Royal Orchid Thai Cuisine
3131 SW College Rd #206, Ocala, FL 34474 · Permanent Food Service · License 5201105
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (1 repeat), 8 basic (7 repeats); basic violations cost 12 at most-25
- Safety score75
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 visitSep 9, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
on cook line, raw shell eggs 62°F, eggs were at room temperature and moved to cooler, also at the front station, half and half 46°F, manager moved to freezer.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Male employee working with raw chicken, rinsed hands in triple sink and jump to cook line and moves food container to cooler, inspector instructed to removed gloves and wash his hands.
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine 0 ppm, manager prime it multiple times and change sanitizer container, chlorine 50ppm.
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Female and male employee used triple sink to rinsed and wash hands.
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil jugs on floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice spoon in standing room temperature water, employee removed the water.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in coolers on cook line heavily soiled with food debris and grease and food build up.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine with mold like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in coolers on cook line exterior part heavily soiled with grease build up, also handles soiled.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At the server area, aluminum pans not inverted.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall next to fryers and behind wok station heavily soiled with grease build up.
Repeat violation
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.