bucket. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Observed bowl of wings left under fry canister shelf to ambient temperature, employee stated wings held less than two hours, advised employee to placed back on cooler for a quick chill. **Corrective Action Taken**
Food safety inspection conducted on 9/4/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/1/2023
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Ware washing area-clean equipment shelf, observed several piles of plastic containers stacked wet, Employee removed from pile to allow air dry. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Several containers of cooking oil on floor in front counter, below hand wash sink, employee removed and placed on shelves Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi rice scoop inside cold water, Employee removed Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in rear kitchen, employee removed Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in front of triple sink, employee removed Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, placed on time 1 hour and 30 minutes ago, Employee placed time label Corrected On-Site
Food safety inspection conducted on 11/1/2023 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 7/7/2023
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. - entrance to rear kitchen: -several containers of soy sauce Several boxes of food. Employee placed all boxes and containers on shelves . Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Under prep sink, employee removed And placed on under prep table shelf Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. WIC- Beans sprouts stored on open cardboard box. Employee removed bean sprout from halfway open box. Corrected On-Site
- 08A-17-6:High Priority - 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. Chest freezer- raw chicken over frozen vegetables, Employee placed chicken under RTE foods.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per operator placed on time 30 minutes ago, Employee placed time label. Corrected On-Site
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate, temperature stays on 40F
Food safety inspection conducted on 7/7/2023 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).