THAI ORCHID

Name: THAI ORCHID
Address: 12620 BEACH BLVD SUITE #4, JACKSONVILLE, FL, 32246, US
Rating: 36.1

12620 BEACH BLVD SUITE #4, JACKSONVILLE, FL 32246

License #2612397

🍜 Thai/Vietnamese ℹ️

36.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 19, 2026 · 20 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THAI ORCHID in JACKSONVILLE currently holds an InspectFL Health Score of 36.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 95 total violations — 18 critical, 22 major, 55 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 5, 2026

The latest inspection on October 19, 2026 shows 20 observation rows: 3 critical, 2 major, and 15 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

73%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Administrative complaint recommended
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in entire kitchen area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles in kitchen with water damages
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored in sugar container
[36-36-4] Ceiling tile missing. In kitchen near walk in cooler
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Operator using steel scrubby to clean while in use with food contact surface. These materials may not be used on in-use food-contact surfaces because the food-contact surfaces are not in the process of being washed, rinsed, and sanitized
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee preparing raw cut broccoli from stem without washing first
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and return to prep food and handling to go containers without washing hands
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of walk in cooler door entrance
[29-11-4] Water leaking from pipe and/or faucet/handle. At only hand wash sink in kitchen. Manager turned water valve on. Was turned off due to leaking faucet and pipe in disrepair underneath.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cleaning with mop and then return to handling food prep without washing hands
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table
[08B-38-4] Food stored on floor. Case of plastic water bottles stored on floor in kitchen area
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates stored not inverted on dry storage clean equipment rack
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw frozen chicken stored over frozen fries in reach in freezer Moved by manager.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in kit not hunged
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offer menu dish Ka Prao Moo Krob and Chinese Broccoli with Crispy Pork that is served with fried egg and has no consumer advisory posted on menu or in restaurant. Provided consumer advisory sign and operator posted
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At only hand wash sink in kitchen. Manager turned water valve on. Was turned off due to leaking faucet and pipe in disrepair underneath.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl without handle used to dispense sugar from a container on,cook line and a bowl without handle used to dispense MSG at dry food storage shelves. Operator removed both bowls from foods.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple plates and pots and pans on dry clean storage shelves in warewashing area not inverted/protected.
[36-17-5] Floor tiles missing and/or in disrepair. Observed multiple floor tiles in kitchen area and cook line missing/ in disrepair.
[08B-38-4] Food stored on floor. Observed container of oil in dry food storage area and misc boxes with packets of tapioca on floor under shelving in dry food storage area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in crock pot of standing water with temperature of 77F. Operator raised temp of crock pot.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach-in cooler across from stove soiled.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor near hes at end of cook line.
[22-16-4] Reach-in cooler / walk-in-cooler interior/shelves have accumulation of soil residues. Observed walk-in-cooler shelves soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp being thawed in standing water on prep table. Operator placed container in walk-in-cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in walk-in-cooler soiled.
[41-07-4] Container of medicine improperly stored. Observed two bottles of medics/ vitamins stored in box of wrapped sleeves of single use to go lids. Operator removed both bottles of medicine/ vitamins.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat pudding in 2nd reach in freezer from ice machine, not all products commercially packaged..
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mozzle on water container at front service line soiled.
[53B-01-5] 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. Observed operator unable to provide proof of employee food safety training. All certificates are expired.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink at end of cook line. Operator replenished soap at hand wash sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand wash sink at end of cook line. Operator turned hot water back on.

Disposition: Met Inspection Standards
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on shelf below microwave. Operator labeled spray bottle of cleaner.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in prep area. Operator turned hot water on.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup without handle used to dispense sugar. Operator removed cup.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pans and bowls on clean storage shelf not inverted/ protected.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings observed on shelf with dry foods. Operator removed purses and sweater from dry food storage shelf and sealed bag of rice.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry
[36-17-5] Floor tiles missing and/or in disrepair. Multiple areas of floor tile in kitchen, in front of walk-in-cooler and prep area missing/ in disrepair.
[08B-38-4] Food stored on floor. Box with sealed packets of rice flour and containers of oil stored on floor in dry food storage area. Also, plastic jug of water stored on floor under hand wash sink in front service area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple filters in hood above stove area soiled.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in-cooler. Also, raw chicken stored over ready to eat steamed pork buns in reach in freezer next to ice machine. Operator removed chicken in both areas to properly store.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink. Discussed with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles/ spigot on water cooler/ dispenser soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store green scrub pad. Operator removed scrub pad from hand wash sink.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink on in prep area. Operator replenished soap.

