J DAO SUSHI THAI

Name: J DAO SUSHI THAI
Address: 91260 OVERSEAS HWY, TAVERNIER, FL, 33070, US
Rating: 0

91260 OVERSEAS HWY, TAVERNIER, FL 33070

License #5428338

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 14 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

J DAO SUSHI THAI in TAVERNIER currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 79 total violations — 22 critical, 15 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 15, 2026 shows 14 observation rows: 6 critical, 4 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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Community reaction

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Would you eat here?

J DAO SUSHI THAI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] In lift lid cooler , Raw chicken stored over/not properly separated from ready-to-eat food dressing and sauces .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
[08A-04-5] Raw shell eggs food stored over or with unwashed produce, lemons in glass door unit
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a sponge in the handwashing sink
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-17-4] Spray bottle containing toxic substance not labeled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[22-41-4] 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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup at 50 F was put into refrigerator.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[29-11-4] Water leaking from faucet on triple sink
[08B-38-4] A bag of Onions and a Oil container stored on floor. In front of handwash sink.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[06-09-1] 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.
[10-07-4] In-use utensil at rice cooker stored in standing water less than 135 degrees Fahrenheit. Water is 74F
[06-01-5] 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
[36-50-4] Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease .
[22-41-4] 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.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[22-45-4] 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
[08A-05-6] Raw fish stored over/not properly separated from ready-to-eat vegetables and sauces in reach in unit
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 200+ ppm in sanitizer bucket used for wiping cloths .
[31A-09-4] Handwash sink not accessible for employee use at all times. In the dishroom the handwash sink is blocked by a stool and oil container ,.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a sponge stored in handwash sink in sushi station .
[11-26-1] 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.