Joy Luck Buffet
Last inspected: Jan 30, 2026
55
Score
Joy Luck Buffet appears in inspection records 18 times, starting in 2022. The most recent report on file is from Jan 30, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 16 violations before.
“In-use tongs stored on equipment handle between uses” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Port Orange restaurant, which scores around 66. The full record sits in fairly typical territory for a working restaurant.
18
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 30, 2026
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
55
Oct 9, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2025-10-09: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -bucket containing packaged ginger on floor next to hand sink -Food stored in a location that is exposed to splash from nearby sink. - From follow-up inspection 2025-10-09: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Liquid waste leakage from dumpster onto ground/dumpster pad. - From follow-up inspection 2025-10-09: **Time Extended**
28-15-4
82
Oct 7, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
21
Jun 9, 2025
Complaint Full
6 critical violations. 4 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing on splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-06-09: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken 49-54F, cooling since previous day **Warning** - From follow-up inspection 2025-06-09: -cooked chicken 75F after 2 hours inside deep plastic bus tub/container, advised of requirement to rapidly cool amd to use shallow pans to allow for cooling to safe time/temperatures **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher **Repeat Violation** **Warning** - From follow-up inspection 2025-06-09: -dishwasher handled soiled dishes at prewash station, dumped wastewater from soiled container with gloves on prior to sorting clean dishes from completed side of dish machine without washing hands. Advised person in charge of repeat history. **Admin Complaint**
12A-13-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2025-06-09: -cut tomatoes 53F, cut lettuce 55F, cooked shrimp 54F, boiled eggs 51F, macaroni salad 47F, raw salmon(sushi roll) 60F, raw tuna 64F, opened at 11am 4 hours prior. -manager does not have written time plan filled out with any product except sushi rice for 4 hour time control. Written time plan also not signed by manager/operator. -manager could only provide time tracking data/chart for cold food from prior days operation, sticky notes on top window are pre marked future times/checkmarks. Manager stated no longer using sticky notes. Establishment opened at 11am to public, See stop sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - grilled chicken 54F; precooked chicken, 62F. Out of temperature control less than 1 hour, returned to unit **Repeat Violation** **Warning** - From follow-up inspection 2025-06-09: -cut tomatoes 53F, cut lettuce 55F, cooked shrimp 54F, boiled eggs 51F, macaroni salad 47F, raw salmon(sushi roll) 60F, raw tuna 64F. -manager does not have written time plan filled out with any product except sushi rice for 4 hour time control. Written time plan also not signed by manager/operator. -manager could only provide time tracking data/chart for cold food from prior days operation, sticky notes on top window are pre marked future times/checkmarks. Manager stated no longer using sticky notes. Establishment opened at 11am to public, See stop sale -advised to review and fill out written time plan to reflect time control safety procedures for food that does not maintain temperature control due to improper ice bath/ambient temperature. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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 - post it notes on each buffet item are generic and do not accurately reflect the time food was placed under time control. Notes appear to be times from previous days as all times listed are one hour-two- three hour intervals with check marks on times that have not yet occurred yet. Earliest time is 11:00am. Chef stated food was placed on buffet at 10:50 am. **Warning** - From follow-up inspection 2025-06-09: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - multiple foods throughout kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-06-09: -bowls used in multiple locations to dispense bulk food from containers **Admin Complaint**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoons, spatulas **Warning** - From follow-up inspection 2025-06-09: 74F utensil water. Manager discarded **Admin Complaint**
10-07-4
Basic - - From initial inspection : Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - garnish plates at buffet **Warning** - From follow-up inspection 2025-06-09: **Time Extended**
24-11-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. **Warning** - From follow-up inspection 2025-06-09: **Time Extended**
33-34-4
33
Jun 6, 2025
Complaint Full
14 critical violations. 4 major violations. 15 minor violations.
