Orchid Thai Cuisine Lake Mary
Last inspected: Mar 23, 2026
52
Score
Orchid Thai Cuisine Lake Mary appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Mar 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The most common issue across all inspections has been “old labels stuck to food containers after cleaning”, showing up five times.
Compared to other Lake Mary restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
52
Oct 21, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
58
Apr 10, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Operator made new solution. Final reading 200ppm **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
41-27-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (47F - Cold Holding); - bean sprout (47F - Cold Holding) Observed in ice bath on counter. Operator added ice **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cut produce. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - brown paper towel roll used to wrap cucumber sticks **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit for sanitizer bucket solution **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Accumulation of debris on dish tray **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
16-15-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tilapia **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
06-09-1
43
Apr 9, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Operator made new solution. Final reading 200ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (47F - Cold Holding); - bean sprout (47F - Cold Holding) Observed in ice bath on counter. Operator added ice **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cut produce. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Non-food grade paper/paper towel used as liner for food container. - brown paper towel roll used to wrap cucumber sticks **Warning**
14-86-1
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. - Crab salad used for Mango Tango Roll, and Cutie Roll **Warning**
52-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Salmon Roe - Chef Selection Sashimi - Sashimi Tower Appetizer **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit for sanitizer bucket solution **Warning**
16-37-1
Basic - Accumulation of debris on dish tray **Warning**
16-15-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice **Warning**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tilapia **Warning**
06-09-1
30
Nov 12, 2024
Routine - Food
No violations found.
100
Nov 8, 2024
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
High Priority - Vacuum breaker missing at hose bibb. - threaded faucet near prep sink
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sushi rice (77F - Cold Holding) - tilapia (56F - Cold Holding). Observed over-filled at cookline cooler SMALL REACH IN COOLER: - cooked shrimp (48F - Cold Holding); - tomato (46F - Cold Holding); - cut lettuce (46F - Cold Holding) - summer rolls (81 - Cold Holding). Observed on counter. **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. - fish at sushi bar wrapped in paper towel
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over bag of carrots
08A-04-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. - pan of live mussels, unable to locate tag
01C-01-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. - mussels
01B-10-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensils in standing water at sushi bar. Manager brought to ware wash **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at sushi bar - hand wash sink at kitchen
31B-04-4
32
Apr 11, 2024
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the splitter at the mop sink
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Single-service articles improperly stored. Box of napkins stored on the floor
25-05-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Booth seats have food debris on them from the prior night
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.80°
10-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Sep 22, 2023
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cooks line water temp 80°
10-05-5
High Priority - 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. 0PPM unable to prime operator will call for service
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink
29-34-4
High Priority - Raw animal food stored over or with unwashed produce. In cooler 1 eggs over green peppers , operator corrected **Corrected On-Site**
08A-04-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager not present
53A-05-6
Basic - Ceiling tile missing. In the prep area
36-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the fryers
23-03-4
45
Jul 24, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut broccoli
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen items left to thaw at room temperature. Shrimp, beef and fish
06-01-5
Basic - Equipment in poor repair. Gasket to the small make cooler is ripped -lexan melted no longer cleanable
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the traulsen cooler remove the blue packing protection
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink at the sushi area
31B-04-4
58
Feb 3, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer
12A-13-4
High Priority - Container of medicine improperly stored. Stored in the prep storage area . Operator removed **Corrected On-Site**
41-07-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator via email
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided new for to the operator
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy tuna
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the dish washer
41-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Equipment in poor repair. Gasket ripped on the make cooler
14-11-5
Basic - Single-service articles not stored inverted or protected from contamination. Silverware on the cooks line
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the buckets
42-01-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink at the dish area
31B-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tile at the vent on the cooks line
36-34-5
35
Aug 10, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at the dish washer
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. 2 cans of water chestnuts damaged
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. At the sushi station the sink had a container in the sink
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Equipment in poor repair. Gasket ripped at the 2nd make cooler Gasket ripped on the true cooler in prep
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Old labels stuck to food containers after cleaning. On the hotel pans
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Duck thawed at room temperature, operator relocated to the walk in cooler
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. At the line hand sink glove filled with water
29-11-4
43
Frequently Asked Questions
When was Orchid Thai Cuisine Lake Mary last inspected?
The most recent health inspection at Orchid Thai Cuisine Lake Mary on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Orchid Thai Cuisine Lake Mary?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited five times, more than any other issue at Orchid Thai Cuisine Lake Mary.
How does Orchid Thai Cuisine Lake Mary compare to other restaurants in Lake Mary?
Orchid Thai Cuisine Lake Mary most recently scored 52 out of 100, which is lower than the Lake Mary average of 79.
Has Orchid Thai Cuisine Lake Mary's inspection record improved over time?
Results have been roughly steady. Inspections at Orchid Thai Cuisine Lake Mary have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Orchid Thai Cuisine Lake Mary 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 Orchid Thai Cuisine Lake Mary inspected?
Based on the inspection history on file, Orchid Thai Cuisine Lake Mary is inspected around three times per year on average.
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