Domoishi
Last inspected: Mar 30, 2026
41
Score
Public records show five inspections at Domoishi stretching back to 2024. The latest inspection on file is from Mar 30, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around 12 violations across recent inspections versus roughly 16 violations before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged three times.
Domoishi's latest score of 41 falls below the Palm Harbor average of 74. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 30, 2026
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds.
12A-17-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5lbs 40oz of ahi tuna thawed in bag. Operator disposed of tuna. **Repeat Violation**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the kitchen used to store tongs. Operator removed tongs. Handwash sink in the front counter used to dump drinks. **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line. **Repeat Violation**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for rice. Operator removed plastic bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of doors in kitchen soiled with debris. **Repeat Violation**
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed ahi tuna thawed in bag in walk in cooler. Operator disposed of tuna.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee chicken stored on top of boba mix in reach in cooler. Operator removed employee food. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of cans in kitchen. Operator removed phone, **Corrected On-Site**
40-06-5
Basic - Stored food not covered. Cooked chicken uncovered in walk in cooler. Operator covered chicken. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
22-08-4
41
Nov 13, 2025
Routine - Food
4 critical violations. 3 major violations. 18 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food in walk in cooler operator moved chicken. Fish cakes with raw beef in freezer. Operator moved fish cakes.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30lbs of Ice in ice machine disposed of. Ice machine with yellow slime like substance on interior drop plate. Water dripping from yellow substance onto ice.
01B-13-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was using phone in kitchen, rinsed gloved hand under water in three compartment sink, then touched clean dishes and resumed kitchen duties. Discussed with operator hand washing procedure.
12A-13-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Boba made 1 hour ago, 99F operator reheated to 170F. **Corrected On-Site**
03B-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Tongs stored on hand wash sink in kitchen. Multitude of utensils stored in hand wash sink in front counter. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator showed updated menu. **Corrected On-Site**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, plastic measuring cup, soiled in kitchen.
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Operator removed knives. Returned to kitchen later in inspection to find the knives returned to the same place. Operator removed them once again **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on microwave door, and doors to each in coolers in kitchen
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizing solution at front counter dirty and had debris in it. Operator created new sanitizer bucket, **Corrected On-Site**
21-11-4
Basic - Soiled dry wiping cloth in use. Soiled dry washcloth by cutting board nd grill in kitchen. Operator discarded cloth. **Corrected On-Site**
21-10-4
Basic - Stored food not covered. Bean sprouts in walk in cooler not covered. Operator covered bean sprouts. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed apples, zucchini, and avocados over ready to eat food in walk in. Operator removed and rearranged walk in, **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm operator remade bucket at 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Bottles with sauce within it are unlabeled within kitchen.
02D-01-5
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Accumulation of yellow slime like substance in ice machine. Water dripping from substance onto ice. See stop sale**Repeat Violation** **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Multiple spice containers, sugar, and rice bag in kitchen containing plastic cup no handles. Operator discarded plastic cups. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator inverted ice bucket, **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen by walk in cooler. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on top of box of noodles in walk in cooler. Operator moved employee food to appropriate area. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Rubber spatula in disrepair. Operator discarded. **Corrected On-Site**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled, sticky
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. Pans of sauce stored under paper towel dispenser next to hand sink. Could be splashed while washing and drying.
08B-36-4
Basic - Food stored on floor. Coke bottles stored on floor by drink coolers in lobby. Container of chicken, sauce, and bean sprouts stored on floor in walk in cooler. Operator placed items in elevated area. **Corrected On-Site** **Repeat Violation**
08B-38-4
17
Feb 20, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Oct 23, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. Fresh eggs stored over unwashed produce. Operator moved egg below unwashed produce. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Blender in hand wash sink behind front counter. Operator removed blender. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water, discussed the need to have water a minimum of 135F to stop utensils. Operator removed utensils from standing water. **Corrected On-Site**
10-07-4
74
Apr 18, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Domoishi last inspected?
The most recent health inspection at Domoishi on file is from Mar 30, 2026. The public record contains five inspections in total.
What is the most common violation at Domoishi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Domoishi.
How does Domoishi compare to other restaurants in Palm Harbor?
Domoishi most recently scored 41 out of 100, which is lower than the Palm Harbor average of 74.
Has Domoishi's inspection record improved over time?
Yes. Recent inspections at Domoishi have averaged around 12 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Domoishi 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 Domoishi inspected?
Based on the inspection history on file, Domoishi is inspected around three times per year on average.
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