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Dao Japanese Sushi Buffet

Dao Japanese Sushi Buffet
1153 Malabar Rd
Palm Bay, FL 32907
(321)729-6888

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No (0) Emergency Closure Orders Since October 2008
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2 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Dao Japanese Sushi Buffet either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Dao Japanese Sushi Buffet or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2013005111 - On February 26, 2013 Dao Japanese Sushi Buffet, Palm Bay was ordered to pay $600 for violations observed during its October 31, 2012 inspection.

Case Number: 4--2013016898 - On May 15, 2013 Dao Japanese Sushi Buffet, Palm Bay was ordered to pay $400 for violations observed during its October 31, 2012 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 5440111
Inspection Date: Wednesday, December 17, 2014
Inspection Number: 2420409
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in the kitchen. **Warning**- top shelf needs cleaned
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen and sushi bar. **Warning** **Corrected On-Site** **. Repeat Violation**- observed towels not stored in solution

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 5321679
Inspection Date: Wednesday, October 15, 2014
Inspection Number: 2420409
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 24
Number of High Priority Violations: 5
Number of Intermediate Violations: 6
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Dish area **Corrected On-Site** **. Repeat Violation** **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in the kitchen. **Warning**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Warning**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle in contact with cooked chicken. **Corrected On-Site** **Warning**
22-19-4 Basic.Interior of microwaves moderately soiled with encrusted food debris. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Oner server station in the kitchen **Warning**
40-01-4 Basic.No suitable facilities provided to store employee clothing and other possessions. Jacket stored on top of the mixer **Warning**
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Thawing tilapia in hand sink **Warning**
25-33-4 Basic.Single-use containers boxes reused for the storage of food. Used to absorb grease from cooked breading. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen and sushi bar. **Warning** **Corrected On-Site** **. Repeat Violation**
21-03-4 Basic.Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Bulk containers **. Repeat Violation** **Warning**
01B-01-4 High Priority.3 Dented cans of soy sauce present. See stop sale. 15 lbs **Warning**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
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. Handling sushi no gloves worn. **Warning**
12A-20-4 High Priority.Employee washed hands with no soap. **Corrected On-Site** **Warning**
08A-02-4 High Priority.Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Sheet pans of raw chicken store over pork dumplings and raw beef. **Corrected On-Site** **Warning**
22-16-4 Intermediate.2 door glass Reach-in cooler shelves moderately soiled with food debris. **Warning**
52-05-4 Intermediate.Establishment advertised red snapper on the menu/menu board but served another type of fish. Serving tilapia in place of red snapper **Admin Complaint**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Thawing fish out in hand sink at the sushi bar **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on menu does not state what's raw or undercooked **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cooks in the kitchen. Has 7 certificates for the servers and sushi cook. No training for cooks and dish washer in the kitchen. **Warning**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked breaded chicken cooling for 30 minutes or more found at 100° 107°. Placed on speed rack and rolled into the walk in cooler **Warning**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 5256559
Inspection Date: Wednesday, June 11, 2014
Inspection Number: 2386559
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
14-33-4 Basic. shelf with rust that has pitted the surface. / the bottom shelf by the rice pots
16-15-4 Basic.Accumulation of debris on drainboards or equivalent. / dish racks heavily soiled
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / bulk product rice,sugar
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. / cooks line **Corrected On-Site**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. - Mongolian grill portable board
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / by rice **Corrected On-Site**
23-22-4 Basic.Food debris/dust/soil residue on dry storage shelves. / flour shelf
16-21-4 Basic.Heavily Accumulation of debris on exterior of warewashing machine.
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. / prep area
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / sushi reach in
27-10-4 Basic.No hot running water at mop sink. **. Repeat Violation**
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. / fresh green beans
14-20-4 Basic.Ripped/worn card board used as food-contact shelf cover. / kitchen and Mongolian grill area
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / prep area **. Repeat Violation**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk containers sugar
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / towel bucket **Corrected On-Site**
22-24-4 Intermediate.Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 5037573
Inspection Date: Thursday, February 20, 2014
Inspection Number: 2341156
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 5
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
27-25-4 Basic.Hot water at mop sink does not reach 100 degrees Fahrenheit. / restrooms 77°f **. Repeat Violation**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. / ice cream scoop **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / in several areas
12A-27-4 High Priority.Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / re- educated **Corrected On-Site**
08B-56-4 High Priority.Food stored in ice used for drinks. See stop sale. / in ice machine **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / batter 65°f chef states they change out every 30 mins/ recommended add to TPHC Plan
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / chicken over won ton wrapper **Corrected On-Site**
41-18-4 High Priority.Warewashing sanitizing solution exceeding the maximum concentration allowed. / 3 compartment sink 200 , corrected 200 ppm **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / dishes in sink
22-24-4 Intermediate.Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
31B-03-4 Intermediate.No soap provided at handwash sink. / buffet sink
45-04-4 Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 4922528
Inspection Date: Wednesday, July 24, 2013
Inspection Number: 2269984
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas **Warning**/ observed several areas where the wiping cloths are still not properly stores
22-22-4 Intermediate.Heavily Encrusted material on can opener blade. **Warning**/ cleaned needs more detailing under blade and a new blade

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 5037572
Inspection Date: Wednesday, July 24, 2013
Inspection Number: 2341155
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
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.
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over cooked crab legs- employee fixed immediately **Corrected On-Site** **. Repeat Violation**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorineto 100 ppm **Corrected On-Site**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
27-16-4 Intermediate.Hot water not provided/shut off at hand wash restrooms water temping at 82 degrees f- employees utilizing these restrooms
22-22-4 Intermediate.Moderately Encrusted material on can opener blade. Was cleaned needs mr detailing **. Repeat Violation**

