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Joy Luck

Joy Luck
125 E Merritt Island Cswy
Suite 117
Merritt Island, FL 32952
(321)454-3338

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: JOY LUCK RESTAURANT
License Number: 1505685
License ID: 5329300
Inspection Visit ID: 5368376
Inspection Date: Monday, October 06, 2014
Inspection Number: 2437523
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Cabbage **Corrected On-Site**
08B-12-4 Basic.Food stored in holding unit not covered. Beef in reach in freezer. **. Repeat Violation**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water. **Corrected On-Site**
35B-03-4 Basic.Outer openings not protected with self-closing doors. **. Repeat Violation**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Reach in freezer handle
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
22-45-4 High Priority.Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pan was not properly sanitized prior to storing. **Corrected On-Site**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over pork. **Corrected On-Site**
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer head.
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
16-36-4 Intermediate.No color/concentration comparison chart available for chemical test kit used to check sanitizer.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Corrected On-Site**
31B-03-4 Intermediate.No soap provided at handwash sink. Dish area **Corrected On-Site**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 86° 1. 5 hours.

Inspection For: JOY LUCK RESTAURANT
License Number: 1505685
License ID: 5329300
Inspection Visit ID: 5328532
Inspection Date: Tuesday, July 15, 2014
Inspection Number: 2425036
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
14-10-4 Basic.Equipment or utensils not designed or constructed for use with food. Mixer for paint being used to mix foods. **Corrected On-Site**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-12-4 Basic.Food stored in holding unit not covered. Food in reach in freezer.
14-68-4 Basic.Ice buildup in upright freezer.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **. Repeat Violation**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in cornstarch and flour **Corrected On-Site**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. By rice cooker.
35B-03-4 Basic.Outer openings not protected with self-closing doors.
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 70° 45 minutes, placed in walk in cooler.
25-32-4 Basic.Reuse of single-service articles. Cardboard used to cover food. **Corrected On-Site**
25-09-4 Basic.Single-service items for customer self-service not properly protected to prevent contamination. Utensils on front counter.
23-09-4 Basic.Soiled reach-in cooler gaskets. 2 door low boy
41-07-4 High Priority.Container of medicine improperly stored. On shelf with jugs of vinegar and above buckets of flour and cornstarch. **Corrected On-Site**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Buckets in front **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in freezer soiled with accumulation of food residue. **. Repeat Violation**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: JOY LUCK RESTAURANT
License Number: 1505685
License ID: 5329300
Inspection Visit ID: 5218049
Inspection Date: Monday, April 07, 2014
Inspection Number: 2379457
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Rice
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of oil.
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Several units
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
14-36-4 Basic.Interior of reach in freezer in disrepair/has exposed insulation.
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. Greater than 400 ppm, remade 200 ppm.
02D-07-4 Basic.Working container of food not labeled in English. Corn starch, potato starch, etc.
50-06-4 High Priority - License expired within 30 days after expiration date. See payment information in comments section.
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Wd 40 above freezer and by bread crumbs **Corrected On-Site**
22-02-4 Intermediate.Heavy Accumulation of food debris/grease on food-contact surface. On magnetic strip of knives.
22-30-4 Intermediate.Interior of reach in freezer soiled with accumulation of food residue.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Corrected On-Site**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.
53B-02-4 Intermediate.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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees that do any type of food work must have food safety training.

