Joyful Tasty Palace
Last inspected: Apr 20, 2026
58
Score
Public records show nine inspections at Joyful Tasty Palace stretching back to 2022. The latest inspection on file is from Apr 20, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around 11 violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
That's lower than the typical Orlando restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. -12 live roaches on top of dish machine located in kitchen **Admin Complaint**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board
22-02-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. -dishes and equipment stored in restroom in kitchen
24-13-4
Basic - Equipment in poor repair. -reach in coolers in kitchen seals torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side of cook line cooler -hood filters
23-03-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
58
Nov 12, 2025
Routine - Food
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and pork over sauces and cabbage in walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag missing required information.
01C-09-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
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/ 5 working employees.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cooks line. Employee provided paper towel. **Corrective Action Taken**
31B-02-4
Intermediate - No person in charge present during hours of operation. Per employees manager is in New York. Operator had family member arrive during inspection to translate. **Corrective Action Taken**
53A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand wash sink by ice machine. Employee turned on valve. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowls containers used to scoop sugar and msg. Operator removed bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Clean plates, utensils, unused equipment stored in employee bathroom back of the house.
24-13-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone, and cigarettes stored on prep table. Employee removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment back of the house.
36-73-4
Basic - Food stored on floor. Multiple food items noodles , cut cabbage and soy sauce in walk in cooler stored on the floor.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on prep table at back of the house kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line, and underneath prep tables shelves.
23-03-4
29
May 29, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces Raw chicken over sauces in walk in cooler - From follow-up inspection 2025-05-29: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 38F when attempting to calibrate - From follow-up inspection 2025-05-29: **Time Extended**
05-06-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler - From follow-up inspection 2025-05-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under fryers Walk in freezer fooor - From follow-up inspection 2025-05-29: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers Gasket in chest freezer in back kitchen area -fish tanks are soiled inside - From follow-up inspection 2025-05-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in private dining area is not secured. Advised to lock - From follow-up inspection 2025-05-29: **Time Extended**
08B-63-4
64
May 28, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces Raw chicken over sauces in walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: noodles: cut lettuce, pork, sprouts, cooked noodles. Cut greens cut tomatoes, tofu, bamboo, mushrooms, pork, Crab, milk. All items 46F-57F. Cold holding less than 4hrs per operator. Operator immediately moved most items to different cooler and put in ice bath remaining items. For temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to b cleaned **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front area . Operator immediately replaced **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 38F when attempting to calibrate
05-06-4
Basic - Bowl or other container with no handle used to dispense food. Sugar container. Immediately removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates abd bowles
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under fryers Walk in freezer fooor
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers Gasket in chest freezer in back kitchen area -fish tanks are soiled inside
23-03-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in private dining area is not secured. Advised to lock
08B-63-4
39
Oct 28, 2024
Routine - Food
4 critical violations. 1 major violation. 13 minor violations.
View 18 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Towel on vegetables . Staff removed **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (59F - Cold Holding). Ambient temperature in cooler was 50F. ) less than 4 hours in table
03A-03-5
High Priority - Stop Sale issued due to food originating from an unapproved source. No tags for clams
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); pork (46F - Cold Holding) less than 4 hours in table **Repeat Violation**
03A-02-5
Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale. **Repeat Violation**
01C-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cardboard used to line nonfood-contact shelves. On the cart
14-45-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board on make table
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch in make table with other items for sale to the public. Staff removed food. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Gasket on reach in cooler
14-11-5
Basic - Faucet/handle broken at plumbing fixture. HWS ON FRONT COUNTER.
29-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon 77F. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Staff removed
21-04-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and interior of tanks on front counter Shelves and under table on cookline
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rust and soiled.
14-17-4
26
Mar 11, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 49F in make table on cook line less than 4 hours
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tanks for crab and fish large white cutting board on make table. **Repeat Violation**
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. **Repeat Violation**
53B-10-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line
05-09-4
64
Nov 15, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Shelves above make table **Repeat Violation**
41-07-4
High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on clams
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; shell egg ambient (51F - Cold Holding) above fill line in make table. Staff moved to another unit to cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, large white. Manager discarded. Tank for live crab and fish **Corrected On-Site** **Repeat Violation**
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. Provided form and employee signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
01C-01-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Trainer information missing. Manager updated. **Corrected On-Site**
53B-10-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Oil **Repeat Violation**
24-26-4
Basic - Cloth used as a food-contact surface. . In pan with chicken . Staff removed paper, aprons covering meat and produce in walk-in cooler.. **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored in a prohibited area. Rice in restroom large bags of rice . future repeat violations will result in administrative action. Staff removed rice. **Corrected On-Site** **Repeat Violation**
08B-37-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Outside back door of facility on the ground.
33-09-4
Basic - Single-service articles improperly stored. Cups in restrooms
25-05-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout facility
23-24-4
27
Mar 20, 2023
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Meat in walk in cooler.
14-31-5
High Priority - Toxic substance/chemical improperly stored. Bug spray on shelf with noodles. **Corrected On-Site**
41-10-4
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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in male restroom 74F. **Repeat Violation**
27-16-4
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tank for crabs and fish.
22-02-4
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/ 6 employees present. Certified manager came in during inspection. Repeat violations for certified manager may result in administrative action.
53A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on condiment rack. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored in a prohibited area. Bags of rice stored in restroom in kitchen.
08B-37-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 72F. Operator poured water out. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Large microwave at the end of cook line.
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.
14-01-5
Basic - Cloth used as a food-contact surface. Several item s in walk in cooler. Cooked chicken, raw seafood and leafy greens.
21-05-5
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Lotion on shelf with noodles.
40-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table attached cutting board.
14-09-4
27
Sep 19, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
39
Frequently Asked Questions
When was Joyful Tasty Palace last inspected?
The most recent health inspection at Joyful Tasty Palace on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Joyful Tasty Palace?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Joyful Tasty Palace.
How does Joyful Tasty Palace compare to other restaurants in Orlando?
Joyful Tasty Palace most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Joyful Tasty Palace's inspection record improved over time?
Results have been roughly steady. Inspections at Joyful Tasty Palace have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Joyful Tasty Palace 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 Joyful Tasty Palace inspected?
Based on the inspection history on file, Joyful Tasty Palace is inspected around three times per year on average.
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