JAOTHAI KITCHEN
914 W NEW HAVEN AVE, Melbourne FL 32901 · 321.544.1719
Last inspected Jul 20, 2026 · 9 visits since September 2023
AUG 24
JAN 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw calimari 49f cold holding Operator put ice on it rapid chill Recheck 35f cold holding after ice bath
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw calimari 49f cold holding Operator put ice on it rapid chill Recheck 35f cold holding after ice bath
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. Raw shell eggs. Forgot to time mark. 50 minutes ago
Equipment in poor repair. Gasket upright freezers several
Opened employee beverage container in a cold holding unit with food to be served to customers. Make table
Show the remaining 1 finding ▾
Stored food not covered. Sweet potato fries. Freezer
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 101f. Corrected to 148f
Handwash sink used for purposes other than handwashing. Server station ice dumped in sink
Current Hotel and Restaurant license not displayed. Current
Equipment in poor repair. Gasket small sushi reach in cooler both
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in still water
Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm corrected to 75ppm
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gasket small sushi reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat for filters Gaskets freezer
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Raw shrimp and scallops over unwashed vegetables
Spray hose at mop sink lower than flood rim of sink.
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. Chlorine 400+. Corrected to 50ppm
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/ Kunakorn Petda 5-7-25 expired
Bowl or other container with no handle used to dispense food. Cup used to scoop spices
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Sushi cook
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gasket small sushi reach in cooler
Food stored on floor. Fryer oil
Ice bucket/shovel stored not inverted
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat for filters Gaskets freezer
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Spray hose at mop sink lower than flood rim of sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400pm chlorine. Corrected to 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Make table
Accumulation of debris on exterior of warewashing machine.
Employee with no hair restraint while engaging in food preparation. Sushi cook
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Rice
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 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. 0 ppm. Changed bucket 75ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked chicken. 2 door reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. Sink in back by mop sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Cup used to scoop rice
Cutting board has cut marks and is no longer cleanable. Make table
Employee personal food not properly identified and segregated from food to be served to the public. Educated operator. White refrigerator
Equipment in poor repair. Gasket reach in chest cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Added bleach 50 ppm
Wiping cloth sanitizing solution stored on the floor.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked noodles 2 door reach in cooler Raw salmon over ready to eat sauces
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 47f. Rice 58f Operator claims only out for 20 minutes just opened decided to keep at temperature. Put in cooler to chill
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. Sink by mop sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both mens and women's bathroom
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice
Equipment in poor repair. Gaskets reach in chest freezer
Food stored on floor. Saki
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Sugar
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw chicken over ready to eat sauces in cookline unit Raw chicken over soy sauce in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (47F - Cold Holding); operator stated, stocked cooler this morning at 10am, found items at 11:30am suggest rapid chill with ice Retemped all items Raw beef 40F Raw shrimp 39F Raw chicken 40F Cooked chicken 39F
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. See stop sale. On eggs and bean sprouts In kitchen
Bowl or other container with no handle used to dispense food. Using cup no handle to scoop flour
Food stored on floor. Soy sauce bucket
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water temped at 87F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods accumulated grease Fans accumulated dust in reach in cooler cookline
Reuse of single-service or single-use articles. Using siracha bottle for white liquid in cookline unit
Single-service articles not stored inverted or protected from contamination. To go containers on carts not inverted or protected
Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature, educated operation on proper methods
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested chlorine sanitizer at 00ppm for chlorine, added bleach retested at 100ppm
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 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. Dishwasher (Chlorine 00ppm), primed machine still testing for no sanitizer. Air bubbles are constant and won't run proper amount of sanitizer with air bubbles. Operator is calling ecolab to come out. Use triple sinks for sanitizing dishes until dish-machine is properly sanitizing
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw chicken over ready to eat sauces in cookline unit Raw chicken over soy sauce in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (47F - Cold Holding); operator stated, stocked cooler this morning at 10am, found items at 11:30am suggest rapid chill with ice Retemped all items Raw beef 40F Raw shrimp 39F Raw chicken 40F Cooked chicken 39F
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. See stop sale. On eggs and bean sprouts In kitchen
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By mop sink, operator states their old on broke and are currently in process of replacing
Bowl or other container with no handle used to dispense food. Using cup no handle to scoop flour
Food stored on floor. Soy sauce bucket
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water temped at 87F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods accumulated grease Fans accumulated dust in reach in cooler cookline
Reuse of single-service or single-use articles. Using siracha bottle for white liquid in cookline unit
Single-service articles not stored inverted or protected from contamination. To go containers on carts not inverted or protected
Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature, educated operation on proper methods
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested chlorine sanitizer at 00ppm for chlorine, added bleach retested at 100ppm
Wiping cloth sanitizing solution stored on the floor. At sushi bar
Wood food-contact surface not properly sealed. Along triple sink
Working containers of food removed from original container not identified by common name. Unlabeled sugar and 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.