DOMA

Name: DOMA
Address: 35 NE 26 ST, MIAMI, FL, 33137, US
Rating: 0

35 NE 26 ST, MIAMI, FL 33137

License #2336016

0 Grade F / 100

Failing Health Score

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Quick take

DOMA in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 68 total violations — 10 critical, 25 major, 33 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not yet imported — showing violation categories below.

Call Back - Admin. complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Call Back - Extension given, pending
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale inside the dishwasher machine.
[32-12-6] On 12/30: missing covered trash container.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing handwashing sign in the employee restroom.
[23-03-4] Observed mold like substance on blast chiller gaskets.
[29-20-5] Observed at the front counter bar hand sink.
[22-49-4] Observed dishwasher machine is completely disconnected. As per new executive chef, a technician will come to fix it. Note: Do not use the dishwasher machine until be fixed and adjusted.
[22-45-4] No glassware inside the dishwasher machine. As per chef, they will use the high temperature dishwasher for glassware.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment is not keeping the clam tags.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
[22-02-4] Observed can opener in the dishwasher area at the time of the CB inspection.
[31A-11-4] Observed handwashing sign in the incorrect sink ( service ) instead of the hand sink in the middle of the bar counter.
[51-16-7] Observed storage container with ice machine and refrigeration unit that were added to the establishment without Plan Review approval.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP for raw beef, raw lamb, and cured meat without approved HACCP. Application was submitted and it is received.
[16-53-4] Observed dishwasher machine is completely disconnected. As per new executive chef, a technician will come to fix it. Note: Do not use the dishwasher machine until be fixed and adjusted.

Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale inside the dishwasher machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bar utensils stored in standing water. Water temperature is 73F.
[12A-19-4] Employee washed hands with cold water. Observed one employee washing her hands with cold water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on blast chiller.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at the front bar counter where customers can reach them.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment is not keeping the clam tags.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed chlorine DM just reached 109 F in the wash cycle.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed approximately 15 fresh salmon portions stored inside the regular vacuum sealed bags in the walk in cooler. ROP was conducted on site.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located at the front bar.
[08B-38-4] Food stored on floor. Observed lamb in cardboard boxes stored on WIF floor and plastic containers with beef and salmon on walk in cooler floor.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Information was provided.
[32-12-6] Covered waste receptacle not provided in women's bathroom. Observed missing trash container with lid inside unisex employee restroom .
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a storage container with ice machine and a refrigerator has been added at back of dining area not in the plans.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener.
[31B-03-4] No soap provided at handwash sink. Observed missing soap at the hand sink located near the ice cream machine. Owner restocked the station immediately.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP for raw beef, raw lamb, and cured meat without approved HACCP. Application was submitted and it is received.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing inside employee restroom. Owner restocked the station immediately.

Warning Issued
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink across cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across employee bathrooms.
[08B-38-4] Food stored on floor. Observed cooked beef tomatoes stuck stored on floor by ware washing area floor. Employee stored properly.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch and bracelet.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign across cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cut boards at prep table across walk in cooler gaskets soiled.
[14-69-4] Ice buildup in reach-in freezer at storage.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed blue paper towel stored inside reach in cooler non food grade in touching alyssum flowers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) for glass wine.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor by hallway across ice machine.
[31A-12-4] No handwash sink for employees. Observed outside bar area added no hand sink.
[51-13-4] No Heimlich maneuver/choking sign posted.

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