DirtyFLRestaurant Inspection Data

DAO RESTAURANT

3425 BANNERMAN RD UNIT A 102

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10752668

  • 08B-38-4:Basic - Food stored on floor. Bag of carrots walk-in cooler. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. Sushi rice.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi bar. Repeat Violation

Inspection Date: 3/17/2025

Inspection #: Visit ID: 10798027

  • 08B-38-4:Basic - Food stored on floor. Bag of carrots in walk-in cooler.
  • 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 incorrect time mark. Properly marked during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi bar.

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8790124

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sauce container with no handle scoop.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 46°F, eggs 48°F, Less than 4 hours per operator, Iced during inspection . **Corrective Action Taken**
  • 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. Time mark on rice container dated Wednesday. Properly dated during inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo rice roller soiled. Operator discarded. Ice bucket soiled. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from yesterday not dated. Dated during inspection. Corrected On-Site

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8569074

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line.
  • 08B-38-4:Basic - Food stored on floor. Bag of sugar.
  • 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. Rice at sushi bar, Time marked during inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishroom sink blocked by wire rack shelf.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Two sinks used for storing items.

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8353258

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 08B-38-4:Basic - Food stored on floor. Case of food on floor in freezer.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Label dated 12-3 on rice pot with 4 hour limit for today
  • 36-27-5:Basic - Wall soiled with mold like substance.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour.
  • 41-07-4:High Priority - Container of medicine improperly stored. On shelf above prep station.
  • 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. Rice at sushi bar inspection out of my area at 11:00, discarded at 4:30.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked chicken on line at 102°, less than 4 hours per operator.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can.