Thai Orchid
12620 Beach Blvd Suite #4, Jacksonville, FL 32246 · Permanent Food Service · License 2612397
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 15 basic (7 repeats); basic violations cost 12 at most-34
- Administrative complaint on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Prep raw frozen chicken stored over frozen fries in reach in freezer Moved by manager.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed cleaning with mop and then return to handling food prep without washing hands
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs and return to prep food and handling to go containers without washing hands
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Operator offer menu dish Ka Prao Moo Krob and Chinese Broccoli with Crispy Pork that is served with fried egg and has no consumer advisory posted on menu or in restaurant. Provided consumer advisory sign and operator posted
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At only hand wash sink in kitchen. Manager turned water valve on. Was turned off due to leaking faucet and pipe in disrepair underneath.
Fixed on the spotRepeat violation
Basic15
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of plastic water bottles stored on floor in kitchen area
Repeat violation
Raw fruits/vegetables not washed prior to preparation.
Observed employee preparing raw cut broccoli from stem without washing first
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup stored on prep table.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl stored in sugar container
Repeat violation
Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Operator using steel scrubby to clean while in use with food contact surface. These materials may not be used on in-use food-contact surfaces because the food-contact surfaces are not in the process of being washed, rinsed, and sanitized
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk in cooler shelves soiled
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean plates stored not inverted on dry storage clean equipment rack
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
At only hand wash sink in kitchen. Manager turned water valve on. Was turned off due to leaking faucet and pipe in disrepair underneath.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
In front of walk in cooler door entrance
Ceiling/ceiling tile shows damage or is in disrepair.
Some ceiling tiles in kitchen with water damages
Repeat violation
Ceiling tile missing.
In kitchen near walk in cooler
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in entire kitchen area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on prep table
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in kit not hunged
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.
Terms in the inspectors’ reports
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.