Domo Izakaya
Last inspected: Apr 20, 2026
74
Score
Across the available record, Domo Izakaya has nine inspections on file, the first dated 2022. Domo Izakaya was last inspected on Apr 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly two violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited four times.
The city-wide average sits at 90, which Domo Izakaya's 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked egg 62F for 30 minutes. Operator placed in cooler during inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken 119F for 30 minutes per operator. Operator placed in oven to reheat during inspection. **Corrective Action Taken** **Repeat Violation**
03B-01-6
74
Aug 8, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Held at room temp- cooked vegetable stuffed Yozo 90F (11:00-12:00)- reheated to 186F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing next to 3 compartment sink. Scissors stored in sink. Eel thawing 32F, strainer and corer stored in Sink in sushi bar area.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temp- cooked vegetable stuffed Yozo 90F (11:00-12:00)- reheated to 186F. Provided establishment with written procedures to hold food at room temperature. **Corrective Action Taken**
03F-10-5
Basic - Time/temperature control for safety food thawed in an improper manner. Eel thawing 32F in hand wash sink in sushi bar area. **Repeat Violation**
06-01-5
Basic - Time/temperature control for safety food thawed under hot running water. Krab sticks 30F thawing under running water at 97F.
06-07-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in bin of rice in prep kitchen. **Repeat Violation**
14-01-5
61
Apr 22, 2025
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored open walk in freezer in plastic thank you bags.
14-31-5
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**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. **Repeat Violation**
29-34-4
Intermediate - No soap provided at handwash sink at sushi bar. Using prep sink instead of hand sink.
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Using prep sink instead of hand sink.
31B-02-4
Basic - Open dumpster lid.
33-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in dry rice.
14-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on wire/metal shelf behind ninja blender.
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar. Using prep sink instead of hand sink.
31B-04-4
Basic - Stored food not covered. Shrimp stored in upright glass cooler not covered.
08B-12-5
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.
06-01-5
Basic - Uncovered food stored near hand wash sink exposed to splash at sushi bar location.
08B-54-4
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.
02D-01-5
35
Jan 8, 2025
Routine - Food
No violations found.
100
Jan 7, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink with hose attached to splitter
29-34-4
Basic - Food stored on floor of walk in freezer Soups contained in buckets.
08B-38-4
70
Dec 20, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
78
Jul 20, 2023
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
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**
03A-02-5
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.
35A-02-6
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.
08A-20-5
Basic - Ceiling tile missing. Rear preparation area over upright reach in coolers
36-36-4
61
Jun 6, 2023
Routine - Food
No violations found.
100
Oct 21, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Domo Izakaya last inspected?
The most recent health inspection at Domo Izakaya on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Domo Izakaya?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Domo Izakaya.
How does Domo Izakaya compare to other restaurants in Destin?
Domo Izakaya most recently scored 74 out of 100, which is lower than the Destin average of 90.
Has Domo Izakaya's inspection record improved over time?
No. Recent inspections at Domo Izakaya have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Domo Izakaya means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Domo Izakaya inspected?
Based on the inspection history on file, Domo Izakaya is inspected around three times per year on average.
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