License No. 2337337|Public Food Service Establishment|Miami-Dade County, FloridaInspected Mar 30, 2026

State of Florida Inspection Record

DOMOISHI

8343 W FLAGLER ST, MIAMI, FL 33144

State inspectors have documented 6 high-priority violations at DOMOISHI over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 28 violations, including 6 high-priority and 0 Emergency Orders of Closure.

Serious

35.8

Trailing year of inspections

How this kitchen compares

Against MIAMI

Scores higher than 15% of the 3707 inspected restaurants in MIAMI on the trailing-year record.

35.8

Lowest scoreCity median · 72.4Highest score

Against Miami-Dade County

6 high-priority violations on the trailing-year record — above the Miami-Dade County average of 2.6.

This kitchen6

County average2.6

Above county average

Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.

The Inspection Record

4 inspections

Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.

Visit 01 — Routine - Food

Mar 30, 2026

Disposition

Inspection Completed - No Further Action

Raw-food separation & protection

Repeat — 3rd time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority×2

Handwashing & employee habits

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

High-priority×2

Advisories, date marking & labeling

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Intermediate

Dishwashing facilities & test kits

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Intermediate

Handwash sinks & supplies

Repeat — 2nd time

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate

Floors, walls & ceilings

Repeat — 3rd time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic×4

Clean equipment storage

Clean equipment and utensils stored improperly or not air-dried.

Basic×2

In-use utensil storage

Repeat — 3rd time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic

Equipment & surface condition

Repeat — 2nd time

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic

Dirty food-contact surfaces

Repeat — 3rd time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic

Non-food surfaces dirty

Repeat — 3rd time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Cleaning equipment

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

Basic

Source: State of FloridaState inspection document

Earlier history — outside the scoring window

Visit 02 — Routine - Food

Oct 2, 2025

Disposition

Inspection Completed - No Further Action

Raw-food separation & protection

Repeat — 2nd time

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority×2

Food at unsafe temperature

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

High-priority

Chemicals & toxic substances

Repeat — 2nd time

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

High-priority

Dirty food-contact surfaces

Repeat — 2nd time

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×2

In-use utensil storage

Repeat — 2nd time

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic

Equipment & surface condition

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Basic

Non-food surfaces dirty

Repeat — 2nd time

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic

Floors, walls & ceilings

Repeat — 2nd time

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic

Source: State of FloridaState inspection document

Visit 03 — Routine - Food

Mar 4, 2025

Disposition

Inspection Completed - No Further Action

Raw-food separation & protection

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

High-priority×4

Chemicals & toxic substances

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

High-priority

Employee health

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Intermediate×2

Handwash sinks & supplies

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Intermediate

Manager certification & training

Missing or expired food manager certification, or employee food-safety training not documented.

Intermediate

Dirty food-contact surfaces

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Basic×3

In-use utensil storage

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Basic×2

Wiping cloths & linens

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

Basic×2

Non-food surfaces dirty

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Basic×2

Floors, walls & ceilings

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Basic

Personal belongings

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Basic

Other sanitary & safe operation

Other conditions related to sanitary and safe operation.

Basic

Source: State of FloridaState inspection document

Visit 04 — Food-Licensing Inspection

Dec 30, 2024

Disposition

Inspection Completed - No Further Action

No violations on record for this visit

This visit closed with no further action required.

Source: State of FloridaState inspection document

What the violations mean

Violation categories, explained

18 violations · 12 categories

Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.

Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.

On this record, the category appears in 1 of the 1 trailing-year inspection. The written details for each entry are in the state inspection documents linked above.

^† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.

Check our work

The inspection record above comes straight from the state's files.

Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2337337 — you can read the original documents yourself and compare.

License on file

2337337

Inspected

Mar 30, 2026

Scoring

Trailing-year aggregate — How it works

Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search

Official State of Florida inspection data — scores calculated by this site