JOYFUL TASTY PALACE

Name: JOYFUL TASTY PALACE
Address: 5210 W COLONIAL DR STE 130, ORLANDO, FL, 32808, US
Rating: 60

5210 W COLONIAL DR STE 130, ORLANDO, FL 32808

License #5814204

🥡 Chinese ℹ️

60 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 18 findings · 3 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JOYFUL TASTY PALACE in ORLANDO currently holds an InspectFL Health Score of 60 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 September 8, 2026. Across those visits, inspectors documented 38 total violations — 6 critical, 10 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on September 8, 2026 shows 18 observation rows: 3 critical, 4 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

JOYFUL TASTY PALACE 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
[03A-02-5] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked noodles. Staff changed rotation.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. Management removed.
[14-11-5] Equipment in poor repair. Lid on chest freezer
[14-69-4] Ice buildup in reach-in freezer.
[14-47-4] 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.
[23-03-4] 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.
[25-32-4] Reuse of single-use articles. Plastic jug cut to use as a scoop for rice. Staff discarded it.
[01C-07-4] 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
[08B-38-4] Food stored on floor. Case of oil
[08B-12-5] Stored food not covered. Pork in reach in freezer
[16-03-4] Accumulation of debris inside warewashing machine.
[22-02-4] 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
[41-10-4] Toxic substance/chemical improperly stored. Roach spray, lotion stored on the shelf next to ingredients bins. Management removed items.
[02C-08-5] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Removed towel.
[10-20-4] In-use tongs stored on equipment door handle between uses. Management removed.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Blue substance located at sink.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03A-02-5] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked noodles. Staff changed rotation.
[14-11-5] Equipment in poor repair. Lid on chest freezer
[14-69-4] Ice buildup in reach-in freezer.
[14-47-4] 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.
[08B-38-4] Food stored on floor. Case of oil
[16-03-4] Accumulation of debris inside warewashing machine.
[22-02-4] 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
[01C-07-4] 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
[02C-08-5] 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.
[53B-05-5] 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.
[11-26-1] 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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. Management removed.
[08B-12-5] Stored food not covered. Pork in reach in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. Management removed.
[23-03-4] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Removed towel.
[25-32-4] Reuse of single-use articles. Plastic jug cut to use as a scoop for rice. Staff discarded it.
[41-10-4] Toxic substance/chemical improperly stored. Roach spray, lotion stored on the shelf next to ingredients bins. Management removed items.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Blue substance located at sink.