DAO RESTAURANT
3425 BANNERMAN RD UNIT A 102, Tallahassee FL 32312 · 850-999-1482
Last inspected Mar 6, 2026 · 7 visits since December 2023
JAN 25
MAR 25
MAY 25
AUG 25
MAR 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 131°, less than 4 hours per operator.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Red alcohol indicator in thermometer separated.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck. Dated during inspection.
Show the remaining 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe at sushi bar 51°F left out, Less than 4 hours per operator. Put in cooler to cool to 41°F.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink. Soap provided.
Floor soiled. Beef blood. Walk-in freezer.
Food stored on floor. Cases of food in walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Room temperature. Put in cooler.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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.
No soap provided at handwash sink. Sushi bar.
Food stored on floor. Bag of carrots walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has incorrect time mark. Properly marked during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar.
No soap provided at handwash sink. Sushi bar.
Food stored on floor. Bag of carrots in walk-in cooler.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 46°F, eggs 48°F, Less than 4 hours per operator, Iced during inspection.
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 and the time removed from temperature control cannot be determined. Time mark on rice container dated Wednesday. Properly dated during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo rice roller soiled. Operator discarded. Ice bucket soiled.
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from yesterday not dated. Dated during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sauce container with no handle scoop.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 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. Rice at sushi bar, Time marked during inspection.
Handwash sink not accessible for employee use at all times. Dishroom sink blocked by wire rack shelf.
Handwash sink used for purposes other than handwashing. Two sinks used for storing items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line.
Food stored on floor. Bag of sugar.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored. On shelf above prep station.
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. Rice at sushi bar inspection out of my area at 11:00, discarded at 4:30.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked chicken on line at 102°, less than 4 hours per operator.
Handwash sink not accessible for employee use at all times. Garbage can.
Bowl or other container with no handle used to dispense food.
Food stored on floor. Case of food on floor in freezer.
Old labels stuck to food containers after cleaning. Label dated 12-3 on rice pot with 4 hour limit for today
Wall soiled with mold like substance.
Working containers of food removed from original container not identified by common name. Flour.
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.