J Dao Sushi Thai
91260 Overseas Hwy, Tavernier, FL 33070 · Permanent Food Service · License 5428338
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection6 high priority (4 no follow-up needed, 2 fixed on the spot), 4 intermediate, 4 basic-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Miso soup at 50°F was put into refrigerator.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw shell eggs food stored over or with unwashed produce, lemons in glass door unit
In lift lid cooler ,
Raw chicken stored over/not properly separated from ready-to-eat food dressing and sauces .
Code 22, Food-contact surfaces clean and sanitized: 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 . The triple sink will be used for dishwashing until machine is repaired
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate4
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a sponge in the handwashing sink
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.