DirtyFLRestaurant Inspection Data

ORCHID THAI CUISINE LAKE MARY

1210 S INTERNATIONAL PKWY # 162

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10816418

  • 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**

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10717002

  • 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

Inspection Date: 11/12/2024

Inspection #: Visit ID: 10716751

  • N/A:No Violations Were Observed

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8784854

  • 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

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8650305

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.80°
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Booth seats have food debris on them from the prior night
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-05-4:Basic - Single-service articles improperly stored. Box of napkins stored on the floor
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the splitter at the mop sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8501159

  • 36-36-4:Basic - Ceiling tile missing. In the prep area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the fryers
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0PPM unable to prime operator will call for service
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cooks line water temp 80°
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In cooler 1 eggs over green peppers , operator corrected Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink
  • 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/ Manager not present

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8383368

  • 14-11-5:Basic - Equipment in poor repair. Gasket to the small make cooler is ripped -lexan melted no longer cleanable
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink at the sushi area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the traulsen cooler remove the blue packing protection
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen items left to thaw at room temperature. Shrimp, beef and fish
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut broccoli
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.