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 months 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· 1mo ago

Visit ID: 10939627

Met Inspection Standards

1 basic

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Customer grab and go items in front case missing address and date packaging date.

1/24/2025· 1y 2mo 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 12mo 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 8mo 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.