Dao Restaurant
Last inspected: Mar 6, 2026
61
Score
Going back to 2022, Dao Restaurant has nine inspections in the public record. The most recent report on file is from Mar 6, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The most common issue across all inspections has been “no soap provided at handwash sink”, showing up five times.
By comparison, the average Tallahassee facility scores 87, putting Dao Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 131°, less than 4 hours per operator.
03B-01-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Red alcohol indicator in thermometer separated.
05-05-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck. Dated during inspection . **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Aug 15, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe at sushi bar 51°F left out, Less than 4 hours per operator. Put in cooler to cool to 41°F. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Soap provided. **Corrected On-Site**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature. Put in cooler. **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Cases of food in walk-in cooler.
08B-38-4
Basic - Floor soiled. Beef blood. Walk-in freezer.
36-73-4
61
May 13, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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. Sushi rice.
03F-02-5
Intermediate - No soap provided at handwash sink. Sushi bar. **Repeat Violation**
31B-03-4
Basic - Food stored on floor. Bag of carrots walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
70
Mar 17, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
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 incorrect time mark. Properly marked during inspection. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar.
31B-02-4
Intermediate - No soap provided at handwash sink. Sushi bar.
31B-03-4
Basic - Food stored on floor. Bag of carrots in walk-in cooler.
08B-38-4
67
Jan 2, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 46°F, eggs 48°F, Less than 4 hours per operator, Iced during inspection . **Corrective Action Taken**
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 and the time removed from temperature control cannot be determined. Time mark on rice container dated Wednesday. Properly dated during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo rice roller soiled. Operator discarded. Ice bucket soiled. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from yesterday not dated. Dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sauce container with no handle scoop.
10-01-5
50
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
64
Dec 5, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked chicken on line at 102°, less than 4 hours per operator.
03B-01-6
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. Rice at sushi bar inspection out of my area at 11:00, discarded at 4:30.
03F-02-5
High Priority - Container of medicine improperly stored. On shelf above prep station.
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can.
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Flour.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Food stored on floor. Case of food on floor in freezer.
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Label dated 12-3 on rice pot with 4 hour limit for today
16-46-4
Basic - Wall soiled with mold like substance.
36-27-5
45
Dec 15, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49, shrimp 49, dumplings 51, scallops 49, less than 4 hours per operator Iced during inspection. rice 90,70, from previous day. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.
06-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes in sushi bar.
40-06-5
Basic - 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.
14-74-7
Basic - food-contact surface not properly sealed. Gaskets of prep coolers in disrepair.
14-06-4
52
Jul 20, 2022
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Rice time marked during inspection. **Corrected On-Site**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48, scallops 47, eggs 50, dumplings 52. Instructed manager to discard. Stop sale. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.chicken 101, 73, beef 74, garlic 75, noodles 78. Instructed manager to discard, stop sale. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Thawing food in sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Room temp.
06-01-5
37
Frequently Asked Questions
When was Dao Restaurant last inspected?
The most recent health inspection at Dao Restaurant on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Dao Restaurant?
Across the inspection record, “no soap provided at handwash sink” has been cited five times, more than any other issue at Dao Restaurant.
How does Dao Restaurant compare to other restaurants in Tallahassee?
Dao Restaurant most recently scored 61 out of 100, which is lower than the Tallahassee average of 87.
Has Dao Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Dao Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Dao Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dao Restaurant inspected?
Based on the inspection history on file, Dao Restaurant is inspected around two times per year on average.
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