JOY LUCK BUFFET
3813 S NOVA RD STE 101 · PORT ORANGE · Volusia County · FL 32127
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High 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**
12A-13-4High 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**
01B-02-5High 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**
03A-02-5High 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**
03F-02-5High 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**
29-42-4High 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**
Basic 4
14-01-5Basic – – 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**
10-07-4Basic – – 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**
24-11-4Basic – – 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**
33-34-4Basic – – From initial inspection : Basic – Storage area not maintained clean and organized. **Warning** – From follow-up inspection 2025-06-09: **Time Extended**
Inspector observations synchronized from DBPR on September 9, 2026 12:01 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.