JOY NOODLES AND ASIAN CUISINE
2200 S DIXIE HWY, West Palm Beach FL 33401 · (561) 655-5212
Last inspected Jun 17, 2026 · 9 visits since July 2023
JUL 24
APR 25
JUL 25
JAN 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice over 4 hours (82F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024009500 | Jan 29, 2024 | Mar 13, 2024 | $320 |
Inspection history
9 visits, newest first
Jun 17, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line walls soiled with dust. Observed hood filters solid with grease.
Jun 16, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in refrigerator raw chicken above ready to eat lettuce. Operator removed lettuce
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Drink cooler; black rice (51F - Cold Holding) not Portion of prep today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Drink cooler; black rice (51F - Cold Holding) not Portion of prep today. See stop sale
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. Observed rice for sushi not time marked. Operator labled 12-4
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line rice (90F - Hot Holding). Operator stated that was made today less then 4 hours but discarded.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator uses chlorine but has quaternary test strips.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in water at 72 degrees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line walls soiled with dust. Observed hood filters solid with grease.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching soiled timer and without washing hands put on gloves and started food prep. Employee washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked noodles.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (109F - Hot Holding). Operator discarded
In-use spatula stored in cracks between pieces of electrical wire. Operator removed
Jul 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice with time for 11:30-3:30 at 4:12.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator; bean sprouts, tofu,shrimp,cooked pasta, dumplings (45-60F - Cold Holding) due to missing inserts and food over fill line. Operator placed empty stated less then 2 hours and moved food to walk-in refrigerator.
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. Observed rice with time for 11:30-3:30 at 4:12.
Food stored on floor. Observed plastic container of sauce on floor in walking refrigerator.
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towels as food liner for fresh herbs and fish. Advised operator to remove paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over seaweed salad at low boy cooler by server pick up window. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chang Mai sauce with coconut milk (121F - Hot Holding) Observed in pot with no flame on cook range. Per operator, out of temperature for approximately 30 minutes. Advised operator to reheat to 165+F and maintain at 135+F for hot holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi case: tuna (46F - Cooling) at 1:43; cooling since 10:30 - 45F at 2:16 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in freezer to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Procedure emailed to operator.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice over 4 hours (82F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe rice over 4 hours (82F - Cold Holding) see stop sale
Establishment advertised crab on menu/menu board but served imitation crab. Operator had on California roll. Operator changed to Krab
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above case of miso in walk-in refrigerator. Operator placed eggs on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cookline ice bath bean sprouts (66F - Cold Holding). Operator stated less then 1.5 hours and dump water and add fresh water and ice.
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/ Cfm showed up during inspection.
No soap provided at handwash sink. Observe at Cookline hand wash sink. Operator placed soap at sink.
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. Observe with sea bass. Operator removed Rop.
Food stored on floor. Observe bag of onions on floor in walk-in refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe above hand sink at cook line wall and ceiling soiled with dust and grease.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above fish in walk-in refrigerator. Operator placed raw chicken on lower Shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cook line shelled eggs (80F - Cold Holding). Operator stated less the 3.5 hour and returned to refrigerator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe dumping made 3 days ago not date marked Operator labled dumping with date.
Exterior door has a gap at the threshold that opens to the outside. Observe at top of door in kitchen.
Food stored on floor. Observe beef in bus pan on floor in walk-in freezer. Operator placed on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 77°F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
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.