JOY LUCK GARDEN

Name: JOY LUCK GARDEN
Address: 1918 SR 44, NEW SMYRNA BEACH, FL, 32168, US
Rating: 62.5

1918 SR 44, NEW SMYRNA BEACH, FL 32168

License #7407556

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

62.5 Grade F / 100

Failing Health Score

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Quick take

JOY LUCK GARDEN in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 62.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 40 total violations — 8 critical, 8 major, 24 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Call Back - Complied
[08A-05-6] raw sausage over cooked egg rolls, raw eggs over sauces, raw shrimp over produce and cooked dumplings
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
[53B-02-5] Dates changed on existing posted certificates No books in Chinese.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork from Saturday
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelving throughout
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped forks in a basket at the front counter
[36-73-4] Floor soiled/has accumulation of debris. Cookline
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In reach in coolers, reach in freezer, walk in cooler, walk in freezer, on shelving
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Restrooms
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef over portion sauces. Reach in cooler - raw chicken, raw beef over ready to eat food walk in cooler
[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 in the line, jackets with to go containers, multiple other items throughout
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings 48F, diced pork 48F, ribs 48F, raw beef 46F, chicken 46F, overnight in double cooler per operator - sitting out on cookline with no time marking and no time as a public health control written procedures: 2 kinds of Chicken, noodles, rice, cut leafy greens, egg rolls, raw shell eggs, sprouts. 58F+, 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. - in the walk in freezer, multiple instances of raw meat and seafood(personal and for the restaurant) over cooked food
[08B-38-4] Food stored on floor. - Under shelving walk in freezer - next to back door
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired 2021
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father
[12B-01-4] Employee eating while preparing food. Employee eating in the kitchen, walked over to the wok area, stirred something while eating
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - after eating, after handling money, after picking something up off the floor
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline crash cart area
[31A-11-4] Handwash sink used for purposes other than handwashing. - Used to fill pot with water on the cookline - used to hold raw chicken during prep, dish area
[53A-03-7] 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/

Community reaction

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