Joy Luck Restaurant
125 E Merritt Island Cswy #117, Merritt Island, FL 32952 · Permanent Food Service · License 1505685
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection3 intermediate (2 fixed on the spot), 3 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Noodles, egg rolls in walk in cooler need date marked
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bowl and scoop stored in sink next to cook line, had employee remove from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink next to triple sink, operator provided paper towels
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Egg rolls in walk in cooler
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License is current, operator verified, establishment open and operating
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.