Joen

3191 W Colonial Dr Unit A, Orlando, FL 32808 · Permanent Food Service · License 5814676

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 4, 2026

What drove the grade

Stop Sale issued due to adulteration of food product. night cooked chicken (58°F - Cooling) cooked pork (50°F - Cooling)High priority · fixed by the Aug 4 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
4 high priority (2 fixed by the Aug 4 follow-up, 2 fixed on the spot), 8 intermediate (2 fixed on the spot), 13 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-42
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul312026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Moved to cooler again today.
  More time given
Intermediate1
- 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.
  More time given
Basic2
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  More time given
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
Official report, on the Florida DBPR website
First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 4 High priority
- 8 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product. night cooked chicken (58°F - Cooling) cooked pork (50°F - Cooling)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator less than four hours sweet potato noodles rehydrate (76°F - Cold Holding); wonton (58°F - Cold Holding). Moved to walk in to cool
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.per operator last night cooked chicken (58°F - Cooling) cooked pork (50°F - Cooling)
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Pan and tongs rinsed in prep sink
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory Poached and undercooked eggs.
  Menu item #9 undercooked egg
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Undercooked egg
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked eggs from yesterday per operator
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Covered
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided today.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Rice
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Green onins
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  78°
  In-use tongs stored on equipment door handle between uses.
  Tongs on fryer
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils water
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in kitchen
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food in food
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning hood
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided today
  Fixed on the spot
  No copy of latest inspection report available.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.