BLUE ORCHID THAI CUISINE
With 7 documented inspections, BLUE ORCHID THAI CUISINE in JACKSONVILLE has achieved a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 7 reports on file
1551 Riverside Avenue
Jacksonville, Florida, 32204
Riverside
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
All Inspection Reports
1/20/2026· 1mo ago
Visit ID: 13518709
Follow-up Inspection Required1 high, 3 int, 5 basic
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor under shelf near wok station.
- 08B-38-4:Basic - Food stored on floor. Bucket of noodles soaking stored on floor. Employee properly stored noodles. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. Repeat Violation
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black and clear straws on counter top in bar area. Manager moved straws behind bar. Corrected On-Site Repeat Violation
- 03F-02-5:High 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. No time marking on cooked vegetables at appetizer station. Manager wrote time marking. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained small white cutting board at appetizer station.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in hand sink near triple sink, employee removed dishes from hand sink. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seal all cooked sauces and soups. Per employee establishment sous vide ribs at 75° Celsius(167F)for 24 hours. Warning
9/9/2025· 6mo ago
Visit ID: 10906560
Met Inspection Standards1 high, 6 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Clear food storage container no handle used to scoop rice.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on table near mixer.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cases of food on freezer floor. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris. Repeat Violation
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black straws stored on counter in bar area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over Cooked duck in walk in cooler. Employee properly stored food items Corrected On-Site
4/16/2025· 11mo ago
Visit ID: 10697682
Met Inspection Standards9 basic
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. A couple employees working without a hair restraint, employee put on hair restraints Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in ware washing area
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several cracked lids on prepped food containers
- 08B-38-4:Basic - Food stored on floor. Case of meat on floor in the. Walk in freezer, employee properly stored case of meat Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris, employee cleaned microwave Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip top cooler and cooler drawers
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold on walk in cooler shelves
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water in prep area, manager turned on cool water over meat Corrected On-Site
10/15/2024· 1y 4mo ago
Visit ID: 8728428
Follow-up Inspection Required1 high, 5 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board with cut marks Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored near mixer, manager discarded beverage Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean food storage containers stacked on counter near prep area Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave have food debris on interior
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (47F - Cold Holding) Pork was over filled per employee food items were stocked during lunch. Manager moved top portion of ground pork to the freezer to rapidly cool. **Corrective Action Taken** Repeat Violation Admin Complaint
4/15/2024· 1y 11mo ago
Visit ID: 8650701
Met Inspection Standards- N/A:No Violations Were Observed
4/10/2024· 1y 11mo ago
Visit ID: 8565275
Follow-up Inspection Required2 high, 1 int, 5 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board in Appetizer station
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area
- 08B-38-4:Basic - Food stored on floor. Bin of chicken stored on floor in walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers in walk in cooler
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws in bar area
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. scallops (51F - Cold Holding); shrimp (50F - Cold Holding); chicken (54F - Cold Holding); beef (51F - Cold Holding); chicken pieces (53F - Cold Holding) per manager food items were placed in the cooler at 11:30am the time now is 3:30pm
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (51F - Cold Holding); shrimp (50F - Cold Holding); chicken (54F - Cold Holding); beef (51F - Cold Holding); chicken pieces (53F - Cold Holding) per manager food items were placed in the cooler at 11:30am the time now is 3:30pm Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on cutting board in prep area
12/4/2023· 2y 3mo ago
Visit ID: 8350369
Met Inspection Standards3 high, 3 int, 6 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table near rice warmers, employee discarded beverage Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked n shelf in corner of prep area
- 14-11-5:Basic - Equipment in poor repair. Broken tip on knife
- 10-08-5:Basic - Ice scoop handle in contact with ice. Handle of ice scoop touching ice in bar area, employee properly stored ice scoop. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on walk in cooler fan covers Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of white powder substance, employee labeled container Flour Corrected On-Site
- 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. Employee positioned spring rolls raw carrots and garnishes on plate with out gloves, spoke with manager and employee. Employee washed his hands and put on gloves **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat macaroni is stored with Mussels in freezer drawer in prep area, manager properly stored food items Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tomato dated 11/27/23 10:14am. Currently 12:50pm on 12/4/23
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures provided, emailed manager written clean up procedures. Manager printed clean up procedures to add to their food safety book Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on Cutting boards in prep area Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled container with orange solution in chemical closet