JOY LUCK GARDEN

Name: JOY LUCK GARDEN
Address: 1918 SR 44, NEW SMYRNA BEACH, FL, 32168, US
Rating: 56.3

1918 SR 44, NEW SMYRNA BEACH, FL 32168

License #7407556

🥡 Chinese ℹ️

56.3 Grade F / 100

Failing Health Score

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Latest inspection

August 3, 2026 · 13 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

JOY LUCK GARDEN in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 56.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 3, 2026. Across those visits, inspectors documented 37 total violations — 5 critical, 6 major, 26 minor.

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Record snapshot

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The latest inspection on August 3, 2026 shows 13 observation rows: 1 critical, 1 major, and 11 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

JOY LUCK GARDEN has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. - Tubs of food under shelving walk in cooler - multiple items in walk in freezer - oil and flour
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, reach in cooler, reach in cooler
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped forks at the front counter
[08A-02-6] Raw chicken over cooked pork in the walk in freezer
[14-01-5] Bowl or other container with no handle used to dispense food. - floating in sauces - in dry items
[14-45-4] Cardboard used to line nonfood-contact shelves. - Below sauces - cookline - walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline
[31A-11-4] Handwash sink used for purposes other than handwashing. - Used to hold stainless steel scrubber - used to rinse towel - used to fill pot with water
[36-73-4] Floor soiled/has accumulation of debris.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone on pot holder - numerous other items over prep and storage areas
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. B - employee beverages in several areas
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - Front hand sink - restrooms

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-05-4] Cardboard reused to hold food. Lids and chicken boxes in direct contact with food
[14-01-5] Bowl or other container with no handle used to dispense food. - floating in sauces - in dry items
[50-09-4] Current Hotel and Restaurant license not displayed.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped forks at the front counter
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. B - employee beverages in several areas
[08B-38-4] Food stored on floor. - Tubs of food under shelving walk in cooler - multiple items in walk in freezer - oil and flour
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone on pot holder - numerous other items over prep and storage areas
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cookline
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - Employee came in and began putting food onto Togo container without washing hands in the kitchen. Instructed employee to stop and wash hands .
[14-12-4] Utensils in poor condition. Metal scoop used for woks chipped
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - Front hand sink - restrooms
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in three compartment sink approximately 10 ppm cl. Corrected to 50 ppm cl
[03F-02-5] 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. - rice, eggs, sprouts, cut greens, chicken x 2, egg rolls all out for less than 2 hours
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw shrimp over cooked pork walk in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken and beef over cooked pork walk in cooler
[14-45-4] Cardboard used to line nonfood-contact shelves. - Below sauces - cookline - walk in cooler
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, reach in cooler, reach in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior processing equipment on storage shelf
[31A-11-4] Handwash sink used for purposes other than handwashing. - Used to hold stainless steel scrubber - used to rinse towel - used to fill pot with water
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - Any hand sink in kitchen. Paper towels were added to front 2 handsink
[36-73-4] Floor soiled/has accumulation of debris.
[52-03-4] Establishment advertised scallops on menu/menu board but served imitation scallops. Operator went through and put a "k" on fried scallops on the menu
[53A-01-7] Manager or person in charge lacking proof of food manager certification.