Domo Japanese Restaurant
Last inspected: Jan 16, 2026
43
Score
Domo Japanese Restaurant has been inspected 11 times since 2023. The latest inspection on file is from Jan 16, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 17 violations to closer to 13 violations per visit over the last few inspections.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited four times.
Restaurants in Fleming Island average 76, so Domo Japanese Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Jul 23, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
32
Nov 20, 2024
Complaint Full
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
15
Oct 28, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizing solution tested at 10ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**
22-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in handwash sink in employee restroom. **Repeat Violation**
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information. All employee food handler training certificates missing employee's date of birth.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at triple sink. Employee identified as degreaser and labeled. Unlabeled squirt bottle in red and yellow bottles near handwash sink in bar. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in salt by microwave and small bowls used as scoops in multiple buckets of seasonings in prep area. Bowl used as scoop in cooked rice in walk in cooler. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in prep area and service station are soiled. Floor under prep table is soiled. Vent above storage rack near back exit is soiled. Wall and floor around soda machine is soiled. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Four cutting boards in kitchen have groove marks and are no longer smooth and easily cleanable.
14-09-4
Basic - Duct tape used on nonfood-contact surface. Duct tape used to construct disposable glove dispenser on side of reach in cooler in kitchen. Ice build up on interior of reach in freezer in sushi area. Torn gasket on left door of stand up reach in cooler in service station. Interior top of microwave in the bar is melted/disrepair.
14-71-4
Basic - Food stored on floor. Multiple buckets of sauce stored on the floor in walk in cooler. Case of salad oil on floor in dry storage room.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under and wall behind flat grill/stove is soiled. Sides of fryer have grease build up. Underplating around soda nozzles have accumulation of debris. Walk in freezer and sushi reach in freezer have soiled gaskets. Wall at and under ice bin and on soda gun holder in bar has black mold-like substance. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted in employee restroom by mop sink.
36-64-5
Basic - Open dumpster lid. Right dumpster lid is open. Employee closed lid. **Corrected On-Site**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready-to-eat cut vegetables in walk in cooler.
08B-17-4
41
Apr 24, 2024
Complaint Full
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Food contaminated by employee(s). See stop sale. Employee cooking raw beef on flat grill dropped a chef knife on the floor. Employee picked up knife from floor and began cutting the beef on the grill. Inspector stopped employee and had employee wash, rinse and sanitize the knife. Beef was removed from the grill and discarded.
01B-12-4
High Priority - Food prepared with soiled equipment/utensil. See stop sale. Employee cooking raw beef on flat grill dropped a chef knife on the floor. Employee picked up knife from floor and began cutting the beef on the grill. Inspector stopped employee and had employee wash, rinse and sanitize the knife. Beef was removed from the grill and discarded.
08B-28-4
High Priority - Toxic substance/chemical improperly stored. Air freshener, bleach and window cleaner stored over sauce mix and tempura batter mix on storage rack by mop sink. Employee moved food products to proper storage. **Corrected On-Site**
41-10-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking beef on flat grill dropped knife and picked knife up from floor and continued cooking without removing gloves and washing hands. Inspector had employee remove soiled gloves and wash hands.
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen have heavy black staining. Far left soda nozzle interior has build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. In employee restroom, a plastic container is in the hand wash sink. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp(yum-yum) sauce in bucket in walk in cooler not date marked. Operator states sauce prepared on Friday. Operator marked sauce with Friday's date. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at mop sink storage rack. Employee labeled as bleach. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as dispensers in two seasonings in buckets near sushi door. Bowl used as dispenser in bin of cooked rice in walk in cooler. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. In back dry storage room, cardboard used to line shelving for dry food products. **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen and service station are soiled. Wall to right of soda machine has black debris particles. Wall around mop sink is soiled. Floor at soda machine is soiled. **Repeat Violation**
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored on sheet pan with food debris on shelf next to walk in freezer. **Repeat Violation**
24-06-4
Basic - Dead roaches/insects on premises. Two dead roaches in light shield in server station. Employee removed both dead roaches and discarded. Also, one dead beetle on top of dishmachine. Employee removed and discarded dead beetle. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging over top of buckets of soy sauce in small dry storage room. Employee cell phone stored on top of a bag in box soda on the rack. Employee removed cell phone. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Microwave in bar has interior top melted/disrepair, no longer smooth and easily cleanable. Also, ice build up observed in reach in freezer in kitchen.
