JAOTHAI KITCHEN
914 W NEW HAVEN AVE · MELBOURNE · Brevard County · FL 32901
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High 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-05-6High 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-02-5High 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-02-5High 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
Intermediate 1
31A-04-4Intermediate – 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**
Basic 12
14-01-5Basic – Bowl or other container with no handle used to dispense food. Using cup no handle to scoop flour **Corrected On-Site** **Repeat Violation**
08B-38-4Basic – Food stored on floor. Soy sauce bucket
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water temped at 87F **Corrected On-Site**
23-03-4Basic – 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**
25-32-4Basic – Reuse of single-service or single-use articles. Using siracha bottle for white liquid in cookline unit
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To go containers on carts not inverted or protected **Corrected On-Site** **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature, educated operation on proper methods **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
21-07-4Basic – 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**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. At sushi bar **Corrected On-Site** **Repeat Violation**
14-06-4Basic – Wood food-contact surface not properly sealed. Along triple sink
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Unlabeled sugar and flour **Corrected On-Site**
Inspector observations synchronized from DBPR on October 22, 2026 1:23 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.