THAI ORCHID
4339 66 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-02-28: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2-5-2025 displayed. - From follow-up inspection 2025-02-28: **Time Extended**
- 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-02-28: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Repeat Violation - From follow-up inspection 2025-02-28: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen and toaster oven at sushi bar soiled with food debris. - From follow-up inspection 2025-02-28: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with buildup grease. - From follow-up inspection 2025-02-28: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding). Employee placed items in freezer **Corrective Action Taken** - From follow-up inspection 2025-02-28: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. - From follow-up inspection 2025-02-28: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items made more than 24 hours in kitchen cooler has no date marking. - From follow-up inspection 2025-02-28: **Time Extended**
Food safety inspection conducted on 2/28/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 2/27/2025
High Priority
4
Intermediate
2
Basic
10
Total
16
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2-5-2025 displayed.
- 35A-20-4:Basic - Dead rodent present behind fryers on cook line. Employee removed and sanitized area. **Corrective Action Taken**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors heavily soiled with grease buildup behind fryers, grill on cook line.
- 08B-38-4:Basic - Food stored on floor. Oil on floor outback storage area.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen and toaster oven at sushi bar soiled with food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with buildup grease.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Employee labeled items sugar. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used in direct contact with food items in cooler. Employee removed food items from customers to go bags. . Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked rice. Employee properly separated items. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings next to stand up refrigerator on sushi line. 50 rodent droppings under speaker in dining room corner by sushi. 9 rodent droppings in dining hallway next booth. Management removed and sanitized areas. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding). Employee placed items in freezer **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items made more than 24 hours in kitchen cooler has no date marking.
Food safety inspection conducted on 2/27/2025 revealed 16 total violations (4 high priority, 2 intermediate, 10 basic).
Inspection on 8/22/2024
High Priority
4
Intermediate
3
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.acoustic tiles in kitchen and server station. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled on cook line. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer has build up of ice.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple foods frozen in freezer and in reach in cooler no common name.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen near rear screen door. The
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and chicken over won ton in reach in freezer . Employee moved won ton to higher shelf. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone with gloves on then rinsed gloves in 3 compartment sink then to working with food no glove change and hand wash. Educated employee and she washed hands and put on clean gloves. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (46F - Cold Holding); raw beef (48F - Cold Holding); cooked chicken (46F - Cold Holding)employee put ice on items. Retemped 30 minutes later raw pork (42F - Cold Holding); raw beef (43F - Cold Holding); cooked chicken (41F - Cold Holding) Corrected On-Site
- 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 clean up protocol. Emailed protocol to operator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sushi bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.cup in hand sink. Employee removed cup. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/22/2024 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).
Inspection on 4/25/2024
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled at sushi bar Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.to go containers ont inverted above sushi bar Repeat Violation
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Single service stored on unsealed wood shelf above double door cooler
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw whole fish over egg rolls in chest freezer
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink in kitchen, removed Corrected On-Site
Food safety inspection conducted on 4/25/2024 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 11/15/2023
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing area. Though out back kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on front counter. Multiple employee food items in cooler back kitchen area. Employee moved phone. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Oil on floor outback storage area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toasted oven on front counter heavily soiled with food debris. Microwave soiled with food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container at front counter not inverted properly. Employee inverted containers Corrected On-Site
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Shell eggs over shrimp in reach in cooler. Manager moved eggs to bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); chicken 42F, pork (46F - Cold Holding); pork 41F, cherry tomatoes (53F - Cold Holding); Manager moved items to freezer Corrected On-Site
- 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.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in kitchen cooler and freezer no date mark.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed safe staff Certification paper copies.
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bug spray under hand sink in kitchen area.
Food safety inspection conducted on 11/15/2023 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).