Joy Luck Restaurant
2966 S Ridgewood Ave, Edgewater, FL 32141 · Permanent Food Service · License 7405640
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 7 basic (1 repeat)-20
- Safety score80
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 visitJul 24, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sitting out at room temperature marinating and waiting to cook: Chicken 59°F, beef 59°F. Beef moved to oven during inspection.advised to move chicken to cooler until ready to prepare. Fried rice in container above other containers 46°F. Operator discarded.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw meats over sauces, walk in cooler
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. Employee came in back door, removed colander from wok, washed container at three compartment sink and moved to air dry. Food residue present, instructed to re-wash and sanitize
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Interior rim of Bain Marie, main cooler - interior meat processing equipment - immersion mixer blade - interior bus tub used for food storage
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Togo containers in food
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Residue inside 1/3 pan stacked to dry
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cookline
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Reach in freezer door handle area - bottom prep table shelf - around woks
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
Room near dry storage
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Black residue along walls
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.