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6 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 4922528
Inspection Date: Wednesday, July 24, 2013
Inspection Number: 2269984
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas **Warning**/ observed several areas where the wiping cloths are still not properly stores
22-22-4 Intermediate.Heavily Encrusted material on can opener blade. **Warning**/ cleaned needs more detailing under blade and a new blade

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 5037572
Inspection Date: Wednesday, July 24, 2013
Inspection Number: 2341155
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
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.
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over cooked crab legs- employee fixed immediately **Corrected On-Site** **. Repeat Violation**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorineto 100 ppm **Corrected On-Site**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
27-16-4 Intermediate.Hot water not provided/shut off at hand wash restrooms water temping at 82 degrees f- employees utilizing these restrooms
22-22-4 Intermediate.Moderately Encrusted material on can opener blade. Was cleaned needs mr detailing **. Repeat Violation**

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 4915715
Inspection Date: Wednesday, May 22, 2013
Inspection Number: 2269984
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / in bulk salt **. Repeat Violation** **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. / back area **Corrected On-Site** **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / stored over prep table **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups in waite station and pans on cooks line **Warning**
08B-27-4 Basic.Food placed in soiled container/equipment. / observed washed broccoli placed back in soiled box on cooks line **Corrected On-Site** **Warning**
08B-12-4 Basic.Food stored in holding unit not covered. / sauce **Corrected On-Site** **Warning**
10-03-4 Basic.In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Warning**
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine and dish racks **. Repeat Violation** **Warning**
23-09-4 Basic.Moderate Soiled reach-in cooler gaskets. **Warning**
25-33-4 Basic.Single-use containers (boxes and/or cans) reused for the storage of food. / several cans utilized for oil, corn starch **Warning**
29-20-4 Basic.Standing water in handwash sink/ handwash sink draining very slowly. / by the cooks line **Warning**
06-03-4 Basic.Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. / shrimp at 72 degrees f- operator cooking now **. Repeat Violation** **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. / prep area **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / salt **Warning**
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. **Warning**
03F-02-4 High Priority.Potentially hazardous (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. Corn starch on cooks line product at 90 degrees f **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw chicken and raw beef over opened sauces and ready to eat sprouts , cooked chicken in the walk in cooler **Warning**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. / cleaner stored by avacados **Warning**
22-32-4 Intermediate.Cooking utensils/pots/pans in contact with potentially hazardous food not cleaned at least every four hours. / observed heavily soiled spoon utilized in baling powder **Warning**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked products on the speed rack **Warning**
45-04-4 Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. / utilizing small portable fryer for volcano roll on sushi line- called Ron Bailey PBF assistant inspector left message **Warning**

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 4889807
Inspection Date: Wednesday, March 27, 2013
Inspection Number: 2254639
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Not Complied - Corrections to violations that resulted in an administrative complaint were not completed at the time of inspection. Violations may not be noted again on these inspection reports.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. /several items on buffet recommended rapid reheat to 165 degrees f chef took corrective action Corrected On Site. /salmon, shrimp, dumplings ,beef between 98-117 degrees f on buffet. Clams 110 tilapia 96 chicken on a stick 104 dumplings 94

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 4828755
Inspection Date: Wednesday, January 09, 2013
Inspection Number: 2254639
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. /several items on buffet recommended rapid reheat to 165 degrees f chef took corrective action Corrected On Site. /salmon, shrimp, dumplings ,beef between 98-117 degrees f on buffet
05-06-1 Food thermometer not accurate within /- 2 degrees Fahrenheit. /stem like thermometer 28 degrees f-no tool to calibrate/ observed thermometer still not calibrated now at 5 degrees f
06-05-1 Observed potentially hazardous food thawed in standing water. /shrimp is at 32 degrees f Corrected On Site. /observed shrimp defrosting in standing water

Inspection For: DAO JAPANESE SUSHI BUFFET
License Number: 1506382
License ID: 5280992
Inspection Visit ID: 4789964
Inspection Date: Wednesday, October 31, 2012
Inspection Number: 2254639
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-11-2 Critical.- No oyster warning sign with required language provided. /gave copy Corrected On Site.
02-13-2 Critical.- Required consumer advisory for raw/undercooked animal food not provided. /gave copy Corrected On Site.
02-24-1 Critical.- Potentially hazardous food held under time as a public health control without a written procedure
03B-03-1 Critical.- Potentially hazardous food not held at 135 degrees Fahrenheit or above. /several items on buffet recommended rapid reheat to 165 degrees f chef took corrective action Corrected On Site.
03C-05-1 Critical.- Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. /chicken being cooked for hot holding on buffet Corrected On Site. Continued to cook chicken unitl 170 degrees f re-temp
05-06-1 Critical.- Food thermometer not accurate within +/- 2 degrees Fahrenheit. /stem like thermometer 28 degrees f-no tool to calibrate
06-05-1 Critical.- Observed potentially hazardous food thawed in standing water. /shrimp is at 32 degrees f Corrected On Site.
08A-11-1 Critical.- Observed food stored in ice used for drinks. /employees removing bottles of soda,water from the ice machine ice
09-05-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Employee scooping rice with bowl
10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
14-21-1 Observed molluscan or crustacean shell being re-used.
16-03-1 Critical.- Observed moderate accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. / also utiluzing scented bleach no scented bleach allowed only regular
38-10-1 Light not functioning. /under hoods
41A-04-1 Critical.- Observed toxic item on premise that is not required for the operation of establishment. /home defense bug spray
51-18-1 No copy of latest inspection report.
53B-08-1 Critical.- No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Dao Japanese Sushi Buffet in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's Dao Japanese Sushi Buffet.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Dao Japanese Sushi Buffet may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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