14-11-5
Basic - Light shield damaged/missing/in disrepair. Light shield at back exit is missing.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All shelving under grills and under hood system are soiled with food debris. Exterior of rice cookers at sushi door have heavy debris. Walk in freezer gasket is soiled. Back right shelving in walk in cooler has white, fuzzy mold-like substance. Gasket on sushi reach in freezer is soiled. Area around soda nozzles is soiled. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in server station tested at 0ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
21-07-4
22
Apr 11, 2024
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple grocery/retail bags in sushi area reach in cooler containing produce in direct contact with grocery/retail bags. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. To left of three compartment sink in dishroom, vacuum breaker missing from attached hose on threaded faucet. Also, at mop sink, splitter attached with vacuum breaker incorrectly installed at top of splitter. Vacuum breaker needed at attached hose on the left side of the splitter.
29-34-4
Intermediate - Spray/squirt bottle containing toxic substance not labeled. Squirt bottle at bar three compartment sink with light green liquid not labeled. Employee labeled as "soap". **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Three white cutting boards in prep area with black staining. Far left and far right soda nozzles have build up on the interior of the nozzles.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Clear container in hand wash sink in employee restroom. **Repeat Violation**
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information. All employee training missing dates of birth and certification number of training person. Also, no proof of training for Pierre B. hired over 60 days ago per operator. **Repeat Violation** **Admin Complaint**
53B-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under grill with heavy debris. Sides and interior of fryer above the oil level have grease build up. Left side of hood filters have grease build up. Walk in freezer gasket is soiled. Gasket on sushi reach in freezer and cooler are soiled. Underplating around soda nozzles on soda machine is soiled. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Employee restroom off the kitchen has an objectionable odor present. **Repeat Violation**
36-64-5
Basic - Single-service articles not stored inverted or protected from contamination. Cup holder in service station holding take out styrofoam cups has no top covering protecting interior of last cup. Employee added plastic wrap to top of dispenser. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped drink straws stored with unwrapped bar stirrers in caddies at the bar within customer reach. Employee removed unwrapped drink straws and replaced with wrapped straws. **Corrected On-Site** **Repeat Violation**
25-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table behind grill.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in service station tested at 0ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as dispensers in two buckets of seasonings next to stand up reach in cooler in kitchen. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard used to line walk in cooler and small dry storage room shelving. **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple kitchen tiles and vents in kitchen are soiled. Floor under grill and stove has heavy debris and grease build up. Floor behind ice machine is soiled. Wall around dishmachine is soiled. **Repeat Violation**
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer/surface/rack. Sheet pan on shelf at prep table by walk in cooler has clean utensils stored on the sheet pan. Sheet pan has food debris and residue on surface. Also, stacks of small plates on dining room tables are not inverted. **Repeat Violation**
24-06-4
Basic - Dead insects on premises. Two light shields at back door area and two light shields in the dishroom have approximately 20+ dead flying insects in each shield. Employee removed all shields, discarded dead insects and cleaned shields during inspection. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Equipment in poor repair. Interior top of microwave in bar is melted/damaged, no longer smooth and easily cleanable.
14-11-5
Basic - Food being prepared outside. Cart with case of mushrooms outside back exit near dumpster with no protection. Employee states mushrooms were washed and they are drying them outside before cutting for service. Employee brought mushrooms back into establishment and mushrooms were re-washed. **Corrected On-Site**
08B-32-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave in sushi area has debris accumulation. **Repeat Violation**
22-08-4
25
Dec 20, 2023
Routine - Food
No violations found.
100
Dec 15, 2023
Routine - Food
6 critical violations. 6 major violations. 23 minor violations.
View 35 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then place ready to eat food for hibachi and handle clean utensils without washing hands. Observed cook remove raw salmon and shrimp with gloved hands from the cooler, place items on grill then handled clean utensils/spatulas without changing gloves and washing hands.
12A-25-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple grocery bags with produce in direct contact with bags in sushi reach in cooler.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp on counter in sushi area at 83F. Per employee, shrimp prepared 3.25 hours prior. Employee moved shrimp to cooler. Retemp at 33F. Shrimp in walk in cooler at 69F. Employee states was out of the cooler for approximately 2.5 hours. Cut lettuce on prep table in kitchen at 71F. Employee states cut lettuce was prepped approximately 1.5 hours prior. Employee placed lettuce in walk in cooler. Retemp at 51F. **Corrective Action Taken** **Warning**
03A-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. Sushi rice held on time as a public health control has no time marking. Operator stated rice was made at 1:30 and added appropriate time marking.
