JOY LUCK RESTAURANT
2966 S RIDGEWOOD AVE, Edgewater FL 32141 · 386-426-0797
Last inspected Jul 24, 2026 · 12 visits since August 2023
OCT 24
MAR 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach casings present. - storage room in back
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025066162 | Jul 22, 2025 | Oct 14, 2025 | $200 |
Inspection history
12 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee came in back door, removed colander from wok, washed container at three compartment sink and moved to air dry. Food residue present, instructed to re-wash and sanitize
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over sauces, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out at room temperature marinating and waiting to cook: Chicken 59F, beef 59F. Beef moved to oven during inspection.advised to move chicken to cooler until ready to prepare. Fried rice in container above other containers 46F. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rim of Bain Marie, main cooler - interior meat processing equipment - immersion mixer blade - interior bus tub used for food storage
Show the remaining 7 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Togo containers in food
Floor soiled/has accumulation of debris. Black residue along walls
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in freezer door handle area - bottom prep table shelf - around woks
Old food stuck to clean dishware/utensils. Residue inside 1/3 pan stacked to dry
Storage area not maintained clean and organized. Room near dry storage
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over sauces walk in cooler
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 as required. Noodles, rice
Food-contact surface soiled with food debris, mold-like substance or slime. - immersion mixer blade - Meat processing blades
Handwash sink used for purposes other than handwashing. Used to hold container with soapy water
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls from weekend
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In cornstarch
Employee personal food not properly identified and segregated from food to be served to the public. Freezer and reach in cooler
Equipment in poor repair. Back chest freezer
Floor soiled/has accumulation of debris. Residue all along walls and under equipment
Gallon jug cut into scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior warmers on prep table - walk in cooler fan covers - exterior freezer door - shelving next to dish area - around cooking equipment
Old food stuck to clean dishware/utensils. Operator removed to wash
Working containers of food removed from original container not identified by common name. Salt
Jul 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. - cooked meats
Nonfood-grade utensil provided for food contact. - ridgid drill and stirring stick
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. - under equipment and shelving throughout kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters repeat violation - high shelves at cookline - exterior of chest freezer - exterior of bucket used as waste basket - exterior of upright freezers - bottom of upright freezer - table below rice pots repeat violation - salamander where to go packages stored - exterior of cooking equipment - walk in cooler shelving and fan covers
Plumbing system in disrepair. - faucet on kitchen handsink
Storage area not maintained clean and organized. - front hallway cluttered with personal items not essential to operation of restaurant - employee bathroom being used as a storage area cluttered
Time/temperature control for safety food thawed in an improper manner. - shrimp in standing water
Walls soiled with accumulated grease, food debris, and/or dust.
Jul 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 7 high priority.
7 High priority5 Intermediate14 Basic
Show 26 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee rinsed knife used for cleaning raw shrimp, then placed to air dry without sanitizing. Operator removed container with items to re-wash.
Nonfood-grade bags used in direct contact with food. - cooked meats
Presence of insects, rodents, or other pests. - lizard under dry storage rack - spider cookline baseboard behind rice pots
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw meats over sauces
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 over raw beef, reach in freezer
Roach casings present. - storage room in back
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dumplings 45F, held off temperature control less than 30 minutes, returned to cooler
Food-contact surface soiled with food debris, residue, or soil. - interior of meat slicer - interior of breading bin - white food barrels
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Chlorine not rated for sanitizing. - operator went to nearby grocery store and purchased appropriate sanitizer
Nonfood-grade utensil provided for food contact. - ridgid drill and stirring stick
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg rolls, walk in cooler
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle provided to dispense food. - cornstarch **Corrected On-Site* - in sauce
Employee eating in a food preparation or other restricted area.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. - under equipment and shelving throughout kitchen
Food stored on floor. Oil jugs. Walk in cooler #10 can
Ice buildup in reach-in freezer. - chest freezer in back, ice buildup, repaired with duck tape.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters repeat violation - high shelves at cookline - exterior of chest freezer - exterior of bucket used as waste basket - exterior of upright freezers - bottom of upright freezer - table below rice pots repeat violation - salamander where to go packages stored - exterior of cooking equipment - walk in cooler shelving and fan covers
Plumbing system in disrepair. - faucet on kitchen handsink
Storage area not maintained clean and organized. - front hallway cluttered with personal items not essential to operation of restaurant - employee bathroom being used as a storage area cluttered
Time/temperature control for safety food thawed in an improper manner. - shrimp in standing water
Walls soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. White substance in #10 can under rice cookers
Mar 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Various meats over sauces walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Freezers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dumplings 44-45F bottom right cookline cooler
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 as required. Noodles, cut cabbage, rice, chicken
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 78-80 F (cooling at room temp at 4:15 from 2). At 4:50, 78-79F.
Food-contact surface soiled with food debris, mold-like substance or slime. - Black soil/residue inside container holding broccoli. Operator discarded - tongs encrusted with residue towards handle. Discarded. - soil on clean equipment/containers on bottom prep table - chicken fryer separator heavily soiled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Togo container floating in sauce In dry storage
Cardboard used to line nonfood-contact shelves. Walk in cooler shelving
Equipment in poor repair. - Heavily rusted duck tape repaired chest freezer soiled with ice buildup - plastic container for rice chopped and cracked. Operator discarded
Floor soiled/has accumulation of debris. Along walls and under equipment, heavy soil and reside throughout
Food stored on floor. Oil under cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - crevices on cookline between equipment - walk in cooler fan covers - bottom prep shelves
Ripped/worn tin foil used as shelf cover.
