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.
All DBPR Inspector Observations
37 full violation description(s) documented by the inspector during this visit.
High Priority 12
03D-02-5High Priority – Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked ribs from prior day 44-45F, stacked pans that did not give room for hot air to escape without impacting the stacked pans above the cooling product. See stop sale. **Warning** Priority: High Priority
01B-36-5High Priority – Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked ribs **Warning** Priority: High Priority
12A-13-4High Priority – Observed: 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 handled soiled dishes prior to sorting clean dishes without washing hands **Warning** Priority: High Priority
08B-27-4High Priority – Observed: Food placed in soiled container/equipment. – ribs thawing in water exposed to splash. Employee washing pans, passing over sink where ribs are stored and placing in third compartment to rinse **Warning** Priority: High Priority
22-45-4High Priority – Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing pans, tubs, rinsing, and placing to air dry without sanitizing **Warning** Priority: High Priority
35A-23-4High Priority – Observed: Insect egg sacs on floor in dry storage alcove. **Warning** Priority: High Priority
14-86-1High Priority – Observed: Non-food grade paper/paper towel used as liner for food container. -paper towels used for direct contact with raw fish **Warning** Priority: High Priority
08A-05-6High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above bag of cheese inside walk in cooler -raw shrimp above cooked crawfish inside walk-in cooler -raw fish stored above peeled/cut/prepped onions -raw fish stored above sauces inside walk in cooler **Warning** Priority: High Priority
12A-02-4High Priority – Observed: Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning** Priority: High Priority
01B-02-5High Priority – Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. -surimi **Warning** Priority: High Priority
03A-02-5High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – surimi 48F, sushi prep cooler **Warning** Priority: High Priority
03F-02-5High Priority – Observed: 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. – chicken at buffet **Corrected On-Site** **Warning** Priority: High Priority
Intermediate 8
03D-15-4Intermediate – Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -food cooled overnight inside reach in cooler without adequate space for heat to rise without affecting the temperature above **Warning** Priority: Intermediate
22-02-4Intermediate – Observed: Food-contact surface soiled with food debris, residue, or soil. – cutting board in sushi prep area – soda nozzles **Warning** Priority: Intermediate
31A-11-4Intermediate – Observed: Handwash sink used for purposes other than handwashing. -employee rinsed off soiled knife inside hand sink on the cookline, manager had discussion with employee **Warning** Priority: Intermediate
31B-02-4Intermediate – Observed: No paper towels or mechanical hand drying device provided at handwash sink. – front server area **Warning** Priority: Intermediate
14-14-4Intermediate – Observed: Nonfood-grade handheld mixer provided for use in food. **Warning** Priority: Intermediate
31B-05-4Intermediate – Observed: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -battery issue with dispenser, manager added roll **Corrected On-Site** **Warning** Priority: Intermediate
53B-14-5Intermediate – Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
41-17-4Intermediate – Observed: Spray bottle containing toxic substance not labeled. – multiple spray bottles **Warning** Priority: Intermediate
Basic 17
22-20-5Basic – Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. – back ice machine and back server area ice bin **Warning** Priority: Basic
14-01-5Basic – Observed: Bowl or other container with no handle used to dispense food. – rice, sauces **Warning** Priority: Basic
36-32-5Basic – Observed: Ceiling/ceiling tile shows damage or is in disrepair. -back prep area **Warning** Priority: Basic
21-05-5Basic – Observed: Cloth used as a food-contact surface. – on cucumbers in walk in cooler **Warning** Priority: Basic
06-09-1Basic – Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. – tuna loins not fully removed from packaging when placed to thaw in walk in cooler. Product still frozen. **Corrected On-Site** **Warning** Priority: Basic
35A-03-4Basic – Observed: Dead roaches on premises. 1 dead roach underneath the 2 compartment sink **Warning** Priority: Basic
12B-07-4Basic – Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** Priority: Basic
16-13-5Basic – Observed: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/ equipment not properly sanitized. **Warning** Priority: Basic
36-73-4Basic – Observed: Floor soiled/has accumulation of debris. -under hand sink on cookline -significant grease build up/debris on cookline floor beneath and behind fryers – floors soiled in back server area **Warning** Priority: Basic
08B-31-4Basic – Observed: Food stored in undrained ice. -raw oysters **Warning** Priority: Basic
33-29-4Basic – Observed: Grease receptacle lid open, broken, or missing. **Warning** Priority: Basic
10-20-4Basic – Observed: In-use tongs stored on equipment door handle between uses. **Warning** Priority: Basic
33-11-4Basic – Observed: Missing drain plug at dumpster. **Warning** Priority: Basic
23-03-4Basic – Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover inside reach in cooler at end of cookline **Warning** Priority: Basic
33-16-4Basic – Observed: Open dumpster lid. **Warning** Priority: Basic
25-05-4Basic – Observed: Single-service articles improperly stored. – on the floor in dry storage alcove **Warning** Priority: Basic
06-01-5Basic – Observed: Time/temperature control for safety food thawed in an improper manner. – ribs in standing water **Warning** Priority: Basic
Inspector observations synchronized from DBPR on August 11, 2026 8:25 AM.
Violation category totals
2 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
2 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.