Joy Luck Garden
1918 SR 44, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7407556
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection4 high priority (2 fixed by the Aug 3 follow-up, 1 fixed on the spot, 2 repeats), 5 intermediate (2 fixed on the spot, 1 repeat), 15 basic (8 repeats); basic violations cost 12 at most-45
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken over cooked pork in the walk in freezer
More time given
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to hold scrub brushes
More time given
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Employee personal food not properly identified and segregated from food to be served to the public.
More time given
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Cardboard used to line nonfood-contact shelves.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: 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.
- rice, eggs, sprouts, cut greens, chicken x 2, egg rolls all out for less than 2 hours
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
- raw shrimp over cooked pork walk in freezer
Repeat violation
Raw animal food stored over/not properly separated from ready-to-eat food.
- Raw chicken and beef over cooked pork walk in cooler
Repeat violation
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Employee came in and began putting food onto Togo container without washing hands in the kitchen. Instructed employee to stop and wash hands .
Fixed on the spot
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior processing equipment on storage shelf
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
- Used to hold stainless steel scrubber - used to rinse towel - used to fill pot with water
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
- Any hand sink in kitchen. Paper towels were added to front 2 handsink
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised scallops on menu/menu board but served imitation scallops.
Operator went through and put a "k" on fried scallops on the menu
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic15
Code 08, Food protection and cross-contamination: Food stored on floor.
- Tubs of food under shelving walk in cooler - multiple items in walk in freezer - oil and flour
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
In walk in cooler, reach in cooler, reach in cooler
Repeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Cookline
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
B - employee beverages in several areas
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- floating in sauces - in dry items
Repeat violation
Cardboard reused to hold food.
Lids and chicken boxes in direct contact with food
Utensils in poor condition.
Metal scoop used for woks chipped
Cardboard used to line nonfood-contact shelves.
- Below sauces - cookline - walk in cooler
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer bucket in three compartment sink approximately 10 ppm cl. Corrected to 50 ppm cl
Wet wiping cloth not stored in sanitizing solution between uses.
Cookline
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Unwrapped forks at the front counter
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- Front hand sink - restrooms
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- Cell phone on pot holder - numerous other items over prep and storage areas
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.