J DAO SUSHI THAI

Name: J DAO SUSHI THAI
Address: 91260 OVERSEAS HWY, TAVERNIER, FL, 33070, US
Rating: 49.1

91260 OVERSEAS HWY, TAVERNIER, FL 33070

License #5428338

🍱 Japanese/Sushi ℹ️

49.1 Grade F / 100

Failing Health Score

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Latest inspection

May 27, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

J DAO SUSHI THAI in TAVERNIER currently holds an InspectFL Health Score of 49.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, inspectors documented 65 total violations — 16 critical, 11 major, 38 minor.

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Record snapshot

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The latest inspection on May 27, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

J DAO SUSHI THAI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[29-20-5] Standing water or very slow draining water in handwash sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Dumplings thawing on table
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm . 100ppm
[22-41-4] 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.0 ppm chlorine in dishwasher 100 ppm
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook making RTE take out food with out wearing gloves cook washed hands and put on gloves after coaching .
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine at 0 ppm in dishwasher Dishes are not being sanitized 100 ppm
[14-86-1] Non-food grade paper/paper towel used as liner for food container.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and raw fish on menu is not identified as raw or undercooked

Disposition: Warning Issued
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[29-11-4] Water leaking from faucet on triple sink
[08B-38-4] A bag of Onions and a Oil container stored on floor. In front of handwash sink.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[06-09-1] 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.
[10-07-4] In-use utensil at rice cooker stored in standing water less than 135 degrees Fahrenheit. Water is 74F
[06-01-5] 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
[36-50-4] Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease .
[22-41-4] 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.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[22-45-4] 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
[08A-05-6] Raw fish stored over/not properly separated from ready-to-eat vegetables and sauces in reach in unit
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 200+ ppm in sanitizer bucket used for wiping cloths .
[31A-09-4] Handwash sink not accessible for employee use at all times. In the dishroom the handwash sink is blocked by a stool and oil container ,.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a sponge stored in handwash sink in sushi station .
[11-26-1] 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.