Wall soiled with accumulated grease, food debris, and/or dust. Behind steam table
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. MSG, sugar, other white substance
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. In the freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Various raw meats over sauces, walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in freezer Large mixing bowl Inside of meat processing equipment
Spray bottle containing toxic substance not labeled. On three compartment sink
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line nonfood-contact shelves. Walk in cooler shelving
Employee personal food not properly identified and segregated from food to be served to the public. in the freezer
Equipment in poor repair. Chest freezer rusted/taped together /heavily soiled/ice buildup
Floor soiled/has accumulation of debris. Throughout
Food stored on floor. Containers of oil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - reach in cooler handles - reach in freezer door and handles - shelving for dishware - large amount of spider webs/debris in dry storage area
Ripped/worn tin foil used as shelf cover. Multiple areas
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. In the freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Various raw meats over sauces, walk in cooler
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 as required, noodles, cut bok choy, sweet and sour chicken, egg roll, rice, general chicken
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. @ 4:20 sweet and sour chicken 78f. At 4:50, 77F
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in freezer Large mixing bowl Inside of meat processing equipment
Handwash sink used for purposes other than handwashing. Used to hold pot
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Chlorine labelled for household and laundry use
Spray bottle containing toxic substance not labeled. On three compartment sink
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line nonfood-contact shelves. Walk in cooler shelving
Clean utensils or equipment stored in dirty drawer or rack. Knives stored in soiled container with loose food debris and residue, bottom prep table shelf.
Employee personal food not properly identified and segregated from food to be served to the public. in the freezer
Equipment in poor repair. Chest freezer rusted/taped together /heavily soiled/ice buildup
Floor soiled/has accumulation of debris. Throughout
Food stored on floor. Containers of oil
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Sausage, beef, chicken,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - reach in cooler handles - reach in freezer door and handles - shelving for dishware - large amount of spider webs/debris in dry storage area
Ripped/worn tin foil used as shelf cover. Multiple areas
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. MSG
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw meats over sauces, walk in cooler - reach in freezer raw scallops over cooked pork
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 as required a¿¿ noodles, chicken, egg rolls
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls
Spray bottle containing toxic substance not labeled.
Accumulation of debris in three-compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. In freezer
Floor soiled/has accumulation of debris. Walk in cooler Dry storage Cookline Warewashing and prep area
Food stored on floor. Oil containers
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Sausage
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - bottom prep table shelves - handles to reach in freezer
Old food/residue stuck to clean dishware/utensils.
Reuse of single-service or single-use articles. Plastic container cut into scoop. Operator discarded
Single-service articles improperly stored. Cases in the floor
Small dead insects on premises. On dry storage shelving, multiple possible type of beetle or grain pest insect. Operator cleaned area
Wet wiping cloth not stored in sanitizing solution between uses. Across from fryers
Working containers of food removed from original container not identified by common name. Flours, msg
Aug 21, 2023□ 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw chicken over sauce containers
Food-contact surface soiled with food debris, mold-like substance or slime. - Soiled with standing water inside large stainless metal bowl,bottom prep shelf - large hand mixers soiled with old food residue
Floor soiled/has accumulation of debris. - Along walls throughout, residue and food/other debris - heavy buildup of grease and food, fryer area - under dry storage shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - walk in cooler shelving - bottom prep table shelving - Walk in cooler fan covers
Aug 18, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over krab, Kenmore freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw chicken over sauce containers
Rodent activity present as evidenced by rodent droppings found. 2 small droppings in hallway mixed with other debris. 1 in the corner under clean plate storage mixed with other debris.
Food-contact surface soiled with food debris, mold-like substance or slime. - Soiled with standing water inside large stainless metal bowl,bottom prep shelf - large hand mixers soiled with old food residue
Cardboard used to line nonfood-contact shelves. - Soiled cardboard lining bottom prep table shelves - walk in cooler shelving. - top of chest freezer - interior salamander
Floor soiled/has accumulation of debris. - Along walls throughout, residue and food/other debris - heavy buildup of grease and food, fryer area - under dry storage shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - walk in cooler shelving - bottom prep table shelving - Walk in cooler fan covers
Reuse of single-service or single-use articles. - Gallon cut into scoop - #10 cans reused
Unnecessary items/unused equipment on the premises. In unused employee bathroom, large amount of unused items/toys/debris.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority2 Intermediate13 Basic
Show 21 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over krab, Kenmore freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw chicken over sauce containers
Rodent activity present as evidenced by rodent droppings found. 2 small droppings in hallway mixed with other debris. 1 in the corner under clean plate storage mixed with other debris.
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. - Cooked brocolli 46-63F, rice 49F, won tons 47f. Overnight in togo containers on top of other containers. See stop sale - egg rolls 44F, cooked chicken 43-45F walk in cooler
Toxic substance/chemical improperly stored. Degreasers over food container
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, mold-like substance or slime. - Soiled with standing water inside large stainless metal bowl,bottom prep shelf - large hand mixers soiled with old food residue
Bathroom facility not clean. Residue on door
Bowl or other container with no handle used to dispense food. Floating in sauce
Cardboard used to line nonfood-contact shelves. - Soiled cardboard lining bottom prep table shelves - walk in cooler shelving. - top of chest freezer - interior salamander
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage shelving
Floor soiled/has accumulation of debris. - Along walls throughout, residue and food/other debris - heavy buildup of grease and food, fryer area - under dry storage shelving
Food stored on floor. - Containers of oil - canned chestnuts - rice in dry storage
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Upright
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - walk in cooler shelving - bottom prep table shelving - Walk in cooler fan covers
Reuse of single-service or single-use articles. - Gallon cut into scoop - #10 cans reused
Unnecessary items/unused equipment on the premises. In unused employee bathroom, large amount of unused items/toys/debris.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Sugar in large white containers
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.