Chai Thai & Sushi
Last inspected: Feb 11, 2026
47
Score
Inspectors have visited Chai Thai & Sushi 10 times, with records going back to 2023. The newest entry in the record is dated Feb 11, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 12 violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
Restaurants in Middleburg average 81, so Chai Thai & Sushi trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
47
Aug 20, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
55
May 3, 2025
Food-Licensing Inspection
No violations found.
100
May 2, 2025
Food-Licensing Inspection
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two vacuum sealed packages of completely thawed tuna in walk in cooler.
01B-13-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hangs below flood rim at pre rinse area.
29-37-4
High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches found in the following areas; 4 live roaches at corner kitchen handwash sink 2 live roaches on wheel of flip top reach in cooler **Admin Complaint**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris.
22-02-4
Basic - Equipment in poor repair. Torn gaskets observed on flip top reach in cooler.
14-11-5
Basic - 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. See stop sale. Two vacuum sealed packages of completely thawed tuna in walk in cooler.
06-09-1
Basic - Dead roaches on premises. Two dead roaches observed in the following areas; One dead roach on lid of flip top reach in cooler. One dead roach under flip top reach in cooler. **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of meat grinder at prep area. Purse was moved to proper storage. **Corrected On-Site**
40-06-5
47
Apr 17, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in the kitchen tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed individually vacuum wrapped salmon in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - 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. Portioned bags of raw chicken stored over portioned bags of raw beef in middle reach in freezer. **Repeat Violation** **Admin Complaint**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep area has soiled blade. Cutting boards on prep and sushi areas have black staining.
22-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available for Cassie, who began work yesterday(Wednesday). Operator had employee sign form during inspection. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour, fried rice and sushi rice. Manager removed bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard used on dry storage shelving. **Repeat Violation**
14-05-4
Basic - 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. See stop sale. Four packages of completely thawed individually vacuum wrapped salmon in walk in cooler. **Repeat Violation**
06-09-1
Basic - Floor/walls/ceiling/vents soiled/has accumulation of debris. Floor under triple sink and under/around dishwasher is soiled. Wall around dishwasher is soiled. **Repeat Violation**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Excessive bagged and unbagged trash in dumpster enclosure with shared dumpsters. Excessive grease build up in dumpster enclosure. **Warning**
33-19-4
Basic - Grease on the ground and/or pad around grease receptacle. Excessive grease build up observed on and around the grease container. **Warning**
33-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at sushi in standing water at 61°F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Insect control device installed over food preparation area or clean equipment/utensils. Fly light installed over tea bags and clean cups at service station. **Repeat Violation**
35B-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in kitchen and prep stored on the floor.
21-38-4
33
Nov 15, 2024
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
11
Mar 6, 2024
Routine - Food
9 critical violations. 8 major violations. 9 minor violations.
View 26 violations
High Priority - Container of medicine improperly stored. Pain reliever and another medicine stored on shelf above reach in cooler in kitchen. Employee removed medicines. **Corrected On-Site**
41-07-4
High Priority - 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. Dish machine tested at 0ppm chlorine. Operator adjusted machine and retested at 50ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen, with one glove on left hand, on cell phone, then began to prepare customer order without washing hands. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife used to cut raw chicken in plain water then hung on knife rack with other clean knives. Inspector notified operator and operator removed knife and placed in dishroom for proper cleaning and sanitizing.
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken at three compartment sink at 63F. Employee states has been out of the cooler for approximately one hour. Chicken placed in walk in cooler. At end of inspection, chicken down to 55F. Raw chicken in reach in cooler in kitchen at 55F. Employee states chicken taken from walk in cooler at 11:00am and placed in reach in cooler. Inspector took temperature at 3:25pm. Raw beef in reach in cooler in kitchen at 51F. Employee states beef taken from walk in cooler at 11:00am and placed in reach in cooler. Inspector took temperature at 3:25pm. Two containers of cooked noodles at 69F and 60F sitting on a stool in kitchen. Employee states noodles have been sitting out for approximately one hour. Noodles moved to walk in cooler. Temperature retaken at end of inspection at 50F. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - 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. Tempura batter held on time as a pubic health control not marked with time placed under control. Employee states made at 12:00 and marked time on product. Tempura batter at 4:20 was not discarded at the end of the time limit. Inspector notified operator and operator discarded batter. Tempura shrimp being held on time as a public health control not marked with prepared time. Operator states prepared one hour ago and marked time appropriately. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes in reach in cooler in kitchen at 45F. Employee states tomatoes were cut at 11:00. Temperature taken by inspector at 3:25.
03D-06-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink with attached hose.
