THAI ORCHID

Name: THAI ORCHID
Address: 4339 66 ST N, KENNETH CITY, FL, 33709, US
Rating: 9.3

4339 66 ST N, KENNETH CITY, FL 33709

License #6209697

🍜 Thai/Vietnamese ℹ️

9.3 Grade F / 100

Failing Health Score

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Latest inspection

May 5, 2026 · 12 findings · 1 critical

Routine - Food

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Minor

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Quick take

THAI ORCHID in KENNETH CITY currently holds an InspectFL Health Score of 9.3 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 May 5, 2026. Across those visits, inspectors documented 121 total violations — 30 critical, 24 major, 67 minor.

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Record snapshot

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Inspections on file

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The latest inspection on May 5, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

121

Coverage note

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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: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of knife near fryer
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back cook line prep sink, employee moved
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
[08B-38-4] Food stored on floor. Observed 3 tin pans cooling in front of fan on floor near cook line. Employee moved
[08B-42-4] Food stored outside. Observed onions, papaya being stored outside with flour over a shed, looking roof.
[14-49-4] Hood filters/grease extractors not designed to be easily removable for cleaning.
[08B-12-5] Stored food not covered. Bean sprouts in box
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 79 degrees used for sticky rice
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dish rack used inside dishwasher soiled with visible mold like substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic wrap spool in back hand wash sink. Employee moved
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried rice in reach in two door cooler made yesterday not marked

Disposition: Emergency order recommended
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of counter toaster in sushi bar soiled with burnt food debris.
[41-07-4] Container of medicine improperly stored. Bottle of ibuprofen stored on shelf next to microwave above prep table.
[35A-06-4] (14) dead roaches on sticky traps under the oven.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area.
[35A-03-4] Dead roaches on premises. 1 dead roach and 3 egg casing observed under shelf next to hot water heater and dish machine in kitchen area. 1 dead roach under wooden rack storing container of unlabeled white powdered substance in server wait station. 1 dead roach on floor on the left side of white stand alone freezer in sushi bar area in front dinning room. 8 dead roaches on shelf and 7 roaches on the floor on the right side of the white stand alone freezer in sushi bar in dinning room area. 6 dead roaches on carpet underneath wooden cabinets in hallway leading to restroom. 1 dead roach observed on the carpet underneath the high chairs in the dinning room. Approximately 10 dead cockroaches found on the carpet along the side of the end sushi bar counter
[36-73-4] Floor soiled/has accumulation of debris. Underneath equipment on cook line.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed killing a live roach crawling on the lid of the reach in deli cooler while wearing single use gloves. The employee then removed the glove and was going to begin preparing an order without washing their hands. The inspector stopped the employee and discussed handwashing.
[35A-05-4] (9) live roaches observed during callback: (7) alive on sticky traps under the oven (1) alive on the water heater (1) alive inside hinge on reach-in cooler next to dish machine
[35A-23-4] Roach excrement and/or droppings present. Observed all over unsealed wooden rack above reach in deli cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings observed underneath wooden shelf next to hot water heater and dish machine in kitchen area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was observed wearing single use gloves and attempting to kill a live roach under an unsealed wooden rack above the reach in deli cooler. The employee was going to began preparing food again without changing gloves or washing hands. The employee was stopped and re-educated.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. The inspector printed out Time as a Public Health Control written procedures for operator to fill out.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese ragoons, shrimp tempura, and tempura rolls made in house not date marked in display cooler across from cook line.

