Karai Bistro
Last inspected: Dec 3, 2025
95
Score
Public records show nine inspections at Karai Bistro stretching back to 2022. The latest inspection on file is from Dec 3, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Ceiling/ceiling tiles/vents soiled” comes up most often, recorded two times in the inspection record.
The city-wide average for Jacksonville Beach sits at 73, putting Karai Bistro on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents in back room dusty.
36-34-5
95
Jul 2, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on hot well Cooked pork (124F - Hot Holding) in pan on top of another pan. Manager removed and reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing soap and vinegar without label. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
78
Dec 4, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Food in Good Condition, Safe, and Unadulterated
FL-13
52
Jul 2, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
86
Jan 30, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch pants with gloved hands and proceeded to engage in food preparation. Spoke to manager regarding hand washing. Employee removed gloves and washed hands properly. **Corrected On-Site**
12A-28-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in use cups not properly air-dried - wet nesting next to soda station. Manager had employee remove the wet nesting cups to re wash. **Corrective Action Taken**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed in outside food dry storage box of cooking oil on the floor. Manager removed and stored oil properly. **Corrected On-Site**
08B-47-4
74
Jul 17, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (44-45F); cooked brisket (45F) stored in small reach in cooler in prep station near cook line. Cooler has an ambient temperature of 39F. Manager stated food was restocked to cooler this morning. Observed cooler door not properly closing. Manager close door and placed ice bags over food. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-17: Cooked pork 44-45F, cooked ground beef 45-47F stored in side prep reach in cooler in located near front handwash sink. Cooler has an ambient temperature of 40F. Manager stated food was placed in cooler from main cooler a couple of hours ago. Manager moved food to the reach in freezer. **Admin Complaint**
03A-02-5
86
Jul 14, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2023
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (44-45F); cooked brisket (45F) stored in small reach in cooler in prep station near cook line. Cooler has an ambient temperature of 39F. Manager stated food was restocked to cooler this morning. Observed cooler door not properly closing. Manager close door and placed ice bags over food. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in prep stand alone reach in cooler in back prep area. Manager properly stored food. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Online menu offers ramen bowls with eggs that are under cooked. Online menu missing consumer advisory **Warning**
02B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu offers ramen bowls with eggs that are under cooked. Ramen bowls are not identified as raw on online menu. **Warning**
02B-01-5
Basic - Equipment in poor repair. Small prep cooler in prep area near cook line has a torn gasket
14-11-5
50
Feb 14, 2023
Routine - Food
No violations found.
100
Aug 9, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw pork stored in direct contact inside togo plastic togo bags in reach in freezer near three compartment sink. Reviewed policy with manager.
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork not date marked in main cooler near register on cook line. Manager stated food was prepared yesterday morning. Reviewed proper date marking with manager. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled in warewashing area. Manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Hole in or other damage to wall. Wall in disrepair behind spigot on top of the three compartment sink
36-24-5
Basic - shelves with rust that has pitted the surface. Equipment drying shelves with rust in warewashing area
14-33-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent and ceiling tile soiled in back storage area above glass door cooler.
36-34-5
61
Frequently Asked Questions
When was Karai Bistro last inspected?
The most recent health inspection at Karai Bistro on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Karai Bistro?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited two times, more than any other issue at Karai Bistro.
How does Karai Bistro compare to other restaurants in Jacksonville Beach?
Karai Bistro most recently scored 95 out of 100, which is higher than the Jacksonville Beach average of 73.
Has Karai Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Karai Bistro have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Karai Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Karai Bistro inspected?
Based on the inspection history on file, Karai Bistro is inspected around three times per year on average.
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