Inspection For: JOY LUCK RESTAURANT
License Number: 1505685
License ID: 5329300
Inspection Visit ID: 4960221
Inspection Date: Friday, January 03, 2014
Inspection Number: 2287300
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. To go cup in soy sauce corrected on site
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Cuting board soiled. Discarded by operator
08B-17-4 Basic.Unwashed fruits/vegetables stored with ready-to-eat food. There is unwashed mushrooms over cooked chicken in walk in. Corrected on site
08B-02-4 High Priority.Displayed food not properly protected from contamination. Egg rolls not covered
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined. See stop sale. No ending time on corn starch and bok choy fried chicken.
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. There is raw pork over cut cabbage
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polish on server. Corrected on site
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Eggrolls 60f, fried chicken 59f. Corrective action taken

Inspection For: JOY LUCK RESTAURANT
License Number: 1505685
License ID: 5329300
Inspection Visit ID: 4960222
Inspection Date: Thursday, November 07, 2013
Inspection Number: 2287301
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 20
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
14-17-4 Basic.All Walk-in cooler/freezer shelves with heavy rust that has pitted the surface.
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Prep and sink area.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
08B-38-4 Basic.Food stored on floor. Jugs of oil, buckets of soy sauce
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of flour, rice, corn starch, etc.
36-13-4 Basic.Heavy Grease accumulated under cooking equipment.
36-47-4 Basic.Hood soiled with accumulated grease.
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cup in rice **. Repeat Violation**
14-36-4 Basic.Interior of refrigerator in disrepair/has exposed insulation. 2 door reach in freezer **. Repeat Violation**
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled waters **Corrected On-Site**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Screen door
02D-06-4 Basic.Packaged food has no English labeling.
14-33-4 Basic.Reach-in cooler shelves with heavy rust that has pitted the surface.
25-52-4 Basic.Reuse of single-use number 10 cans. **Corrected On-Site**
08B-14-4 Basic.Stored food not covered in reach in freezer.
08B-13-4 Basic.Stored food not covered in walk-in cooler. **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls **. Repeat Violation**

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: JOY LUCK RESTAURANT
License Number: 1505685
License ID: 5329300
Inspection Visit ID: 4742174
Inspection Date: Monday, January 14, 2013
Inspection Number: 2246431
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggrolls made yesterday**Warning**
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined. Corn starch 86f. C. Fried. Chicken not time marked. At 82f corrected on site
08A-01-4 High Priority.Raw animal food stored over cooked food. Time control for sefety raw chicken over time control for safety pork in not hermetically sealed packages
08B-02-4 High Priority.Displayed food not properly protected from contamination. Noodle bags in dirty cloth basket. Corrected
08B-12-4 Basic.Food stored in holding unit not covered. Egg rolls in walk in
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice has to cup in iy
14-11-4 Basic.Equipment in poor repair. Door on 2 door freezer has insulation hanging out
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Trash can
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Door and botom of 2 door freeer
25-32-4 Basic.Reuse of single-service articles. Egg cartons reused as seats. Corrected onsite
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By mop area wall s peeling
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**

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1 Food Service Inspection for July 1, 2011 - June 30, 2012
Inspection For: JOY LUCK RESTAURANT
License Number: 1505685
License ID: 5329300
Inspection Visit ID: 4576682
Inspection Date: Wednesday, April 11, 2012
Inspection Number: 2154280
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
12A-17-1 Critical. Observed employee improperly washing hands. While wearing gloves. Corrected On Site. Removed gloves and properly washed hands.
14-31-1 Card board used for food contact surface for rice. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-22-1 Critical. Observed HEAVY encrusted material on can opener.
22-26-1 Critical. Observed heavy buildup of soiled material on racks in the walk-in cooler.
22-27-1 Critical. Observed crock pots for cooked rice heavily encrusted
22-28-1 Critical. Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
23-05-1 Observed HEAVY residue build-up on handles on hand wash sinks and paper towel dispenser
23-06-1 Observed heavy build-up of food debris on exterior of food storage containers
26-02-1 Observed reuse of single-service articles. Metal cans being reused fpr cooked foods in RIF. Corrected On Site. Manager discarded.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
36-15-1 Observed food debris accumulated on kitchen floor under equipment throughout.
37-05-1 Observed wall soiled with accumulated food debris.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Joy Luck in Merritt Island Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Merritt Island's Joy Luck.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Joy Luck may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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