Disposition: Warning Issued
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor next to walk-in-cooler in a manner that mop not able to dry.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Container of clean utensils on table near triple sink not inverted/ protected
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in front of walk-in-cooler in disrepair.
[08B-38-4] Food stored on floor. Plastic container of water stored on floor at front service line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven at prep table soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from fryer soiled. Also, gaskets on silver door reach in freezer in back storage area soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service to go trays on shelves on cookline not inverted/ protected.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat egg white noodles in reach in freezer in back storage area nearest warewashing machine- not all products commercially packaged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef, cut cabbage, raw chicken, soup, cooked chicken (45F-47F - Cold Holding) in walk-in-cooler. Observed walk in cooler door ajar. Operator stated they have been in an out of cooler while preparing to open and door was not fully closed. Operator stated she will discuss with employees to ensure door is fully closed when they come out of cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade on can opener,at prep table soiled. Also, nozzles on water machine at front service line soiled/ has accumulation of debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to walk-in-cooler. Operator replenished paper towels.
[11-26-1] 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and employees on duty read and signed.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from fryers soiled.
[29-08-4] Plumbing system in disrepair. Hand wash sink near walk-in-cooler in disrepair. Pipe is separated from hand wash sink and no hot water able to be turned on.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in warewashing area in a manner that mop is unable to properly dry.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup without handle used to dispense MSG on storage shelf next to walk-in-cooler. Operator removed cup.
[29-18-4] Drain cover(s) missing. Drain cover missing at drain under triple sink.
[14-11-5] Equipment in poor repair. Gasket on walk-in-cooler in disrepair.
[09-01-4] 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. Employee preparing ready to eat salad roll with barehands and salad roll is not being heated to 145F. Also, employee touching ready to eat lettuce with barehands. Lettuce will not be cooked to 145F. Discussed barehand contact either ready to eat foods with both employees
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat chicken in walk-in-cooler. Also, observed raw chicken stored over ready to eat eat chicken in reach-in cooler near warewashing table, not all products commercially packaged.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting onions, picked up dropped onions from floor, washed hands with gloves still on and then grabbed knife to continue to cut onions. Inspector interjected and discussed with operator. Operator had employee wash hands and put on new gloves.
[41-10-4] Toxic substance/chemical improperly stored. Spray can of toxic substance stored next to seasonings on bottom shelf of prep shelf near walk-in-cooler. Operator removed spray can of WD40.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink instead of hand wash sink. Discussed with operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in front service line or at hand wash sink near walk-in-cooler. Operator replenished paper towels at both hand wash sinks.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink nearest walk-in-cooler.

Disposition: Met Inspection Standards
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bag of chicken and beef stored in standing water at prep table to thaw. Operator placed both bags of meat into walk-in-cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor next to wok station in a manner that the mop unable to dry
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging hanging on dry food storage shelf.
[08B-38-4] Food stored on floor. Large Plastic container of bottled water stored on floor in side room in dining area. Operator removed bottled water to properly store.
[25-05-4] Single-service articles improperly stored. Wrapped single use to go boxes stored on floor near back door. Operator removed single use to go boxes to properly store.
[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 not commercially packaged stored over non commercially packaged raw beef in reach in freezer in back room area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork buns (48F - Cold Holding) in walk-in-cooler. Operator had pork buns out on counter before inspector arrived. Operator will keep in cooler to chill. Also, raw beef (51F - Cold Holding) in top of flip top reach-in cooler nearest prep area. Operator had lid opened during lunch rush. Operator will keep lid closed to chill beef.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peanut cream sauce (130F - Hot Holding) on stove. Stove turned off. Operator turned stove back on to reheat back to 165F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half opened on Saturday not date marked. Employee date marked half and half.
[11-27-4] 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board at prep table and cutting boards stored next to triple sink soiled/ stained.
[11-26-1] 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection Operator had employee working read and sign.