JOYFUL TASTY PALACE
5210 W COLONIAL DR STE 130, Orlando FL 32808 · 407-270-8810
Last inspected Jul 7, 2026 · 10 visits since November 2023
OCT 24
MAY 25
NOV 25
APR 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. -12 live roaches on top of dish machine located in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority6 Intermediate11 Basic
What the inspector wrote — 20 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked noodles. Staff changed rotation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (69F - Cold Holding). Moved to cooler to cool. less than 4 hours.
Toxic substance/chemical improperly stored. Roach spray, lotion stored on the shelf next to ingredients bins. Management removed items.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 white cutting boards, one attached to make table One located on the storage rack Tank with fish
Show the remaining 16 findings ▾
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.
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance located at sink.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams stored in tank with live crab. Management removed
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Beef located in reach in cooler. Management states that they cook it, freeze, and then thaw.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine.
Equipment in poor repair. Lid on chest freezer
Food stored on floor. Case of oil
Ice buildup in reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. Management removed.
In-use tongs stored on equipment door handle between uses. Management removed.
In-use wet wiping cloth/towel used under cutting board. Removed towel.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep table with rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line, large ingredients bins, trash bag used to block splashes on the storage rack located next to dish area.
Reuse of single-use articles. Plastic jug cut to use as a scoop for rice. Staff discarded it.
Stored food not covered. Pork in reach in freezer
Apr 22, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board
Buildup of food debris/soil residue on equipment door handles.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. -dishes and equipment stored in restroom in kitchen
Equipment in poor repair. -reach in coolers in kitchen seals torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side of cook line cooler -hood filters
Screening is not 16-mesh to the inch.
Apr 21, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. -12 live roaches on top of dish machine located in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board
Buildup of food debris/soil residue on equipment door handles.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. -dishes and equipment stored in restroom in kitchen
Equipment in poor repair. -reach in coolers in kitchen seals torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side of cook line cooler -hood filters
Screening is not 16-mesh to the inch.
Apr 20, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. -12 live roaches on top of dish machine located in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board
Bowl or other container with no handle used to dispense food.
Buildup of food debris/soil residue on equipment door handles.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. -dishes and equipment stored in restroom in kitchen
Equipment in poor repair. -reach in coolers in kitchen seals torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side of cook line cooler -hood filters
Screening is not 16-mesh to the inch.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and pork over sauces and cabbage in walk in cooler.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag missing required information.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
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/ 5 working employees.
No paper towels or mechanical hand drying device provided at handwash sink. By cooks line. Employee provided paper towel.
No person in charge present during hours of operation. Per employees manager is in New York. Operator had family member arrive during inspection to translate.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand wash sink by ice machine. Employee turned on valve.
Bowl or other container with no handle used to dispense food. Togo plastic bowls containers used to scoop sugar and msg. Operator removed bowls.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Clean plates, utensils, unused equipment stored in employee bathroom back of the house.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone, and cigarettes stored on prep table. Employee removed.
Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment back of the house.
Food stored on floor. Multiple food items noodles, cut cabbage and soy sauce in walk in cooler stored on the floor.
In-use wet wiping cloth/towel used under cutting board. Employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on prep table at back of the house kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line, and underneath prep tables shelves.
May 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces Raw chicken over sauces in walk in cooler
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 38F when attempting to calibrate
Cutting board has cut marks and is no longer cleanable. On prep cooler
Floor soiled/has accumulation of debris. Under fryers Walk in freezer fooor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers Gasket in chest freezer in back kitchen area -fish tanks are soiled inside
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in private dining area is not secured. Advised to lock
May 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces Raw chicken over sauces in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: noodles: cut lettuce, pork, sprouts, cooked noodles. Cut greens cut tomatoes, tofu, bamboo, mushrooms, pork, Crab, milk. All items 46F-57F. Cold holding less than 4hrs per operator. Operator immediately moved most items to different cooler and put in ice bath remaining items. For temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to b cleaned
No paper towels or mechanical hand drying device provided at handwash sink. At front area. Operator immediately replaced
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 38F when attempting to calibrate
Bowl or other container with no handle used to dispense food. Sugar container. Immediately removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates abd bowles
Cutting board has cut marks and is no longer cleanable. On prep cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
Floor soiled/has accumulation of debris. Under fryers Walk in freezer fooor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers Gasket in chest freezer in back kitchen area -fish tanks are soiled inside
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in private dining area is not secured. Advised to lock
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate13 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container. Towel on vegetables. Staff removed
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (59F - Cold Holding). Ambient temperature in cooler was 50F. ) less than 4 hours in table
Stop Sale issued due to food originating from an unapproved source. No tags for clams
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); pork (46F - Cold Holding) less than 4 hours in table
No tag on/for original container of raw, in-shell clams. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Cardboard used to line nonfood-contact shelves. On the cart
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Large cutting board on make table
Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch in make table with other items for sale to the public. Staff removed food.
Equipment in poor repair. Gasket on reach in cooler
Faucet/handle broken at plumbing fixture. HWS ON FRONT COUNTER.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon 77F. Manager discarded water.
In-use wet wiping cloth/towel used under cutting board. Staff removed
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and interior of tanks on front counter Shelves and under table on cookline
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rust and soiled.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 49F in make table on cook line less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Tanks for crab and fish large white cutting board on make table.
Records/documents for required employee training do not contain all of the required information.
Current Hotel and Restaurant license not displayed.
No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Container of medicine improperly stored. Shelves above make table
Stop Sale issued due to food originating from an unapproved source. No tag on clams
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; shell egg ambient (51F - Cold Holding) above fill line in make table. Staff moved to another unit to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, large white. Manager discarded. Tank for live crab and fish
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form and employee signed.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Records/documents for required employee training do not contain all of the required information. Trainer information missing. Manager updated.
Buildup of food debris/soil residue on equipment door handles. Equipment throughout facility
Clean equipment/utensils not stored at least 6 inches above the floor. Oil
Cloth used as a food-contact surface.. In pan with chicken. Staff removed paper, aprons covering meat and produce in walk-in cooler..
Current Hotel and Restaurant license not displayed.
Food stored in a prohibited area. Rice in restroom large bags of rice. future repeat violations will result in administrative action. Staff removed rice.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Outside back door of facility on the ground.
Single-service articles improperly stored. Cups in restrooms
Walk-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler
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.