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
28 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-02-4High Priority – Dishwasher handled soiled dishes or utensils and then handled clean dishes/prepared food without washing hands. Server touched face/hair prior to handling panned food without washing hands **Warning**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. -sticky note paper directly touching half shelled raw oysters on speed racks in walk in cooler
08A-16-5High Priority – Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw poultry stored above raw oysters inside cooler in back **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cut/shredded carrot -raw oysters on half shell above commercially steamed crab legs inside wallk in cooler -raw shrimp stored above vegetables inside walk in cooler -raw poultry stored above raw oysters -raw poultry above cooked seafood **Warning**
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 56F, manager states prepped less than 2 hours ago **Warning**
03F-04-5High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -operator pre marking times, adding newly cooked food to pans without control of 4 hour time limitation due to inadequate marking. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. -toxic concentrated detergent stored on top shelf above clean dishes in warewashing area
Intermediate 5
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab
01C-02-4Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -chair holding sani bucket in front of hand sink -pipe to hand sink in back pouring water when using hand sink **Corrected On-Site** **Warning**
02A-01-4Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken
Basic 15
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion/top surface inside small ice machine in back
35A-06-4Basic – Accumulation of dead or trapped insect in/aroundcontrol devices. -wait station near back door in dining area, top shelf
14-01-5Basic – Bowl or other container with no handle used to dispense food.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phon on top shelf next to knives, above prep station on cookline
36-63-4Basic – Exhaust/ventilation hood system not preventing grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease collecting/dripping from areas of hood system **Warning**
08B-52-4Basic – Food stored under dripping grease. -above grill, fire suppression lines caked in grease above equipment
33-29-4Basic – Grease receptacle lid open, broken, or missing. Open dumpster lid.
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant -side of oven -hand sink at cookline across from fryers **Warning**
14-20-4Basic – Ripped/worn tin foil and plastic used as shelf covering on cookline
08B-12-5Basic – Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind cookline
16-05-4Basic – Wash/Rinse/Sanitizing solution not maintained clean.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -numerous white substances in bulk containers in back without labels
Inspector observations synchronized from DBPR on September 18, 2026 12:03 PM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.