JOY LUCK BUFFET

Name: JOY LUCK BUFFET
Address: 3813 S NOVA RD STE 101, PORT ORANGE, FL, 32127, US
Rating: 88.7

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

88.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

JOY LUCK BUFFET in PORT ORANGE currently holds an InspectFL Health Score of 88.7 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 24 total violations — 8 critical, 4 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soiled/stained cutting board at sushi station
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -glass door cooler at end of cook line
[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
[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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall area behind fryers
[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

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[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.
[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.
[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
[29-20-5] Standing water or very slow draining water in handwash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink obstructed by garbage can on cook line
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -prep area in back
[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
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
[28-15-4] Liquid waste leakage from dumpster onto ground/dumpster pad.
[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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -warewashing area drying racks
[41-10-4] Toxic substance/chemical improperly stored. -chemical, spray bottles stored above clean folded aprons at back storage area on shelving
[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

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse