JUICY POT
5206 W COLONIAL DR, Orlando FL 32808 · 4077044934
Last inspected Mar 13, 2026 · 13 visits since November 2023
SEP 24
MAR 25
MAY 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 4 live roaches on floor under dish machine. Food also being prepared in area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026009818 | Nov 5, 2025 | Jul 27, 2026 | $400 |
| 4--2025014909 | Mar 3, 2025 | Aug 13, 2025 | $400 |
Inspection history
13 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Employee removed green onions from grocery bag in walk in cooler.
Raw animal food stored over or with unwashed produce. Employee removed shrimp in a bowl over radishes in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink on cook line.
Old labels stuck to food containers after cleaning. On clean dishes in walk in cooler.
Show the remaining 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken soup (57F - Cold Holding) from yesterday crab, kimchi, tofu (55F - Cold Holding) all in walk in cooler from 2 days ago.
Vacuum breaker installed improperly at the splitter added to hose bibb.
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. Sink on cook line.m
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at front service buffet. Operator inverted all plates.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table, and one reach in coolers.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back kitchen missing tile and concrete due to work on plumbing issues.
Water leaking from pipe and/or faucet. Hand sink on cook line.
handle missing at plumbing fixture. Hand sink at bar
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 F, 160
Non-food grade paper/paper towel used as liner for food container. Used in pan tunnel. Manager removed the paper towels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken soup (57F - Cold Holding) from yesterday crab, kimchi, tofu (55F - Cold Holding) all in walk in cooler from 2 days ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken soup (57F - Cold Holding)in walk-in from yesterday. kimchi (57F - Cold Holding) tofu (51F - Cold Holding). Less than 4 hours. In reach in cooler on cook line cooler on cook line in disrepair.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (94F - Hot Holding) less than 4 hours per operator. Discussed adding food items on time plan.
Vacuum breaker installed improperly at the splitter added to hose bibb.
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. Sink on cook line.m
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at front service buffet. Operator inverted all plates.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table, and one reach in coolers.
Food stored on floor. Buckets of soy and dry seasonings
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back kitchen missing tile and concrete due to work on plumbing issues.
Water leaking from pipe and/or faucet. Hand sink on cook line.
handle missing at plumbing fixture. Hand sink at bar
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Jul 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
May 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Buffet: Cut cabbage, tripe, brisket, tendon, krab, pork, dumplings, tofu, fish balls, cuttlefush,octopus, clams, mussels 48F-59F cold holding. Less than 4hrs per operator. Operator immediately put on sufficient ice bsth for temperature recovery. - cooked udon noodles on conveyor belt out at room temperature. Less than 4hrs per operator. Advised to keep on 4hrs time plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic butter 80F hot holding on shelf above stove. Less than 4hrs per operator. beef broth 118F hot holding on stove less than 4hrs per operator. Operator immediately put in stove to reheat to 165F for temperature recovery
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on crash cart above onions. Operator immediately removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water at boba bar. Operator immediately discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Hole in or other damage to wall. Cracked tile on wall behind dish machine
Mar 3, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At front wait station tested 00ppm. Operator immediately put more chlorine. Tested again at chlorine 100ppm
Roach activity present as evidenced by live roaches found. 4 live roaches on floor under dish machine. Food also being prepared in area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs, mussels, clams,Krab, fish balls, fish (51-55F - Cold Holding); cut lettuce, tofu (48-53F - Cold Holding); at buffet less than 4hrs per operator. Operator put in ice bath for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boboa 126F hot holding at front counter less than 4hrs per operator. Advised operator to keep on 4hr time plan or reheat to 165F for temperature recovery
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dead roaches on premises. 1 dead roach in gray container under dish machine
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Server wearing a watch
Floor soiled/has accumulation of debris. under dish machine
Hole in or other damage to wall. Cracked tile on wall behind dish machine
In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching sugar in container
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melon (56F - Cold Holding); bean sprouts (56F - Cold Holding);. Less than 4 hours. Educated operator on the use of time as a public health control and its benefits.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fresh garlic and butter (109F - Hot Holding). Over cook line less than 4 hours per cook.
Vacuum breaker missing at splitter added to hose bibb.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies
Cardboard used to line food-contact shelves. Walk-in cooler shelve
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line. Fan cover n walk-in cooler
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (49F - Cold Holding) less than 4 hours. Manager states walk-in door was left open.
Vacuum breaker missing at hose bibb splitter added to hose bibb. Installed improperly
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (49F - Cold Holding) less than 4 hours. Manager states walk-in door was left open.
Vacuum breaker missing at hose bibb splitter added to hose bibb. Installed improperly
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (52F - Cold Holding); clams (52F - Cold Holding). In buffet less than 4 hours. Added ice to cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. calamari (80F - Hot Holding). Placed in unit to cool. On table less than 4 hours. Turned up heat.
Vacuum installed improperly splitter added to hose bibb.
Food stored on floor. Eggs in walk-in cooler. Staff picked up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in brown sugar. Manager removed
Light not functioning. Hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
Stored food not covered. Shell fish in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges over cut onions and other vegetable in 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.