View 33 violations
High Priority - Cooked chicken stored in waxed box that previously contained raw chicken. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken 49-54F, cooling since previous day **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher **Repeat Violation** **Warning**
12A-13-4
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 handling celery with barehands while cutting for later use **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - tongs washed and rinsed then returned to service without sanitizing. - pans placed to air dry without saniizing **Warning**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. - in walk in cooler **Repeat Violation** **Warning**
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. - raw shrimp over carrots, onions, cabbage in walk in cooler **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over vegetables in walk in cooler **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw salmon, tall coolers at cookline **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - grilled chicken 54F; precooked chicken, 62F. Out of temperature control less than 1 hour, returned to unit **Repeat Violation** **Warning**
03A-02-5
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 - post it notes on each buffet item are generic and do not accurately reflect the time food was placed under time control. Notes appear to be times from previous days as all times listed are one hour-two- three hour intervals with check marks on times that have not yet occurred yet. Earliest time is 11:00am. Chef stated food was placed on buffet at 10:50 am. **Warning**
03F-02-5
High Priority - Vacuum breaker missing on splitter added to mop sink faucet. **Warning**
29-42-4
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/ **Warning**
53A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer bucket stored in hand sink at server station **Warning**
31A-09-4
Intermediate - Nonfood-grade stirring stick provided for direct contact with in food. **Warning**
14-14-4
Basic - Accumulation of dead insects in and around control devices. - in and around bug zapper in server area **Repeat Violation** **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. - multiple foods throughout kitchen **Repeat Violation** **Warning**
14-01-5
Basic - Floor soiled/has accumulation of debris. - heavy grease and food debris build up below cooking equipment - dry storage area floors soiled - floor soiled below bag in box soda rack **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. - oil jugs in prep area and cookline **Warning**
08B-47-4
Basic - Grease receptacle lid open, broken, or missing. **Repeat Violation** **Warning**
33-29-4
Basic - In-use tongs stored on equipment handle between uses. **Repeat Violation** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoons, spatulas **Warning**
10-07-4
Basic - Insect control device installed over food preparation area. - bug zapper stored over beverage dispensing station with open ice bin. Dining room **Warning**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - paper towel and soap dispensers at cookline handsink - table below large handsink at cookline - bottom side of pans holding mussels - glass door cooler fan guards - oven door handles - interior of oven - exterior of fryers - top steamer - shelf where sugar and rice bags are stored **Repeat Violation** **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. - jug handle reused as a food scoop **Warning**
25-32-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - garnish plates at buffet **Warning**
24-11-4
Basic - Storage area not maintained clean and organized. **Warning**
33-34-4
Basic - Stored food not covered. - mulitple cold held foods in walk in cooler **Repeat Violation** **Warning**
08B-12-5
Basic - Uncovered food stored near sink exposed to splash. - open flour bin stored below large handsink at cookline **Corrected On-Site** **Warning**
08B-54-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - throughout kitchen **Warning**
21-12-4
4
Jan 16, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard - From follow-up inspection 2025-01-16: **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab - From follow-up inspection 2025-01-16: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken - From follow-up inspection 2025-01-16: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet - From follow-up inspection 2025-01-16: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
29-11-4
64
Jan 8, 2025
Routine - Food
8 critical violations. 5 major violations. 15 minor violations.
View 28 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw poultry stored above raw oysters inside cooler in back **Warning**
08A-16-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cut/shredded carrot -raw oysters on half shell above commercially steamed crab legs inside wallk in cooler -raw shrimp stored above vegetables inside walk in cooler -raw poultry stored above raw oysters -raw poultry above cooked seafood **Warning**
08A-05-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 56F, manager states prepped less than 2 hours ago **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -operator pre marking times, adding newly cooked food to pans without control of 4 hour time limitation due to inadequate marking. **Warning**
03F-04-5
High Priority - Toxic substance/chemical improperly stored. -toxic concentrated detergent stored on top shelf above clean dishes in warewashing area
41-10-4
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes/prepared food without washing hands. Server touched face/hair prior to handling panned food without washing hands **Warning**
12A-02-4
High Priority - Non-food grade paper/paper towel used as liner for food container. -sticky note paper directly touching half shelled raw oysters on speed racks in walk in cooler
14-86-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab
02C-03-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -chair holding sani bucket in front of hand sink -pipe to hand sink in back pouring water when using hand sink **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion/top surface inside small ice machine in back
22-20-5
Basic - Accumulation of dead or trapped insect in/aroundcontrol devices. -wait station near back door in dining area, top shelf
35A-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phon on top shelf next to knives, above prep station on cookline
40-06-5
Basic - Exhaust/ventilation hood system not preventing grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease collecting/dripping from areas of hood system **Warning**
36-63-4
Basic - Food stored under dripping grease. -above grill, fire suppression lines caked in grease above equipment
08B-52-4
Basic - Grease receptacle lid open, broken, or missing. Open dumpster lid.
