DALI'S LAO THAI CAFE
1181 Rinehart Road
Sanford, Florida, 32771
Seminole County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 4/30/2025
Inspection #: Visit ID: 10743083
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster and operator posted Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. -egg cartons
- 29-20-5:Basic - Very slow draining water in handwash sink. Repeat Violation
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator set up chlorine sanitizer compartment of triple sink and sanitized the food contact surfaces Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cooked beef in lower portion of reach-in cooler, operator reorganized reach-in cooler Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tom yum soup 115F and won ton soup 116F, per operators stored on top of stove off burner less than 2 hours, operator placed soups on burner to rapidly reheat **Corrective Action Taken**
Inspection Date: 12/13/2024
Inspection #: Visit ID: 8776756
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have alight accumulation of dust/debris.
- 29-20-5:Basic - Slow draining water in both handwash sinks in the kitchen on same wall as cooking equipment.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 09-01-4:High Priority - 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. -operator prepared to-go containers of cut vegetables with bare hand
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -rice utensil stored in water 90F, operator discarded water and replaced with water 194F Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw shrimp stored over cooked chicken and cooked beef in lower portion of reach-in cooler, operator reorganized reach-in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 39-49F and bean sprouts 40-48F, per operator stored overfilled in top of reach-in cooler less than 2 hours, operator relocated excess to lower portion of reach-in cooler to rapidly cool **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -operator rinsed hands in triple sink and dried them on wiping cloth
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. -white cutting boards on top of reach-in coolers lightly stained
Inspection Date: 4/22/2024
Inspection #: Visit ID: 8622686
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -containers above 3 compartment sink Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site