JOY LUCK BUFFET
3813 S NOVA RD STE 101, Port Orange FL 32127 · 386-236-9986
Last inspected Aug 12, 2026 · 19 visits since September 2023
JAN 25
JUN 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee handling celery with barehands while cutting for later use
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025051654 | Jun 9, 2025 | Dec 1, 2025 | $1,200 |
Inspection history
19 visits, newest first
Aug 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
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
Jul 23, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 37 recorded, 12 high priority.
12 High priority8 Intermediate17 Basic
Show 38 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked ribs from prior day 44-45F, 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: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked ribs 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
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
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
Observed: Insect egg sacs on floor in dry storage alcove. Priority: High Priority
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
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: 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: Stop Sale issued on time/temperature control for safety food due to temperature abuse. -surimi Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - surimi 48F, sushi prep cooler 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
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
Observed: Food-contact surface soiled with food debris, residue, or soil. - cutting board in sushi prep area - soda nozzles Priority: Intermediate
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: Nonfood-grade handheld mixer provided for use in food. 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
Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. - multiple spray bottles Priority: Intermediate
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
Observed: Bowl or other container with no handle used to dispense food. - rice, sauces Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. -back prep area Priority: Basic
Observed: Cloth used as a food-contact surface. - on cucumbers in walk in cooler 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
Observed: Dead roaches on premises. 1 dead roach underneath the 2 compartment sink Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Priority: Basic
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
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
Observed: Food stored in undrained ice. -raw oysters Priority: Basic
Observed: Grease receptacle lid open, broken, or missing. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Priority: Basic
Observed: Missing drain plug at dumpster. Priority: Basic
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
Observed: Open dumpster lid. Priority: Basic
Observed: Single-service articles improperly stored. - on the floor in dry storage alcove Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. - ribs in standing water Priority: Basic
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
Jan 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -corner section used for croutons at buffet not covered by sneezeguard
Food-contact surface soiled with food debris, mold-like substance or slime. -soiled/stained cutting board at sushi station
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
No conspicuously located ambient air temperature thermometer in holding unit. -glass door cooler at end of cook line
No waste receptacle installed at handwash sink provided with disposable towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter to ice machine -surface area below hood filters on cook line -vent cover inside walk in cooler -some areas below/around grease tray on cook line above woks
Open dumpster lid.
Reuse of single-service or single-use articles. -reuse of no.10 cans for water used to add during cooking. Advised to use pan that is constructed for heat treatment/rigorous warewashing/reuse
Wall soiled with accumulated grease, food debris, and/or dust. -wall area behind fryers
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food not stored at least 6 inches off of the floor. -bucket containing packaged ginger on floor next to hand sink -Food stored in a location that is exposed to splash from nearby sink.
Liquid waste leakage from dumpster onto ground/dumpster pad.
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above cokes potatoes/shrimp/other ready to eat food inside walk in cooler
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -inadequate coverage from sneezeguard for bread in elongated tray out at buffet line
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -buffet items not properly controlled using 4 hour time control. -cooked meat on skewers marked 11am, @ 104F in hot holding well. -sushi at buffet marked 11am observed @ 3:05pm, 70F -cut melon at buffet marked at 11am, observed @ 3:05pm 49F -broccoli salad, house salad, boiled egg marked 11am observed at 3:13pm, 60F -manager had employees replace product, stated some items were refreshed Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth on cook line 72F, manager added to 4 hour time control after replacing
Toxic substance/chemical improperly stored. -chemical, spray bottles stored above clean folded aprons at back storage area on shelving
Handwash sink not accessible for employee use at all times. -hand sink obstructed by garbage can on cook line
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones stored on shelving next to pans/equipment at cook line
Equipment and utensils not properly air-dried - wet nesting. -warewashing area drying racks
Equipment in poor repair. -plastic containers used for seasonings at cook line have holes punctured in top of lid, advised to obtain food safe equipment designed for intended use.
Food not stored at least 6 inches off of the floor. -bucket containing packaged ginger on floor next to hand sink -Food stored in a location that is exposed to splash from nearby sink.
Liquid waste leakage from dumpster onto ground/dumpster pad.
No waste receptacle installed at handwash sink provided with disposable towels. -prep area in back
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ansul lines above woks -top shelving on cook line
Open dumpster lid.
Standing water or very slow draining water in handwash sink.
Jun 9, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken 49-54F, cooling since previous day
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
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - grilled chicken 54F; precooked chicken, 62F. Out of temperature control less than 1 hour, returned to unit
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 - post it notes on each buffet item are generic and do not accurately reflect the time food was placed under time control. Notes appear to be times from previous days as all times listed are one hour-two- three hour intervals with check marks on times that have not yet occurred yet. Earliest time is 11:00am. Chef stated food was placed on buffet at 10:50 am.
Vacuum breaker missing on splitter added to mop sink faucet.
Bowl or other container with no handle used to dispense food. - multiple foods throughout kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoons, spatulas
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - garnish plates at buffet
Storage area not maintained clean and organized.
