DOMU CHIBI

High Priority - - From initial inspection : High Priority - 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 Repeat Violation - From follow-up inspection 2026-02-23: Time Extended

High Priority - - From initial inspection : High Priority - 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 Repeat Violation - From follow-up inspection 2026-02-23: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink need vacuum breaker at the water hose side . - From follow-up inspection 2026-02-23: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Corrected On-Site - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn at the walk-in cooler door. Repeat Violation - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Prep area back of the house. Repeat Violation - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 115f. Operator reheat the water to 145f. Corrected On-Site - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. One out by the hoods. - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Front cooler next to stove . Repeat Violation - From follow-up inspection 2026-02-23: Time Extended

High Priority - 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.

High Priority - 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.

High Priority - 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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cooking pans stored at the employee hand sink the one next to the 3 compartment sink . Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish washer no test strips available.

Intermediate - 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.

Basic - 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 . Corrected On-Site

Basic - Equipment in poor repair. Gasket torn at bottom table front area. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Prep area back of the house. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table .

Basic - Standing water in bottom of reach-in-cooler. Bottom make table front area . Repeat Violation

High Priority - 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 . Corrected On-Site Repeat Violation

High Priority - 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 .

Intermediate - 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 . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cooking front area wearing watch .

Basic - Floors not constructed to be easily cleanable. Back of the house. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the fryer Handel.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the bottom of make table .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table throughout kitchen. Repeat Violation

High Priority - 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.

High Priority - 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.

Intermediate - Handwash sink used for purposes other than handwashing. Tolls stored at the employee hand sink front area . Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house top of the mop sink .

Basic - Floors not constructed to be easily cleanable. Back of the house.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table all of them . Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table front area all of them . Repeat Violation

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom cooler front area . Warning - From follow-up inspection 2024-05-24: Time Extended

Intermediate - No soap provided at handwash sink at front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.Plastic container use to scoop cooked chicken kept on reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris on reach in cooler across from flat top.

Basic - Standing water in floor drain/floor drain draining very slowly.Standing water on floor under 3 bay sink.

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Noodles on countertop in make area. Operator covered Corrected On-Site - From follow-up inspection 2023-12-08: Time Extended

High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2023-12-08: Time Extended

High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2023-12-08: Time Extended

High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2023-12-08: Time Extended

High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put on beard nets Corrected On-Site - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - 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 Corrected On-Site - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - In-use utensils stored on equipment door handle between uses. Ladles hanging on front of oven doors. Operator moved Corrected On-Site - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler nearest ordering counter - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Wiping cloths left on cutting board between uses. Operator moved Corrected On-Site - From follow-up inspection 2023-12-08: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 each in walk-in cooler. - From follow-up inspection 2023-01-18: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Provided forms. Corrected On-Site - From follow-up inspection 2023-01-18: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Repeat Violation - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Manager pulled apart to dry. Corrective Action Taken - From follow-up inspection 2023-01-18: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bean sprouts (122F - Hot Holding). Manager turned up Beaton the sprouts. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on front counter. Staff added paper towels. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles./ reach in cooler on front counter.

Basic - Ceiling tile missing. At exit door.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor./ oil, manager put on the shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce./ Observed in walk-in cooler raw whole shell eggs stored over produce. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ Observed fresh garlic butter (45°F - Cold Holding) from yesterday located on front service line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. / Observed fresh garlic butter (45°F - Cold Holding) from yesterday.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ chicken (121°F - Hot Holding) from 11am at 12:17pm, second temp at 12:44pm 171° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ Observed buildup on can opener blade and debris slicer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ Observed no paper towels at hand sink in dishwasher area Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles./ Observed on reach-in cooler door handles in back dishwasher area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ Observed on front service line above counter.

Basic - Floor soiled/has accumulation of debris. / Observed on floor in back dishwasher area under equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. / Observed soiled condenser in walk-in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. / Observed standing water in bottom of reach-in cooler on cook line.

Basic - Water leaking from pipe and/or faucet/handle./ Observed at hand sink on front line. Corrected On-Site