Orient Kitchen
Last inspected: Apr 27, 2026
35
Score
Across the available record, Orient Kitchen has nine inspections on file, the first dated 2022. Orient Kitchen was last inspected on Apr 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited four times.
That's lower than the typical Boca Raton restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
5
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. 6.36 lbs water chestnuts
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used a a food liner for leafy greens. Chef removed **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces . Chef moved chicken
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A dozen shelled raw eggs sitting on rice cooker on cook line. Chef returned to cooler
03A-03-5
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark on cut cabbage 69°f, chef they just opened for business 30 minutes ago.
03F-02-5
Basic - Food stored on floor. Box of unwashed broccoli on the floor in walk in cooler. Chef picked up box. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cleaver in between cooler on cook line
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line in standing water. Chef removed utensils
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Plate being used as a scoop for dumplings. Chef removed plate **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks by front counter not secured
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing a hair restraints while engaging in food preparation
13-03-4
35
Feb 25, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
43
Mar 24, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains a pink liquid identified as a degreaser. Operator labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Bag of carrots stored on Walk In Cooler Floor Employee placed carrots on shelf **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in plastic container at room temperature Employee placed container with Beef under running water. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease. Wall below and above Hood system
36-27-5
74
Jan 29, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (45F - Cold Holding); crispy chicken (45F - Cold Holding); vegetable egg rolls (52F - Cold Holding) Observed sitting out on shelf at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Time control procedure emailed to operator. Advised operator to place time mark for remaining 3.75 hours. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked black bean paste (81F - Hot Holding) Observed on crash cart on cook line. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, 2 hose connections. Missing vacuum breaker on left side hose connection. **Warning**
29-42-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over raw fish at reach in freezer on cook line, raw chicken over sauces at reach in cooler on cook line. Educated operator on proper storage procedures. **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over raw fish at reach in freezer on cook line **Warning**
08A-17-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips observed for sanitizer buckets and triple sink chlorine sanitizer. **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at cook line. Advised operator to label all chemicals. **Repeat Violation** **Warning**
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site** **Warning**
21-07-4
37
Apr 15, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken on top of raw shrimp. Chef removed beef and chicken **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
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.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Box of food on the floor in the walk in cooler. Chef picked up box of food. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers on cook line. Chef removed knives **Corrected On-Site**
10-17-4
61
Oct 18, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handle.
10-20-4
95
Feb 9, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken over uncovered sauces.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler on cook line at noodles, pasta, cabbage (46-48F - Cold Holding), chef moved to reach in freezer cabbage (52F - Cold Holding) on counter during lunch rush, noti e mark
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food not stored at least 6 inches off of the floor. Boxes of food on the floor in the walk-in freezer
08B-47-4
Basic - Food stored on floor. Bags of carrots on the floor in the walk in cooler
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed **Corrected On-Site**
10-17-4
61
Aug 9, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knife **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters greasing and black.
23-03-4
82
Frequently Asked Questions
When was Orient Kitchen last inspected?
The most recent health inspection at Orient Kitchen on file is from Apr 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Orient Kitchen?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Orient Kitchen.
How does Orient Kitchen compare to other restaurants in Boca Raton?
Orient Kitchen most recently scored 35 out of 100, which is lower than the Boca Raton average of 74.
Has Orient Kitchen's inspection record improved over time?
No. Recent inspections at Orient Kitchen have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Orient Kitchen 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 Orient Kitchen inspected?
Based on the inspection history on file, Orient Kitchen is inspected around two times per year on average.
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