KATA JAPANESE AND THAI RESTAURTANT
1306 20 ST, Vero Beach FL 32960 · 772.532.3180
Last inspected Apr 10, 2026 · 11 visits since December 2023
APR 24
OCT 24
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
1 Live, small flying insects found on cooks line. 2 live small flying insects observed near dishwasher.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022018434 | Feb 7, 2022 | Jun 1, 2022 | $440 |
| 4--2016047789 | Jul 28, 2016 | Nov 22, 2016 | $200 |
Inspection history
11 visits, newest first
Apr 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 2/26
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 88f. Manager turned warmer on high heat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
Apr 8, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 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. Reading 0 ppm. Primed and ran cycle, reading 0ppm
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 2/26
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 88f. Manager turned warmer on high heat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
Mar 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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. Reading 0 ppm. Primed and ran cycle, reading 0ppm
Raw animal food stored over or with unwashed produce. bowl of raw chicken in walk in cooler stored on top of box of lettuce. Raw tuna in small reach in over prepped cabbage.Manager moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of tofu (46F - Cold Holding) sitting on ice next to warmer for 30 minutes. Manager added more ice. Bowl of Rice (51F - Cold Holding) sitting out on cooks line for less than one hour, employee moved to cooler. Advised operator to add to time plan
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Time for sushi rice is being tracked on paper at sushi bar.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 2/26
Bowl or other container with no handle used to dispense food. In bulk rice bin
Case of lettuce stored on floor in walk in. Manager moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 88f. Manager turned warmer on high heat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in a bucket in dish area
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
1 Live, small flying insects found on cooks line. 2 live small flying insects observed near dishwasher.
Non-food grade paper/paper towel used as liner for food container. Observed napkin used to line raw shrimp in cooks line reach in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over lemon juice in cook line cooler. Chicken thighs over tempura batter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shelled eggs (65F) and cooked white rice (50F) sitting out on cooks line. In service for one hour. Recommended rapid chill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and sunglasses stores next to to go lids on storage shelf
Ice buildup in reach-in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 81f. Manager increased heat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled in grease. Floor Drain under 3 bay sink has buildup
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient 55f.
No handwashing sign provided at a hand sink used by food employees. No soap, paper towels or hand washing sign at sink next to dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease
Sushi bar ice bin side walls are soiled in debris
Wet wiping cloth not stored in sanitizing solution between uses and under cutting boards on cooks line
Apr 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Ran multiple times. Still reading 0ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 54f Raw shell eggs 55f Raw salmon 54f All cold holding in walk in cooler overnight
Handwash sink not accessible for employee use at all times. Dish washer hand sink used to store containers
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient 55f.
No handwashing sign provided at a hand sink used by food employees. No soap, paper towels or hand washing sign at sink next to dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease
Sushi bar ice bin side walls are soiled in debris
Wet wiping cloth not stored in sanitizing solution between uses and under cutting boards on cooks line
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken over cut vegetables in reach in cooler
No handwashing sign provided at a hand sink used by food employees. On cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Oct 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale.
Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in freezer
Raw animal food stored over or with unwashed produce. Raw chicken over cut vegetables in reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna loin found in cooler over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna loin 48f. Kale 46f. Rice Noodles in water 49f. Cooked white Rice 50f Sitting out on cooks line. Employee stated they just brought out from walk in cooler. Advised to move back to cooler until ready to cook
Handwash sink not accessible for employee use at all times. Cutting board in sink next to dishwasher
Employee eating in a food preparation or other restricted area. Employees eating on cooks line
No handwashing sign provided at a hand sink used by food employees. On cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Apr 16, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over container of coconut milk in cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Raw shelled eggs sitting out on cooler reading ambient 76°. Chef stated they have been in service for 2 hours. Advised to rapid chill. 2. Tofu found sitting out at 67° at soup warmer. Manager stated it has been sitting out for 2 hours. Advised to rapid chill
Handwash sink not accessible for employee use at all times. Cutting board in sink next to dishwasher
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice in bulk bin next to freezers
Food stored on floor. Box of bean sprouts in walk in cooler. Box of beef on floor next to dish machine. Advised manager to move
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 77° in small crockpot. Crockpot was not plugged in. Manager plugged in unit
No handwashing sign provided at a hand sink used by food employees. No soap or paper towels at hand sink next to dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease
Wet wiping cloth not stored in sanitizing solution between uses. On cook line
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bowl or other container with no handle used to dispense food. In many containers throughout kitchen
Hood filters surface soiled with grease, food debris, dirt, slime or dust.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 106F
In-use wet wiping cloth/towel used under cutting board. Multiple cutting boards throughout kitchen
Working containers of food removed from original container not identified by common name. Spice shakers throughout kitchen.
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: Cooked duck found at 46F, was prepped 1.5 hours ago. Advised cook to move to a colder area of cooler Tall stainless cooler: Salmon roll 57F, Raw Tuna loin 50F, Seaweed salad 54F All in cooler overnight. Glass door cooler: milk 50F, premade salads 63F
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dish sink on cooks line
Spray bottle containing toxic substance not labeled. At dish machine area
Bowl or other container with no handle used to dispense food. In many containers throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda on prep table on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and backpack on wire rack next to dish machine
Food stored on floor. Carrots in walk in cooler
Hood filters surface soiled with grease, food debris, dirt, slime or dust.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 106F
In-use wet wiping cloth/towel used under cutting board. Multiple cutting boards throughout kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Rags on cooks line
Working containers of food removed from original container not identified by common name. Spice shakers throughout kitchen.
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.