Joyful Tasty Palace

5210 W Colonial Dr Ste 130, Orlando, FL 32808 · Permanent Food Service · License 5814204

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 8, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
3 high priority (fixed on the spot), 6 intermediate (1 fixed on the spot), 11 basic (1 repeat)
-38
Safety score62

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

Inspection history

1 inspection · 2 visits

Jul72026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
18 earlier violations still noted, but not enough to need another visit:
- 3 High priority
- 4 Intermediate
- 11 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  More time given
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
  More time given
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  More time given
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Food stored on floor.
  More time given
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  More time given
  In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  More time given
  Ice buildup in reach-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 25, Single-service items: Reuse of single-use articles.
  More time given
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 3 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  rice noodles (69°F - Cold Holding). Moved to cooler to cool. less than 4 hours.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw pork over cooked noodles. Staff changed rotation.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Roach spray, lotion stored on the shelf next to ingredients bins. Management removed items.
  Fixed on the spot
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
  Clams stored in tank with live crab. Management removed
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Beef located in reach in cooler. Management states that they cook it, freeze, and then thaw.
- Code 11, Employee health: 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  2 white cutting boards, one attached to make table One located on the storage rack Tank with fish
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  Blue substance located at sink.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pork in reach in freezer
  Food stored on floor.
  Case of oil
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Between make table and prep table. Management removed.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Management removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Lid on chest freezer
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Bottom of prep table with rust.
  Ice buildup in reach-in freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Removed towel.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelves over cook line, large ingredients bins, trash bag used to block splashes on the storage rack located next to dish area.
  Repeat violation
- Code 25, Single-service items: Reuse of single-use articles.
  Plastic jug cut to use as a scoop for rice. Staff discarded it.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.