Blue Orchid Thai Cuisine

1551 Riverside Ave, Jacksonville, FL 32204 · Permanent Food Service · License 2616065

A
Grade A
Safety score 91 of 100
Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored.High priority · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 19 routine inspection
    1 high priority (fixed on the spot), 1 intermediate, 3 basic
    -9
  • Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitOct 19, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    5 violations found:

    • 1 High priority
    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.

      Blue soap spray bottle stored with dry storage food items, employee properly stored chemical spray bottle.

      Fixed on the spot

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.

      Employee Filled pitcher with water at the hand wash sink to cook soup.

    Basic3

    • Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.

      Several broken lids on stored food items.

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

      Vent soiled above ice machine.

      Floor soiled/has accumulation of debris.

      Debris on floor in Walk in freezer underneath shelves. Employee cleaned walk in freezer floor.

      Fixed on the spot

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

Floors, walls, ceilings and ventilation2
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1
Chemicals and toxic substances1