Joy Luck Cafe
5000 S Clyde Morris Blvd Ste 8, Port Orange, FL 32127 · Permanent Food Service · License 7406438
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (fixed on the spot), 1 intermediate, 7 basic-13
- Safety score87
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 visitOct 2, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw shell eggs stored on top shelf inside walk in cooler above bottles of sauce/condiments -raw chicken stored above packaged sauces out front
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-cooked pork
Basic7
Code 08, Food protection and cross-contamination: Food stored under dripping condensation/water line.
-inside cooler at cook line across from woks, condensation dripping at edge above uncovered food being used on the cookline. Advised to keep covered/protected away from sources of contamination
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf/wall/surface cover.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of smoker -hood filters -stainless steel shelving in warewashing area -exterior of salamander/oven/warmer next to wok
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-near back door, rainwater slightly intruding at threshold of back door due to drainage
Fixed on the spot
Disrepair/other damage to wall.
-bathroom next to/behind toilet. Some water damage evident
Floor soiled/has accumulation of debris.
-areas in back around 3 comp sink, water heater -side of floor next to freezer/walk in door -are under hand sink next to smoker at end of cookline
Fixed on the spot
Code 42, Premises and cleaning equipment: Improper storage of maintenance equipment that interferes with cleaning.
-ladder stored inside corner next to freezer with significant soiled floor
Fixed on the spot
Reporting only1
Code 49, Flammable materials: Flammables stored near a source of ignition.
For reporting purposes only. -plastic buckets and mop bucket stored up against gas water heater with a lower pilot panel that is deteriorating , manager shifted some buckets away and attempted to correct cover/ panel
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.