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Two containers of gasoline stored directly and touching two bags of onions near back exit. **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in the service station tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. Sanitizer bucket in the sushi area tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep table in kitchen, two boards in the walk in cooler, right board in sushi area and small board in the service station have black staining. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Clear container in hand wash sink in employee bathroom. Observed employee dump sanitizer water in hand wash sink in sushi area. Bowl in handwash sink in sushi area. Employee removed bowl. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Operator has blank forms. **Repeat Violation** **Warning**
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple food handler certifications missing date of birth and trainer's certified food manager certification number.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles, one with yellow liquid and the other with orange liquid on rack by employee bathroom. **Repeat Violation**
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Two containers of gasoline stored near the back exit. **Repeat Violation**
41-04-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in red container with seasoning on prep table. Bowls used as scoop in bucket with rice and yellow powder and brown powder in kitchen prep area.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Small tank in dry storage is unsecured. **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves on right side in walk in cooler. Cardboard used to line shelving in dry storage.
14-05-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under all cooking equipment in kitchen and under/around soda machine in service station are soiled. Multiple ceiling tiles, vents and light shields in kitchen, service area, storage areas and ware washing are soiled. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in the women's restroom.
32-12-5
Basic - Dead insects on premises. Two dead flying insects observed in light shield above soda machine. **Repeat Violation**
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on outside of food container with broccoli in the walk in cooler. Reach in cooler at service line has left door gasket torn. Interior top of microwave in the bar is in disrepair.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Operator moved beverage to appropriate location. Two carts with prepared food for hibachi customers in kitchen with employee beverages on carts next to food. Employees removed beverages. Observed employee eating at prep table in kitchen. Two employee beverages stored in bar cooler below television. **Corrected On-Site** **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hand bag hanging on rack in dishroom with the bag touching clean plates. Employee clothing items hung above bags of rice and sauces in dry storage. Employee wrist watch on prep table at sushi area. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Bag of carrots and multiple sauce buckets on the floor in the walk in cooler. In dry storage area, multiple buckets of sauces stored on the floor. Observed employee place case of broccoli on the floor in kitchen and sit on an empty bucket to prep the broccoli. Inspector spoke to employee and broccoli was moved off the floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for the rice in the service station is in standing water at 101F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below the flat grill and stove has heavy debris. Gasket on reach in freezer at sushi area is soiled. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted in employee bathroom. **Repeat Violation**
36-64-5
Basic - Open dumpster lid. Right dumpster lid open.
33-16-4
Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Shelving in walk in cooler has white mold-like substance on the shelving.
22-16-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Stacks of small bowls on dining room tables are not inverted. Two ice buckets on top of ice machine not inverted.
24-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Take out cups on service line in dispenser with no covering on top to protect interior of cup.
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Large blue container beside garbage enclosure with garbage inside. **Repeat Violation**
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed avocados and cucumbers stored above ready to eat broccoli, cooked noodles and cooked rice.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with water in it at mop sink.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution in dishroom stored on the floor. Multiple wet towels on counters/tables in the kitchen.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers of dry ingredients, seasonings and powders in kitchen have no identifying labeling.
02D-01-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped drinking straws stored with stirrers at bar top within customer reach.
25-27-4
7
Jun 2, 2023
Routine - Food
No violations found.
100
May 26, 2023
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
12
Apr 14, 2023
Complaint Partial
No violations found.
100
Frequently Asked Questions
When was Domo Japanese Restaurant last inspected?
The most recent health inspection at Domo Japanese Restaurant on file is from Jan 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Domo Japanese Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Domo Japanese Restaurant.
How does Domo Japanese Restaurant compare to other restaurants in Fleming Island?
Domo Japanese Restaurant most recently scored 43 out of 100, which is lower than the Fleming Island average of 76.
Has Domo Japanese Restaurant's inspection record improved over time?
Yes. Recent inspections at Domo Japanese Restaurant have averaged around 13 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Domo Japanese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Domo Japanese Restaurant inspected?
Based on the inspection history on file, Domo Japanese Restaurant is inspected around four times per year on average.
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