DOMOISHI

Name: DOMOISHI
Address: 8343 W FLAGLER ST, MIAMI, FL, 33144, US
Rating: 28.3

8343 W FLAGLER ST, MIAMI, FL 33144

License #2337337

28.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 30, 2026 · 20 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DOMOISHI in MIAMI currently holds an InspectFL Health Score of 28.3 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 October 30, 2026. Across those visits, inspectors documented 69 total violations — 11 critical, 12 major, 46 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 30, 2024

The latest inspection on October 30, 2026 shows 20 observation rows: 2 critical, 3 major, and 15 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

DOMOISHI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside triple sink: shrimp (61F - Cold Holding). Operator states the shrimp was thawing. Inspector spoke to operator about proper thawing and that the food must be stored at safe temperature after the thawing process.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp in standing water at triple sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at boba tea station.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup used as scoop inside sugar container. Observed deli cup as scoop in rice container.
[14-05-4] Cardboard used to line food-contact shelves. Observed under cook line.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed next to cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed on knife magnets.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled. Observed soiled gaskets in coolers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed above triple sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in restroom.
[36-36-4] Ceiling tile missing. Observed above walk in.
[36-22-4] Floor area(s) covered with standing water. Observed at cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in sink; not in use.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine; soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen and restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on slicer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above oranges in walk in.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense rice and flour.
[36-36-4] Ceiling tile missing. By the walk in freezer.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored inverted .
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed ice scope stored on top of the ice machine.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed walk in cooler floor soiled.
[36-73-4] Floor soiled/has accumulation of debris, throughout the kitchen areas.
[36-17-5] Floor tiles missing and/or in disrepair. By the 3 compartment sink.
[08B-38-4] Food stored on floor. Observed case of raw shrimp stored on the floor in walk in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed several kitchen utensils stored in standing water at 101 F.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touched the register screen and then proceeded to put on gloves without washing their hands. Discussed and coached employee in proper methods.
[12A-13-4] 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. Observed employee handled a personal cell phone and subsequently handled clean to go containers without washing hand prior to contact.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut cabbage in walk in cooler. During the inspection employee removed items and placed them correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic kitchen utensils stored in hand sink. During the inspection employee removed items.
[02D-02-4] Packaged food not labeled as specified by law. Observed several plastic bottles with oil and other sauces not labeled.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior microwave soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on food storage rack personal cup above customer items.
[08B-38-4] Food stored on floor. Observed oil and chili sauce on floor in kitchen area. Operator moved to shelf.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of soiled ice machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at smoothie station; 76F. Operators dumped water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector printed during inspection for operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout kitchen in coolers. Observed exterior of ice machine soiled.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on prep table in back of kitchen where reach in coolers are. Observed sanitizer bucket on front counter on top of hand sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen area across walk in cooler and walk in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on dry food rack in back of kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and salmon over produce. Operator changed order during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler. Operator changed order during inspection.
[08A-17-6] 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.observed raw breaded chicken in walk in freezer stored above raw salmon. Operator changed order during inspection.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unable to verbally calibrate thermometer. Inspector went over process with operators during inspection.
[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. Observed no form or kit; inspector printed for operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled spatulas hanging on dry storage rack.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinse out sanitizer bucket at hand sink at front counter.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no form or training for new employee; Maria, hired less than 3 weeks. Inspector printed and had associates sign and date during inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry storage racks in kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed above three compartment sink. Observed spray bottle on cook line with no label.