Durian Durian Asian Thai Cuisine
Last inspected: Jan 22, 2026
52
Score
The health department has logged eight inspections at Durian Durian Asian Thai Cuisine, the earliest from 2022. Durian Durian Asian Thai Cuisine was last inspected on Jan 22, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Exterior door has a gap at the threshold that opens” accounts for the largest share of issues, appearing five times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cut cucumbers,cut limes and egg rolls covered with paper towel at cooks line
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to triple sink had a spatula in the sink. Moved to triple sink **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by flap right side
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at soda station
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board throughout kitchen
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several employee items in walk in cooler
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where bathrooms are located
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large Chest freezer next to glass reach in fridge
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Frozen wontons and frozen breaded shrimp located in chest freezer
08B-12-5
52
Oct 7, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by hand wash sink at dish wash area **Warning** - From follow-up inspection 2025-10-07: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table across from wok station at cooks line **Warning** - From follow-up inspection 2025-10-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where restrooms are located **Warning** - From follow-up inspection 2025-10-07: **Time Extended**
35B-01-4
86
Aug 4, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bucket of peeled onions at walk in cooler Raw chicken stored over case of tofu in walk in cooler **Warning**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach stored in squeeze bottle at triple sink **Warning**
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice,noodle and sauces at walk in cooler **Corrected On-Site** **Warning**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by hand wash sink at dish wash area **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table across from wok station at cooks line **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where restrooms are located **Warning**
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with rice **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves on cooks line **Warning**
22-08-4
43
May 6, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker on splitter, not on hose. Operator moved it. **Corrected On-Site**
29-34-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Zep bottle with degreaser not labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out plastic container. Educated employee.
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. - -Large white deep freezer in kitchen. -Plastic rice scoop -vegetable chopper
14-71-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by bathrooms has gap beneath door
35B-01-4
Basic - Food stored on floor. 2 cans of sauce stored on floor in dry storage. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Handle of scoop in flour. Operator fixed it. **Corrected On-Site**
10-04-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler **Corrected On-Site**
05-09-4
41
Oct 5, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in dry storage area
35A-02-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door gap in the bottom **Repeat Violation**
35B-01-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the floor, operator placed it on a crate **Corrected On-Site**
21-44-1
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
74
May 31, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
45
Feb 14, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. - pooled eggs 58F, fresh garlic in oil 61F **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 69F, beef 89F, end of cookline. Out for 30 minutes to make fried rice orders per CFM **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook. Discussed with CFM **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Gallon container cut and reused to make scoop **Repeat Violation** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
25-28-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cookline, used to hold scrub brush **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tcs curry **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, cook line **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Dry storage area . Debris with mold like growth **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Cookline, container with sauce **Repeat Violation** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, 80F **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. 16 oz Togo container floating in soy sauce **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
14-01-5
29
Nov 28, 2022
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook. Discussed with CFM **Warning**
12A-13-4
High Priority - Gallon container cut and reused to make scoop **Repeat Violation** **Warning**
25-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings 52F sitting in a bowl above other containers, reach in cooler. Moved underneath - in glass door cooler, half and half 47F, coconut milk 49F, peanut butter sauce made with coconut milk 65F. Items out and returned to cooler per employee **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. - pooled eggs 58F, fresh garlic in oil 61F **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 69F, beef 89F, end of cookline. Out for 30 minutes to make fried rice orders per CFM **Warning**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tcs curry **Warning**
02C-02-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Catfish advertised on menu. Serving swai pangasius per CFM **Warning**
52-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Cookline, used to hold scrub brush **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. 16 oz Togo container floating in soy sauce **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Repeat Violation** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, cook line **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Dry storage area . Debris with mold like growth **Corrected On-Site** **Warning**
36-73-4
Basic - Food stored on floor. Cookline, container with sauce **Repeat Violation** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, 80F **Warning**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Warning**
21-12-4
22
Frequently Asked Questions
When was Durian Durian Asian Thai Cuisine last inspected?
The most recent health inspection at Durian Durian Asian Thai Cuisine on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Durian Durian Asian Thai Cuisine?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited five times, more than any other issue at Durian Durian Asian Thai Cuisine.
How does Durian Durian Asian Thai Cuisine compare to other restaurants in Orlando?
Durian Durian Asian Thai Cuisine most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Durian Durian Asian Thai Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Durian Durian Asian Thai Cuisine have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Durian Durian Asian Thai Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Durian Durian Asian Thai Cuisine inspected?
Based on the inspection history on file, Durian Durian Asian Thai Cuisine is inspected around three times per year on average.
Nearby Restaurants