CHAI THAI & SUSHI
1803 BLANDING BLVD STE 105, Middleburg FL 32068 · 904-606-7198
Last inspected May 7, 2026 · 12 visits since October 2023
APR 25
MAY 25
AUG 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches found in the following areas; 4 live roaches at corner kitchen handwash sink 2 live roaches on wheel of flip top reach in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 7, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Three lidded containers of rice in right flip top reach in cooler. Temperature is 52F/57F/56F. Per operator, rice prepared yesterday and cooled overnight.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored over ginger. Operator moved eggs to bottom shelf. Also, raw beef stored over cooked rice in far right flip top reach in cooler. Operator moved rice to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three lidded containers of rice in right flip top reach in cooler. Temperature is 52F/57F/56F. Per operator, rice prepared yesterday and cooled overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Fresh chopped garlic on cart in kitchen at 73F. Per operator, garlic placed out of refrigeration 2 hours prior. Garlic moved to reach-in cooler. Also, raw shell eggs on cart in kitchen at 69F ambient. Per operator, eggs placed out of refrigeration approximately one hour prior. Eggs moved to reach-in cooler.
Show the remaining 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager certification for Suzanne L expired on 3-11-2026, no other proof of food handler training available.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at the triple sink. Operator discarded contents.
Cardboard used to line nonfood-contact shelves. Cardboard lined shelf on dry storage rack holding sauces. Operator removed the cardboard.
Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Wall at and around the dishmachine is soiled. Vent and surrounding ceiling tiles in prep area with dust.
Food stored on floor. Onions and cabbage stored on the floor in the walk-in cooler.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at handwash sink by dishmachine.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 10ppm chlorine. Operator adjusted machine and retested at 100ppm chlorine.
Nonfood-grade bags used in direct contact with food. Multiple grocery bags used for wings, vegetables and chicken.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of raw beef stored over fries in stand-up reach-in freezer in kitchen. Operator moved beef to proper storage. Also, raw shell eggs stored over cooked rice and vegetables in right flip top reach-in cooler. Eggs moved to proper storage. Also, in walk-in cooler, raw shell eggs stored over ginger.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment does not record and monitor any temperatures on chicken. Also, chicken not labeled as a raw product.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and sides of ice machine has black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of sugar. Operator removed bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles surrounding vent in prep area have dust/debris.
Food stored on floor. Case of vinegar stored on the floor in dry storage. Operator moved vinegar from floor.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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 being held on time as a public health control with no time marking. Operator states rice made at 11:00 and added time marking.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is cooking raw chicken for approximately five minutes then cools chicken. Chicken is then fully cooked when ordered by a customer. Provided DBPR Form HR 5022-102 and 5022-101 and assisted with completion of paperwork.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine with black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl used in bulk rice bin in dry storage. Operator removed bowl.
Employee personal food not properly identified and segregated from food to be served to the public. Shell eggs for personal use stored with shell eggs for customer use. Operator moved personal use eggs to appropriate location.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in standup reach in freezer in prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at rice cooker in standing water at 80°F. Employee removed the water. Also, tongs stored on oven door handle. Employee moved tongs.
May 3, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2025Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 6 live roaches found in the following areas; 4 live roaches at corner kitchen handwash sink 2 live roaches on wheel of flip top reach in cooler
Spray hose at dish sink lower than flood rim of sink. Spray hose hangs below flood rim at pre rinse area.
Stop Sale issued due to food not being in a wholesome, sound condition. Two vacuum sealed packages of completely thawed tuna in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two vacuum sealed packages of completely thawed tuna in walk in cooler.
Dead roaches on premises. Two dead roaches observed in the following areas; One dead roach on lid of flip top reach in cooler. One dead roach under flip top reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of meat grinder at prep area. Purse was moved to proper storage.
Equipment in poor repair. Torn gaskets observed on flip top reach in cooler.
Apr 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned bags of raw chicken stored over portioned bags of raw beef in middle reach in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed individually vacuum wrapped salmon in walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in the kitchen tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep area has soiled blade. Cutting boards on prep and sushi areas have black staining.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available for Cassie, who began work yesterday(Wednesday). Operator had employee sign form during inspection.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour, fried rice and sushi rice. Manager removed bowls.
Cardboard used to line food-contact shelves. Cardboard used on dry storage shelving.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Four packages of completely thawed individually vacuum wrapped salmon in walk in cooler.
