DAO RESTAURANT
DAO RESTAURANT has 7 health inspections on file for its TALLAHASSEE location, with an overall rating of 2.3/5. Recent inspections show improving food safety practices.
Last inspection: 6 days ago · 7 reports on file
3425 BANNERMAN RD UNIT A 102
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
All Inspection Reports
3/6/2026· 6d ago
Inspection #: 3657498
Inspection Completed - No Further Action8/15/2025· 6mo ago
Visit ID: 10940539
Met Inspection Standards1 high, 2 int, 3 basic
- 36-73-4:Basic - Floor soiled. Beef blood. Walk-in freezer.
- 08B-38-4:Basic - Food stored on floor. Cases of food in walk-in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature. Put in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe at sushi bar 51°F left out, Less than 4 hours per operator. Put in cooler to cool to 41°F. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap provided. Corrected On-Site
5/13/2025· 10mo ago
Visit ID: 10752668
Met Inspection Standards1 high, 1 int, 2 basic
- 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
3/17/2025· 12mo ago
Visit ID: 10798027
Met Inspection Standards1 high, 2 int, 1 basic
- 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.
1/2/2025· 1y 2mo ago
Visit ID: 8790124
Met Inspection Standards2 high, 3 int, 2 basic
- 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
3/27/2024· 1y 11mo ago
Visit ID: 8569074
Met Inspection Standards1 high, 2 int, 2 basic
- 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.
12/5/2023· 2y 3mo ago
Visit ID: 8353258
Met Inspection Standards3 high, 1 int, 5 basic
- 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.