J Dao Sushi Thai
Last inspected: Oct 8, 2025
39
Score
Going back to 2022, J Dao Sushi Thai has 11 inspections in the public record. The most recent visit was on Oct 8, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
The most common issue across all inspections has been “dishmachine chlorine sanitizer not”, showing up three times.
The city-wide average sits at 71, which J Dao Sushi Thai's 39 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
0
Major latest
5
Minor latest
Inspection History
Oct 8, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Apr 16, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-04-16: **Time Extended**
16-21-4
95
Jan 22, 2025
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
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.100 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food not properly separated from each other in holding unit based upon minimum required cooking temperature Raw poultry over raw shrimp in stand up refrigerator **Warning**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth on hand wash sink **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Floor soiled/has accumulation of debris. In dish room under machine **Warning**
36-73-4
Basic - Food stored on floor. Cases of lime on floor **Warning**
08B-38-4
Basic - Unclean building components, attachments or fixtures. at the hood filters are soiled with grease **Warning**
36-50-4
Basic - Water leaking from pipe under handwashing sink **Warning**
29-11-4
35
Sep 25, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked crab and shrimp at 72F food was refrigerated. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw seafood items are not identified on the take out menu
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Observed an Employee eating while preparing food. **Corrected On-Site**
12B-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing on prep table.
06-01-5
55
Mar 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Mar 28, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-28: 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. **Repeat Violation** the manager said he never received my emails **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease . **Warning** - From follow-up inspection 2024-03-28: hood system and filters have a build up of grease **Time Extended**
36-50-4
86
Feb 6, 2024
Routine - Food
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
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. 10 ppm chlorine at fish machine. **Warning**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
High Priority - 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 **Warning**
22-45-4
High Priority - Raw fish stored over/not properly separated from ready-to-eat vegetables and sauces in reach in unit **Corrected On-Site** **Warning**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 200+ ppm in sanitizer bucket used for wiping cloths . **Warning**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. In the dishroom the handwash sink is blocked by a stool and oil container ,. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge stored in handwash sink in sushi station . **Repeat Violation** **Admin Complaint**
31A-11-4
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. **Repeat Violation** **Admin Complaint**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - A bag of Onions and a Oil container stored on floor. In front of handwash sink. **Corrected On-Site** **Warning**
08B-38-4
Basic - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
06-09-1
Basic - In-use utensil at rice cooker stored in standing water less than 135 degrees Fahrenheit. Water is 74F **Repeat Violation** **Admin Complaint**
10-07-4
Basic - 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 **Repeat Violation** **Admin Complaint**
06-01-5
Basic - Water leaking from faucet on triple sink **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
21-38-4
Basic - Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease . **Warning**
36-50-4
21
Aug 11, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-11: Emailed procedures to manager **Time Extended** **Corrective Action Taken**
11-27-4
Intermediate - - From initial inspection : 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-11: Form not filled out at callback inspection Form was emailed again to manger **Time Extended**
11-26-1
82
Aug 4, 2023
Routine - Food
5 critical violations. 10 major violations. 11 minor violations.
View 26 violations
High Priority - Employee washed hands with cold water. No hot water in kitchen area at the handwash sink , Cook washed hands with cold water. Instructed cook to wash hands in dishroom handwash sink **Corrected On-Site** **Warning**
12A-19-4
High Priority - Employee washed hands with no soap. **Warning**
12A-20-4
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. **Warning**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef washed hands with gloves on . Had chef take gloves off wash hand and put on new gloves **Corrected On-Site** **Warning**
12A-09-4
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. 0ppm chlorine **Warning**
22-41-4
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. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. In sushi area the hand wash sink blocked by freezer and garbage can **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook washing wiping cloth in handwash sink **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Sakada Thavornsing **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink @ sushi area. **Corrected On-Site** **Warning**
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. **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. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. **Warning**
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. Noodles ,sauces in reach in cooler **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in prep cork sushi area **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cardboard used to line food-contact shelves. **Warning**
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. **Warning**
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not hot water , water is 109 F . **Warning**
16-55-4
Basic - Equipment in poor repair. Stand up cooler not cooling. No TCS food in unit Gaskets in disrepair on stand up reachin cooler . Door stays open **Warning**
14-11-5
Basic - Floor and baseboards soiled/has accumulation of debris. **Repeat Violation** **Warning**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Plumbing system in disrepair. Hand wash sink hot water handle will not turn on. **Warning**
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water **Warning**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. **Warning**
33-31-5
10
Jan 6, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Jul 15, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Raw bacon on top of grapes in reach in cooler - From follow-up inspection 2022-07-15: **Time Extended**
08A-08-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw fish over sauces **Repeat Violation** - From follow-up inspection 2022-07-15: observed raw fish over cream cheese **Time Extended** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by buckets in dish room - From follow-up inspection 2022-07-15: Buckets blocking hand wash sink . **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reachin cooler are soiled. Hood filters are soiled with grease . Bottom shelves on tables are soiled. - From follow-up inspection 2022-07-15: Hood system filters are covered with grease **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Sink area and wall , in sushi area Wall , and walls through kitchen and prep areas are soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2022-07-15: Dish area wall is soiled **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2022-07-15: mop not stored to dry , stopill in mop bucket **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - From follow-up inspection 2022-07-15: observed no labels on food storage containers **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-07-15: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2022-07-15: Observed lime build up inside dish machine **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Ceiling/ceiling, vents, soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-07-15: Return AC VENT is soiled with dust **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface lid on sushi reach in cooler - From follow-up inspection 2022-07-15: Fuct tape used to hold lid insulation in reach in cooler at sushi counter **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris on floors around baseboard and behind equipment - From follow-up inspection 2022-07-15: **Time Extended**
36-73-4
43
Frequently Asked Questions
When was J Dao Sushi Thai last inspected?
The most recent health inspection at J Dao Sushi Thai on file is from Oct 8, 2025. The public record contains 11 inspections in total.
What is the most common violation at J Dao Sushi Thai?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at J Dao Sushi Thai.
How does J Dao Sushi Thai compare to other restaurants in Tavernier?
J Dao Sushi Thai most recently scored 39 out of 100, which is lower than the Tavernier average of 71.
Has J Dao Sushi Thai's inspection record improved over time?
No. Recent inspections at J Dao Sushi Thai have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at J Dao Sushi Thai 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 J Dao Sushi Thai inspected?
Based on the inspection history on file, J Dao Sushi Thai is inspected around three times per year on average.
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