Dai Loi Restaurant
Last inspected: May 4, 2026
78
Score
The health department has logged six inspections at Dai Loi Restaurant, the earliest from 2024. Dai Loi Restaurant was last inspected on May 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “proper cooling methods used” has been the most frequent reason, cited six times.
Restaurants in Forest Park average 85, so Dai Loi Restaurant trails the local norm. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
May 4, 2026
Routine
1 major violation. 3 minor violations. 4 corrected on site.
View 4 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed bottle of degreaser stored inside grill prep hand wash sink. COS: PIC moved degreaser. CA: Keep hand wash sinks unblocked. Hand wash sinks are for purpose of hand washing only.
511-6-1.06(2)(o)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed multiple containers TCS food items in the cooling process stored in walk in cooler in large, overfilled pots. Advised must use proper cooling methods to rapidly cool TCS food items. CA: Use proper cooling methods.
511-6-1.04(6)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw meat in 3-compartment sink thawing in stagnant water. COS: PIC turned on cool running water. CA: Use proper thawing methods to thaw TCS food items.
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed employee wash noodles in 3-compartment sink. COS: PIC immediately instructed employee to wash in vegetable sink. Employee complied. CA: Use proper sinks for washing of food items.
511-6-1.04(4)(t)
78
Oct 1, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS foods in prep top coolers with temps in danger zone w/ temps above 41 degrees F. Advised PIC TCS foods shall not be held at room temp and shall be cold held at 41F or below. COS - PIC closed lids to prep top coolers and temperatures fell. CA: All TCS food items shall be cold held at 41 degrees F or below.
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no quat test strips at facility. Advised to obtain. CA: Proper sanitizer testing methods shall be available and used to check sanitizer levels.
511-6-1.05(3)(h)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed TCS food items in the cooling process tightly covered or wrapped. Advised must use proper cooling methods to rapidly cool TCS food items. CA: Use proper cooling methods.
511-6-1.04(6)(e)
74
Mar 21, 2025
Followup
1 major violation. 4 minor violations. 3 corrected on site.
View 5 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility with no test strips for chlorine. CA: Obtain test strips. CBD: 3/22/25.
511-6-1.05(3)(h)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed soups cooling in large containers in walk freezer and walk in cooler. Also observed cooked shrimp and cooked noodles cooling in container with lids tightly closed in reach in cooler. Advised must utilize shallow containers in steel pans and cool with lids uncovered or loosely covered. CA: Use proper cooling methods to rapidly cool TCS food items. CBD: 3/22/25
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed container of pork stored directly on the floor in walk in freezer. COS: PIC moved off floor to shelf. CA: Food items shall be stored 6-inches above the floor
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wet wiping cloths stored on the counter. COS: PIC moved to sanitizer buckets. CA: Wiping cloths shall be properly stored between use.
511-6-1.04(4)(m)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee personal items held with facility food in coolers. COS: PIC relocated. CA: Store employee personal items in designated area.
511-6-1.07(4)(b)
74
Feb 27, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations. 4 corrected on site.
View 7 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed food employee touch bill of cap with gloves on and then proceed to handle RTE cut lettuce and RTE carrots. Observed another food employee with gloves on touch pants and handle clean utensil and uncooked noodles. Advised PIC If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled. COS: Had PIC discard contaminated cut lettuce and carrots. Had both food employee cease prep, wash hands, and don new gloves.
511-6-1.04(4)(n)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed three bottles of vitamins stored on shelf above prep counter. COS: PIC moved with proper separation CA: Properly store medications away from food and food contact surfaces and prep areas.
511-6-1.07(6)(o)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee personal items held with facility food in front service reach in cooler. COS: PIC relocated. CA: Store employee personal items in designated area.
511-6-1.07(4)(b)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed soups cooling in large containers in walk freezer and walk in cooler. Also observed cooked chicken and cooked noodles cooling in container with lids tightly closed in reach in cooler. Advised to utilize shallow containers in steel pans and cool with lids uncovered or loosely covered. CA: Use proper cooling methods to rapidly cool TCS food items.
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed pots of soup stored directly on the floor in walk in freezer. Advised to move off floor minimum 6-inches. CA: Food items shall be stored 6-inches above the floor
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wet wiping cloths stored on the counter. Advised to store in sanitizer between use. CA: Wiping cloths shall be properly stored between use.
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed reach in cooler in need of repair or adjustment. Ambient temperature was 52 degrees F. COS: PIC adjusted temp downward and temps fell. CA: Equipment shall be kept in good repair and calibration.
511-6-1.05(6)(q)
61
Aug 12, 2024
Routine
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility with no test strips for quat sanitizer. CA: Obtain test strips.
511-6-1.05(3)(h)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food contact surface of ice machine at back kitchen area with debris and residue on ice machine shoot. Advised PIC food contact surfaces of equipment shall be clean to sight and touch. COS: Had PIC disinfect and sanitize ice machine shoot to sight and touch.
511-6-1.05(7)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed soups cooling in large containers in walk cooler. Also observed cooked chicken cooling in container with lid tightly closed. PIC moved soup to shallow containers in steel pans and placed cooked chicken uncovered in walk in freezer. CA: Use proper cooling methods to rapidly cool TCS food items.
511-6-1.04(6)(e)
78
Jan 26, 2024
Routine
3 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemical bottle of sanitizer unlabeled at cook line. COS: PIC labeled chemical. CA: Label all chemicals outside of original container.
511-6-1.07(6)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility using expired quat test strips. Advised PIC to obtain in date test strips.
511-6-1.05(3)(h)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed dishes pilled up in vegetable prep sink. COS: PIC moved dishes. CA: Vegetable prep sink is for washing vegetables only.
511-6-1.04(4)(g)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed beef soups cooling at room temperature in main kitchen. COS: PIC placed uncovered in walk in cooler. CA: Use proper cooling methods to rapidly cool TCS food items.
511-6-1.04(6)(e)
70
Frequently Asked Questions
When was Dai Loi Restaurant last inspected?
The most recent health inspection at Dai Loi Restaurant on file is from May 4, 2026. The public record contains six inspections in total.
What is the most common violation at Dai Loi Restaurant?
Across the inspection record, “proper cooling methods used” has been cited six times, more than any other issue at Dai Loi Restaurant.
How does Dai Loi Restaurant compare to other restaurants in Forest Park?
Dai Loi Restaurant most recently scored 78 out of 100, which is lower than the Forest Park average of 85.
Has Dai Loi Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Dai Loi Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dai Loi Restaurant 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 Dai Loi Restaurant inspected?
Based on the inspection history on file, Dai Loi Restaurant is inspected around three times per year on average.
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