JOY LUCK CHINESE RESTAURANT
1684 S CONGRESS AVE, Palm Springs FL 33461 · 646-824-9283
Last inspected Aug 5, 2026 · 8 visits since July 2023
JAN 25
JUN 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025051732 | Jun 25, 2025 | Aug 12, 2025 | $400 |
| 2--2025014681 | Jan 9, 2025 | Mar 20, 2025 | $200 |
Inspection history
8 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in walk in cooler. Operator reorganized.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken date marked 7/29 in walk in cooler. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours.
Show the remaining 6 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 and the time removed from temperature control cannot be determined. Cooked rice held on time on cook line. Per operator, items has been held for less than 1 hour. Operator applied time marking.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (101F - Cooling 1/2 hour at 2:10, 99F at 2:55); cooked chicken (98F - Cooling for 1/2 hour at 2:10, 97F) cooling at ambient room temperature of 82F in deep filled containers. At current rate of cooling items will not reach 70F within required 2 hour window. Operator began moving items to walk in cooler to increase cooling rate. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours. See stop sale.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork and cooked pork ribs previously frozen not date marked at to go prep reach in cooler.
Equipment in poor repair. In use carrot food storage containers cracked, grooved no longer easily cleaved in walk in cooler. Hole in walk in cooler interior door.
Reuse of single-service or single-use articles. Bowl of rice placed on top of empty single use egg carton at dry storage containers.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed zucchini stored above ready to eat cut veggies in walk in cooler.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (91F - Hot Holding) held at steam table. Per operator, item has been held for less than 2 hours. Reviewed time as a public health control option with operator. Operator opted to place item on time.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at front counter tested at 200ppm. Operator diluted solution retesting at 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (126F - Cooling for 10 minutes at 1:15, 108F at 1:50) in deep filled container on cook line at room temperature. cooked egg rolls (85F - Cooling for 1 hour at 1:30, 84F at 1:50) on overfilled pans at room temperature on back speed rack. Operator placed items in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp and cooked chicken not date marked in walk in cooler. Per operator, items were prepared appropriately 48 hours ago. Operator date marked.
Equipment in poor repair. Chicken food storage bin at to go prep cooler cracked and heavily chipped.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. In walk in cooler, raw pork stored over ready to eat noodles. Operator stated noodles bring prepared. Operator moved noodles to different shelf.
Current Hotel and Restaurant license not displayed. Old license from 2023 displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee food stored with food being served to customers. Operator removed employee food from freezer,
Jun 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
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. Employee handled cell phone then began to handle food equipment without washing hands. Advised operator of proper handwashing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee improperly washed equipment without proper sanitizing at 3 compartment sink. Advised operator of proper procedure for wash, rinse, and sanitizing.
Pesticide/insecticide labeled for household use only present in establishment. Can of RAID stored on shelf underneath cabinet. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over ready to eat sauces. Advised operator of proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen, cutting boards with mold like substance and grooves. No longer easily cleanable.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for items on TPHC
Food stored on floor. At kitchen, bin of raw chicken and Oil on floor. Operator moved items to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in single door reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knives stored in between equipment.
Time/temperature control for safety food thawed in an improper manner. Bag of beef thawing at room temperature.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed cucumbers stored over washed, cut carrots and celery. Advised operator of proper storage.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 0ppm.
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator using phone multiple times and began handling food without washing hands in between.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Chef observed eating and immediately began food preparation without washing hands in between.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over French fries in white freezer chest Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over tofu in flip top cooler Raw chicken over broccoli in walk in cooler Raw shrimp over open container of sauce in walk in cooler Operator instructed to remove items
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw lobster in one door freezer unit Removed
Spray bottle containing toxic substance not labeled. With cleaning solution on cook line
No handwashing sign provided at a hand sink used by food employees. At beginning of cook line
Time/temperature control for safety food thawed in an improper manner. Shrimp and fish in buckets of standing water
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions walk in cooler Removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).
No handwashing sign provided at a hand sink used by food employees. At front counter
Reuse of single-service or single-use articles. Make shift scoop
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee Washing and rinsing sheet pan and plastic container. No sanitizing procedure observed. Educated on site. Triple Sink (Chlorine 100ppm) set up. Equipment sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (52F - Cold Holding); cooked noodles (45F - Cold Holding) on prep table. Operator states food removed from cooler less than four hours. Not prepped or portioned. Placed in cooler. Discussed using TPHC.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (118F - Hot Holding) in steam table. Out less than four hours. Reheated to 165F.
Employee personal food not properly identified and segregated from food to be served to the public. Employees personal chicken stored with establishment food in steam table.
Equipment and utensils not properly air-dried - wet nesting. Employee observed Using rag to dry utensils.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm)
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen to throw away box. Returned to work and rinsed hands in triple sink. No soap used. Returned to making egg rolls. Educated on site. Employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (130F - Hot Holding); wonton soup (130F - Hot Holding); in steam table. Operator states food made one hour ago and placed in steam table. Steam table turned up. Food reheated to 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at front hand sink.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink.
Handwash sink not accessible for employee use at all times. Garbage can blocking hand sink in back of kitchen. Removed
Handwash sink used for purposes other than handwashing. Soap bottle in hand sink at back of kitchen. Removed.
Bowl or other container with no handle used to dispense food. Can used to scoop rice. Removed.
Food stored on floor. Soy sauce bucket on floor in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in freezer chests
Stored food not covered. Freezer chest food uncovered.
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.