Kata Japanese and Thai Restaurtant
Last inspected: Apr 8, 2026
70
Score
Kata Japanese and Thai Restaurtant appears in inspection records 12 times, starting in 2022. The newest entry in the record is dated Apr 8, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
Restaurants in Vero Beach average 77, so Kata Japanese and Thai Restaurtant trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : 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. Reading 0 ppm. Primed and ran cycle, reading 0ppm **Warning** - From follow-up inspection 2026-04-08: Spoke to operator on the phone Operator is in process of switching dishwashing companies. Company is scheduled to come out tomorrow to look at machine. Machine is not in use at time of callback **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 2/26 - From follow-up inspection 2026-04-08: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 88f. Manager turned warmer on high heat **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2026-04-08: 93f **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up **Repeat Violation** - From follow-up inspection 2026-04-08: **Time Extended**
23-03-4
70
Mar 25, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. bowl of raw chicken in walk in cooler stored on top of box of lettuce. Raw tuna in small reach in over prepped cabbage.Manager moved **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of tofu (46F - Cold Holding) sitting on ice next to warmer for 30 minutes. Manager added more ice. Bowl of Rice (51F - Cold Holding) sitting out on cooks line for less than one hour, employee moved to cooler. Advised operator to add to time plan **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Reading 0 ppm. Primed and ran cycle, reading 0ppm **Warning**
22-41-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Time for sushi rice is being tracked on paper at sushi bar.
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 2/26
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. In bulk rice bin **Corrected On-Site**
14-01-5
Basic - Case of lettuce stored on floor in walk in. Manager moved **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 88f. Manager turned warmer on high heat **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in a bucket in dish area
06-01-5
41
Oct 7, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - 1 Live, small flying insects found on cooks line. 2 live small flying insects observed near dishwasher.
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed napkin used to line raw shrimp in cooks line reach in cooler **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over lemon juice in cook line cooler. Chicken thighs over tempura batter **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shelled eggs (65F) and cooked white rice (50F) sitting out on cooks line. In service for one hour. Recommended rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and sunglasses stores next to to go lids on storage shelf
40-06-5
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 81f. Manager increased heat **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled in grease. Floor Drain under 3 bay sink has buildup **Repeat Violation**
23-03-4
45
Apr 14, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : 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. Walk in cooler ambient 55f. - From follow-up inspection 2025-04-14: Compressor has not been delivered yet. Expected to be repaired on Thursday **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No soap, paper towels or hand washing sign at sink next to dish machine **Repeat Violation** - From follow-up inspection 2025-04-14: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease **Repeat Violation** - From follow-up inspection 2025-04-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Sushi bar ice bin side walls are soiled in debris - From follow-up inspection 2025-04-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses and under cutting boards on cooks line - From follow-up inspection 2025-04-14: **Time Extended**
21-12-4
78
Apr 10, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. Ran multiple times. Still reading 0ppm **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler overnight **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 54f Raw shell eggs 55f Raw salmon 54f All cold holding in walk in cooler overnight **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Dish washer hand sink used to store containers **Repeat Violation**
31A-09-4
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. Walk in cooler ambient 55f.
14-74-7
Basic - No handwashing sign provided at a hand sink used by food employees. No soap, paper towels or hand washing sign at sink next to dish machine **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease **Repeat Violation**
23-03-4
Basic - Sushi bar ice bin side walls are soiled in debris
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses and under cutting boards on cooks line
21-12-4
45
Oct 22, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut vegetables in reach in cooler - From follow-up inspection 2024-10-22: **Time Extended**
08A-04-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line - From follow-up inspection 2024-10-22: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods - From follow-up inspection 2024-10-22: **Time Extended**
23-03-4
78
Oct 21, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut vegetables in reach in cooler
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna loin found in cooler over night
01B-02-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in freezer
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna loin 48f. Kale 46f. Rice Noodles in water 49f. Cooked white Rice 50f Sitting out on cooks line. Employee stated they just brought out from walk in cooler. Advised to move back to cooler until ready to cook **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in sink next to dishwasher **Corrected On-Site**
31A-09-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating on cooks line
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
23-03-4
37
Apr 16, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over container of coconut milk in cook line reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Raw shelled eggs sitting out on cooler reading ambient 76°. Chef stated they have been in service for 2 hours. Advised to rapid chill. 2. Tofu found sitting out at 67° at soup warmer. Manager stated it has been sitting out for 2 hours. Advised to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in sink next to dishwasher **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice in bulk bin next to freezers **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Box of bean sprouts in walk in cooler. Box of beef on floor next to dish machine. Advised manager to move **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 77° in small crockpot. Crockpot was not plugged in. Manager plugged in unit **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No soap or paper towels at hand sink next to dish machine
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line **Repeat Violation**
21-12-4
50
Dec 11, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In many containers throughout kitchen - From follow-up inspection 2023-12-11: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation** - From follow-up inspection 2023-12-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 106F - From follow-up inspection 2023-12-11: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Multiple cutting boards throughout kitchen - From follow-up inspection 2023-12-11: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Spice shakers throughout kitchen. - From follow-up inspection 2023-12-11: **Time Extended**
02D-01-5
78
Dec 8, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: Cooked duck found at 46F, was prepped 1.5 hours ago. Advised cook to move to a colder area of cooler Tall stainless cooler: Salmon roll 57F , Raw Tuna loin 50F, Seaweed salad 54F All in cooler overnight. Glass door cooler: milk 50F, premade salads 63F **Repeat Violation** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dish sink on cooks line **Repeat Violation**
12A-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish machine area
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In many containers throughout kitchen
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda on prep table on cooks line
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and backpack on wire rack next to dish machine **Repeat Violation**
40-06-5
Basic - Food stored on floor. Carrots in walk in cooler **Repeat Violation**
08B-38-4
Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 106F
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Multiple cutting boards throughout kitchen
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rags on cooks line **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Spice shakers throughout kitchen.
02D-01-5
45
Jun 8, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Aug 29, 2022
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
12A-02-4
High Priority - Nonfood-grade bags used in direct contact with food. Salmon in reach in freezer **Warning**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bottle in sink **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2. No soap at dishwasher hand wash 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 - One-compartment sink used for warewashing. Educated manager **Warning**
16-28-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk **Warning**
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone **Warning**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation** **Warning**
36-01-4
Basic - Food stored on floor. Raw beef **Warning**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Far right lowboy **Warning**
05-09-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system 2. Fan cover in walk-in cooler heavily soiled **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
26
Frequently Asked Questions
When was Kata Japanese and Thai Restaurtant last inspected?
The most recent health inspection at Kata Japanese and Thai Restaurtant on file is from Apr 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at Kata Japanese and Thai Restaurtant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Kata Japanese and Thai Restaurtant.
How does Kata Japanese and Thai Restaurtant compare to other restaurants in Vero Beach?
Kata Japanese and Thai Restaurtant most recently scored 70 out of 100, which is lower than the Vero Beach average of 77.
Has Kata Japanese and Thai Restaurtant's inspection record improved over time?
Results have been roughly steady. Inspections at Kata Japanese and Thai Restaurtant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kata Japanese and Thai Restaurtant 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 Kata Japanese and Thai Restaurtant inspected?
Based on the inspection history on file, Kata Japanese and Thai Restaurtant is inspected around three times per year on average.
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