Uncle Joe's Chinese Cuisine
Last inspected: Mar 31, 2026
43
Score
Across the available record, Uncle Joe's Chinese Cuisine has 17 inspections on file, the first dated 2022. The newest entry in the record is dated Mar 31, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 12 violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
The city-wide average sits at 81, which Uncle Joe's Chinese Cuisine's 43 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
17
Inspections
3
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed pot in sink and without sanitizing used pot to portion vegetables, discussed with operator who educated employee. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-31: Employee rinsed pot and without sanitizing placed pot on flip top cooler, discussed with operator who educated employee. **Admin Complaint**
22-45-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw pork stored above garlic, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above sauces, discussed with operator who corrected storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-31: In reach in cooler at cook line raw shell eggs stored above tofu, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw beef , discussed with operator to correct storage of products. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-31: In walk in cooler raw chicken stored above raw beef , discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Flip top cooler at cook line door handles have thick accumulation of food and grease build up, discussed with operator to clean and sanitize. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-31: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards grooved and no longer cleanable, discussed with operator to repair or replace. **Warning** - From follow-up inspection 2026-03-31: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen under all cooking equipment heavily build up of grease and food debris, discussed with operator to clean and sanitize floors. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-31: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. In kitchen multiple oil containers stored on floor. In walk in cooler and freezer multiple containers of raw foods on floor. Discussed with operator to remove products from floor. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-31: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line interior soiled with old food, discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2026-03-31: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen back of reach in cooler has very heavy accumulation of old rice and grease build up, discussed with operator to clean and sanitize. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers at cook line interior shelves soiled with build up of grease and food debris. Discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2026-03-31: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer shelves have rusted and pitted, discussed with operator to repair or replace. **Warning** - From follow-up inspection 2026-03-31: **Time Extended**
14-17-4
43
Mar 30, 2026
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
9
Jan 28, 2026
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Jan 27, 2026
Complaint Full
14 critical violations. 3 major violations. 9 minor violations.
View 26 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen hanging on metal rods above sink cooked ribs (105F - Cooling) at 2:20 since 12:50 to 98F at 2:55; cooked pork belly (105F - Cooling) at 2:20 since 12:50 to 102F at 2:55, at this rate of cooling products never reached 70F within 2 hours, discussed cooling with operator see stop sale. **Warning**
03D-01-5
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. Dishwasher (Chlorine 0ppm) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face with hand and without washing hands operator handled bowl of cooked chicken, discussed with operator who washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes did not wash hands before handling container of cooked wings, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed cutting board and knife in sink and without sanitizing equipment employee place back on table to begin food preparation p, discussed with operator who moved cutting board to dish washer. **Warning**
22-45-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Visibly soiled cardboard boxes used as food storage container for wontons and cooked wings, discussed with operator see stop sale. **Warning**
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially raw shrimp in metal bowl stored directly above cooked noodles, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above oranges, discussed with operator who corrected storage of products. **Corrected On-Site** **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. In walk in cooler raw chicken stored above raw pork, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on wall under dish washer. In kitchen approximately 2 live roaches on top of dish washer. In kitchen approximately 2 live roaches on floor under deep fryer and Chinese style stove. In kitchen approximately 1 live roach on floor under food cooling rack with chicken cooling. Discussed with operator to kill all roaches and clean and sanitize areas. **Warning**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Nonfood-grade containers used for food storage - direct contact with food. Visibly soiled cardboard boxes used as food storage container for wontons and cooked wings, discussed with operator see stop sale. