Juicy Pot
Last inspected: Mar 13, 2026
61
Score
Going back to 2022, Juicy Pot has 15 inspections in the public record. Juicy Pot was last inspected on Mar 13, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly three violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Orlando average 79, so Juicy Pot trails the local norm. The record is unremarkable in either direction.
15
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Employee removed shrimp in a bowl over radishes in walk in cooler. **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Employee removed green onions from grocery bag in walk in cooler. **Corrected On-Site**
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink on cook line. **Corrected On-Site**
31B-02-4
Basic - Old labels stuck to food containers after cleaning. On clean dishes in walk in cooler.
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
61
Nov 6, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb. - From follow-up inspection 2025-11-06: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken soup (57F - Cold Holding) from yesterday crab, kimchi, tofu (55F - Cold Holding) all in walk in cooler from 2 days ago. **Warning** - From follow-up inspection 2025-11-06: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2025-11-06: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.m - From follow-up inspection 2025-11-06: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at front service buffet. Operator inverted all plates. **Corrected On-Site** - From follow-up inspection 2025-11-06: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table, and one reach in coolers. - From follow-up inspection 2025-11-06: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back kitchen missing tile and concrete due to work on plumbing issues. - From follow-up inspection 2025-11-06: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet. Hand sink on cook line. - From follow-up inspection 2025-11-06: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - handle missing at plumbing fixture. Hand sink at bar - From follow-up inspection 2025-11-06: **Time Extended**
29-09-4
47
Nov 5, 2025
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken soup (57F - Cold Holding)in walk-in from yesterday. kimchi (57F - Cold Holding) tofu (51F - Cold Holding). Less than 4 hours. In reach in cooler on cook line cooler on cook line in disrepair. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken soup (57F - Cold Holding) from yesterday crab, kimchi, tofu (55F - Cold Holding) all in walk in cooler from 2 days ago. **Warning**
01B-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Used in pan tunnel . Manager removed the paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 F, 160 **Corrected On-Site**
22-49-4
High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (94F - Hot Holding) less than 4 hours per operator. Discussed adding food items on time plan. **Corrective Action Taken**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.m
31B-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table, and one reach in coolers.
14-74-7
Basic - Food stored on floor. Buckets of soy and dry seasonings
08B-38-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back kitchen missing tile and concrete due to work on plumbing issues.
36-02-5
Basic - Water leaking from pipe and/or faucet. Hand sink on cook line.
29-11-4
Basic - handle missing at plumbing fixture. Hand sink at bar
29-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at front service buffet. Operator inverted all plates. **Corrected On-Site**
24-05-4
25
Sep 2, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels - From follow-up inspection 2025-05-12: **Time Extended** - From follow-up inspection 2025-07-09: **Time Extended** - From follow-up inspection 2025-09-02: **Time Extended**
14-86-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-05-12: **Time Extended** - From follow-up inspection 2025-07-09: **Time Extended** - From follow-up inspection 2025-09-02: **Time Extended**
23-03-4
82
Jul 9, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels - From follow-up inspection 2025-05-12: **Time Extended** - From follow-up inspection 2025-07-09: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-05-12: **Time Extended** - From follow-up inspection 2025-07-09: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-05-12: **Time Extended** - From follow-up inspection 2025-07-09: **Time Extended**
23-03-4
74
May 12, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels - From follow-up inspection 2025-05-12: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-05-12: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-05-12: **Time Extended**
23-03-4
74
May 8, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic butter 80F hot holding on shelf above stove. Less than 4hrs per operator. beef broth 118F hot holding on stove less than 4hrs per operator. Operator immediately put in stove to reheat to 165F for temperature recovery **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Buffet: Cut cabbage, tripe, brisket, tendon, krab, pork, dumplings, tofu, fish balls, cuttlefush,octopus, clams, mussels 48F-59F cold holding . Less than 4hrs per operator. Operator immediately put on sufficient ice bsth for temperature recovery. - cooked udon noodles on conveyor belt out at room temperature. Less than 4hrs per operator. Advised to keep on 4hrs time plan**Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels
14-86-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on crash cart above onions. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water at boba bar. Operator immediately discarded water **Corrected On-Site**
10-07-4
50
Mar 4, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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 2025-03-04: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Cracked tile on wall behind dish machine - From follow-up inspection 2025-03-04: **Time Extended**
36-24-5
86
Mar 3, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
37
Sep 12, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at splitter added to hose bibb. **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fresh garlic and butter (109F - Hot Holding). Over cook line less than 4 hours per cook.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melon (56F - Cold Holding); bean sprouts (56F - Cold Holding);. Less than 4 hours. Educated operator on the use of time as a public health control and its benefits. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies
32-04-4
Basic - Cardboard used to line food-contact shelves. Walk-in cooler shelve
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line. Fan cover n walk-in cooler
23-03-4
52
Mar 11, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (49F - Cold Holding) less than 4 hours. Manager states walk-in door was left open. - From follow-up inspection 2024-03-11: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb splitter added to hose bibb. Installed improperly **Repeat Violation** - From follow-up inspection 2024-03-11: **Time Extended**
29-34-4
74
Nov 20, 2023
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (52F - Cold Holding); clams (52F - Cold Holding). In buffet less than 4 hours . Added ice to cool **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. calamari (80F - Hot Holding). Placed in unit to cool. On table less than 4 hours. Turned up heat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum installed improperly splitter added to hose bibb.
29-34-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges over cut onions and other vegetable in walk-in cooler.
08B-17-4
Basic - Stored food not covered. Shell fish in freezer. **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
23-03-4
Basic - Light not functioning. Hood
36-62-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in brown sugar. Manager removed **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Eggs in walk-in cooler. Staff picked up. **Corrected On-Site**
08B-38-4
47
May 22, 2023
Routine - Food
No violations found.
100
Mar 21, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer for dish machine. **Warning**
22-41-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Advised operator sneeze guards not protecting from contamination. Self service bars. Repeat high priority violations may result in administrative action. **Warning**
08B-01-4
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. Provided operator with form. **Corrected On-Site** **Warning**
11-27-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaning on hand sink **Warning**
41-17-4
Basic - Food stored on floor. Walk in freezer. **Warning**
08B-38-4
Basic - Cloth used as a food-contact surface. Towel used in leafy greens and broccoli in walk in cooler. **Warning**
21-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top soiled old food debris. **Warning**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. On deep fryer handle. **Warning**
10-20-4
43
Oct 11, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
55
Frequently Asked Questions
When was Juicy Pot last inspected?
The most recent health inspection at Juicy Pot on file is from Mar 13, 2026. The public record contains 15 inspections in total.
What is the most common violation at Juicy Pot?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Juicy Pot.
How does Juicy Pot compare to other restaurants in Orlando?
Juicy Pot most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Juicy Pot's inspection record improved over time?
No. Recent inspections at Juicy Pot have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Juicy Pot 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 Juicy Pot inspected?
Based on the inspection history on file, Juicy Pot is inspected around four times per year on average.
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