Floor/walls/ceiling/vents soiled/has accumulation of debris. Floor under triple sink and under/around dishwasher is soiled. Wall around dishwasher is soiled.
Garbage on the ground and/or pad around dumpster. Excessive bagged and unbagged trash in dumpster enclosure with shared dumpsters. Excessive grease build up in dumpster enclosure.
Grease on the ground and/or pad around grease receptacle. Excessive grease build up observed on and around the grease container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at sushi in standing water at 61°F. Operator removed water.
Insect control device installed over food preparation area or clean equipment/utensils. Fly light installed over tea bags and clean cups at service station.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in kitchen and prep stored on the floor.
Nov 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority7 Intermediate9 Basic
Show 23 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned bagged raw chicken stored over portioned bagged raw beef in dry storage room stand up freezer.
Spray hose at dish sink lower than flood rim of sink. Pre-rinse hose at dishmachine hangs below sink flood rim.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon in individual sealed packages in kitchen reach in cooler with manufacturer label indicated to remove from packaging before thawing.
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. Garlic, being held on time controls has no time marking. Manager states it was placed out approximately ten minutes prior and labeled with time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp (78F - Hot Holding) in toaster oven at sushi area with no heat applied. Employee states shrimp made approximately 30 minutes prior and heated shrimp to 167F.
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. Wiping cloth solution at cart in dining room tested at 200+ppm chlorine. Employee remade solution to 100ppm chlorine.
Employee applied hand antiseptic in place of washing hands as required. Observed employee place dirty customer dishes in a bus tub, applied hand sanitizer then borough single service take out container to customer without washing hands after handling dirty dishes.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager could not locate test strips for chlorine sanitizing.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink dishmachine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training available for Kerratayn J.
No soap provided at handwash sink. No soap at handwash sink at dishmachine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Sarum C was shown via phone, no original at establishment.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of training for Phichaphat W is through efoodcard.com.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
Bowl or other container with no handle used to dispense food. Bowls used as scoops in bins of sugar and salt next to walk in cooler. Manager removed all bowls.
Cardboard used to line food-contact shelves. Cardboard used as shelf liner on dry storage shelving across from chest freezer.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Thawed salmon in individual sealed packages in kitchen reach in cooler with manufacturer label indicated to remove from packaging before thawing.
Food stored on floor. Multiple buckets throughout kitchen, walk in cooler and dry storage stored on the floor. Carrots and onions stored on the floor in walk in cooler. Manager moved onions and carrots to shelving.
Insect control device installed over food preparation area. Fly light installed above beverage service station with open pitchers of water for customers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in dry storage is soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Two opened employee bottled waters in far right reach in cooler in kitchen. Manager removed both beverages. Employee beverages and food stored on prep table with employee cutting vegetables. Manager removed beverages and food.
Wall soiled with accumulated grease, food debris, and/or dust. Wall under dishmachine is soiled.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.
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. None available. Provided and discussed DBPR Form HR 5030-103 with operator.
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 9 high priority.
9 High priority8 Intermediate9 Basic
Show 26 findings ▾
Container of medicine improperly stored. Pain reliever and another medicine stored on shelf above reach in cooler in kitchen. Employee removed medicines.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Operator adjusted machine and retested at 50ppm chlorine.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen, with one glove on left hand, on cell phone, then began to prepare customer order without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife used to cut raw chicken in plain water then hung on knife rack with other clean knives. Inspector notified operator and operator removed knife and placed in dishroom for proper cleaning and sanitizing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken at three compartment sink at 63F. Employee states has been out of the cooler for approximately one hour. Chicken placed in walk in cooler. At end of inspection, chicken down to 55F. Raw chicken in reach in cooler in kitchen at 55F. Employee states chicken taken from walk in cooler at 11:00am and placed in reach in cooler. Inspector took temperature at 3:25pm. Raw beef in reach in cooler in kitchen at 51F. Employee states beef taken from walk in cooler at 11:00am and placed in reach in cooler. Inspector took temperature at 3:25pm. Two containers of cooked noodles at 69F and 60F sitting on a stool in kitchen. Employee states noodles have been sitting out for approximately one hour. Noodles moved to walk in cooler. Temperature retaken at end of inspection at 50F.
