Royal Orchid Thai Cuisine
Last inspected: Dec 16, 2025
41
Score
Public records show 12 inspections at Royal Orchid Thai Cuisine stretching back to 2022. Inspectors last stopped by on Dec 16, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to nine violations.
“Nonfood-contact surface soiled with grease” comes up most often, recorded seven times in the inspection record.
The city-wide average sits at 78, which Royal Orchid Thai Cuisine's 41 doesn't quite reach. There are enough flags in the record to merit a second thought.
12
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked fresh garlic and oil 67F, per employee garlic was cooked at 8:00am. Stop sale (12:15).
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, cooked fresh garlic and oil 67F, per employee garlic was cooked at 8:00am. Stop sale (12:15).
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed gloved hands in triple sink, inspector instructed to removed gloves and use hand wash sink. **Repeat Violation**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. He's at the cook line blocked by utensils and containers being stored inside sink, employee moved all. **Repeat Violation**
31A-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line (near walk-in cooler) soiled with food residue. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink area, raw pork thawed at room temperature (36F), employee moved to walk-in cooler.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the cook line, wall behind cooking equipment heavily soiled with grease buildup up. **Repeat Violation**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the server area with mold like substance.
22-20-5
Basic - Food stored on floor. In front of walk-in cooler, bag of rice and sugar on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoons and spatulas in 68F water, employee discarded the water. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of fryers and cooking equipment underneath hood system soiled with grease buildup up. **Repeat Violation**
23-03-4
41
Sep 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in triple sink. **Warning** - From follow-up inspection 2025-09-02: Female employee removed gloves after touching soup container and use triple sink to rinsed her hands, Inspector addressed situation. **Admin Complaint** **Corrective Action Taken**
12A-03-4
90
Aug 27, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee touching raw chicken and then handle clean utensils and containers. **Warning**
12A-09-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee cutting onions with bare hands, onions will be cooked tomorrow. Inspector addressed situation during inspection.
09-01-4
High Priority - Spray hose at dish sink lower than flood rim of sink. At the dish machine area, spray hose inside sink.
29-37-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in triple sink. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, locked by multiple containers stored inside sink, employee moved all. **Warning**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw pork stored in a vacuum sealed bag (on site), per Manager pork portioned, vacuum sealed and freeze. Operator will stop this practice. **Warning**
03G-50-1
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers at the cook line (front of stove), hood filter and exterior of cooking equipment.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers soiled, also shelves. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers and cups not inverted employee inverted. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease.
36-27-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoons in 84F water, employee removed the water, spoons placed at 11:00am restaurant closed at 2:00. **Corrective Action Taken**
10-07-4
Basic - Food stored on floor. In front of walk-in cooler entrance bags of rice and flour on floor, manager moved all **Corrected On-Site** **Repeat Violation**
08B-38-4
32
Apr 15, 2025
Complaint Full
No violations found.
100
Feb 11, 2025
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, rice portion 97F, per Manager rice cooked and portioned at 11:00am, inspector provided time as a public health control form, manager will placed rice on time. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shel eggs at 63F, per Manager eggs pulled out at 10:45am, employee placed back in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the cook line, portion bags with raw chicken stored above cooked chicken, Employee moved. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Reach-in freezer near walk-in cooler, fish stored in direct contact with a non food grade bag (thank you bag).
14-31-5
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Near back door, observed two containers with water and rice, also feathers and bird excrement. **Warning**
35A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to triple sink, used to stored containers inside, Manager moved. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above portion plates with rice.
12B-07-4
Basic - Food stored on floor. At the cook line, rice bag and flour bag on floor, Employee moved off the floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at sink located next to triple sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of reach-in coolers, fryers and hood soiled with dust and grease build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled, also interior part of coolers lid.
22-16-4
Basic - Unclean building components, attachments or fixtures. Spiderwebs on back wall around light switches, also wall soiled with grease next to fryers. **Repeat Violation**
36-50-4
33
Aug 27, 2024
Routine - Food
No violations found.
