DOMU CHIBI
869 N ALAFAYA TRL
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cooking front area wearing watch .
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Back of the house. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the fryer Handel.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the bottom of make table .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table throughout kitchen. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of cooked wing bite at the walk-in cooler . Operator switch it . Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crockett veggie (47F-cold holding),shrimp tempura cooked (47F - Cold holding). Operator stated that they checked temperature at 1.30 was 40f they had technician did some work and left it open a little bit .
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The employee hand sink back of the house blocked with trash can . Operator removed the trash can to the side . Corrected On-Site
Food safety inspection conducted on 1/29/2025 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 8/26/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house top of the mop sink .
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Back of the house.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them . Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table front area all of them . Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cut grilled chicken with bare hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored on top of french fries at the reach-In freezer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tolls stored at the employee hand sink front area . Corrected On-Site
Food safety inspection conducted on 8/26/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 5/24/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom cooler front area . Warning - From follow-up inspection 2024-05-24: **Time Extended**
Food safety inspection conducted on 5/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/23/2024
High Priority
4
Intermediate
0
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Frozen ice for employee at the reach-in freezer. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of drink and employee bottle of water at the prep table. Corrected On-Site Warning
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Bottom of make table. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table front area . Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom cooler front area . Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Miso base mix with sesame prepped 05-15-24. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken prepped at 10 am (54-66 fF - Cold Holding); raw chicken been at the cooler since yesterday no temperature taken since yesterday (46F-48f - Cold Holding). soft boiled eggs (45F - Cold Holding)been at the reach-in cooler since last night no temperature been taken today. Miso base mix with sesame prepped 05-15-24. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken prepped at 10 am (54-66 fF - Cold Holding); raw chicken been at the cooler since yesterday no temperature taken since yesterday (46F-48f - Cold Holding). soft boiled eggs (45F - Cold Holding)been at the reach-in cooler since last night no temperature been taken today. Warning
- 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. See stop sale. Warning
Food safety inspection conducted on 5/23/2024 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).
Inspection on 1/11/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Plastic container use to scoop cooked chicken kept on reach in cooler.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris on reach in cooler across from flat top.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly.Standing water on floor under 3 bay sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink at front counter.
Food safety inspection conducted on 1/11/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 12/8/2023
High Priority
5
Intermediate
0
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate - From follow-up inspection 2023-12-08: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put on beard nets Corrected On-Site - From follow-up inspection 2023-12-08: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in multiple locations on cook line/make area in standing water at 73-78F. Operator discarded water Corrected On-Site - From follow-up inspection 2023-12-08: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use utensils stored on equipment door handle between uses. Ladles hanging on front of oven doors. Operator moved Corrected On-Site - From follow-up inspection 2023-12-08: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler nearest ordering counter - From follow-up inspection 2023-12-08: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Wiping cloths left on cutting board between uses. Operator moved Corrected On-Site - From follow-up inspection 2023-12-08: **Time Extended**
- 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Noodles on countertop in make area. Operator covered Corrected On-Site - From follow-up inspection 2023-12-08: **Time Extended**
- 22-43-4:High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm Corrected On-Site - From follow-up inspection 2023-12-08: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Sheet pans of soft boiled eggs over cooked pork. Operator moved Corrected On-Site - From follow-up inspection 2023-12-08: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork is marked with make date of 9/30 SEE STOP SALE - From follow-up inspection 2023-12-08: **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pork on make line and in reach in cooler are from 9/30. - From follow-up inspection 2023-12-08: **Time Extended**
Food safety inspection conducted on 12/8/2023 revealed 11 total violations (5 high priority, 0 intermediate, 6 basic).
Inspection on 10/9/2023
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put on beard nets Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in multiple locations on cook line/make area in standing water at 73-78°F. Operator discarded water Corrected On-Site
- 10-20-4:Basic - In-use utensils stored on equipment door handle between uses. Ladles hanging on front of oven doors. Operator moved Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler nearest ordering counter
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Wiping cloths left on cutting board between uses. Operator moved Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Noodles on countertop in make area. Operator covered Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Sheet pans of soft boiled eggs over cooked pork. Operator moved Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork is marked with make date of 9/30 SEE STOP SALE
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pork on make line and in reach in cooler are from 9/30.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Digital menu does not identify soft boiled eggs as being a raw ingredient. Soft boiled egg on printed menu in front of order computers does not identify soft boiled eggs as raw Warning
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees with reporting agreements signed in January and February have not acquired food handling certificates
Food safety inspection conducted on 10/9/2023 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).