Blue Orchid Thai Cuisine
Last inspected: Mar 23, 2026
90
Score
Inspectors have visited Blue Orchid Thai Cuisine 10 times, with records going back to 2022. Blue Orchid Thai Cuisine was last inspected on Mar 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited five times.
Restaurants in Jacksonville average 74, so Blue Orchid Thai Cuisine is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Establishment vacuum seal all cooked sauces and soups. Per employee establishment sous vide ribs at 75 Celsius(167F)for 24 hours. **Warning** - From follow-up inspection 2026-03-23: Establishment is currently vacuum sealing soups and sauces. Establishment no longer sous vide ribs. **Admin Complaint**
03G-50-1
90
Jan 20, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
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. No time marking on cooked vegetables at appetizer station. Manager wrote time marking. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained small white cutting board at appetizer station.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in hand sink near triple sink, employee removed dishes from hand sink. **Corrected On-Site**
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. Establishment vacuum seal all cooked sauces and soups. Per employee establishment sous vide ribs at 75° Celsius(167F)for 24 hours. **Warning**
03G-50-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floor under shelf near wok station.
36-22-4
Basic - Food stored on floor. Bucket of noodles soaking stored on floor. Employee properly stored noodles. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. **Repeat Violation**
22-08-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black and clear straws on counter top in bar area. Manager moved straws behind bar. **Corrected On-Site** **Repeat Violation**
25-27-4
50
Sep 9, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over Cooked duck in walk in cooler. Employee properly stored food items **Corrected On-Site**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on table near mixer.
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Clear food storage container no handle used to scoop rice.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Cases of food on freezer floor. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris. **Repeat Violation**
22-08-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black straws stored on counter in bar area.
25-27-4
64
Apr 16, 2025
Routine - Food
9 minor violations.
View 9 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in ware washing area
24-08-4
Basic - Food storage container/container lid cracked or broken. Several cracked lids on prepped food containers
14-38-4
Basic - Food stored on floor. Case of meat on floor in the. Walk in freezer, employee properly stored case of meat **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris, employee cleaned microwave **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip top cooler and cooler drawers
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold on walk in cooler shelves
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water in prep area, manager turned on cool water over meat **Corrected On-Site**
06-01-5
Basic - Employee with no hair restraint while engaging in food preparation. A couple employees working without a hair restraint, employee put on hair restraints **Corrected On-Site**
13-03-4
64
Oct 15, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (47F - Cold Holding) Pork was over filled per employee food items were stocked during lunch. Manager moved top portion of ground pork to the freezer to rapidly cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board with cut marks **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored near mixer, manager discarded beverage **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean food storage containers stacked on counter near prep area **Repeat Violation**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave have food debris on interior
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler **Repeat Violation**
23-03-4
67
Apr 15, 2024
Routine - Food
No violations found.
100
Apr 10, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
52
Dec 4, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
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. Employee positioned spring rolls raw carrots and garnishes on plate with out gloves, spoke with manager and employee. Employee washed his hands and put on gloves **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat macaroni is stored with Mussels in freezer drawer in prep area, manager properly stored food items **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tomato dated 11/27/23 10:14am. Currently 12:50pm on 12/4/23
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on Cutting boards in prep area **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled container with orange solution in chemical closet
41-17-4
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. No written procedures provided, emailed manager written clean up procedures. Manager printed clean up procedures to add to their food safety book **Corrected On-Site**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table near rice warmers, employee discarded beverage **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked n shelf in corner of prep area
24-08-4
Basic - Equipment in poor repair. Broken tip on knife
14-11-5
Basic - Ice scoop handle in contact with ice. Handle of ice scoop touching ice in bar area, employee properly stored ice scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on walk in cooler fan covers **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of white powder substance, employee labeled container Flour **Corrected On-Site**
02D-01-5
35
Mar 6, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113-128f bullions on stove, burners off, employee turned burners on and got to 165f **Corrected On-Site**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500ppm quat in triple sink, employee diluted it to 300 ppm **Corrected On-Site**
41-18-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 4 employees touching food, mgr arrived **Corrected On-Site**
53A-05-6
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. One new employee
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. On raw rice, mgr removed it **Corrected On-Site**
14-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Container is dirty for clean lids, by prep area
24-06-4
Basic - Employee eating in a food preparation or other restricted area. By prep area in kitchen, employee moved **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above food in bag, storage shelf, mgr removed it **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. Ice bin at bar, mgr moved it **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in drawer unit, faucets on wok **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink by prep sink, employee discarded it **Corrected On-Site**
12B-13-4
Basic - Utensils in poor condition. Strainer is cracked for shredded veggies
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. A couple in prep area **Repeat Violation**
21-12-4
30
Oct 3, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
26
Frequently Asked Questions
When was Blue Orchid Thai Cuisine last inspected?
The most recent health inspection at Blue Orchid Thai Cuisine on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Blue Orchid Thai Cuisine?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Blue Orchid Thai Cuisine.
How does Blue Orchid Thai Cuisine compare to other restaurants in Jacksonville?
Blue Orchid Thai Cuisine most recently scored 90 out of 100, which is higher than the Jacksonville average of 74.
Has Blue Orchid Thai Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Orchid Thai Cuisine have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Blue Orchid Thai Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Blue Orchid Thai Cuisine inspected?
Based on the inspection history on file, Blue Orchid Thai Cuisine is inspected around three times per year on average.
Nearby Restaurants