ROYAL ORCHID THAI CUISINE

Name: ROYAL ORCHID THAI CUISINE
Address: 3131 SW COLLEGE RD #206, OCALA, FL, 34474, US
Rating: 86.9

3131 SW COLLEGE RD #206, OCALA, FL 34474

License #5201105

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.9 Grade B / 100

Solid Health Score

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Quick take

ROYAL ORCHID THAI CUISINE in OCALA currently holds an InspectFL Health Score of 86.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 16, 2025. Across those visits, inspectors documented 27 total violations — 5 critical, 6 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on December 16, 2025 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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DBPR

*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
[06-01-5] 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
[23-03-4] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At the cook line, wall behind cooking equipment heavily soiled with grease buildup up.
[22-20-5] 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.
[12A-03-4] 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.
[08B-38-4] Food stored on floor. In front of walk-in cooler, bag of rice and sugar on floor.
[01B-02-5] 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).
[10-07-4] 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.
[03B-01-6] 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).
[31A-09-4] Handwash sink not accessible for employee use at all times. Hes at the cook line blocked by utensils and containers being stored inside sink, employee moved all.
[22-16-4] 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.

Disposition: Warning Issued
[10-07-4] 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.
[12A-09-4] 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[23-03-4] 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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers and cups not inverted employee inverted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers soiled, also shelves.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line.
[08B-38-4] Food stored on floor. In front of walk-in cooler entrance bags of rice and flour on floor, manager moved all
[29-37-4] Spray hose at dish sink lower than flood rim of sink. At the dish machine area, spray hose inside sink.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in triple sink.
[31A-09-4] 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.
[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. Female employee cutting onions with bare hands, onions will be cooked tomorrow. Inspector addressed situation during inspection.
[03G-50-1] 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.

Community reaction

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Community pulse