JOEN
3191 W COLONIAL DR UNIT A, Orlando FL 32808 · 407-533-3904
Last inspected Aug 4, 2026 · 14 visits since September 2023
JUL 24
JAN 25
JUL 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024015773 | Feb 5, 2024 | Aug 12, 2024 | $400 |
Inspection history
14 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours sweet potato noodles rehydrate (76F - Cold Holding); wonton (58F - Cold Holding). Moved to walk in to cool
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs from yesterday per operator
In-use tongs stored on equipment door handle between uses. Tongs on fryer
Raw fruits/vegetables not washed prior to preparation. Green onins
Jul 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority8 Intermediate13 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.per operator last night cooked chicken (58F - Cooling) cooked pork (50F - Cooling)
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pan and tongs rinsed in prep sink
Stop Sale issued due to adulteration of food product. night cooked chicken (58F - Cooling) cooked pork (50F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours sweet potato noodles rehydrate (76F - Cold Holding); wonton (58F - Cold Holding). Moved to walk in to cool
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory Poached and undercooked eggs. Menu item #9 undercooked egg
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooked egg
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs from yesterday per operator
Bowl or other container with no handle used to dispense food in food
Employee beverage container on a food preparation table or over/next to clean equipment/utensils water
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in kitchen
Food stored on floor. Rice
In-use tongs stored on equipment door handle between uses. Tongs on fryer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78°
In-use wet wiping cloth/towel used under cutting board.
Light not functioning hood
No Heimlich maneuver/choking sign posted. Provided today
No copy of latest inspection report available.
Raw fruits/vegetables not washed prior to preparation. Green onins
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Salt
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked eggs at room temperature
Handwash sink not accessible for employee use at all times. -buckets in hand wash sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop at front counter
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning dishes in prep sink with no sanitation. Advised all dishes should be cleaned in 3 compartment sink, using wash, rinse, sanitize and air dry.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach in cooler - not all products commercially packaged. Raw chicken over pork. Fish over vegetables in the reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by 3 compartment sink.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Large bin of pork on floor.
In-use tongs stored on equipment door handle between uses. Employee removed.
Single-service articles not stored inverted or protected from contamination. Aluminum pans on the on cook line.
Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing on the floor by fryer. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. At counter.
Jul 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning dishes in prep sink with no sanitation. Advised all dishes should be cleaned in 3 compartment sink, using wash, rinse, sanitize and air dry.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach in cooler - not all products commercially packaged. Raw chicken over pork. Fish over vegetables in the reach in cooler.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by 3 compartment sink.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Large bin of pork on floor.
In-use tongs stored on equipment door handle between uses. Employee removed.
Single-service articles not stored inverted or protected from contamination. Aluminum pans on the on cook line.
Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing on the floor by fryer. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. At counter.
Jul 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning dishes in prep sink with no sanitation. Advised all dishes should be cleaned in 3 compartment sink, using wash, rinse, sanitize and air dry.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach in cooler - not all products commercially packaged. Raw chicken over pork. Fish over vegetables in the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (53F - Hot Holding); beef (85F - Hot Holding); chicken (70F - Hot Holding) on cart next to stove. clear soup (124F - Hot Holding) in soup pot on front counter. All food items out less than 2 hours per staff.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by 3 compartment sink.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Large bin of pork on floor.
In-use tongs stored on equipment door handle between uses. Employee removed.
Single-service articles not stored inverted or protected from contamination. Aluminum pans on the on cook line.
Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing on the floor by fryer. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. At counter.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (51F - Cold Holding). over easy eggs (53F - Cold Holding);. Less than 4 hours in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red pork (113F - Hot Holding). Less than 4 hours. Moved to heat to bring to temp.
Food-contact surface soiled with food debris, mold-like substance or slime. Utensils in storage. Manager added to wash.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can drink on prep table. Staff removed.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. Manager pulled apart.
Equipment in poor repair. Gasket on reach in freezer
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dividers under prep table unsealed wood.n Surface rust under prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer
Wet wiping cloth not stored in sanitizing solution between uses. Manager added to bucket
Jul 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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. Establishment using chart or board. Manager made chart.
Cardboard used to line nonfood-contact shelves. Under prep table across from triple sink. And cart with newspaper. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverage next to prep cabbage and carrots. Manager removed beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch and drinks in reach in cooler with items for sale.manager placed in a container.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash compartment in middle is set up in the rinse compartment. Manager educated staff and they set up sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F. Manage discarded water.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cut gloves lining squeeze bottle. Manager removed gloves from all bottles. Manager removed.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Kimchi fermented outside of food code. 69F
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses. Manager removed
Feb 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.. muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. kimchi 69F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Kimchi fermented outside of food code. 69F
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses. Manager removed
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.. muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.. muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. kimchi 69F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Kimchi fermented outside of food code. 69F
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses. Manager removed
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle.
Cardboard used to line nonfood-contact shelves. On dry storage shelves
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff.
Food stored on floor. Onions 1 case. Manager picked it up.
In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf
Standing water in bottom of reach-in-cooler. In bottom of make table.
Sep 28, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (50F - Cold Holding);); tofu (56F - Cold Holding) fish eggs (49F - Cold Holding). All items placed in make table less than 4 hours. ambient temperature of table 47F. Manager called for repair. I advised they add ice to cool.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided the form.
Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle.
Cardboard used to line nonfood-contact shelves. On dry storage shelves
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff.
Food stored on floor. Onions 1 case. Manager picked it up.
In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf
Standing water in bottom of reach-in-cooler. In bottom of make table.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (71F - Cold Holding). On shelf less than 4 hours. Manager placed in cooler to cool.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (50F - Cold Holding);); tofu (56F - Cold Holding) fish eggs (49F - Cold Holding). All items placed in make table less than 4 hours. ambient temperature of table 47F. Manager called for repair. I advised they add ice to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (85F - Hot Holding). Manager placed in refrigerator to cool. Less than 4 hours rice (101F - Hot Holding) stewed onions (85F - Hot Holding)
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided the form.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle.
Cardboard used to line nonfood-contact shelves. On dry storage shelves
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with rice packaging.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff.
Food stored on floor. Onions 1 case. Manager picked it up.
In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed.
Light not functioning. Hood Over prep area
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf
Standing water in bottom of reach-in-cooler. In bottom of make table.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.