Joy Luck Buffet
3813 S Nova Rd Ste 101, Port Orange, FL 32127 · Permanent Food Service · License 7407817
What drove the grade
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 23 complaint inspection12 high priority (11 fixed by the Aug 12 follow-up, 1 fixed on the spot), 8 intermediate (1 fixed on the spot), 17 basic; intermediate violations cost 18 at most; basic violations cost 12 at most-66
- Extension granted on Aug 7, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score32
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Observed: Required employee training expired for some employees.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Observed: Floor soiled/has accumulation of debris.
-significant grease and food debris at same location noted on the prior indpection time extended next day
More time given
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
37 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority12
Code 01, Approved source; food safe and unadulterated: Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-surimi Priority: High Priority
Observed: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F
within two hours and from 135°F to 41°F within six hours. See stop sale. -cooked ribs Priority: High Priority
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
- surimi 48°F, sushi prep cooler Priority: High Priority
Observed: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F
within 6 hours. -cooked ribs from prior day 44-45°F, stacked pans that did not give room for hot air to escape without impacting the stacked pans above the cooling product. See stop sale. Priority: High Priority
Observed: 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. - chicken at buffet Priority: High Priority
Fixed on the spot
Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw fish stored above bag of cheese inside walk in cooler -raw shrimp above cooked crawfish inside walk-in cooler -raw fish stored above peeled/cut/prepped onions -raw fish stored above sauces inside walk in cooler Priority: High Priority
Observed: Food placed in soiled container/equipment.
- ribs thawing in water exposed to splash. Employee washing pans, passing over sink where ribs are stored and placing in third compartment to rinse Priority: High Priority
Code 12, Handwashing and hygienic practices: Observed: Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without
washing hands. Priority: High Priority
Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils,
or touched unwrapped single-service items without washing hands. -dishwasher handled soiled dishes prior to sorting clean dishes without washing hands Priority: High Priority
Code 14, Food-contact surfaces designed and maintained: Observed: Non-food grade paper/paper towel used as liner for food container.
-paper towels used for direct contact with raw fish Priority: High Priority
Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Dishwasher washing pans, tubs, rinsing, and placing to air dry without sanitizing Priority: High Priority
Code 35, Insects, rodents, pests and animals: Observed: Insect egg sacs on floor in dry storage alcove.
Priority: High Priority
Intermediate8
Code 03, Food out of temperature: Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
-food cooled overnight inside reach in cooler without adequate space for heat to rise without affecting the temperature above Priority: Intermediate
Code 14, Food-contact surfaces designed and maintained: Observed: Nonfood-grade handheld mixer provided for use in food.
Priority: Intermediate
Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, residue, or soil.
- cutting board in sushi prep area - soda nozzles Priority: Intermediate
Code 31, Handwash sinks and supplies: Observed: Handwash sink used for purposes other than handwashing.
-employee rinsed off soiled knife inside hand sink on the cookline, manager had discussion with employee Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink.
- front server area Priority: Intermediate
Observed: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
-battery issue with dispenser, manager added roll Priority: Intermediate
Fixed on the spot
Code 41, Chemicals and toxic substances: Observed: Spray bottle containing toxic substance not labeled.
- multiple spray bottles Priority: Intermediate
Code 53, Manager certification and employee training: Observed: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Basic17
Code 06, Food properly thawed: Observed: Time/temperature control for safety food thawed in an improper manner.
- ribs in standing water Priority: Basic
Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use
no longer frozen and not removed from reduced oxygen package. - tuna loins not fully removed from packaging when placed to thaw in walk in cooler. Product still frozen. Priority: Basic
Fixed on the spot
Code 08, Food protection and cross-contamination: Observed: Food stored in undrained ice.
-raw oysters Priority: Basic
Code 10, In-use utensils properly stored: Observed: In-use tongs stored on equipment door handle between uses.
Priority: Basic
Code 12, Handwashing and hygienic practices: Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Priority: Basic
Code 14, Food-contact surfaces designed and maintained: Observed: Bowl or other container with no handle used to dispense food.
- rice, sauces Priority: Basic
Code 16, Dishwashing facilities and test kits: Observed: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/ equipment not properly sanitized. Priority: Basic
Code 21, Wiping cloths and linens: Observed: Cloth used as a food-contact surface.
- on cucumbers in walk in cooler Priority: Basic
Code 22, Food-contact surfaces clean and sanitized: Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- back ice machine and back server area ice bin Priority: Basic
Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-fan cover inside reach in cooler at end of cookline Priority: Basic
Code 25, Single-service items: Observed: Single-service articles improperly stored.
- on the floor in dry storage alcove Priority: Basic
Code 33, Garbage and refuse: Observed: Missing drain plug at dumpster.
Priority: Basic
Observed: Open dumpster lid.
Priority: Basic
Observed: Grease receptacle lid open, broken, or missing.
Priority: Basic
Code 35, Insects, rodents, pests and animals: Observed: Dead roaches on premises.
1 dead roach underneath the 2 compartment sink Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Ceiling/ceiling tile shows damage or is in disrepair.
-back prep area Priority: Basic
Observed: Floor soiled/has accumulation of debris.
-under hand sink on cookline -significant grease build up/debris on cookline floor beneath and behind fryers - floors soiled in back server area Priority: Basic
Reporting only1
Code 46, Exits: Observed: Marked exit/path to marked exit blocked.
For reporting purposes only. -fire exit door in block obstructed by items stored directly outside door. Manager removed obstruction Priority: Reporting
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.