Joy Luck Chinese Restaurant

1684 S Congress Ave, Palm Springs, FL 33461 · Permanent Food Service · License 6019189

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 5, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

10 violations found

First visitAug 5, 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.
10 violations found:
- 5 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. cooked noodles (73°F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Cooked chicken date marked 7/29 in walk in cooler. See stop sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. cooked noodles (73°F - Cooling) in deep filled covered containers in walk in cooler.
  Per operator items have been cooling for over 3 hours. See stop sale.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Cooked rice held on time on cook line. Per operator, items has been held for less than 1 hour. Operator applied time marking.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored above raw shrimp in walk in cooler. Operator reorganized.
  Fixed on the spot
Intermediate2
- 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.
  Cooked pork and cooked pork ribs previously frozen not date marked at to go prep reach in cooler.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (101°F - Cooling 1/2 hour at 2:10, 99°F at 2:55); cooked chicken (98°F - Cooling for 1/2 hour at 2:10, 97°F) cooling at ambient room temperature of 82°F in deep filled containers.
  At current rate of cooling items will not reach 70°F within required 2 hour window. Operator began moving items to walk in cooler to increase cooling rate. cooked noodles (73°F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours. See stop sale.
  Fixed on the spotRepeat violation
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Box of unwashed zucchini stored above ready to eat cut veggies in walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  In use carrot food storage containers cracked, grooved no longer easily cleaved in walk in cooler. Hole in walk in cooler interior door.
  Repeat violation
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Bowl of rice placed on top of empty single use egg carton at dry storage containers.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.