JOY LUCK BUFFET

Name: JOY LUCK BUFFET
Address: 3813 S NOVA RD STE 101, PORT ORANGE, FL, 32127, US
Rating: 85

3813 S NOVA RD STE 101, PORT ORANGE, FL 32127

License #7407817

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85 Grade B / 100

Solid Health Score

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Quick take

JOY LUCK BUFFET in PORT ORANGE currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 29 total violations — 9 critical, 4 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 30, 2026 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -corner section used for croutons at buffet not covered by sneezeguard
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soiled/stained cutting board at sushi station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter to ice machine -surface area below hood filters on cook line -vent cover inside walk in cooler -some areas below/around grease tray on cook line above woks
[25-32-4] Reuse of single-service or single-use articles. -reuse of no.10 cans for water used to add during cooking. Advised to use pan that is constructed for heat treatment/rigorous warewashing/reuse
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -glass door cooler at end of cook line
[33-16-4] Open dumpster lid.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall area behind fryers

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ansul lines above woks -top shelving on cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -warewashing area drying racks
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink obstructed by garbage can on cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones stored on shelving next to pans/equipment at cook line
[41-10-4] Toxic substance/chemical improperly stored. -chemical, spray bottles stored above clean folded aprons at back storage area on shelving
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -prep area in back
[29-20-5] Standing water or very slow draining water in handwash sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[28-15-4] Liquid waste leakage from dumpster onto ground/dumpster pad.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth on cook line 72F, manager added to 4 hour time control after replacing
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above cokes potatoes/shrimp/other ready to eat food inside walk in cooler
[14-11-5] Equipment in poor repair. -plastic containers used for seasonings at cook line have holes punctured in top of lid, advised to obtain food safe equipment designed for intended use.
[33-16-4] Open dumpster lid.
[08B-47-4] Food not stored at least 6 inches off of the floor. -bucket containing packaged ginger on floor next to hand sink -Food stored in a location that is exposed to splash from nearby sink.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -inadequate coverage from sneezeguard for bread in elongated tray out at buffet line
[03F-01-5] 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. -buffet items not properly controlled using 4 hour time control. -cooked meat on skewers marked 11am, @ 104F in hot holding well. -sushi at buffet marked 11am observed @ 3:05pm, 70F -cut melon at buffet marked at 11am , observed @ 3:05pm 49F -broccoli salad, house salad, boiled egg marked 11am observed at 3:13pm, 60F -manager had employees replace product, stated some items were refreshed Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale.

Community reaction

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Community pulse