33-29-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant -side of oven -hand sink at cookline across from fryers **Warning**
23-03-4
Basic - Ripped/worn tin foil and plastic used as shelf covering on cookline
14-20-4
Basic - Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind cookline
36-27-5
Basic - Wash/Rinse/Sanitizing solution not maintained clean.
16-05-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -numerous white substances in bulk containers in back without labels
02D-01-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
9
Jul 22, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
30
Apr 23, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above sauce/produce
08A-05-6
Basic - Employee beverage/food container on a food preparation table. -in back
12B-07-4
Basic - Food stored in a location that is exposed to debris/dust. -wrapped chicken stored in reach in freezer on bottom shelf covered in food debris
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -top of oven
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
70
Jan 31, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. - HDX bucket used for soy sauce, side cookline - From follow-up inspection 2024-01-31: **Time Extended**
14-15-4
High Priority - - From initial inspection : 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. -all cold time/temperature controlled for safety food on buffet wihout accurate time markings. Previous day markings appear to be located at station, as evidenced by multiple times listed on post it. **Warning** - From follow-up inspection 2024-01-31: Written procedures provided for sushi rice, all temperature controlled food for safety not being adequately controlled below 41F or above 135F must be includes in written plans for time as public health control **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, grease, mold-like substance or residue. - cutting boards at cookline - can opener blade - From follow-up inspection 2024-01-31: **Time Extended**
22-02-4
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. - From follow-up inspection 2024-01-31: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -recently completed from prior inspection, manager could not locate during inspection **Warning** - From follow-up inspection 2024-01-31: Written procedures provided for sushi rice, all temperature controlled food for safety not being adequately controlled below 41F or above 135F must be includes in written plans for time as public health control **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Nonfood-grade utensil provided for food contact. - stirring stick purchased from home depot - From follow-up inspection 2024-01-31: **Time Extended**
14-14-4
Basic - - From initial inspection : Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - open cup in prep table at cookline - From follow-up inspection 2024-01-31: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket at reach in cooler, center of cookline - From follow-up inspection 2024-01-31: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door - From follow-up inspection 2024-01-31: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. - cases of food in walk jn freezer -oil jug on the floor at side cookline - From follow-up inspection 2024-01-31: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid. - From follow-up inspection 2024-01-31: -must be in compliance by next unannounced inspection **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2024-01-31: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment handle between uses. - cookline - From follow-up inspection 2024-01-31: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - shelf below convection oven - hood filters - walk-in cooler gasket or edge of door - ice machine filter - soap dispenser at cookline - From follow-up inspection 2024-01-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ripped/worn plastic wrap used as shelf cover. - From follow-up inspection 2024-01-31: **Time Extended**
14-20-4
32
Jan 30, 2024
Routine - Food
11 critical violations. 9 major violations. 19 minor violations.
View 39 violations
High Priority - Container of medicine improperly stored. - high shelf at cookline
41-07-4
High Priority - Displayed food not properly protected from contamination. - croutons at buffet
08B-02-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cooke handling raw shrimp, then changing gloves and handling cooked product and clean utensils without washing hands. **Warning**
12A-12-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -server exited restroom and handled wrapped utensils/beverages without washing hands
12A-11-4
High Priority - No proof of parasite destruction or aquaculture documentation for yellowtail served raw or undercooked. Fish must be fully cooked or discarded without proof of aquaculture or parasite destruction. **Warning**
01D-03-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. - HDX bucket used for soy sauce, side cookline
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw oysters over sauces, glass door cooler - raw fish over imitiation crab, expediting area - raw poultry over sauces, walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored with ready-to-eat food. - lettuce in direct contact with raw chicken, prep cooler at cook line. See stop sale
08A-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw poultry over shrimp, walk in cooler
08A-20-5
High Priority - Stop Sale issued due to adulteration of food product. **Warning**
01B-03-5
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. -all cold time/temperature controlled for safety food on buffet wihout accurate time markings. Previous day markings appear to be located at station, as evidenced by multiple times listed on post it. **Warning**
03F-02-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. - tempura battered imitation crab labelled as Crab on buffet **Warning**
52-03-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, grease, mold-like substance or residue. - cutting boards at cookline - can opener blade
22-02-4
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.
