DirtyFLRestaurant Inspection Data

JOYFUL TASTY PALACE

Based on 6 health inspections, JOYFUL TASTY PALACE in ORLANDO has earned a 1.4/5 food safety rating. Recent inspections indicate some food safety concerns.

5210 W COLONIAL DR STE 130

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 10870355

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowls containers used to scoop sugar and msg. Operator removed bowls. Corrected On-Site Repeat Violation
  • 24-13-4:Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Clean plates, utensils, unused equipment stored in employee bathroom back of the house.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone, and cigarettes stored on prep table. Employee removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment back of the house.
  • 08B-38-4:Basic - Food stored on floor. Multiple food items noodles , cut cabbage and soy sauce in walk in cooler stored on the floor.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on prep table at back of the house kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line, and underneath prep tables shelves.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and pork over sauces and cabbage in walk in cooler. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-09-5:Intermediate - Clams/mussels/oysters tag missing required information.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 working employees.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cooks line. Employee provided paper towel. **Corrective Action Taken**
  • 53A-11-4:Intermediate - No person in charge present during hours of operation. Per employees manager is in New York. Operator had family member arrive during inspection to translate. **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand wash sink by ice machine. Employee turned on valve. Corrected On-Site

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10848013

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler - From follow-up inspection 2025-05-29: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under fryers Walk in freezer fooor - From follow-up inspection 2025-05-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers Gasket in chest freezer in back kitchen area -fish tanks are soiled inside - From follow-up inspection 2025-05-29: **Time Extended**
  • 08B-63-4:Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in private dining area is not secured. Advised to lock - From follow-up inspection 2025-05-29: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces Raw chicken over sauces in walk in cooler - From follow-up inspection 2025-05-29: **Time Extended**
  • 05-06-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 38F when attempting to calibrate - From follow-up inspection 2025-05-29: **Time Extended**

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10706099

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sugar container. Immediately removed Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates abd bowles
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep cooler
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryers Walk in freezer fooor
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers Gasket in chest freezer in back kitchen area -fish tanks are soiled inside
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in private dining area is not secured. Advised to lock
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces Raw chicken over sauces in walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: noodles: cut lettuce, pork, sprouts, cooked noodles. Cut greens cut tomatoes, tofu, bamboo, mushrooms, pork, Crab, milk. All items 46F-57F. Cold holding less than 4hrs per operator. Operator immediately moved most items to different cooler and put in ice bath remaining items. For temperature recovery **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to b cleaned **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front area . Operator immediately replaced Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 38F when attempting to calibrate

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8786340

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On the cart
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board on make table
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch in make table with other items for sale to the public. Staff removed food. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler
  • 29-09-4:Basic - Faucet/handle broken at plumbing fixture. HWS ON FRONT COUNTER.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon 77F. Manager discarded water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Staff removed
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and interior of tanks on front counter Shelves and under table on cookline
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rust and soiled.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Towel on vegetables . Staff removed Corrected On-Site Repeat Violation
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (59F - Cold Holding). Ambient temperature in cooler was 50F. ) less than 4 hours in table
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. No tags for clams
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); pork (46F - Cold Holding) less than 4 hours in table Repeat Violation
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale. Repeat Violation

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8553582

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 49F in make table on cook line less than 4 hours
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tanks for crab and fish large white cutting board on make table. Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Repeat Violation

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8390839

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout facility
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Oil Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface. . In pan with chicken . Staff removed paper, aprons covering meat and produce in walk-in cooler.. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-37-4:Basic - Food stored in a prohibited area. Rice in restroom large bags of rice . future repeat violations will result in administrative action. Staff removed rice. Corrected On-Site Repeat Violation
  • 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Outside back door of facility on the ground.
  • 25-05-4:Basic - Single-service articles improperly stored. Cups in restrooms
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler
  • 41-07-4:High Priority - Container of medicine improperly stored. Shelves above make table Repeat Violation
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on clams
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; shell egg ambient (51F - Cold Holding) above fill line in make table. Staff moved to another unit to cool. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, large white. Manager discarded. Tank for live crab and fish Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - 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. Provided form and employee signed. Corrected On-Site Repeat Violation
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Trainer information missing. Manager updated. Corrected On-Site