MIAMI, FL. Inspectors visiting DOMA at 35 NE 26th Street on October 2, 2026 found food not cooked to the required minimum temperature, a violation that allows Salmonella and other pathogens to survive in dishes served directly to customers. That was one of nine high-severity violations documented in a single visit. The restaurant was not closed.
The inspection also turned up toxic chemicals improperly stored or labeled near food, no demonstrated allergen awareness among staff, and no consumer advisory for raw or undercooked items on the menu. Customers with food allergies, compromised immune systems, or who were pregnant had no way of knowing, from anything posted or communicated at the restaurant, that they faced elevated risk.
What Inspectors Found
The person in charge was either absent or not performing required supervisory duties during the inspection. State data consistently links that single condition to higher counts of critical violations throughout a facility, because no one is actively monitoring whether food temperatures, handwashing, and sanitation protocols are being followed.
Inspectors also cited employees for not reporting symptoms of illness and for the absence of any written employee health policy. Those two violations together describe a kitchen where a sick worker had no formal obligation to stay home and no documented system requiring them to disclose symptoms before handling food.
Food contact surfaces were not properly cleaned or sanitized. Multi-use utensils showed the same problem. Wiping cloths were used improperly. Each of those citations describes a separate pathway by which bacteria move from one surface or food item to another during a service shift.
What These Violations Mean
The undercooked food violation is the most direct threat to anyone who ate at DOMA on or around October 2. Salmonella in poultry, for example, survives below 165 degrees Fahrenheit. A dish that reaches a customer without hitting that temperature is carrying live bacteria. The consumer advisory violation compounds that risk specifically: without a posted notice, a pregnant customer, an elderly diner, or someone on immunosuppressant medication has no information to factor into what they order.
The toxic chemicals finding is a separate category of danger entirely. Improperly stored or unlabeled chemicals near food create a contamination pathway that has nothing to do with cooking temperatures or bacterial growth. Mislabeling alone has caused acute poisoning cases in food service settings.
The allergen awareness violation affects 32 million Americans with food allergies. Without staff who can accurately communicate allergen content in dishes, a customer with a severe allergy to shellfish, tree nuts, or any other common trigger is relying on guesswork. Allergic reactions send roughly 30,000 people to emergency rooms annually in the United States.
The combination of no health policy, no symptom reporting, and improper handwashing technique describes a kitchen where the standard barriers against Norovirus transmission, one of the most contagious foodborne pathogens, were not in place. Norovirus causes approximately 20 million illnesses in the United States each year, and food workers are a primary transmission route.
The Longer Record
The October 2 inspection was DOMA's 23rd on record, and the facility has accumulated 342 total violations across that history. It has never been emergency-closed.
The pattern in the prior inspection data is consistent and unbroken. On December 17, 2025, inspectors documented 11 high-severity violations in a single visit. On May 12, 2025, the count was 10 high-severity violations and 6 intermediate. On May 13, 2025, the very next day, inspectors returned and found 7 high-severity violations and 4 intermediate.
Two inspections were conducted on February 13, 2026, the same day. The first found 5 high-severity and 3 intermediate violations. The second found 5 high-severity and 2 intermediate. By the time October 2, 2026 arrived, DOMA had logged high-severity violations in every single inspection on record going back through 2025.
The violations are not random or scattered across categories. Person in charge issues, food safety management failures, and sanitation problems appear across multiple inspection cycles. That repetition indicates the conditions inspectors find are not aberrations corrected between visits and then recurring by accident.
Still Open
Nine high-severity violations were documented at DOMA on October 2, 2026. The violations included undercooked food, improperly stored toxic chemicals, no allergen awareness, no employee health policy, no consumer advisory for raw items, and an absent or inactive person in charge.
The restaurant was not emergency-closed.
