DOMO JAPANESE RESTAURANT
2009 EASTWEST PKWY · FLEMING ISLAND · Clay County · FL 32003
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
35 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then place ready to eat food for hibachi and handle clean utensils without washing hands. Observed cook remove raw salmon and shrimp with gloved hands from the cooler, place items on grill then handled clean utensils/spatulas without changing gloves and washing hands.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Observed multiple grocery bags with produce in direct contact with bags in sushi reach in cooler.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp on counter in sushi area at 83F. Per employee, shrimp prepared 3.25 hours prior. Employee moved shrimp to cooler. Retemp at 33F. Shrimp in walk in cooler at 69F. Employee states was out of the cooler for approximately 2.5 hours. Cut lettuce on prep table in kitchen at 71F. Employee states cut lettuce was prepped approximately 1.5 hours prior. Employee placed lettuce in walk in cooler. Retemp at 51F. **Corrective Action Taken** **Warning**
03F-02-5High 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. Sushi rice held on time as a public health control has no time marking. Operator stated rice was made at 1:30 and added appropriate time marking.
41-10-4High Priority – Toxic substance/chemical improperly stored. Two containers of gasoline stored directly and touching two bags of onions near back exit. **Repeat Violation** **Admin Complaint**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in the service station tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. Sanitizer bucket in the sushi area tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**
Intermediate 6
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep table in kitchen, two boards in the walk in cooler, right board in sushi area and small board in the service station have black staining. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Clear container in hand wash sink in employee bathroom. Observed employee dump sanitizer water in hand wash sink in sushi area. Bowl in handwash sink in sushi area. Employee removed bowl. **Corrected On-Site** **Repeat Violation**
11-26-1Intermediate – 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. No proof available. Operator has blank forms. **Repeat Violation** **Warning**
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. Multiple food handler certifications missing date of birth and trainer's certified food manager certification number.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles, one with yellow liquid and the other with orange liquid on rack by employee bathroom. **Repeat Violation**
41-04-4Intermediate – Toxic substance/chemical on premise that is not required for the operation of establishment. Two containers of gasoline stored near the back exit. **Repeat Violation**
Basic 23
14-01-5Basic – Bowl or other container with no handle used to dispense food. Soufflé cup in red container with seasoning on prep table. Bowls used as scoop in bucket with rice and yellow powder and brown powder in kitchen prep area.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Small tank in dry storage is unsecured. **Repeat Violation**
14-05-4Basic – Cardboard used to line food-contact shelves. Cardboard used to line shelves on right side in walk in cooler. Cardboard used to line shelving in dry storage.
36-34-5Basic – Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under all cooking equipment in kitchen and under/around soda machine in service station are soiled. Multiple ceiling tiles, vents and light shields in kitchen, service area, storage areas and ware washing are soiled. **Repeat Violation**
32-12-5Basic – Covered waste receptacle not provided in women's bathroom. No covered receptacle in the women's restroom.
35A-03-4Basic – Dead insects on premises. Two dead flying insects observed in light shield above soda machine. **Repeat Violation**
14-71-4Basic – Duct tape used to repair nonfood-contact surface. Duct tape used on outside of food container with broccoli in the walk in cooler. Reach in cooler at service line has left door gasket torn. Interior top of microwave in the bar is in disrepair.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Operator moved beverage to appropriate location. Two carts with prepared food for hibachi customers in kitchen with employee beverages on carts next to food. Employees removed beverages. Observed employee eating at prep table in kitchen. Two employee beverages stored in bar cooler below television. **Corrected On-Site** **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hand bag hanging on rack in dishroom with the bag touching clean plates. Employee clothing items hung above bags of rice and sauces in dry storage. Employee wrist watch on prep table at sushi area. **Repeat Violation**
08B-38-4Basic – Food stored on floor. Bag of carrots and multiple sauce buckets on the floor in the walk in cooler. In dry storage area, multiple buckets of sauces stored on the floor. Observed employee place case of broccoli on the floor in kitchen and sit on an empty bucket to prep the broccoli. Inspector spoke to employee and broccoli was moved off the floor. **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for the rice in the service station is in standing water at 101F.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below the flat grill and stove has heavy debris. Gasket on reach in freezer at sushi area is soiled. **Repeat Violation**
36-64-5Basic – Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted in employee bathroom. **Repeat Violation**
33-16-4Basic – Open dumpster lid. Right dumpster lid open.
22-16-4Basic – Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Shelving in walk in cooler has white mold-like substance on the shelving.
24-11-4Basic – Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Stacks of small bowls on dining room tables are not inverted. Two ice buckets on top of ice machine not inverted.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Take out cups on service line in dispenser with no covering on top to protect interior of cup.
25-27-4Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped drinking straws stored with stirrers at bar top within customer reach.
33-31-5Basic – Unnecessary items/unused equipment on the premises. Large blue container beside garbage enclosure with garbage inside. **Repeat Violation**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed avocados and cucumbers stored above ready to eat broccoli, cooked noodles and cooked rice.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with water in it at mop sink.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. Sanitizer solution in dishroom stored on the floor. Multiple wet towels on counters/tables in the kitchen.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Multiple containers of dry ingredients, seasonings and powders in kitchen have no identifying labeling.
Inspector observations synchronized from DBPR on October 16, 2026 12:34 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.