DirtyFLRestaurant Inspection Data

JUICY POT

West Colonial Drive
Orlando, Florida, 32808
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10836003

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-05-12: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels - From follow-up inspection 2025-05-12: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - 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/ Warning - From follow-up inspection 2025-05-12: **Time Extended**

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10792212

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on crash cart above onions. Operator immediately removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water at boba bar. Operator immediately discarded water Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Buffet: Cut cabbage, tripe, brisket, tendon, krab, pork, dumplings, tofu, fish balls, cuttlefush,octopus, clams, mussels 48F-59F cold holding . Less than 4hrs per operator. Operator immediately put on sufficient ice bsth for temperature recovery. - cooked udon noodles on conveyor belt out at room temperature. Less than 4hrs per operator. Advised to keep on 4hrs time plan**Corrective Action Taken** **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic butter 80F hot holding on shelf above stove. Less than 4hrs per operator. beef broth 118F hot holding on stove less than 4hrs per operator. Operator immediately put in stove to reheat to 165F for temperature recovery **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - 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/ Warning

Inspection Date: 3/4/2025

Inspection #: Visit ID: 10791085

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Cracked tile on wall behind dish machine - From follow-up inspection 2025-03-04: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-03-04: **Time Extended**

Inspection Date: 3/3/2025

Inspection #: Visit ID: 8888228

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in gray container under dish machine Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Server wearing a watch Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. under dish machine
  • 36-24-5:Basic - Hole in or other damage to wall. Cracked tile on wall behind dish machine
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door . Operator immediately removed Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching sugar in container Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At front wait station tested 00ppm. Operator immediately put more chlorine. Tested again at chlorine 100ppm Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on floor under dish machine. Food also being prepared in area . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs, mussels, clams,Krab, fish balls, fish (51-55F - Cold Holding); cut lettuce, tofu (48-53F - Cold Holding); at buffet less than 4hrs per operator. Operator put in ice bath for temperature recovery **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boboa 126F hot holding at front counter less than 4hrs per operator. Advised operator to keep on 4hr time plan or reheat to 165F for temperature recovery Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8785753

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk-in cooler shelve
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line. Fan cover n walk-in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melon (56F - Cold Holding); bean sprouts (56F - Cold Holding);. Less than 4 hours. Educated operator on the use of time as a public health control and its benefits. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fresh garlic and butter (109F - Hot Holding). Over cook line less than 4 hours per cook.
  • 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb. Repeat Violation

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8556990

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (49F - Cold Holding) less than 4 hours. Manager states walk-in door was left open.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb splitter added to hose bibb. Installed improperly Repeat Violation

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8629561

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (49F - Cold Holding) less than 4 hours. Manager states walk-in door was left open. - From follow-up inspection 2024-03-11: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb splitter added to hose bibb. Installed improperly Repeat Violation - From follow-up inspection 2024-03-11: **Time Extended**

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8384400

  • 08B-38-4:Basic - Food stored on floor. Eggs in walk-in cooler. Staff picked up. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in brown sugar. Manager removed Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Hood
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
  • 08B-12-5:Basic - Stored food not covered. Shell fish in freezer. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges over cut onions and other vegetable in walk-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (52F - Cold Holding); clams (52F - Cold Holding). In buffet less than 4 hours . Added ice to cool **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. calamari (80F - Hot Holding). Placed in unit to cool. On table less than 4 hours. Turned up heat. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum installed improperly splitter added to hose bibb.