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen hanging on metal rods above sink cooked ribs (105F - Cooling) at 2:20 since 12:50 to 98F at 2:55; cooked pork belly (105F - Cooling) at 2:20 since 12:50 to 102F at 2:55, at this rate of cooling products never reached 70F within 2 hours, discussed cooling with operator see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to flip top cooler cut cabbage (54F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours until cooked and served, discussed cold holding with operator who moved product to reach in cooler. **Corrective Action Taken** **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. In pot on top of steam table cooked fried rice (106F - Hot Holding) per operator product prepared approximately 15 minutes prior, discussed hot holding with operator who moved product to reheat to 165F+. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6. **Warning**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on cooling rack cooked chicken (89-94F - Cooling) at 2:25 since 1:25 to 85F-102F at 2:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. In kitchen on prep table cut lettuce (57F - Cooling) at 2:30 since 11:00 to 52F at 2:55, at this current rate cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink not accessible, sink blocked by metal drying rack, discussed with operator who removed rack. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handled and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize. **Warning**
23-24-4
Basic - Dead roaches on premises. In kitchen approximately 3 dead roaches under dish washer. In kitchen approximately 1 dead roach on floor in front of flip top cooler. Approximately 22 dead roaches on top of dishwasher. Discussed with operator to clean and sanitize all areas. **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. At cook line floors covered in thick grease and food debris under cooking equipment, discussed with operator to clean and sanitize floors. **Warning**
36-73-4
Basic - Food stored on floor. In walk in cooler multiple containers of sauce and raw meats stored on floor, discussed with operator to remove products from floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Equipment in kitchen at cook line exteriors soiled with accumulation of grease and food residues, discussed with operator to clean and sanitize equipment. **Warning**
23-03-4
Basic - Stored food not covered. In walk in freezer cooked pork belly stored on shelf uncovered, discussed with operator to cover product. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing in sink in standing water, discussed with operator who removed products from sink. **Corrected On-Site** **Warning**
06-01-5
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has puddle of water in bottom of unit, discussed with operator to clean and sanitize. **Warning**
29-49-6
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Insect control device hanging above food preparation table has approximately 26 dead flying insects, discussed with operator to discard. **Warning**
35A-06-4
6
Dec 9, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
50
Jul 23, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched sticky tape with flies on , pushed inside the garbage rinsed gloved hands in three compartment sink and started to clean raw shrimp ; manager educated; employee changed gloves and washed hands in handwashsink **Corrected On-Site** - From follow-up inspection 2025-07-23: Observed employee touching cooked noodles to taste food , put gloves on to cook other foods before washing hands; manager educated and asked employee to wash hands Employees leaving cook line and going in and out of walk-in cooler touching visibly soiled handle and not washing hands and changing gloves before working with foods again ; manager washed all employees to wash hands ; **Admin Complaint** **Corrected On-Site**
12A-09-4
Basic - - From initial inspection : Basic - Employee with soiled clothing- several cooks with soiled clothing while preparing foods - From follow-up inspection 2025-07-23: Still observed **Time Extended**
13-01-4
Basic - - From initial inspection : Basic - Food stored on floor- numerous buckets of foods in walk-in freezer ; cooked chicken at cook line Stored properly **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-07-23: Oil on the floor at cook line / buckets of foods on the floor in walk-in cooler and freezer ; Advised to store properly **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-07-23: **Time Extended**
14-17-4
74
Jul 22, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
May 29, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 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. Dishwasher (Chlorine 10ppm);fixed to 50 ppm **Corrected On-Site**
22-41-4
High Priority - Metal stem-type thermometer soiled- operator cleaned and sanitized **Corrected On-Site**
22-12-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and shrimp over noodles in walk-in cooler under the Stored properly **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards observed throughout the kitchen **Repeat Violation**
22-02-4
Intermediate - Handwash sink at cook line not accessible for employee use at all times- cooking rack stored on top of it. Removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line cup of coffee Removed **Corrected On-Site**
12B-07-4
Basic - Food stored on floor- multiple food containers and boxes of meats in walk-in cooler and freezer; advised to store properly **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and walk-in cooler under the **Repeat Violation**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
43
Jan 6, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched clothing, touched face and took thermometer to check soup temperature ; advised to change gloves and wash hands
12A-28-4
High Priority - Food placed in soiled container/equipment. Cooked duck stored directly on rusty shelves inside reach in cooler at cook line; operator placed in bags **Corrected On-Site**
