DirtyFLRestaurant Inspection Data

PURPLE ORCHID

PURPLE ORCHID in HOLLYWOOD has 4 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 4 reports on file

Purple Orchid Street
Florida, 32862
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

3/3/2026· 1w ago

Inspection #: 3638666

Inspection Completed - No Further Action

1/24/2025· 1y 1mo ago

Visit ID: 8998391

Met Inspection Standards

1 high

  • 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

4/18/2024· 1y 10mo ago

Visit ID: 8360175

Met Inspection Standards

4 high, 2 int, 3 basic

  • 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.

8/9/2023· 2y 7mo ago

Visit ID: 8466721

Met Inspection Standards

1 high, 5 int, 2 basic

  • 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.