DALI'S LAO THAI CAFE
1181 RINEHART RD, Sanford FL 32771 · 321 363 3728
Last inspected Jul 23, 2026 · 7 visits since November 2023
DEC 24
APR 25
SEP 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -operator prepared to-go containers of cut vegetables with bare hand
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017026675 | Apr 24, 2017 | Jun 21, 2017 | $200 |
Inspection history
7 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over front and rear prep areas
Ice buildup in reach-in freezer. -white stand-up freezer
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice stored in plastic containers 51-52F, per operator stored in top of reach-in cooler less than 2 hours, operator relocated to walk-in cooler to rapidly cool
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -fried rice balls, operator dated
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles 67F, stored in standing water less than 90 minutes, operator added ice to rapidly cool
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large stainless steel pots on wire rack, operator covered
Water leaking from pipe and/or faucet/handle. -handwash sink hot water handle leaking while in operation
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator set up chlorine sanitizer compartment of triple sink and sanitized the food contact surfaces
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cooked beef in lower portion of reach-in cooler, operator reorganized reach-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tom yum soup 115F and won ton soup 116F, per operators stored on top of stove off burner less than 2 hours, operator placed soups on burner to rapidly reheat
No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster and operator posted
Reuse of single-service or single-use articles. -egg cartons
Very slow draining water in handwash sink.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -operator prepared to-go containers of cut vegetables with bare hand
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -rice utensil stored in water 90F, operator discarded water and replaced with water 194F
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw shrimp stored over cooked chicken and cooked beef in lower portion of reach-in cooler, operator reorganized reach-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 39-49F and bean sprouts 40-48F, per operator stored overfilled in top of reach-in cooler less than 2 hours, operator relocated excess to lower portion of reach-in cooler to rapidly cool
Employee washed hands in a sink other than an approved handwash sink. -operator rinsed hands in triple sink and dried them on wiping cloth
Food-contact surface soiled with food debris. -white cutting boards on top of reach-in coolers lightly stained
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have alight accumulation of dust/debris.
Slow draining water in both handwash sinks in the kitchen on same wall as cooking equipment.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled.
Old labels stuck to food containers after cleaning. -containers above 3 compartment sink
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red curry 49F in walk in cooler placed overnight. Operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair. Gasket torned on cookline make line unit.
Hole in or other damage to mop sink wall.
Unnecessary items/unused equipment on the premises. Reach in cooler not operating and other kitchen equipment not in use stored outside,
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed egg plant over washed green beans., in kitchen make line unit.
Wash ware wall soiled with accumulated grease, food debris, and/or dust.
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.