Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
DOMU
License Number:
SEA5813403
Rank:
Seating
License Expiration Date:
04/01/2027
Primary Status:
Current
Secondary Status:
Active
Location Address:
3201 CORRINE DR #100 ORLANDO, FL 32803
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
10/22/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
0
1
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - - From initial inspection : Basic - Accumulation of debris on drainboards or equivalent.
Shelves for air drying clean equipment are rusted **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
AC vent covers in ware wash area have dust and debris build up **Repeat Violation** **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters
Hood system
Fan covers in walk in cooler **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler has rusted shelves **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall at 3 compartment sink has black debris build up
Wall behind ice machine has dust build up **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Sous vide soft boiled eggs for ramen noodles menu item, cook chilled, held over 48 hours , re sous vide for reheating for service **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