100
Aug 20, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitizing and to set up the three-compartment sink to wash, rinse, and sanitize dishes until the dish machine is repaired. Manager called Ecolab for maintenance during this inspection. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Three metal bowls stored inside handwash sink near mop sink in kitchen. Inspector removed bowls from handwash sink before washing hands. **Corrected On-Site**
31A-11-4
Basic - Unclean building components, attachments or fixtures. Spider webs on ceiling around perimeter throughout kitchen. Dust on air vent on ceiling in kitchen above mop sink. Wall soiled with grease beside fryers at cookline. **Repeat Violation**
36-50-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf of prep table at cookline. Cardboard lining shelf above stovetop at cookline.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf in kitchen above bin containing rice. Manager removed drink cup from shelf during this inspection.
12B-07-4
Basic - Hole in or other damage to wall. Hole in wall of kitchen beside dish machine.
36-24-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Doors of reach-in cooler at cookline rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of reach-in cooler doors throughout kitchen soiled with grease and/or food debris. Top of dish machine soiled with dust. Gaskets on door of walk-in cooler soiled with black substance. Exterior of rice and corn starch bins near cookline soiled with grease and/or food debris. Shelf liners on rolling cart at cookline heavily soiled with grease. **Repeat Violation**
23-03-4
58
May 10, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates provided for two employees expired 2/2024. **Warning** - From follow-up inspection 2024-05-10: Observed no food handler certificates for any employees **Admin Complaint**
53B-01-5
90
Mar 7, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates provided for two employees expired 2/2024. **Warning**
53B-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in reach in freezer.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Spider webs on lights in kitchen area. **Repeat Violation**
36-34-5
Basic - Drain cover(s) missing. On floor in warewash area.
29-18-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 72F. Water removed. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezers and reach in coolers in kitchen have build up of grease and food debris. Exterior of microwave on cookline has build up of grease and food debris. Walk in cooler shelves have build up of food debris. Exterior of oven soiled with food debris and grease. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Faucet on hand sink on kitchen moves when water is turned on.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery on shelf over noodles in walk-in cooler.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline.
21-12-4
61
Jul 27, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
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. 0 ppm. Machine was primed then 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris **Repeat Violation**
22-02-4
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 DBPR form. **Repeat Violation**
11-27-4
Basic - Working containers of food removed from original container not identified by common name. Bottle of milk with no label in reach in cooler in server station.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over drinks in reach in cooler in server station. **Repeat Violation**
08B-49-4
Basic - Unclean building components, attachments or fixtures. Wall in kitchen soiled with grease. Ceiling vents soiled with dust. Wall in ware wash area soiled with webs.
36-50-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils in pans on shelf near back door
24-18-4
Basic - Old food stuck to clean dishware/utensils. Food debris on hand slicer hanging on wall near water heater.
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers and reach in freezers soiled with food debris. Exterior of microwave soiled with food debris. Exterior of fryers soiled with food debris. **Repeat Violation**
23-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler door not attacked on make table in kitchen area. Cardboard lining reach in freezer shelves and shelf under microwave.
14-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of prep equipment near back door. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
45
Jan 17, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Aug 9, 2022
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened two days ago in reach in cooler in server station. **Repeat Violation**
02C-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline.
21-12-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils on prep table not inverted.
24-07-4
Basic - Current Hotel and Restaurant license not displayed. License is current. Posted license expired 6/1/2022. Operator stated she is having trouble logging in on DBPR website.
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. On side of prep table, insulation taped to table. Also, tape on handles of reach in cooler on cookline.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. One purse over flour in dry storage area. One purse on shelf over sanitizer compartment of triple sink. Moved all. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Jugs of oil on floor in kitchen . **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of refrigeration units in kitchen soiled.
23-03-4
64
Frequently Asked Questions
When was Royal Orchid Thai Cuisine last inspected?
The most recent health inspection at Royal Orchid Thai Cuisine on file is from Dec 16, 2025. The public record contains 12 inspections in total.
What is the most common violation at Royal Orchid Thai Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Royal Orchid Thai Cuisine.
How does Royal Orchid Thai Cuisine compare to other restaurants in Ocala?
Royal Orchid Thai Cuisine most recently scored 41 out of 100, which is lower than the Ocala average of 78.
Has Royal Orchid Thai Cuisine's inspection record improved over time?
No. Recent inspections at Royal Orchid Thai Cuisine have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Royal Orchid 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 Royal Orchid Thai Cuisine inspected?
Based on the inspection history on file, Royal Orchid Thai Cuisine is inspected around four times per year on average.
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