11-26-1
Intermediate - No soap provided at handwash sink. -hand sink located next to ice machine **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -recently completed from prior inspection, manager could not locate during inspection **Warning**
03F-10-5
Intermediate - Nonfood-grade utensil provided for food contact. - stirring stick purchased from home depot
14-14-4
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. - partially cooked chicken wings over sauces and raw oysters
08A-28-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - probe thermometer reading 38F in ice bath, manager located other thermometer properly calibrated
05-06-4
Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - open cup in prep table at cookline
12B-07-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates, soup bowls, condiment plates, and large soup spoons
24-11-4
Basic - Employee eating in a food preparation or other restricted area. - plate of employee food on prep table in back area
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table in back - charging cord, baseball cap at cookline shelves
40-06-5
Basic - Equipment in poor repair. - gasket at reach in cooler, center of cookline
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Floor soiled/has accumulation of debris. - below cooking equipment
36-73-4
Basic - Food stored on floor. - cases of food in walk jn freezer -oil jug on the floor at side cookline
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid.
33-20-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use tongs stored on equipment handle between uses. - cookline
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon at expediting area
10-07-4
Basic - Insect control device installed over boxes of single service product. - back area
35B-02-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. - side cookline
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - shelf below convection oven - hood filters - walk-in cooler gasket or edge of door - ice machine filter - soap dispenser at cookline
23-03-4
Basic - Ripped/worn plastic wrap used as shelf cover.
14-20-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - locking pliers stored on muffin pan, side cookline **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. - pan of chicken breasts thawing at room temperature, side cookline
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
3
Jan 3, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. **Warning** - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. **Time Extended** - From follow-up inspection 2023-10-02: Time extended 60 days to verify plan review application/review has been completed. **Time Extended** - From follow-up inspection 2023-12-05: -time extended 30 days to verify ongoing compliance. **Time Extended** - From follow-up inspection 2024-01-03: -plan review underway with Tallahassee, verified with plan review 1/3/24. Must be in compliance with plan review and any specific requirements by next unannounced inspection **Time Extended** **Corrective Action Taken**
51-16-7
90
Dec 5, 2023
Complaint Full
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended** - From follow-up inspection 2023-12-05: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. **Warning** - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. **Time Extended** - From follow-up inspection 2023-10-02: Time extended 60 days to verify plan review application/review has been completed. **Time Extended** - From follow-up inspection 2023-12-05: -time extended 30 days to verify ongoing compliance. **Time Extended**
51-16-7
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. - From follow-up inspection 2023-09-27: . Provided form **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended** - From follow-up inspection 2023-12-05: **Time Extended**
11-26-1
74
Oct 2, 2023
Complaint Full
6 critical violations. 5 major violations. 1 minor violation.
View 12 violations
High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. **Warning** - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: Nothing observed during callback inspection **Time Extended**
03C-75-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings **Warning** - From follow-up inspection 2023-09-27: Cooked chicken wings from 3 hours prior 55F at edge, 80F in middle inside deep plastic bins used during cooling. Manager placed onto sheet pans on sped rack to complete cooling. **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours **Warning** - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: Cooked bourbon chicken, cooked chicken wings 75-80F, cooling 3-4 hours from initial cook per manager and employee. Moved to walk in cooler **Admin Complaint**
01B-36-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature **Warning** - From follow-up inspection 2023-09-27: -deviled eggs, cut tomatoes, boiled shrimp, cooked mussels, cut lettuce 50-55F in cold station for buffet. No identifiable means to use proper icebath with the current pan depth/type of station, strongly advised to use a verifiable time control system to protect public health and prevent growth of pathogens inside the danger zone. -. **Time Extended** - From follow-up inspection 2023-10-02: -oysters , precooked mussels 50F from overnight, see stop sale. raw fish, cooked chicken on skewer, cooked ribs raw chicken all 47-51F inside glass door cooler labeled for "non time/temperature controlled food" by manufacturer, located on cook line. Manager discarded. See stop sale. -cooked noodles 51-55F, pooled eggs 55F, **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. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat **Warning** - From follow-up inspection 2023-09-27: -cooked rice 92F, cooked ribs 119F, cooked mussels/shrimp(boil) 87-112F, on steam table less than 2 hours ago. Cooked beef 137F, cooked fish 140F, cooked pork 139F. -manager stated will use time as public health control on specific items at steam well. Any hot foods not under a time control system will be required to be held at 135F or above throughout its duration. **Time Extended** - From follow-up inspection 2023-10-02: Multiple containers of fried rice 72-80F, Cooked eggs 90-100F. Manager moved to cool down. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. **Warning** - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. **Time Extended** - From follow-up inspection 2023-10-02: Time extended 60 days to verify plan review application/review has been completed. **Time Extended**
