JOEN
3191 W COLONIAL DR UNIT A · ORLANDO · Orange County · FL 32808
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 3
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (71F – Cold Holding). On shelf less than 4 hours. Manager placed in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (50F – Cold Holding);); tofu (56F – Cold Holding) fish eggs (49F – Cold Holding). All items placed in make table less than 4 hours. ambient temperature of table 47F . Manager called for repair. I advised they add ice to cool. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (85F – Hot Holding). Manager placed in refrigerator to cool. Less than 4 hours rice (101F – Hot Holding) stewed onions (85F – Hot Holding) **Corrective Action Taken** **Warning**
Intermediate 2
11-26-1Intermediate – 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 the form. **Corrective Action Taken** **Warning**
53B-05-5Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic 12
14-01-5Basic – Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle.
14-45-4Basic – Cardboard used to line nonfood-contact shelves. On dry storage shelves
50-09-4Basic – Current Hotel and Restaurant license not displayed.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with rice packaging.
16-13-5Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff. **Corrective Action Taken**
08B-38-4Basic – Food stored on floor. Onions 1 case. Manager picked it up. **Corrected On-Site**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed. **Corrected On-Site**
36-62-4Basic – Light not functioning. Hood Over prep area
14-47-4Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf
29-49-6Basic – Standing water in bottom of reach-in-cooler. In bottom of make table.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Inspector observations synchronized from DBPR on October 21, 2026 1:01 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 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.