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead roach in sticky trap stored under sushi display cooler of dinning room counter where customers can sit at with chairs and prep set up silverware.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area.
[35A-03-4] Dead roaches on premises. 1 dead roach and 3 egg casing observed under shelf next to hot water heater and dish machine in kitchen area. 1 dead roach under wooden rack storing container of unlabeled white powdered substance in server wait station. 1 dead roach on floor on the left side of white stand alone freezer in sushi bar area in front dinning room. 8 dead roaches on shelf and 7 roaches on the floor on the right side of the white stand alone freezer in sushi bar in dinning room area. 6 dead roaches on carpet underneath wooden cabinets in hallway leading to restroom. 1 dead roach observed on the carpet underneath the high chairs in the dinning room. Approximately 10 dead cockroaches found on the carpet along the side of the end sushi bar counter
[36-73-4] Floor soiled/has accumulation of debris. Underneath equipment on cook line.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of counter toaster in sushi bar soiled with burnt food debris.
[41-07-4] Container of medicine improperly stored. Bottle of ibuprofen stored on shelf next to microwave above prep table.
[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. Dish machine chlorine testing at 0 PPM. Observed chlorine bottle empty of dish machine. Employee got a new bottle of chlorine. Dish machine was ran again and chlorine is now testing at 50 PPM.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed killing a live roach crawling on the lid of the reach in deli cooler while wearing single use gloves. The employee then removed the glove and was going to begin preparing an order without washing their hands. The inspector stopped the employee and discussed handwashing.
[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. Frozen raw pork not in original package stored above frozen raw shrimp. Items moved and properly separated.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on reach in deli cooler lid as it was opened. 1 live roach crawling under unsealed wooden rack above reach in deli cooler on cook line. 1 live roach crawling on floor underneath wooden shelf next to hot water heater next to dish machine in kitchen area. 1 live roach crawling out of left side of reach in deli cooler top hinge in sushi bar area. 1 live roach was seen crawling on the lid of the reach in deli cooler as it was opened. 1 live roach was observed crawling beneath an unsealed wooden rack located above the reach in deli cooler on the cook line. 1 live roach was observed on the floor underneath the wooden shelf beside the hot water heater next to the dish machine in the kitchen area. 1 live roach was seen crawling out from the left side of the top hinge of the reach in deli cooler in the sushi bar area as the door was being opened.
[35A-23-4] Roach excrement and/or droppings present. Observed all over unsealed wooden rack above reach in deli cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings observed underneath wooden shelf next to hot water heater and dish machine in kitchen area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was observed wearing single use gloves and attempting to kill a live roach under an unsealed wooden rack above the reach in deli cooler. The employee was going to began preparing food again without changing gloves or washing hands. The employee was stopped and re-educated.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic cup stored inside hand sink in sushi bar in front dinning room. Item removed. Container with utensil stored inside hand sink in kitchen area. Item removed.
[05-08-4] No probe thermometer provided to measure temperature of food products. Inspector provided a thermometer.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. The inspector printed out Time as a Public Health Control written procedures for operator to fill out.
[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. On Sushi Bento menu no consumer advisory observed for Popular Set containing raw tuna. The operator wrote on 10 menu by hand that the item contains raw fish.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese ragoons, shrimp tempura, and tempura rolls made in house not date marked in display cooler across from cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. White unlabeled spray bottle hanging from dish machine. White unlabeled spray bottle hanging from dish machine. Bottle labeled bleach.

Disposition: Emergency order recommended
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[50-09-4] Current Hotel and Restaurant license not displayed. 2-5-2025 displayed.
[35A-20-4] Dead rodent present behind fryers on cook line. Employee removed and sanitized area.
[36-73-4] Floor soiled/has accumulation of debris. Floors heavily soiled with grease buildup behind fryers, grill on cook line.
[08B-38-4] Food stored on floor. Oil on floor outback storage area.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen and toaster oven at sushi bar soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with buildup grease.
[02D-01-5] Working containers of food removed from original container not identified by common name. Employee labeled items sugar.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. To go bags used in direct contact with food items in cooler. Employee removed food items from customers to go bags. .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked rice. Employee properly separated items.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings next to stand up refrigerator on sushi line. 50 rodent droppings under speaker in dining room corner by sushi. 9 rodent droppings in dining hallway next booth. Management removed and sanitized areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding). Employee placed items in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items made more than 24 hours in kitchen cooler has no date marking.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.acoustic tiles in kitchen and server station.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled on cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer has build up of ice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple foods frozen in freezer and in reach in cooler no common name.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen near rear screen door. The
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and chicken over won ton in reach in freezer . Employee moved won ton to higher shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone with gloves on then rinsed gloves in 3 compartment sink then to working with food no glove change and hand wash. Educated employee and she washed hands and put on clean gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (46F - Cold Holding); raw beef (48F - Cold Holding); cooked chicken (46F - Cold Holding)employee put ice on items. Retemped 30 minutes later raw pork (42F - Cold Holding); raw beef (43F - Cold Holding); cooked chicken (41F - Cold Holding)
[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. No clean up protocol. Emailed protocol to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sushi bar.
[31A-09-4] Handwash sink not accessible for employee use at all times.cup in hand sink. Employee removed cup.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing area. Though out back kitchen area.
[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 front counter. Multiple employee food items in cooler back kitchen area. Employee moved phone.
[08B-38-4] Food stored on floor. Oil on floor outback storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toasted oven on front counter heavily soiled with food debris. Microwave soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go container at front counter not inverted properly. Employee inverted containers
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Shell eggs over shrimp in reach in cooler. Manager moved eggs to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); chicken 42F, pork (46F - Cold Holding); pork 41F, cherry tomatoes (53F - Cold Holding); Manager moved items to freezer
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in kitchen cooler and freezer no date mark.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed safe staff Certification paper copies.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Bug spray under hand sink in kitchen area.