08B-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (52F - Cold Holding) fried chicken (51F - Cold Holding) on speed rack in the kitchen As per operator food not prepared or portioned today ; food out of temperature for approximately 30 minutes; Food moved back to walk-in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg rolls (109F - Hot Holding)in frying basket at cook line; as per operator food out of temperature for approximately 20 minutes; operator decided to discard **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink at cook line not accessible for employee use at all times- to go boxes stored inside it Removed **Corrective Action Taken**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Basic - Floor soiled/has accumulation of debris- inside walk-in cooler and throughout the kitchen **Repeat Violation**
36-73-4
Basic - Food stored on floor- multiple food containers on the floor inside walk-in cooler and walk-in freezer Advised to store properly **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets and handles and doors at all cooler in the kitchen
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- inside all coolers at cook line **Repeat Violation**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name- flour container no label at cook line
02D-01-5
33
Jul 24, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Feb 2, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in cooler #1 at cook line; stored properly **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (55F - Cold Holding); beef (55F - Cold Holding) in reach in cooler #2 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; as per operator cooler unplugged due to freezing; operator placed ice bags and plugged cooler on; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
22-02-4
Basic - Floor soiled/has accumulation of debris- throughout the kitchen/ three compartment sinks
36-73-4
Basic - Food stored on floor- buckets of chicken in walk-in freezer; soy sauce and raw ducks stored in the buckets in walk-in cooler; Advised to store properly
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line;
22-16-4
50
Sep 5, 2023
Routine - Food
6 critical violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
27
Jun 1, 2023
Complaint Full
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
9
Mar 3, 2023
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed rice scoops from 81F water. **Corrected On-Site** **Warning**
10-05-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under fried chicken **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. To go bag in direct contact with cooked ducks - operator removed from bags. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line - garlic in oil (83F) sitting out at room temperature under 4 hours - operator moved to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - COOLING - dumplings (95F - Cooling) 4:45 1 hour remaining recheck 15:mins 101F. Deep tub and covered - operator moved to sheet pan. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Dead roaches on premises. One dead under wok station next to exterior door in kitchen. **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage from prep table. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Thought out kitchen and both Walk in cooler and freezer. **Repeat Violation** **Warning**
08B-47-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Operator added water velocity. **Corrected On-Site** **Warning**
06-08-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Repeat Violation** **Warning**
21-07-4
35
Jan 19, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jul 15, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door open gaps on top and bottom of screen door - operator closed exterior door. **Corrected On-Site** **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
35B-01-4
95
Jul 14, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck prepared on Tuesday not date marked - operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
22-20-5
Basic - Dead roaches on premises. Approximately 7 dead in the kitchen dish area and 3 dead in the hot line hand sink - operator removed cleaned and sanitized both areas. **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door open gaps on top and bottom of screen door - operator closed exterior door. **Corrected On-Site** **Warning**
35B-01-4
Basic - Food stored on floor. Walk in cooler - tubs of chicken and sauces - operator moved off the floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Stored food not covered. Chinese crackers and portioned sauces at wait station - operator covered. Cooked duck in lowboy reach in on hot line - operator covered. **Corrected On-Site** **Warning**
08B-12-5
70
Frequently Asked Questions
When was Uncle Joe's Chinese Cuisine last inspected?
The most recent health inspection at Uncle Joe's Chinese Cuisine on file is from Mar 31, 2026. The public record contains 17 inspections in total.
What is the most common violation at Uncle Joe's Chinese Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Uncle Joe's Chinese Cuisine.
How does Uncle Joe's Chinese Cuisine compare to other restaurants in Palm Beach Gardens?
Uncle Joe's Chinese Cuisine most recently scored 43 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Uncle Joe's Chinese Cuisine's inspection record improved over time?
Yes. Recent inspections at Uncle Joe's Chinese Cuisine have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Uncle Joe's Chinese Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Uncle Joe's Chinese Cuisine inspected?
Based on the inspection history on file, Uncle Joe's Chinese Cuisine is inspected around five times per year on average.
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