DOMOISHI
2941 SW 160 AVE, Miramar FL 33027
Last inspected Feb 2, 2026 · 8 visits since July 2023
NOV 23
SEP 24
DEC 24
JUL 25
DEC 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016047589 | Oct 3, 2016 | Jan 5, 2017 | $360 |
Inspection history
8 visits, newest first
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 6/2025 and 7/2025
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025.
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. Sushi rice, per manager, made one hour ago, employee placed time label.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 6/2025 and 7/2025
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. For the entire establishment, water temperature 77F
Bathroom facility not clean. Soiled hand wash sink, soiled toilet and soiled floor.
Food-contact surface not smooth and easily cleanable. Open box of bean sprouts stored on shipment box, inside walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cups inside rice and flour containers. Employee removed.
Time/temperature control for safety food thawed in an improper manner. 3 bags of raw steak, being defrost to ambient temperature, employee removed and placed under cold water temperature.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went to storage room, grabbed two packages of to go bags, then grabbed two customer containers and utensils without washing hands. After manager instructed, employee washed hands.
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. Long Chest freezer, two wrapped pieces of raw chicken over tray of raw beef. Employee moved chicken to bottom
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of chicken, made 28 hours ago, missing label. Employee placed date labels
Food stored on floor. Cook line- floor-two gallons of liquid sugar on floor, employee placed gallons on shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on water temperature (80F). Employee removed from water to be clean and sanitize
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024
Raw animal food stored over/not properly separated from ready-to-eat food. Chest freezer- raw chicken breast in portioned bags over bag of frozen mango. Employee placed chicken under mango
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. Sushi rice- per operator food on time at 11:00 am Employee placed time label
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Small containers of sautéed shrimps and chicken, made yesterday and Tuesday, not dated, employee dated.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temperature (101F). Employee removed from water to be cleaned and sanitized
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Observed bowl of wings left under fry canister shelf to ambient temperature, employee stated wings held less than two hours, advised employee to placed back on cooler for a quick chill.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table in front counter, manager placed on sanitizer bucket.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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. Sushi rice, placed on time 1 hour and 30 minutes ago, Employee placed time label
Equipment and utensils not properly air-dried - wet nesting. Ware washing area-clean equipment shelf, observed several piles of plastic containers stacked wet, Employee removed from pile to allow air dry.
Food stored on floor. Several containers of cooking oil on floor in front counter, below hand wash sink, employee removed and placed on shelves
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi rice scoop inside cold water, Employee removed
In-use wet wiping cloth/towel used under cutting board. Prep table in rear kitchen, employee removed
Wet wiping cloth not stored in sanitizing solution between uses. Prep table in front of triple sink, employee removed
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. WIC- Beans sprouts stored on open cardboard box. Employee removed bean sprout from halfway open box.
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. Chest freezer- raw chicken over frozen vegetables, Employee placed chicken under RTE foods.
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. Sushi rice, per operator placed on time 30 minutes ago, Employee placed time label.
Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate, temperature stays on 40F
Food stored on floor. - entrance to rear kitchen: -several containers of soy sauce Several boxes of food. Employee placed all boxes and containers on shelves.
Wiping cloth sanitizing solution stored on the floor. Under prep sink, employee removed And placed on under prep table shelf
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.