ORCHID THAI CUISINE LAKE MARY
1210 S INTERNATIONAL PKWY # 162
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish tray **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tilapia **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - brown paper towel roll used to wrap cucumber sticks **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cut produce. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-10: **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. - tomato (47F - Cold Holding); - bean sprout (47F - Cold Holding) Observed in ice bath on counter. Operator added ice **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Operator made new solution. Final reading 200ppm **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit for sanitizer bucket solution **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
Food safety inspection conducted on 4/10/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 4/9/2025
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-15-4:Basic - Accumulation of debris on dish tray **Warning**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tilapia **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - brown paper towel roll used to wrap cucumber sticks **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cut produce. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (47F - Cold Holding); - bean sprout (47F - Cold Holding) Observed in ice bath on counter. Operator added ice **Corrective Action Taken** **Warning**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Operator made new solution. Final reading 200ppm **Corrected On-Site** **Warning**
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. - Crab salad used for Mango Tango Roll, and Cutie Roll **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Salmon Roe - Chef Selection Sashimi - Sashimi Tower Appetizer **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit for sanitizer bucket solution **Warning**
Food safety inspection conducted on 4/9/2025 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/8/2024
High Priority
5
Intermediate
1
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-10-4:Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. - mussels
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensils in standing water at sushi bar. Manager brought to ware wash **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at sushi bar - hand wash sink at kitchen
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - fish at sushi bar wrapped in paper towel
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over bag of carrots
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sushi rice (77F - Cold Holding) - tilapia (56F - Cold Holding). Observed over-filled at cookline cooler SMALL REACH IN COOLER: - cooked shrimp (48F - Cold Holding); - tomato (46F - Cold Holding); - cut lettuce (46F - Cold Holding) - summer rolls (81 - Cold Holding). Observed on counter. **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb. - threaded faucet near prep sink
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. - pan of live mussels, unable to locate tag
Food safety inspection conducted on 11/8/2024 revealed 12 total violations (5 high priority, 1 intermediate, 6 basic).