Domu Chibi
Last inspected: Feb 23, 2026
43
Score
Across the available record, Domu Chibi has 12 inspections on file, the first dated 2022. Domu Chibi was last inspected on Feb 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly six violations earlier in the record.
“Reach-in cooler interior/shelves have accumulation” comes up most often, recorded five times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Domu Chibi on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Kimchi prepared 2-6-26 **Repeat Violation** - From follow-up inspection 2026-02-23: **Time Extended**
01B-28-5
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. Kimchi prepared 2-6-26 **Repeat Violation** - From follow-up inspection 2026-02-23: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink need vacuum breaker at the water hose side . - From follow-up inspection 2026-02-23: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft eggs not identify as under cooked item . Operator contacted the IT and added to the menu while conducting my inspection. **Corrected On-Site** - From follow-up inspection 2026-02-23: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Prep area back of the house. **Repeat Violation** - From follow-up inspection 2026-02-23: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 115f. Operator reheat the water to 145f. **Corrected On-Site** - From follow-up inspection 2026-02-23: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Light not functioning. One out by the hoods. - From follow-up inspection 2026-02-23: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Front cooler next to stove . **Repeat Violation** - From follow-up inspection 2026-02-23: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . - From follow-up inspection 2026-02-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn at the walk-in cooler door. **Repeat Violation** - From follow-up inspection 2026-02-23: **Time Extended**
14-11-5
43
Feb 13, 2026
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Kimchi prepared 2-6-26 **Repeat Violation**
01B-28-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi prepared 2-6-26 **Repeat Violation**
02C-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink need vacuum breaker at the water hose side .
29-34-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft eggs not identify as under cooked item . Operator contacted the IT and added to the menu while conducting my inspection. **Corrected On-Site**
02B-01-5
Basic - Equipment in poor repair. Gasket torn at the walk-in cooler door. **Repeat Violation**
14-11-5
Basic - Floors not constructed to be easily cleanable. Prep area back of the house. **Repeat Violation**
36-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 115f. Operator reheat the water to 145f. **Corrected On-Site**
10-07-4
Basic - Light not functioning. One out by the hoods.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Front cooler next to stove . **Repeat Violation**
29-49-6
37
Aug 7, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beans sprouts cooked prepared 7-30 Dried cooked mushrooms on water prepared 7-6-25 and 7-19-25.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beans sprouts cooked prepared 7-30 Dried cooked mushrooms on water prepared 7-6-25 and 7-19-25.
01B-24-5
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. Operator added time while conducting my inspection. **Corrected On-Site**
03F-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lila no certificate available.
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Cooking pans stored at the employee hand sink the one next to the 3 compartment sink . **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish washer no test strips available.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottled stored at prep table next to the cooked rice . **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket torn at bottom table front area. **Repeat Violation**
14-11-5
Basic - Floors not constructed to be easily cleanable. Prep area back of the house. **Repeat Violation**
36-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table .
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom make table front area . **Repeat Violation**
29-49-6
37
Jan 29, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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**
08A-05-6
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 .
03A-02-5
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**
31A-09-4
Basic - Floors not constructed to be easily cleanable. Back of the house. **Repeat Violation**
36-12-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the bottom of make table .
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table throughout kitchen. **Repeat Violation**
29-49-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cooking front area wearing watch .
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the fryer Handel.
10-20-4
47
Aug 26, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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.
12A-16-4
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.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Tolls stored at the employee hand sink front area . **Corrected On-Site**
31A-11-4
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 .
36-34-5
Basic - Floors not constructed to be easily cleanable. Back of the house.
36-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them . **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table front area all of them . **Repeat Violation**
29-49-6
52
May 24, 2024
Complaint Full
1 minor violation.
View 1 violation
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**
29-49-6
95
May 23, 2024
Complaint Full
4 critical violations. 6 minor violations.
View 10 violations
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**
03A-02-5
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**
02C-01-5
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**
01B-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**
03F-02-5
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**
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 bottle of drink and employee bottle of water at the prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Objectionable odors in bathroom or other areas of the establishment. Bottom of make table. **Warning**
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table front area . **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom cooler front area . **Warning**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
41
Jan 11, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink at front counter.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food.Plastic container use to scoop cooked chicken kept on reach in cooler.
14-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris on reach in cooler across from flat top.
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly.Standing water on floor under 3 bay sink.
29-19-4
74
Dec 8, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
35
Oct 9, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Displayed food not properly protected from contamination. Noodles on countertop in make area. Operator covered **Corrected On-Site**
08B-02-4
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**
22-43-4
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**
08A-05-6
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
02C-01-5
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.
01B-13-4
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**
02B-01-5
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
53B-02-5
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
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put on beard nets **Corrected On-Site**
13-04-4
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**
10-07-4
Basic - In-use utensils stored on equipment door handle between uses. Ladles hanging on front of oven doors. Operator moved **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler nearest ordering counter
29-49-6
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**
21-12-4
29
Jan 18, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 13, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bean sprouts (122F - Hot Holding). Manager turned up Beaton the sprouts. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on front counter. Staff added paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles./ reach in cooler on front counter.
23-24-4
Basic - Ceiling tile missing. At exit door.
36-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor./ oil, manager put on the shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
52
Frequently Asked Questions
When was Domu Chibi last inspected?
The most recent health inspection at Domu Chibi on file is from Feb 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Domu Chibi?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited five times, more than any other issue at Domu Chibi.
How does Domu Chibi compare to other restaurants in Orlando?
Domu Chibi most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Domu Chibi's inspection record improved over time?
No. Recent inspections at Domu Chibi have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Domu Chibi 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 Domu Chibi inspected?
Based on the inspection history on file, Domu Chibi is inspected around three times per year on average.
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