BLUE ORCHID THAI CUISINE
1551 RIVERSIDE AVE, Jacksonville FL 32204 · (904) 619-7349
Last inspected Mar 23, 2026 · 8 visits since December 2023
APR 24
OCT 24
APR 25
SEP 25
JAN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained small white cutting board at appetizer station.
Handwash sink not accessible for employee use at all times. Dishes stored in hand sink near triple sink, employee removed dishes from hand sink.
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.
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area.
Floor area(s) covered with standing water. Standing water on floor under shelf near wok station.
Food stored on floor. Bucket of noodles soaking stored on floor. Employee properly stored noodles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
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.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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
Bowl or other container with no handle used to dispense food. Clear food storage container no handle used to scoop rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on table near mixer.
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area.
Food stored on floor. Cases of food on freezer floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black straws stored on counter in bar area.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Employee with no hair restraint while engaging in food preparation. A couple employees working without a hair restraint, employee put on hair restraints
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in ware washing area
Food storage container/container lid cracked or broken. Several cracked lids on prepped food containers
Food stored on floor. Case of meat on floor in the. Walk in freezer, employee properly stored case of meat
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris, employee cleaned microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip top cooler and cooler drawers
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Mold on walk in cooler shelves
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
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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.
Cutting board has cut marks and is no longer cleanable. Long white cutting board with cut marks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored near mixer, manager discarded beverage
Equipment and utensils not properly air-dried - wet nesting. Wet clean food storage containers stacked on counter near prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave have food debris on interior
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on cutting board in prep area
Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board in Appetizer station
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area
Food stored on floor. Bin of chicken stored on floor in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers in walk in cooler
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws in bar area
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
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
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
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on Cutting boards in prep area
Spray bottle containing toxic substance not labeled. Unlabeled container with orange solution in chemical closet
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
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked n shelf in corner of prep area
Equipment in poor repair. Broken tip on knife
Ice scoop handle in contact with ice. Handle of ice scoop touching ice in bar area, employee properly stored ice scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on walk in cooler fan covers
Working containers of food removed from original container not identified by common name. Unlabeled container of white powder substance, employee labeled container Flour
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.