ORCHID THAI CUISINE LAKE MARY
1210 S INTERNATIONAL PKWY # 162, Lake Mary FL 32746 · 407-697-8194
Last inspected Mar 23, 2026 · 9 visits since July 2023
APR 24
NOV 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018053774 | Oct 4, 2018 | Nov 21, 2018 | $400 |
Inspection history
9 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to time abuse.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - sushi rice. Operator states from yesterday
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - customer serving spoons and forks
Equipment and utensils not properly air-dried - wet nesting.
Show the remaining 5 findings ▾
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at cookline
Old labels stuck to food containers after cleaning.
Uncleanable knife block in use to store knives. - at sushi station
Working containers of food removed from original container not identified by common name. - sugar
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over raw beef at reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bean sprouts (62F - Cold Holding). Observed on ice. Operator added more ice
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. - chicken cutting machine blades. Employee sent to dish machine.
Bowl or other container with no handle used to dispense food. - plastic cup no handle use to scoop bulk dry food
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. - brown paper towel roll used to wrap cucumber sticks
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cut produce.
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Operator made new solution. Final reading 200ppm
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
Accumulation of debris on dish tray
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice
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
Apr 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. - brown paper towel roll used to wrap cucumber sticks
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cut produce.
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Operator made new solution. Final reading 200ppm
Establishment advertised crab on menu/menu board but served imitation crab. - Crab salad used for Mango Tango Roll, and Cutie Roll
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
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
Accumulation of debris on dish tray
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice
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
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. - fish at sushi bar wrapped in paper towel
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal food stored over or with unwashed produce. - raw shell eggs over bag of carrots
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.
Vacuum breaker missing at hose bibb. - threaded faucet near prep sink
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. - pan of live mussels, unable to locate tag
Dead shellfish and/or shellfish with broken shells. See stop sale. - mussels
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensils in standing water at sushi bar. Manager brought to ware wash
No handwashing sign provided at a hand sink used by food employees. - hand wash sink at sushi bar - hand wash sink at kitchen
Old labels stuck to food containers after cleaning.
Apr 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the splitter at the mop sink
Spray bottle containing toxic substance not labeled.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.80°
No handwashing sign provided at a hand sink used by food employees. Sushi area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Booth seats have food debris on them from the prior night
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. Box of napkins stored on the floor
Sep 22, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cooks line water temp 80°
Raw animal food stored over or with unwashed produce. In cooler 1 eggs over green peppers, operator corrected
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink
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
Ceiling tile missing. In the prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the fryers
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut broccoli
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Equipment in poor repair. Gasket to the small make cooler is ripped -lexan melted no longer cleanable
No handwashing sign provided at a hand sink used by food employees. Front hand sink at the sushi area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the traulsen cooler remove the blue packing protection
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Frozen items left to thaw at room temperature. Shrimp, beef and fish
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.