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Name: ORCHIDS THAI License Number: SEA6102705
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 8647 REGENCY PARK BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/07/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 7 23
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - *Accumulation of debris on exterior and interior of warewashing machine. *drainboards **Repeat Violation** **Warning**
14-33-4    Basic - *shelves under prep tables with rust that has pitted the surface. *walk in cooler **Repeat Violation** **Warning**
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles , kitchen, prep and storage **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen and prep and storage **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. *rice cooker *gasket of chest freezer *corners of chest freezer *handle of reach in cooler lift top *tape on handles of knives **Warning**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pot of soup **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. iPads , cell phones and charging cords **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris and floors under equipment **Warning**
08B-38-4    Basic - Food stored on floor. Bulk rice **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Removed **Corrected On-Site** **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Removed **Corrected On-Site** **Warning**
36-62-4    Basic - Light not functioning. Cook line hood and kitchen , prep areas **Repeat Violation** **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Cook line **Warning**
25-35-4    Basic - Reuse of single-use articles. Tin foil to cover foods **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. *gaskets *shelf under prep tables *fryer *stove and oven, and wok cook top *refrigerator *chest freezers *shelves over reach in cooler *prep tables and shelf under *hand wash sinks *food cart *door handles *microwaves *rice cookers **Repeat Violation** **Warning**
21-10-4    Basic - Soiled dry and wet wiping cloth in use. removed **Corrected On-Site** **Warning**
42-03-4    Basic - Storage of maintenance equipment in areas that may result in cross contamination. Power washer and cord in kitchen **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Over shredded cabbage and cooked ducks **Warning**
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair and chest freezer **Repeat Violation** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. In ware washer area and Cookline and throughout kitchen **Warning**
22-41-4    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. Service called **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. * Right side reach in cooler make station : ; cooked duck (57°F - Cold Holding); bean sprouts (45°F - Cold Holding); cut tomatoes (45°F - Cold Holding); spring rolls (47°F - Cold Holding); tofu (46°F - Cold Holding) * Left side reach in cooler make station : ; tofu (46°F - Cold Holding); bamboo shoots (46°F - Cold Holding); water chestnuts (46°F - Cold Holding) * Glass door refrigerator: ; coconut soup (44°F - Cold Holding); hot dogs (45°F - Cold Holding); red sauce (45°F - Cold Holding); scallops (45°F - Cold Holding) * On front counter: ; rice noodles (67°F - Cold Holding); rice noodles (71°F - Cold Holding) Operator states that all potentially hazardous food was brought to ricks from walk in cooler approximately 1 1/2 hours ago. Returned to walk in cooler to chill. Service called **Repeat Violation** **Warning**
35A-09-4    High Priority - Presence of insects, rodents, or other pests. Small ants crawling on wall and prep table in kitchen between refrigerator and ware washer. Service called **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw tuna and salmon over vinegar and gingers **Warning**
22-05-4    Intermediate - *Cutting board(s) stained/soiled. *can opener *pots and pans *reach in coolers *microwave **Repeat Violation** **Warning**
31A-13-4    Intermediate - *Employee used handwash sink as a dump sink. All hand wash sinks have food debris in drains. *bowl in sink, Corrected on Site: removed. *hand wash sink used for draining water **Repeat Violation** **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs, cream **Warning**
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at Certified Food Manager arrived during inspection. **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Books are onsite **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked duck, crab Rangoon, spring roll cabbage mix **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.