DOMU CHIBI
869 N ALAFAYA TRL, Orlando FL 32828 · 407-730-7260
Last inspected Aug 7, 2026 · 12 visits since October 2023
AUG 24
JAN 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cut grilled chicken with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022016182 | Jan 18, 2022 | May 5, 2022 | $200 |
Inspection history
12 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nehyra-Zachary-Isabelle-Eduardo-Amanda.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food front area wearing bracelet.
Equipment in poor repair. Gasket torn at the walk-in cooler door.
Show the remaining 4 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. White rice spoon stored in standing water at 111 f Operator turn on the the water crockpot to reheat the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Standing water in bottom of reach-in-cooler. Bottom make table front area.
Jul 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nehyra-Zachary-Isabelle-Eduardo-Amanda.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food front area wearing bracelet.
Equipment in poor repair. Gasket torn at the walk-in cooler door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. White rice spoon stored in standing water at 111 f Operator turn on the the water crockpot to reheat the water.
Light not functioning. 2 out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Standing water in bottom of reach-in-cooler. Bottom make table front area.
Feb 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Kimchi prepared 2-6-26
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi prepared 2-6-26
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink need vacuum breaker at the water hose side.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft eggs not identify as under cooked item. Operator contacted the IT and added to the menu while conducting my inspection.
Equipment in poor repair. Gasket torn at the walk-in cooler door.
Floors not constructed to be easily cleanable. Prep area back of the house.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 115f. Operator reheat the water to 145f.
Light not functioning. One out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Standing water in bottom of reach-in-cooler. Front cooler next to stove.
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Kimchi prepared 2-6-26
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi prepared 2-6-26
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink need vacuum breaker at the water hose side.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft eggs not identify as under cooked item. Operator contacted the IT and added to the menu while conducting my inspection.
Equipment in poor repair. Gasket torn at the walk-in cooler door.
Floors not constructed to be easily cleanable. Prep area back of the house.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 115f. Operator reheat the water to 145f.
Light not functioning. One out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Standing water in bottom of reach-in-cooler. Front cooler next to stove.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beans sprouts cooked prepared 7-30 Dried cooked mushrooms on water prepared 7-6-25 and 7-19-25.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beans sprouts cooked prepared 7-30 Dried cooked mushrooms on water prepared 7-6-25 and 7-19-25.
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. See stop sale. Operator added time while conducting my inspection.
Handwash sink used for purposes other than handwashing. Cooking pans stored at the employee hand sink the one next to the 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish washer no test strips available.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lila no certificate available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottled stored at prep table next to the cooked rice.
Equipment in poor repair. Gasket torn at bottom table front area.
Floors not constructed to be easily cleanable. Prep area back of the house.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table.
Standing water in bottom of reach-in-cooler. Bottom make table front area.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of cooked wing bite at the walk-in cooler. Operator switch it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crockett veggie (47F-cold holding),shrimp tempura cooked (47F - Cold holding). Operator stated that they checked temperature at 1.30 was 40f they had technician did some work and left it open a little bit.
Handwash sink not accessible for employee use at all times. The employee hand sink back of the house blocked with trash can. Operator removed the trash can to the side.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cooking front area wearing watch.
Floors not constructed to be easily cleanable. Back of the house.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on the fryer Handel.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the bottom of make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen.
Standing water in bottom of reach-in-cooler. Bottom of make table throughout kitchen.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cut grilled chicken with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored on top of french fries at the reach-In freezer.
Handwash sink used for purposes other than handwashing. Tolls stored at the employee hand sink front area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house top of the mop sink.
Floors not constructed to be easily cleanable. Back of the house.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them.
Standing water in bottom of reach-in-cooler. Bottom of make table front area all of them.
May 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of reach-in-cooler. Bottom cooler front area.
May 23, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Miso base mix with sesame prepped 05-15-24.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken prepped at 10 am (54-66 fF - Cold Holding); raw chicken been at the cooler since yesterday no temperature taken since yesterday (46F-48f - Cold Holding). soft boiled eggs (45F - Cold Holding)been at the reach-in cooler since last night no temperature been taken today. Miso base mix with sesame prepped 05-15-24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken prepped at 10 am (54-66 fF - Cold Holding); raw chicken been at the cooler since yesterday no temperature taken since yesterday (46F-48f - Cold Holding). soft boiled eggs (45F - Cold Holding)been at the reach-in cooler since last night no temperature been taken today.
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. See stop sale.
Employee personal food not properly identified and segregated from food to be served to the public. Frozen ice for employee at the reach-in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of drink and employee bottle of water at the prep table.
Objectionable odors in bathroom or other areas of the establishment. Bottom of make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table front area.
Standing water in bottom of reach-in-cooler. Bottom cooler front area.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No soap provided at handwash sink at front counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.Plastic container use to scoop cooked chicken kept on reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.Debris on reach in cooler across from flat top.
Standing water in floor drain/floor drain draining very slowly.Standing water on floor under 3 bay sink.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Displayed food not properly protected from contamination. Noodles on countertop in make area. Operator covered
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Sheet pans of soft boiled eggs over cooked pork. Operator moved
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork is marked with make date of 9/30 SEE STOP SALE
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pork on make line and in reach in cooler are from 9/30.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Employee with no beard guard/restraint while engaging in food preparation. Cooks put on beard nets
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in multiple locations on cook line/make area in standing water at 73-78F. Operator discarded water
In-use utensils stored on equipment door handle between uses. Ladles hanging on front of oven doors. Operator moved
Standing water in bottom of reach-in-cooler. In reach in cooler nearest ordering counter
Wet wiping cloth not stored in sanitizing solution between uses. Wet Wiping cloths left on cutting board between uses. Operator moved
Oct 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Displayed food not properly protected from contamination. Noodles on countertop in make area. Operator covered
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Sheet pans of soft boiled eggs over cooked pork. Operator moved
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork is marked with make date of 9/30 SEE STOP SALE
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pork on make line and in reach in cooler are from 9/30.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Digital menu does not identify soft boiled eggs as being a raw ingredient. Soft boiled egg on printed menu in front of order computers does not identify soft boiled eggs as raw
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees with reporting agreements signed in January and February have not acquired food handling certificates
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Employee with no beard guard/restraint while engaging in food preparation. Cooks put on beard nets
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in multiple locations on cook line/make area in standing water at 73-78°F. Operator discarded water
In-use utensils stored on equipment door handle between uses. Ladles hanging on front of oven doors. Operator moved
Standing water in bottom of reach-in-cooler. In reach in cooler nearest ordering counter
Wet wiping cloth not stored in sanitizing solution between uses. Wet Wiping cloths left on cutting board between uses. Operator moved
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.