DirtyFLRestaurant Inspection Data

JAOTHAI KITCHEN

914 W NEW HAVEN AVE

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8855426

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi cook Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice Corrected On-Site
  • 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400pm chlorine. Corrected to 50 ppm
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Make table

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8720736

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Educated operator. White refrigerator Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket reach in chest cooler Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Added bleach 50 ppm Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation
  • 22-41-4: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. 0 ppm. Changed bucket 75ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked chicken. 2 door reach in cooler Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in back by mop sink Corrected On-Site Repeat Violation

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8493290

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both mens and women's bathroom
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets reach in chest freezer
  • 08B-38-4:Basic - Food stored on floor. Saki Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked noodles 2 door reach in cooler Raw salmon over ready to eat sauces Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 47f. Rice 58f Operator claims only out for 20 minutes just opened decided to keep at temperature. Put in cooler to chill **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by mop sink Corrected On-Site

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8493006

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using cup no handle to scoop flour Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-18: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce bucket - From follow-up inspection 2023-09-18: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water temped at 87F Corrected On-Site - From follow-up inspection 2023-09-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods accumulated grease Fans accumulated dust in reach in cooler cookline Repeat Violation - From follow-up inspection 2023-09-18: **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Using siracha bottle for white liquid in cookline unit - From follow-up inspection 2023-09-18: **Time Extended**
  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go containers on carts not inverted or protected Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-18: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature, educated operation on proper methods Repeat Violation - From follow-up inspection 2023-09-18: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-09-18: **Time Extended**
  • 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested chlorine sanitizer at 00ppm for chlorine, added bleach retested at 100ppm Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-18: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw chicken over ready to eat sauces in cookline unit Raw chicken over soy sauce in reach in cooler - From follow-up inspection 2023-09-18: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (47F - Cold Holding); operator stated, stocked cooler this morning at 10am, found items at 11:30am suggest rapid chill with ice Retemped all items Raw beef 40F Raw shrimp 39F Raw chicken 40F Cooked chicken 39F**Corrective Action Taken** Corrected On-Site - From follow-up inspection 2023-09-18: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On eggs and bean sprouts In kitchen - From follow-up inspection 2023-09-18: **Time Extended**

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8342717

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using cup no handle to scoop flour Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Soy sauce bucket
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water temped at 87F Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods accumulated grease Fans accumulated dust in reach in cooler cookline Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Using siracha bottle for white liquid in cookline unit
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on carts not inverted or protected Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature, educated operation on proper methods Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested chlorine sanitizer at 00ppm for chlorine, added bleach retested at 100ppm Corrected On-Site Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At sushi bar Corrected On-Site Repeat Violation
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Along triple sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar and flour Corrected On-Site
  • 22-41-4: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. Dishwasher (Chlorine 00ppm), primed machine still testing for no sanitizer. Air bubbles are constant and won't run proper amount of sanitizer with air bubbles. Operator is calling ecolab to come out. Use triple sinks for sanitizing dishes until dish-machine is properly sanitizing Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw chicken over ready to eat sauces in cookline unit Raw chicken over soy sauce in reach in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding); raw shrimp (47F - Cold Holding); cooked chicken (47F - Cold Holding); operator stated, stocked cooler this morning at 10am, found items at 11:30am suggest rapid chill with ice Retemped all items Raw beef 40F Raw shrimp 39F Raw chicken 40F Cooked chicken 39F**Corrective Action Taken** Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On eggs and bean sprouts In kitchen
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By mop sink, operator states their old on broke and are currently in process of replacing Warning