29-42-4
High Priority - 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. Sanitizer bucket in kitchen tested at 200++ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**
41-15-5
Intermediate - 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. None available. Provided DBPR Form HR 5030-104 to operator. **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes in reach in cooler in kitchen at 45F. Employee states tomatoes were cut at 11:00. Temperature taken by inspector at 3:25.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket with water at hand wash sink in dish room. Container in hand wash sink in kitchen. Employee removed container. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No cleaning agent provided in wash compartment of sink. Employee washed knife used to cut raw chicken in plain water then hung on knife rack with other clean knives. Inspector notified operator and operator removed knife and placed in dishroom for proper cleaning and sanitizing. **Corrective Action Taken**
16-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dish machine. Operator replenished towels. **Corrected On-Site**
31B-02-4
Intermediate - 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 of any employee training. **Warning**
53B-01-5
Intermediate - 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. None available. Provided and discussed DBPR Form HR 5030-103 with operator. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand wash sink by dish machine. No soap at hand wash sink in kitchen.
31B-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Several sanitizer containers sitting on the floor. Employees moved off the floor. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of lid on container of noodles in the kitchen.
21-12-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating at customer beverage preparation area.
12B-02-4
Basic - 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. See stop sale. Three individual packages of thawed salmon with label indicating to remove from packaging before thaw in reach in cooler in kitchen. Four individual packages of thawed tuna with label indicating to remove from packaging before thaw in walk in cooler. **Repeat Violation**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored on oven door handle. Employee removed tongs. Utensils in standing water in kitchen at 72F. Employee removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Food stored on floor. Bags of onions and carrots stored on the floor in the walk in cooler. Sushi vinegar stored on the floor in sushi area. At back door, vinegar, buckets of sauces and cases of oil stored on the floor.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and employee beverages on shelf above large reach in cooler and employee beverages on cutting board of small reach in cooler in kitchen. Employee removed all items to proper storage. **Corrected On-Site**
40-06-5
Basic - Cardboard used to line food-contact shelves. In middle reach in freezer by back exit, cardboard used on all shelving. **Repeat Violation**
14-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used in rice bin, flour bin and salt bin by walk in cooler.
14-01-5
7
Oct 20, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at dishmachine handle and load dirty dishes into the machine then handle and put away clean dishes without washing hands in between.
12A-13-4
High Priority - 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. Tempura batter in kitchen has no time mark. Operator states batter placed out approximately 30 minutes prior. Operator added correct time marking to batter. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in flip top reach in cooler top reach in cooler in kitchen at 46F. Operator states lid has been continuously open and closed during busy period. Per operator, chicken placed in unit approximately 30 minutes prior. Chicken moved to reach in freezer and temperature taken approximately 30 minutes later at 42F. Spicy tuna in reach in cooler at sushi area at 45F. Per operator, tuna placed in cooler 3.25 hours prior. Operator moved tuna to reach in freezer. Temperature approximately 15 minutes later at 42F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris build up.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Won ton wrappers in handwash sink in dishroom. Employee removed. Water pitchers filled by employee in handwash sink in sushi area. Inspector spoke with employee to have handwash sink dedicated for hand washing only. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available in establishment.
05-08-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelving in reach in freezer near back exit and on shelf in dry storage.
14-05-4
Basic - 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. Observed thawed salmon in original individually sealed packages in reach in cooler in kitchen. Packaging states to remove salmon before thawing.
06-09-1
Basic - Garbage on the ground and/or pad around dumpster. Excessive garbage on the ground on dumpster pad enclosure of shared dumpster.
33-19-4
Basic - Grease on the ground and/or pad around grease receptacle. Grease on the ground around shared grease container. Top of grease container with grease build up.
33-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice in standing water at 72F. Operator removed utensil and discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on ice cream reach in freezer and reach in freezer near back are soiled. Interior bottom of beer reach in cooler at sushi area is soiled.
23-03-4
Basic - Silverware/utensils/dishes dried with a towel/cloth. Observed employee drying dishes from dishmachine. Manager spoke with employee to air dry all dishes. Observed employee wiping wet forks with a cloth. Inspector spoke with employee to allow to air dry.
24-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in front of reach in cooler in kitchen. Operator moved to counter. **Corrected On-Site**
21-38-4
30
May 12, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at cooktop. Observed three live roaches on top of dishmachine. Person in charge killed during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-12: Observed one live roach ondrain board next to dishmachine. Person in charge killed and discarded. **Admin Complaint** **Corrective Action Taken**
35A-05-4
86
Apr 3, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Chai Thai & Sushi last inspected?
The most recent health inspection at Chai Thai & Sushi on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chai Thai & Sushi?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Chai Thai & Sushi.
How does Chai Thai & Sushi compare to other restaurants in Middleburg?
Chai Thai & Sushi most recently scored 47 out of 100, which is lower than the Middleburg average of 81.
Has Chai Thai & Sushi's inspection record improved over time?
Yes. Recent inspections at Chai Thai & Sushi have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Chai Thai & Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chai Thai & Sushi inspected?
Based on the inspection history on file, Chai Thai & Sushi is inspected around three times per year on average.
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