Orchid Thai Cuisine Lake Mary

1210 S International Pkwy # 162, Lake Mary, FL 32746 · Permanent Food Service · License 6904522

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 22 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
4 high priority (no follow-up needed), 5 intermediate, 14 basic; basic violations cost 12 at most
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

23 violations found

First visitNov 3, 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.
23 violations found:
- 4 High priority
- 5 Intermediate
- 14 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - tuna (44°F - Cold Holding); - octopus (44°F - Cold Holding) Operator states less than 1 hour
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  - raw shell eggs over beef salad dressing at reach in cooler
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  - raw chicken with raw shrimp at reach in freezer
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  - bottle bleach stored onto box of seasoning sauce
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  - rice has preparation date of 10/24, not datemarked when removed from freezer
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  - hand wash sink at bar storing container of kale
  No soap provided at handwash sink.
  - hand wash sink at sushi bar.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  - spray bottle of blue liquid
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  - automatic gratuities not displayed on sushi menu. Sushi menu can be offered separate from main menu.
Basic14
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - case of bag in box soda syrup on floor at storage room
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  - spoons in container of standing water at sushi bar
  In-use tongs stored on equipment door handle between uses.
  - tongs on oven door handle
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on door handles.
  - door handle of door leading into kitchen
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  - scoops, ladles, whisks at cookline
  Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  - cardboard box labeled white shrimp reused to store basil at reach in cooler
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  - men's bathroom
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  - back door
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  - over storage room
  Floor soiled/has accumulation of debris.
  - below prep table - below fryers
- 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.
  - cellphone on food container at sushi bar - medicine stored on shelf with sesame seeds
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  - yellow floor fan stored on food prep table
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.

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.