Jun 6, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 33 recorded, 14 high priority.
14 High priority4 Intermediate15 Basic
Show 33 findings ▾
Cooked chicken stored in waxed box that previously contained raw chicken.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken 49-54F, cooling since previous day
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee handling celery with barehands while cutting for later use
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - tongs washed and rinsed then returned to service without sanitizing. - pans placed to air dry without saniizing
Non-food grade paper/paper towel used as liner for food container. - in walk in cooler
Raw animal food stored over or with unwashed produce. - raw shrimp over carrots, onions, cabbage in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over vegetables in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw salmon, tall coolers at cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - grilled chicken 54F; precooked chicken, 62F. Out of temperature control less than 1 hour, returned to unit
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 - post it notes on each buffet item are generic and do not accurately reflect the time food was placed under time control. Notes appear to be times from previous days as all times listed are one hour-two- three hour intervals with check marks on times that have not yet occurred yet. Earliest time is 11:00am. Chef stated food was placed on buffet at 10:50 am.
Vacuum breaker missing on splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese
Handwash sink not accessible for employee use at all times. - sanitizer bucket stored in hand sink at server station
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Nonfood-grade stirring stick provided for direct contact with in food.
Accumulation of dead insects in and around control devices. - in and around bug zapper in server area
Bowl or other container with no handle used to dispense food. - multiple foods throughout kitchen
Floor soiled/has accumulation of debris. - heavy grease and food debris build up below cooking equipment - dry storage area floors soiled - floor soiled below bag in box soda rack
Food not stored at least 6 inches off of the floor. - oil jugs in prep area and cookline
Grease receptacle lid open, broken, or missing.
In-use tongs stored on equipment handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoons, spatulas
Insect control device installed over food preparation area. - bug zapper stored over beverage dispensing station with open ice bin. Dining room
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - paper towel and soap dispensers at cookline handsink - table below large handsink at cookline - bottom side of pans holding mussels - glass door cooler fan guards - oven door handles - interior of oven - exterior of fryers - top steamer - shelf where sugar and rice bags are stored
Reuse of single-service or single-use articles. - jug handle reused as a food scoop
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - garnish plates at buffet
Storage area not maintained clean and organized.
Stored food not covered. - mulitple cold held foods in walk in cooler
Uncovered food stored near sink exposed to splash. - open flour bin stored below large handsink at cookline
Wet wiping cloth not stored in sanitizing solution between uses. - throughout kitchen
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken
Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet
Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 8 high priority.
8 High priority5 Intermediate15 Basic
Show 29 findings ▾
Dishwasher handled soiled dishes or utensils and then handled clean dishes/prepared food without washing hands. Server touched face/hair prior to handling panned food without washing hands
Non-food grade paper/paper towel used as liner for food container. -sticky note paper directly touching half shelled raw oysters on speed racks in walk in cooler
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw poultry stored above raw oysters inside cooler in back
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cut/shredded carrot -raw oysters on half shell above commercially steamed crab legs inside wallk in cooler -raw shrimp stored above vegetables inside walk in cooler -raw poultry stored above raw oysters -raw poultry above cooked seafood
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 56F, manager states prepped less than 2 hours ago
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -operator pre marking times, adding newly cooked food to pans without control of 4 hour time limitation due to inadequate marking.
Toxic substance/chemical improperly stored. -toxic concentrated detergent stored on top shelf above clean dishes in warewashing area
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. -chair holding sani bucket in front of hand sink -pipe to hand sink in back pouring water when using hand sink
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion/top surface inside small ice machine in back
Accumulation of dead or trapped insect in/aroundcontrol devices. -wait station near back door in dining area, top shelf
Bowl or other container with no handle used to dispense food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phon on top shelf next to knives, above prep station on cookline
Exhaust/ventilation hood system not preventing grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease collecting/dripping from areas of hood system
Food stored under dripping grease. -above grill, fire suppression lines caked in grease above equipment
Grease receptacle lid open, broken, or missing. Open dumpster lid.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant -side of oven -hand sink at cookline across from fryers
Ripped/worn tin foil and plastic used as shelf covering on cookline
Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet
Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind cookline
Wash/Rinse/Sanitizing solution not maintained clean.
Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink
Working containers of food removed from original container not identified by common name. -numerous white substances in bulk containers in back without labels
Marked exit/path to marked exit blocked. For reporting purposes only. -fore exit obstructed by tables in back area of establishment
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Food stored in ice used for drinks.
Pesticide/insecticide labeled for household use only present in establishment. -can of raid inside dish pit laying against clean plates, manager sent plates back to be warewashed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored above raw fish
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Handwash sink used for purposes other than handwashing. -pans inside hand sink on cook line
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. -bag of rice on floor in back
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
Reach-in freezer interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above sauce/produce
Employee beverage/food container on a food preparation table. -in back
Food stored in a location that is exposed to debris/dust. -wrapped chicken stored in reach in freezer on bottom shelf covered in food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -top of oven
Reach-in freezer interior/shelves have accumulation of soil residues.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. - HDX bucket used for soy sauce, side cookline
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. -all cold time/temperature controlled for safety food on buffet wihout accurate time markings. Previous day markings appear to be located at station, as evidenced by multiple times listed on post it.
