PURPLE ORCHID
Purple Orchid Street
Florida, 32862
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked beans in walk in cooler. Operator reorganized Corrected On-Site
Food safety inspection conducted on 1/24/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/18/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored in low boy in back of house with restaurant items. PIC removed. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored next to ready to eat items in flip top cooler at salad station.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. PIC stored in a way to allow proper air drying. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eggs and chicken in low boy at sandwich station.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut chicken (46F - Cold Holding). Per operator, item was not prepared or portioned today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut chicken (46F - Cold Holding). Per operator, item was not prepared or portioned today. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanada (126-130F - Hot Holding), cooked eggs (64F - Hot Holding). Per operator items have been out of temperature for approximately 2hours. Operator placed items to be reheated. **Corrective Action Taken**
- 51-14-7:Intermediate - No plan review submitted and approved - Food Preparation/Service area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand wash sink, three compartment sink, 2 flip top coolers, 1 low boy cooler, empanada hot holding unit at cafeteria area. Per operator, establishment has been operating from both locations for almost two years. Cafeteria is not identified on establishment plan.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked peppers.
Food safety inspection conducted on 4/18/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 8/9/2023
High Priority
1
Intermediate
5
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food.
- 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of peach tea on walk in floor
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe off food debris from counter with gloves and then prepared a sandwich without washing hands.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
- 41-17-4:Intermediate - Spray bottle containing toxic sanitizer and bleach substance not labeled.
Food safety inspection conducted on 8/9/2023 revealed 8 total violations (1 high priority, 5 intermediate, 2 basic).