51-16-7
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. - From follow-up inspection 2023-09-27: . Provided form **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
10-20-4
23
Sep 27, 2023
Complaint Full
6 critical violations. 5 major violations. 2 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
03C-75-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings **Warning** - From follow-up inspection 2023-09-27: Cooked chicken wings from 3 hours prior 55F at edge, 80F in middle inside deep plastic bins used during cooling. Manager placed onto sheet pans on sped rack to complete cooling. **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
01B-36-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature **Warning** - From follow-up inspection 2023-09-27: -deviled eggs, cut tomatoes, boiled shrimp, cooked mussels, cut lettuce 50-55F in cold station for buffet. No identifiable means to use proper icebath with the current pan depth/type of station, strongly advised to use a verifiable time control system to protect public health and prevent growth of pathogens inside the danger zone. -. **Time Extended**
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. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat **Warning** - From follow-up inspection 2023-09-27: -cooked rice 92F, cooked ribs 119F, cooked mussels/shrimp(boil) 87-112F, on steam table less than 2 hours ago. Cooked beef 137F, cooked fish 140F, cooked pork 139F. -manager stated will use time as public health control on specific items at steam well. Any hot foods not under a time control system will be required to be held at 135F or above throughout its duration. **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-27: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2023-09-27: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-09-27: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. **Warning** - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. **Time Extended**
51-16-7
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. - From follow-up inspection 2023-09-27: . Provided form **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Back prep area - From follow-up inspection 2023-09-27: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-09-27: **Time Extended**
10-20-4
22
Sep 25, 2023
Complaint Full
8 critical violations. 10 major violations. 6 minor violations.
View 24 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. **Warning**
03C-75-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours **Warning**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -significant amount of raw chicken and raw fish stored above sauces **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef inside cooler on cook line. Manager corrected **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
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.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked in sushi station
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. **Warning**
51-16-7
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.
11-26-1
Intermediate - No soap provided at handwash sink. -cook line
31B-03-4
Intermediate - Probe thermometer not within the intended measuring range of use. -operator using roast thermometer without acceptable range for cold temps **Corrected On-Site**
05-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of shelf used for expediting **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -Back prep area
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. -cook line
31B-04-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
8
Feb 6, 2023
Routine - Food
3 critical violations. 10 major violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken stored above precooked fried foods inside stand up freezer, removed from commercial packaging
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above crab meat on speed rack inside walk in cooler
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage, cooked corn 48F, removed from cooler less than 1 hour prior. Advised to use time as public health control for 4 hour limits on food being held off temperature. Provided time plan.
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dj
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. -spray bottle, rag inside bar hand sink
31A-11-4
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/
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
11-26-1
Intermediate - No soap provided at handwash sink. -hand sink at end of bar **Corrected On-Site**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
23
Nov 7, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Joy Luck Buffet last inspected?
The most recent health inspection at Joy Luck Buffet on file is from Jan 30, 2026. The public record contains 18 inspections in total.
What is the most common violation at Joy Luck Buffet?
Across the inspection record, “in-use tongs stored on equipment handle between uses” has been cited seven times, more than any other issue at Joy Luck Buffet.
How does Joy Luck Buffet compare to other restaurants in Port Orange?
Joy Luck Buffet most recently scored 55 out of 100, which is lower than the Port Orange average of 66.
Has Joy Luck Buffet's inspection record improved over time?
Yes. Recent inspections at Joy Luck Buffet have averaged around eight violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Joy Luck Buffet 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 Joy Luck Buffet inspected?
Based on the inspection history on file, Joy Luck Buffet is inspected around six times per year on average.
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