TAMPA, FL. State inspectors visiting Domoshi on S. Dale Mabry Highway on July 21 found the restaurant had no records to trace where its shellfish came from, no consumer advisory warning customers about raw or undercooked food, and no demonstrated allergen awareness among staff, yet the restaurant was not closed.
The inspection turned up six high-severity violations and three intermediate ones, a total of nine citations at a restaurant that has now accumulated 106 violations across 15 inspections on record.
What Inspectors Found
The shellfish citation is among the most consequential. Inspectors found inadequate shell stock identification and records, meaning the restaurant could not document where its oysters, clams, or mussels originated.
That matters because shellfish are frequently consumed raw or lightly cooked. Without sourcing records, there is no way to trace an illness back to a specific harvest location or supplier if customers get sick.
The allergen finding compounds that risk. Inspectors documented that no allergen awareness was demonstrated by staff. Food allergies affect an estimated 32 million Americans, and allergic reactions send roughly 30,000 people to emergency rooms each year. At a restaurant serving raw seafood, the absence of allergen knowledge is not a paperwork problem.
The restaurant also had no consumer advisory posted to warn diners about the risks of raw or undercooked food. That advisory exists specifically to inform elderly customers, pregnant women, young children, and people with compromised immune systems, groups for whom a raw oyster or undercooked fish can be genuinely dangerous.
Inspectors also cited improper hand and arm washing technique. The distinction matters: an employee can go through the motions of washing hands and still leave pathogens behind if the technique is wrong. Combined with a finding that food contact surfaces were not properly cleaned or sanitized, the inspection describes a kitchen where the basic barriers against cross-contamination were not functioning.
The ninth violation, inadequate or improperly maintained toilet facilities, closes a loop. Poor restroom infrastructure discourages handwashing by employees, which feeds directly back into the handwashing technique failure already documented.
What These Violations Mean
The shellfish traceability violation is not a technicality. When someone becomes ill after eating raw shellfish, the investigation that follows depends entirely on the restaurant's ability to produce the tag or record showing which harvest area and which date the shellfish came from. Without that, public health officials cannot determine whether other people are at risk from the same batch. Domoshi had those records either missing or inadequate on July 21.
The combination of no employee health policy and improper handwashing technique creates a direct transmission route for illness. A written health policy is what requires employees to report symptoms and stay home when sick. Without one, a worker with Norovirus has no formal instruction to leave the kitchen. Norovirus is responsible for roughly 20 million cases of acute illness in the United States each year, and food service workers are a documented transmission vector.
Improperly cleaned food contact surfaces, paired with multi-use utensils that were not properly cleaned, means that bacteria transferred to a cutting board or prep surface from one food item can reach the next. At a restaurant serving raw seafood, those surfaces are already handling high-risk product.
The no-consumer-advisory violation is the one that removes the last line of defense for the most vulnerable diners. Even when a restaurant serves raw shellfish legally, the advisory is what tells an immunocompromised customer that they are taking a risk. Without it, they cannot make an informed choice.
The Longer Record
The July 21 inspection was not an anomaly. Domoshi has 15 inspections on record and has accumulated 106 total violations across that history.
The pattern of high-severity citations goes back years. Inspectors found four high-severity violations in September 2022, four more in February 2023, and five in October 2023. The restaurant drew two high-severity violations as recently as December 2023. The single clean inspection in that stretch came in October 2025, when inspectors found zero high-severity violations and just one intermediate citation.
That October 2025 inspection is the outlier. The July 2026 visit, with six high-severity violations, represents the highest single-inspection high-severity count in the restaurant's recorded history, surpassing the five found in October 2023.
Domoshi has never been emergency-closed. That record held after July 21 as well.
Still Open
The state did not order Domoshi to close following the July 21 inspection. The restaurant, which cannot document where its shellfish came from and whose staff could not demonstrate allergen awareness, continued operating on Dale Mabry Highway with six unresolved high-severity violations on the books.
