THAI ISLAND ORLANDO RESTAURANT

Name: THAI ISLAND ORLANDO RESTAURANT
Address: 2522 S SEMORAN BLVD, ORLANDO, FL, 32822, US
Rating: 25.7

2522 S SEMORAN BLVD, ORLANDO, FL 32822

License #5812636

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

25.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

THAI ISLAND ORLANDO RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 25.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 76 total violations — 15 critical, 16 major, 45 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.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on May 8, 2026 only documented minor issues (4 total), which is usually a better sign than repeat high-priority findings.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on May 7, 2026

The restaurant was allowed to reopen on May 8, 2026 after passing a callback inspection (Call Back - Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Call Back - Complied
[14-11-5] Equipment in poor repair. Gasket in reach in cooler located in coon line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from faucet in hand sink located in cook line Leak from faucet in hand sink located by kitchen entrance . Leak under dish machine
[36-17-5] Floor tiles missing and/or in disrepair. Multiple cracked tiles around kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls around kitchen

Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items in establishment lack any date marking, operator states no items are used after 7 days
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled with accumulation of food debris, grease, and roach droppings throughout kitchen
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -cook line cooler
[29-49-6] Standing water in bottom of reach-in-cooler. -cook line cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink next to wok station blocked by bucket in basin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -microwave shelf soiled -cook line cooler seals soiled
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw foods in white chest cooler mixed together
[35A-05-4] Roach activity present as evidenced by live roaches found. -40 live roaches inside seals in cook line cooler -1 live roach behind storage shelf -1 live roach crawling on wok station -3 live roaches in peeled paint behind white chest cooler -1 live roach crawling on wall behind white chest cooler -15 live roaches in door seals of triple glass door cooler -live roaches in an amount too numerous to count, in 3 glue traps under triple door glass cooler -7 live roaches inside dishwasher -1 live roach crawling on top of dishwasher
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -raw beef sticks in white chest freezer covered in ice and rust
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -white chest freezer
[35A-23-4] Roach excrement and/or droppings present. -roach droppings on clean dishes above 3 compartment sink -on walls throughout kitchen
[14-11-5] Equipment in poor repair. -white chest freezer rusted on inside and exterior

Inspector notes not yet imported — showing violation categories below.

Call Back - Extension given, pending
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employees touching ready-to-eat food with bare hands without an approved alternative procedure or required training documentation.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Fire-safety findings recorded for reporting purposes — portable fire extinguisher gauges in the red zone, missing or inaccessible extinguishers, and cooking equipment producing grease-laden vapors without an installed hood suppression system.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Community reaction

What do locals think?

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

Community pulse