ORCHIDS GARDEN BOCA
9045 LA FONTANA BLVD STE 109, Boca Raton FL 33434 · 7184906061
Last inspected Aug 10, 2026 · 7 visits since January 2024
DEC 24
APR 25
APR 26
JUN 26
AUG 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 104 ounce can of cut baby corn
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces. Employee moved chicken to bottom shelf.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by cook line
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Show the remaining 8 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water will not turn on at handwashing by cook line
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms doors do not have self closer devices installed. Doors do not close by it self.
Bowl or other container with no handle used to dispense food. Bowls being used as scoops. Manager removed bowls
Ceiling tile missing.by the entrance doors to kitchen
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. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water and can of soda on prep table by rice and soups. Manager discarded beverages
Faucet/handle missing at plumbing fixture. Hot water faucet handle on handwashing sink by cook line is broken it will not open hot water.
Time/temperature control for safety food thawed in an improper manner. Thawed salmon in sealed packaging. Cook removed salmon.
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above soy sauce in walkin refrigerator. Operator moved soy sauce.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operator has chicken and reduced oxygen packaging with a date of 24 hours ago with no time. Operator dated the time
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed with new employees. I emailed operator forms.
Spray bottle containing toxic substance not labeled. Observed blue substance and unlabeled spray bottle operator labeled degreaser
Bowl or other container with no handle used to dispense food. Observed with split pea. Operator removed.
Cardboard used to line food-contact shelves. Observed that dry storage in kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by a tray of brownie. Employee removed brownies
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled. Spray bottle with pink chemicals not labeled. Employee labeled bottle
Water pressure lacking at fixtures that require the use of water. Handwashing sink in kitchen very low pressure on hot water
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in kitchen at 80°F.
Bowl or other container with no handle used to dispense food. Bowls being used instead of scoops. Chef removed bowls
Covered waste receptacle not provided in women's bathroom. No cover on receptacle in restroom used by men and women
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board in kitchen. Employee removed cell phone and cleaned cutting board
Floor tiles missing and/or in disrepair. Floor tiles in kitchen are missing pieces of tiles and in disrepair
Food stored on floor. Case of chicken on the floor in walk in cooler. Chef had employee pick up chicken
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Coca Cola on prep table. Employee removed drink
Employee eating in a food preparation or other restricted area. Employee drinking from an open can of Coca Cola at cookline
Food stored on floor. Bag of green peas stored on kitchen floor Employee placed bags bag on shelf
In-use ice scoop stored on soiled surface between uses. Operator removed scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Food debris on cooking stove
Stored food not covered. Cooked chicken and Egg rolls in True Cooler Operator covered food
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in in sanitizer bucket
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024
Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell eggs stored over unwashed broccoli. Operator moved broccoli to higher shelf
Handwash sink not accessible for employee use at all times. Handwashing sink on cook line blocked with plastic containers.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors and gaskets soiled with food debris
Floor soiled/has accumulation of debris. Throughout kitchen floor soiled with food debris and grease.
Food stored in a location that is exposed to splash/dust. By handwashing sink, cooling chicken stored where exposed to potential splash.
Food stored on floor. In walk in cooler, raw unwashed broccoli stored on floor. Operator moved broccoli to shelf
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing on floor by drying rack. Operator moved chicken into cooler to properly thaw
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 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. Dishwasher chlorine ppm at zero. Manager changed sanitizer bucket and primed to 100 ppm
Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner for food. Chef discarded paper towels
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken, chef moved items.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Buildup of food debris/soil residue on equipment door handles.
Employee with no hair restraint while engaging in food preparation. Cooks with no hair restraints
Food stored on floor. Bag of onions on the floor. Chef picked up
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in kitchen
Working containers of food removed from original container not identified by common name. Flour and salt not labeled
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. Main kitchen storage area at wait station- observed cooked wonton chips being stored inside plastic black non food grade bags.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Main kitchen cook line- observed employee mopping dining room floor, enter main kitchen and touch ready to eat egg roll. Employee discarded egg roll.
Toxic substance/chemical improperly stored. Wait station top shelf- observed cleaning supplies being stored with single service straws.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at prep sink in wait station.
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. Provided operator with information.
Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed container of flour inside hand washing sink. Employee removed container of flour.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bowl or other container with no handle used to dispense food. Main kitchen storage area at exit door- observed wooden bowl being stored inside container of flour.
Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler and reach in cooler.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen- observed at entire cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen shelf above 3 compartment sink- observed plastic containers being stored no inverted.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line cold holding unit prep shelf- observed employee cellphone on shelf.
Food stored on floor. Main kitchen floor at walk in cooler- observed container of Napa cabbage and bag of carrots being stored on the floor. Main kitchen cook line at hand washing sink- observed mixing bowl of cooked chicken and beef being stored on the floor.
In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handles.
No Heimlich maneuver/choking sign posted. Provided operator with information.
No handwashing sign provided at a hand sink used by food employees.
Reach-in cooler interior/shelves have accumulation of soil residues. Wait area- observed interior of refrigerator soiled with food debris.
Silverware/utensils stored upright with the food-contact surface up. Main kitchen at cook line- observed spoons, forks being stored inside container with food contact surfaces up.
Single-service articles not stored inverted or protected from contamination. Main kitchen cook line cold holding unit shelf- observed single service pans being stored not inverted.
Wall soiled with accumulated grease, food debris, and/or dust. Wait area- observed walls soiled at mini refrigerator.
Worn, torn and/or soiled floors/carpeting. Wait station area- observed floor soiled at ice machine. Main kitchen cook line at stove and hand washing sink- observed floors soiled with food debris and trash.
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.