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. Tempura batter held on time as a pubic health control not marked with time placed under control. Employee states made at 12:00 and marked time on product. Tempura batter at 4:20 was not discarded at the end of the time limit. Inspector notified operator and operator discarded batter. Tempura shrimp being held on time as a public health control not marked with prepared time. Operator states prepared one hour ago and marked time appropriately.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes in reach in cooler in kitchen at 45F. Employee states tomatoes were cut at 11:00. Temperature taken by inspector at 3:25.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink with attached hose.
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 kitchen tested at 200++ppm chlorine. Employee remade solution to 50ppm chlorine.
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. None available. Provided DBPR Form HR 5030-104 to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes in reach in cooler in kitchen at 45F. Employee states tomatoes were cut at 11:00. Temperature taken by inspector at 3:25.
Handwash sink used for purposes other than handwashing. Employee filled bucket with water at hand wash sink in dish room. Container in hand wash sink in kitchen. Employee removed container.
No cleaning agent provided in wash compartment of sink. Employee washed knife used to cut raw chicken in plain water then hung on knife rack with other clean knives. Inspector notified operator and operator removed knife and placed in dishroom for proper cleaning and sanitizing.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dish machine. Operator replenished towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.
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. None available. Provided and discussed DBPR Form HR 5030-103 with operator.
No soap provided at handwash sink. No soap at hand wash sink by dish machine. No soap at hand wash sink in kitchen.
Bowl or other container with no handle used to dispense food. Bowls used in rice bin, flour bin and salt bin by walk in cooler.
Cardboard used to line food-contact shelves. In middle reach in freezer by back exit, cardboard used on all shelving.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Three individual packages of thawed salmon with label indicating to remove from packaging before thaw in reach in cooler in kitchen. Four individual packages of thawed tuna with label indicating to remove from packaging before thaw in walk in cooler.
Employee eating in a food preparation or other restricted area. Employee eating at customer beverage preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and employee beverages on shelf above large reach in cooler and employee beverages on cutting board of small reach in cooler in kitchen. Employee removed all items to proper storage.
Food stored on floor. Bags of onions and carrots stored on the floor in the walk in cooler. Sushi vinegar stored on the floor in sushi area. At back door, vinegar, buckets of sauces and cases of oil stored on the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored on oven door handle. Employee removed tongs. Utensils in standing water in kitchen at 72F. Employee removed water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of lid on container of noodles in the kitchen.
Wiping cloth sanitizing solution stored on the floor. Several sanitizer containers sitting on the floor. Employees moved off the floor.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at dishmachine handle and load dirty dishes into the machine then handle and put away clean dishes without washing hands in between.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in flip top reach in cooler top reach in cooler in kitchen at 46F. Operator states lid has been continuously open and closed during busy period. Per operator, chicken placed in unit approximately 30 minutes prior. Chicken moved to reach in freezer and temperature taken approximately 30 minutes later at 42F. Spicy tuna in reach in cooler at sushi area at 45F. Per operator, tuna placed in cooler 3.25 hours prior. Operator moved tuna to reach in freezer. Temperature approximately 15 minutes later at 42F.
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. Tempura batter in kitchen has no time mark. Operator states batter placed out approximately 30 minutes prior. Operator added correct time marking to batter.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris build up.
Handwash sink used for purposes other than handwashing. Won ton wrappers in handwash sink in dishroom. Employee removed. Water pitchers filled by employee in handwash sink in sushi area. Inspector spoke with employee to have handwash sink dedicated for hand washing only.
No probe thermometer provided to measure temperature of food products. No probe thermometer available in establishment.
Cardboard used to line food-contact shelves. Cardboard used to line shelving in reach in freezer near back exit and on shelf in dry storage.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon in original individually sealed packages in reach in cooler in kitchen. Packaging states to remove salmon before thawing.
Garbage on the ground and/or pad around dumpster. Excessive garbage on the ground on dumpster pad enclosure of shared dumpster.
Grease on the ground and/or pad around grease receptacle. Grease on the ground around shared grease container. Top of grease container with grease build up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice in standing water at 72F. Operator removed utensil and discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on ice cream reach in freezer and reach in freezer near back are soiled. Interior bottom of beer reach in cooler at sushi area is soiled.
Silverware/utensils/dishes dried with a towel/cloth. Observed employee drying dishes from dishmachine. Manager spoke with employee to air dry all dishes. Observed employee wiping wet forks with a cloth. Inspector spoke with employee to allow to air dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in front of reach in cooler in kitchen. Operator moved to counter.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.