Joy Luck Chinese Restaurant
Last inspected: Jan 22, 2026
58
Score
Public records show nine inspections at Joy Luck Chinese Restaurant stretching back to 2022. The newest entry in the record is dated Jan 22, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing three times across the record.
Compared to other Palm Springs restaurants (averaging 82), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (91F - Hot Holding) held at steam table. Per operator, item has been held for less than 2 hours. Reviewed time as a public health control option with operator. Operator opted to place item on time. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at front counter tested at 200ppm. Operator diluted solution retesting at 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp and cooked chicken not date marked in walk in cooler. Per operator, items were prepared appropriately 48 hours ago. Operator date marked. **Corrected On-Site**
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (126F - Cooling for 10 minutes at 1:15, 108F at 1:50) in deep filled container on cook line at room temperature. cooked egg rolls (85F - Cooling for 1 hour at 1:30, 84F at 1:50) on overfilled pans at room temperature on back speed rack. Operator placed items in walk in cooler. **Corrective Action Taken**
03D-15-4
Basic - Equipment in poor repair. Chicken food storage bin at to go prep cooler cracked and heavily chipped.
14-11-5
58
Sep 24, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. In walk in cooler, raw pork stored over ready to eat noodles. Operator stated noodles bring prepared. Operator moved noodles to different shelf. **Corrected On-Site**
08A-14-5
Basic - Current Hotel and Restaurant license not displayed. Old license from 2023 displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee food stored with food being served to customers. Operator removed employee food from freezer, **Corrected On-Site**
40-06-5
78
Jun 25, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
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. Employee handled cell phone then began to handle food equipment without washing hands. Advised operator of proper handwashing.
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee improperly washed equipment without proper sanitizing at 3 compartment sink. Advised operator of proper procedure for wash, rinse, and sanitizing.
22-45-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of RAID stored on shelf underneath cabinet. Operator discarded. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over ready to eat sauces. Advised operator of proper storage. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen, cutting boards with mold like substance and grooves. No longer easily cleanable.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for items on TPHC
03F-10-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 0ppm.
21-07-4
Basic - Food stored on floor. At kitchen, bin of raw chicken and Oil on floor. Operator moved items to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in single door reach in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knives stored in between equipment.
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bag of beef thawing at room temperature. **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed cucumbers stored over washed, cut carrots and celery. Advised operator of proper storage.
08B-17-4
30
Jan 9, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator using phone multiple times and began handling food without washing hands in between.
12A-16-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Chef observed eating and immediately began food preparation without washing hands in between.
12A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over French fries in white freezer chest Removed **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over tofu in flip top cooler Raw chicken over broccoli in walk in cooler Raw shrimp over open container of sauce in walk in cooler Operator instructed to remove items **Repeat Violation** **Admin Complaint**
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 beef in walk in cooler
08A-20-5
High Priority - 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. Raw chicken not commercially packaged over raw lobster in one door freezer unit Removed **Corrected On-Site**
08A-17-6
Intermediate - Spray bottle containing toxic substance not labeled. With cleaning solution on cook line
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At beginning of cook line
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and fish in buckets of standing water
06-01-5
33
Sep 20, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions walk in cooler Removed **Corrected On-Site**
08A-05-6
Basic - Reuse of single-service or single-use articles. Make shift scoop
25-32-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter
31B-04-4
67
Feb 22, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee Washing and rinsing sheet pan and plastic container. No sanitizing procedure observed. Educated on site. Triple Sink (Chlorine 100ppm) set up. Equipment sanitized. **Corrective Action Taken**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (52F - Cold Holding); cooked noodles (45F - Cold Holding) on prep table. Operator states food removed from cooler less than four hours. Not prepped or portioned. Placed in cooler. Discussed using TPHC.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (118F - Hot Holding) in steam table. Out less than four hours. Reheated to 165F.
03B-01-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal chicken stored with establishment food in steam table.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Employee observed Using rag to dry utensils.
24-08-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
55
Jul 7, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen to throw away box. Returned to work and rinsed hands in triple sink. No soap used. Returned to making egg rolls. Educated on site. Employee washed hands. **Corrective Action Taken**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (130F - Hot Holding); wonton soup (130F - Hot Holding); in steam table. Operator states food made one hour ago and placed in steam table. Steam table turned up. Food reheated to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at front hand sink.
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking hand sink in back of kitchen. Removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Soap bottle in hand sink at back of kitchen. Removed. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Soy sauce bucket on floor in kitchen **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in freezer chests
14-69-4
Basic - Stored food not covered. Freezer chest food uncovered.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Can used to scoop rice. Removed. **Corrected On-Site** **Repeat Violation**
14-01-5
39
Jan 20, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
58
Oct 17, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
58
Frequently Asked Questions
When was Joy Luck Chinese Restaurant last inspected?
The most recent health inspection at Joy Luck Chinese Restaurant on file is from Jan 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Joy Luck Chinese Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Joy Luck Chinese Restaurant.
How does Joy Luck Chinese Restaurant compare to other restaurants in Palm Springs?
Joy Luck Chinese Restaurant most recently scored 58 out of 100, which is lower than the Palm Springs average of 82.
Has Joy Luck Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Joy Luck Chinese Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Joy Luck Chinese Restaurant 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 Chinese Restaurant inspected?
Based on the inspection history on file, Joy Luck Chinese Restaurant is inspected around three times per year on average.
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