NARADEVA THAI

Name: NARADEVA THAI
Address: 4696 MILLENIA PLAZA WAY, ORLANDO, FL, 32839, US
Rating: 35.3

4696 MILLENIA PLAZA WAY, ORLANDO, FL 32839

License #5811247

🍜 Thai/Vietnamese ℹ️

35.3 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NARADEVA THAI in ORLANDO currently holds an InspectFL Health Score of 35.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 67 total violations — 11 critical, 12 major, 44 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 28, 2026 shows 8 observation rows: 2 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

NARADEVA THAI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions in reach in stand up cooler. Operator had employee place raw beef below onions.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer back of the house by reach in stand tall coolers.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink and dish machine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by server area rolling cart. Operator removed.
[36-73-4] Floor soiled/has accumulation of debris. Back of the house underneath all equipment and cooking equipment.
[22-41-4] 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. O ppm. Operator reran machine and primed it 100 ppm
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By server area and reach in freezers. Operator replaced paper towels.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator immediately removed
[08B-47-4] Food not stored at least 6 inches off of the floor. -case of water on floor in front counter. Operator immediately removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice. Immediately corrected
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under microwave
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. -Shelves in coke cooler
[25-05-4] Single-service articles improperly stored. Case of cutlery kits on floor at front counter operator immediately removed
[08A-17-6] 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 out of its original packaging over cooked pork in chest freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler #1 Butter, chicken, wings, pork, chicken stick, noodles 44F-66F - Cold Holding overnight per operator. Operator immediately discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler #1 ; Butter, chicken, wings, pork chicken stick, noodles 44F-66F - Cold Holding overnight per operator. Operator immediately discarded. Tofu, tomato, noodles, pork, Cut lettuce, cut cabbage. Cut purple cabbage, cooked potatoes 44F-66 - Cold Holding, less than 4hrs per operator. Operator immediately removed and put ice on other items for temperature recovery. -prep cooler #2 across stove Scallops, mussels, pork, shrimp, bamboo, mushrooms, tomatoes, sprouts, rice noodles, boiled,eggs, raw eggs, sprouts, cabbage, 45F-50F cold holding. All less than 4hrs per operator. Operator immediately placed on ice for temperature recovery. .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in freezer. Made within the last week per operator. Advised to date mark with original prep date