DOMO IZAKAYA
753 HARBOR BLVD, Destin FL 32541
Last inspected Aug 18, 2026 · 8 visits since July 2023
JAN 25
APR 25
AUG 25
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects observed in rear kitchen / preparation area. Flying insects not observed in contact with food and/or food contact surfaces at time of the inspection. Discussion conducted with manager and staff reference importance of pest control specific to flys.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked egg 62F for 30 minutes. Operator placed in cooler during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken 119F for 30 minutes per operator. Operator placed in oven to reheat during inspection.
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Held at room temp- cooked vegetable stuffed Yozo 90F (11:00-12:00)- reheated to 186F.
Handwash sink used for purposes other than handwashing next to 3 compartment sink. Scissors stored in sink. Eel thawing 32F, strainer and corer stored in Sink in sushi bar area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temp- cooked vegetable stuffed Yozo 90F (11:00-12:00)- reheated to 186F. Provided establishment with written procedures to hold food at room temperature.
Bowl or other container with no handle used to dispense food. Plastic bowl stored in bin of rice in prep kitchen.
Time/temperature control for safety food thawed in an improper manner. Eel thawing 32F in hand wash sink in sushi bar area.
Time/temperature control for safety food thawed under hot running water. Krab sticks 30F thawing under running water at 97F.
Apr 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Raw chicken stored open walk in freezer in plastic thank you bags.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- sushi bar- EEL 111F (11:38-12:38) reheat 204F. Hot hold- rice with cooked egg 107F (12:00-12:30) reheat 174F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Using prep sink instead of hand sink.
No soap provided at handwash sink at sushi bar. Using prep sink instead of hand sink.
Bowl or other container with no handle used to dispense food. Bowl stored in dry rice.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on wire/metal shelf behind ninja blender.
No handwashing sign provided at a hand sink used by food employees. At sushi bar. Using prep sink instead of hand sink.
Open dumpster lid.
Stored food not covered. Shrimp stored in upright glass cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Thawing- pork 37F (12:00-12:45) with no cold running water. Employee placed pork in upright cooler.
Uncovered food stored near hand wash sink exposed to splash at sushi bar location.
Working containers of food removed from original container not identified by common name. Portioned salmon stored in walk in freezer not labeled with common name.
Jan 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar - Hot holds : ground pork 123 / 83, curry 106, cooked beef 86F ( less than 1 hr. ) Advised operator to reheat items to 165F or above and hot hold at 135F or above.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink with hose attached to splitter
Food stored on floor of walk in freezer Soups contained in buckets.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Second line glass door cooler - Raw chicken on stick over broth and bean sprouts.
Handwash sink not accessible for employee use at all times. Front sushi bar Hand wash sink cleared during the inspection.
Jul 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects observed in rear kitchen / preparation area. Flying insects not observed in contact with food and/or food contact surfaces at time of the inspection. Discussion conducted with manager and staff reference importance of pest control specific to flys.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw repackaged / portioned chicken over raw beef in preparation area glass door cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back line - Tempura shrimp 93, tempura vegetables 70, tempura chicken 70F Less than 1 hr. Items placed under TPHC and procedures updated during the inspection.
Ceiling tile missing. Rear preparation area over upright reach in coolers
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.