Food-contact surface soiled with food debris, grease, mold-like substance or residue. - cutting boards at cookline - can opener blade
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -recently completed from prior inspection, manager could not locate during inspection
Nonfood-grade utensil provided for food contact. - stirring stick purchased from home depot
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - open cup in prep table at cookline
Equipment in poor repair. - gasket at reach in cooler, center of cookline
Exterior door has a gap at the threshold that opens to the outside. - back door
Food stored on floor. - cases of food in walk jn freezer -oil jug on the floor at side cookline
Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use tongs stored on equipment handle between uses. - cookline
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - shelf below convection oven - hood filters - walk-in cooler gasket or edge of door - ice machine filter - soap dispenser at cookline
Ripped/worn plastic wrap used as shelf cover.
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 39 recorded, 11 high priority.
11 High priority9 Intermediate19 Basic
Show 39 findings ▾
Container of medicine improperly stored. - high shelf at cookline
Displayed food not properly protected from contamination. - croutons at buffet
Employee switched from working with raw food to ready-to-eat food without washing hands. - cooke handling raw shrimp, then changing gloves and handling cooked product and clean utensils without washing hands.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -server exited restroom and handled wrapped utensils/beverages without washing hands
No proof of parasite destruction or aquaculture documentation for yellowtail served raw or undercooked. Fish must be fully cooked or discarded without proof of aquaculture or parasite destruction.
Nonfood-grade containers used for food storage - direct contact with food. - HDX bucket used for soy sauce, side cookline
Raw animal food stored over/not properly separated from ready-to-eat food. - raw oysters over sauces, glass door cooler - raw fish over imitiation crab, expediting area - raw poultry over sauces, walk in cooler
Raw animal food stored with ready-to-eat food. - lettuce in direct contact with raw chicken, prep cooler at cook line. See stop sale
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw poultry over shrimp, walk in cooler
Stop Sale issued due to adulteration of food product.
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. -all cold time/temperature controlled for safety food on buffet wihout accurate time markings. Previous day markings appear to be located at station, as evidenced by multiple times listed on post it.
Establishment advertised crab on menu/menu board but served imitation crab. - tempura battered imitation crab labelled as Crab on buffet
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.
Food-contact surface soiled with food debris, grease, mold-like substance or residue. - cutting boards at cookline - can opener blade
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.
No soap provided at handwash sink. -hand sink located next to ice machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -recently completed from prior inspection, manager could not locate during inspection
Nonfood-grade utensil provided for food contact. - stirring stick purchased from home depot
Partially cooked raw animal food is not separated from ready-to-eat food. - partially cooked chicken wings over sauces and raw oysters
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - probe thermometer reading 38F in ice bath, manager located other thermometer properly calibrated
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - open cup in prep table at cookline
Employee eating in a food preparation or other restricted area. - plate of employee food on prep table in back area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table in back - charging cord, baseball cap at cookline shelves
Equipment in poor repair. - gasket at reach in cooler, center of cookline
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor soiled/has accumulation of debris. - below cooking equipment
Food stored on floor. - cases of food in walk jn freezer -oil jug on the floor at side cookline
Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use tongs stored on equipment handle between uses. - cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon at expediting area
Insect control device installed over boxes of single service product. - back area
Interior of microwave has accumulation of black substance/grease/food debris. - side cookline
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - shelf below convection oven - hood filters - walk-in cooler gasket or edge of door - ice machine filter - soap dispenser at cookline
Ripped/worn plastic wrap used as shelf cover.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates, soup bowls, condiment plates, and large soup spoons
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - locking pliers stored on muffin pan, side cookline
Time/temperature control for safety food thawed in an improper manner. - pan of chicken breasts thawing at room temperature, side cookline
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba.
Dec 5, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba.
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.
Oct 2, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba.
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.
In-use tongs stored on equipment door handle between uses.
Sep 27, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba.
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.
Food not stored at least 6 inches off of the floor. -Back prep area
In-use tongs stored on equipment door handle between uses.
Sep 25, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 8 high priority.
8 High priority10 Intermediate6 Basic
Show 24 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours
Raw animal food stored over/not properly separated from ready-to-eat food. -significant amount of raw chicken and raw fish stored above sauces
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef inside cooler on cook line. Manager corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. -hand sink blocked in sushi station
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -cook line
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba.
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.
No soap provided at handwash sink. -cook line
Probe thermometer not within the intended measuring range of use. -operator using roast thermometer without acceptable range for cold temps
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of shelf used for expediting
Floor soiled/has accumulation of debris.
Food not stored at least 6 inches off of the floor. -Back prep area
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. -cook line
Working containers of food removed from original container not identified by common name.
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.