Joen
Last inspected: Apr 16, 2026
74
Score
Joen has been inspected 15 times since 2022. The newest entry in the record is dated Apr 16, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around eight violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Joen's latest score of 74 falls below the Orlando average of 79. Nothing in the record is alarming, but there's room to improve.
15
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked eggs at room temperature
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -buckets in hand wash sink
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop at front counter
10-07-4
74
Sep 17, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach in cooler - not all products commercially packaged. Raw chicken over pork. Fish over vegetables in the reach in cooler. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-07-15: Renewed **Admin Complaint** - From follow-up inspection 2025-09-17: **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning dishes in prep sink with no sanitation. Advised all dishes should be cleaned in 3 compartment sink, using wash, rinse, sanitize and air dry. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
22-45-4
Basic - - From initial inspection : Basic - Food stored on floor. Large bin of pork on floor. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by 3 compartment sink. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on the on cook line. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing on the floor by fryer. Employee removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At counter. **Warning** - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
21-12-4
45
Jul 15, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach in cooler - not all products commercially packaged. Raw chicken over pork. Fish over vegetables in the reach in cooler. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-07-15: Renewed **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning dishes in prep sink with no sanitation. Advised all dishes should be cleaned in 3 compartment sink, using wash, rinse, sanitize and air dry. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
22-45-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-07-15: 60 days from initial visit. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by 3 compartment sink. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food stored on floor. Large bin of pork on floor. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on the on cook line. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing on the floor by fryer. Employee removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At counter. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
21-12-4
41
Jul 11, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (53F - Hot Holding); beef (85F - Hot Holding); chicken (70F - Hot Holding) on cart next to stove. clear soup (124F - Hot Holding) in soup pot on front counter. All food items out less than 2 hours per staff. **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach in cooler - not all products commercially packaged. Raw chicken over pork. Fish over vegetables in the reach in cooler. **Warning**
08A-17-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning dishes in prep sink with no sanitation. Advised all dishes should be cleaned in 3 compartment sink, using wash, rinse, sanitize and air dry. **Warning**
22-45-4
Intermediate - 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. **Warning**
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by 3 compartment sink. **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Food stored on floor. Large bin of pork on floor. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on the on cook line. **Warning**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing on the floor by fryer. Employee removed. **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At counter. **Warning**
21-12-4
35
Jan 13, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (51F - Cold Holding). over easy eggs (53F - Cold Holding); . Less than 4 hours in cooler.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red pork (113F - Hot Holding). Less than 4 hours. Moved to heat to bring to temp. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Utensils in storage. Manager added to wash. **Corrective Action Taken**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager added to bucket **Corrected On-Site**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can drink on prep table. Staff removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer
23-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dividers under prep table unsealed wood.n Surface rust under prep table.
14-47-4
Basic - Equipment in poor repair. Gasket on reach in freezer
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. Manager pulled apart. **Corrective Action Taken**
24-08-4
50
Jul 9, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Feb 12, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up. - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
03B-01-6
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. Kimchi fermented outside of food code. 69F - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
10-20-4
70
Feb 5, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. . muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. kimchi 69F **Warning** - From follow-up inspection 2024-02-05: Sea food mix 57F Octopus 29F Muscles 54F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up. - From follow-up inspection 2024-02-05: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
01B-02-5
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. Kimchi fermented outside of food code. 69F - From follow-up inspection 2024-02-05: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-05: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-02-05: **Time Extended**
10-20-4
52
Jan 31, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. . muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. kimchi 69F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. **Warning**
01B-02-5
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. Kimchi fermented outside of food code. 69F
03G-50-1
Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
52
Oct 2, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle. - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. On dry storage shelves - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff. **Corrective Action Taken** - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
16-13-5
Basic - - From initial inspection : Basic - Food stored on floor. Onions 1 case. Manager picked it up. **Corrected On-Site** - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed. **Corrected On-Site** - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard. - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In bottom of make table. - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
29-49-6
67
Sep 28, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (50F - Cold Holding);); tofu (56F - Cold Holding) fish eggs (49F - Cold Holding). All items placed in make table less than 4 hours. ambient temperature of table 47F . Manager called for repair. I advised they add ice to cool. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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. provided the form. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed. **Corrected On-Site** - From follow-up inspection 2023-09-28: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard. - From follow-up inspection 2023-09-28: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf - From follow-up inspection 2023-09-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In bottom of make table. - From follow-up inspection 2023-09-28: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle. - From follow-up inspection 2023-09-28: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. On dry storage shelves - From follow-up inspection 2023-09-28: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff. **Corrective Action Taken** - From follow-up inspection 2023-09-28: **Time Extended**
16-13-5
Basic - - From initial inspection : Basic - Food stored on floor. Onions 1 case. Manager picked it up. **Corrected On-Site** - From follow-up inspection 2023-09-28: **Time Extended**
08B-38-4
52
Sep 27, 2023
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (50F - Cold Holding);); tofu (56F - Cold Holding) fish eggs (49F - Cold Holding). All items placed in make table less than 4 hours. ambient temperature of table 47F . Manager called for repair. I advised they add ice to cool. **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (71F - Cold Holding). On shelf less than 4 hours. Manager placed in cooler to cool. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (85F - Hot Holding). Manager placed in refrigerator to cool. Less than 4 hours rice (101F - Hot Holding) stewed onions (85F - Hot Holding) **Corrective Action Taken** **Warning**
03B-01-6
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. provided the form. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-05-5
Basic - Food stored on floor. Onions 1 case. Manager picked it up. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed. **Corrected On-Site**
10-20-4
Basic - Light not functioning. Hood Over prep area
36-62-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In bottom of make table.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
36-27-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. On dry storage shelves
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with rice packaging.
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff. **Corrective Action Taken**
16-13-5
29
May 11, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50ppm. **Corrected On-Site**
21-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease build up.
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between make table. **Corrected On-Site**
10-17-4
Basic - Equipment in poor repair. Oven door missing.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on condiment rack. **Corrected On-Site**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. License are current active.
50-09-4
70
Dec 5, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood mixture in cooler with ready to eat vegetables. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Bucket of ice in sink. **Corrected On-Site**
31A-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in cooler. **Corrected On-Site**
12B-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 78F for rice scoop. Operator poured water out. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. **Corrected On-Site**
10-20-4
Basic - Current Hotel and Restaurant license not displayed. License are current active.
50-09-4
64
Jul 11, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2022-07-11: **Admin Complaint**
50-17-2
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2022-07-11: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on make table station. - From follow-up inspection 2022-07-11: **Time Extended**
14-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and wall behind stove unit. - From follow-up inspection 2022-07-11: **Time Extended**
23-03-4
70
Frequently Asked Questions
When was Joen last inspected?
The most recent health inspection at Joen on file is from Apr 16, 2026. The public record contains 15 inspections in total.
What is the most common violation at Joen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Joen.
How does Joen compare to other restaurants in Orlando?
Joen most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Joen's inspection record improved over time?
Results have been roughly steady. Inspections at Joen have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Joen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Joen inspected?
Based on the inspection history on file, Joen is inspected around four times per year on average.
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