J DAO SUSHI THAI
91260 OVERSEAS HWY, Tavernier FL 33070
Last inspected May 27, 2026 · 10 visits since August 2023
FEB 24
SEP 24
JAN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee washed hands with cold water. No hot water in kitchen area at the handwash sink, Cook washed hands with cold water. Instructed cook to wash hands in dishroom handwash sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
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.0 ppm chlorine in dishwasher 100 ppm
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. Cook making RTE take out food with out wearing gloves cook washed hands and put on gloves after coaching.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine at 0 ppm in dishwasher Dishes are not being sanitized 100 ppm
Non-food grade paper/paper towel used as liner for food container.
Show the remaining 7 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and raw fish on menu is not identified as raw or undercooked
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Standing water or very slow draining water in handwash sink.
Time/temperature control for safety food thawed in an improper manner. Dumplings thawing on table
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. 100ppm
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Container of medicine improperly stored. Stored on prep table items removed to safe area
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. 0 ppm chlorine Triple sink was set up to sanitize
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 90 F
Operating with an expired Division of Hotels and Restaurants license.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach and cooler gaskets
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of debris on exterior of warewashing machine.
Jan 22, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 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.100 ppm chlorine
Raw animal food not properly separated from each other in holding unit based upon minimum required cooking temperature Raw poultry over raw shrimp in stand up refrigerator
Handwash sink used for purposes other than handwashing. Wiping cloth on hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink.
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 soap provided at handwash sink.
Accumulation of debris on exterior of warewashing machine.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floor soiled/has accumulation of debris. In dish room under machine
Food stored on floor. Cases of lime on floor
Unclean building components, attachments or fixtures. at the hood filters are soiled with grease
Water leaking from pipe under handwashing sink
Sep 25, 2024Inspection 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 cold held at greater than 41 degrees Fahrenheit. Cooked crab and shrimp at 72F food was refrigerated.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw seafood items are not identified on the take out menu
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
In-use tongs stored on equipment door handle between uses.
Observed an Employee eating while preparing food.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing on prep table.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease.
Mar 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease.
Feb 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 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. 10 ppm chlorine at fish machine.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing. Set up triple sink to sanitize clean dishes
Raw fish stored over/not properly separated from ready-to-eat vegetables and sauces in reach in unit
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 200+ ppm in sanitizer bucket used for wiping cloths.
Handwash sink not accessible for employee use at all times. In the dishroom the handwash sink is blocked by a stool and oil container,.
Handwash sink used for purposes other than handwashing. Observed a sponge stored in handwash sink in sushi station.
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.
A bag of Onions and a Oil container stored on floor. In front of handwash sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Commercially processed reduced oxygen packaged fish, raw tuna, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In-use utensil at rice cooker stored in standing water less than 135 degrees Fahrenheit. Water is 74F
Time/temperature control for safety food thawed in an improper manner. Observed ROP raw tuna thawing in unopened packaging in a container near hand wash sink with out running water overused frozen chicken thawing in a container sitting on prep table
Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease.
Water leaking from faucet on triple sink
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor.
Aug 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority10 Intermediate11 Basic
Show 26 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. 0ppm chlorine
Employee washed hands with cold water. No hot water in kitchen area at the handwash sink, Cook washed hands with cold water. Instructed cook to wash hands in dishroom handwash sink
Employee washed hands with no soap.
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.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef washed hands with gloves on. Had chef take gloves off wash hand and put on new gloves
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.
Handwash sink not accessible for employee use at all times. In sushi area the hand wash sink blocked by freezer and garbage can
Handwash sink used for purposes other than handwashing. Cook washing wiping cloth in handwash sink
Manager or person in charge lacking proof of food manager certification. Sakada Thavornsing
No paper towels or mechanical hand drying device provided at handwash sink @ sushi area.
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 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.
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. Noodles,sauces in reach in cooler
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in prep cork sushi area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line food-contact shelves.
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.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not hot water, water is 109 F.
Equipment in poor repair. Stand up cooler not cooling. No TCS food in unit Gaskets in disrepair on stand up reachin cooler. Door stays open
Floor and baseboards soiled/has accumulation of debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees.
Plumbing system in disrepair. Hand wash sink hot water handle will not turn on.
Time/temperature control for safety food thawed in an improper manner. Thawing in standing water
Unnecessary items/unused equipment on the premises.
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.