Domoishi
Last inspected: Feb 2, 2026
100
Score
Public records show 10 inspections at Domoishi stretching back to 2022. The latest inspection on file is from Feb 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Miramar restaurant scores 78. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
No violations found.
100
Dec 3, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 6/2025 and 7/2025 **Warning** - From follow-up inspection 2025-12-03: Observed same **Time Extended**
53B-05-5
90
Dec 1, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toxic Substances Properly Identified, Stored, Used
FL-32
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
50
Jul 10, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
61
Dec 5, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Sep 4, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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**
03A-02-5
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**
21-12-4
82
Nov 1, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
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**
03F-02-5
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**
24-08-4
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**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi rice scoop inside cold water, Employee removed **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in rear kitchen, employee removed **Corrected On-Site**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in front of triple sink, employee removed **Corrected On-Site**
21-12-4
67
Jul 7, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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**
03F-02-5
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**
14-15-4
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.
08A-17-6
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate, temperature stays on 40F
05-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Under prep sink, employee removed And placed on under prep table shelf **Corrected On-Site**
21-38-4
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**
08B-38-4
52
Feb 13, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (47F - Cold Holding), per manager food held less than 4 hours, ice added for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of chicken soup, mash potatoes, prep on 2/11/23, Employee dated all containers **Corrected On-Site**
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Front counter- several gallons on liquid sugar and cooking oil, employee removed and stored properly **Corrected On-Site**
08B-47-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Ice cream cup and drink on two doors RIF, manager placed on separate container with ID label for employees **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized **Corrected On-Site** **Repeat Violation**
22-20-5
58
Jul 18, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork bone broth sauce (70F - Cold Holding), per operator sauce last for 2 hours. TPHC form provided and explained to operator -2 flip top; crab (48F - Cold Holding); white chicken (48F - Cold Holding); beans sprout (49F - Cold Holding). Per operator food held less than 2 hours. Observed small plastic drainers on the bottom of each container to avoid moisture on food,. Operator removed drainers; second temperature (43-41). **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice, per operator rice can not be kept cold holding temperatures, neither hot holding temperatures. TPHC form provided and explained to operator. **Corrected On-Site**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed small letters sticked to front counter display window. Provided proper sign to operator. **Corrective Action Taken**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned **Corrected On-Site**
22-20-5
64
Frequently Asked Questions
When was Domoishi last inspected?
The most recent health inspection at Domoishi on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Domoishi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Domoishi.
How does Domoishi compare to other restaurants in Miramar?
Domoishi most recently scored 100 out of 100, which is higher than the Miramar average of 78.
Has Domoishi's inspection record improved over time?
Results have been roughly steady. Inspections at Domoishi have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Domoishi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Domoishi inspected?
Based on the inspection history on file, Domoishi is inspected around three times per year on average.
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