JOYFUL TASTY PALACE

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board - From follow-up inspection 2026-04-21: Time Extended - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2026-04-21: Time Extended - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. -dishes and equipment stored in restroom in kitchen - From follow-up inspection 2026-04-21: Time Extended - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in coolers in kitchen seals torn - From follow-up inspection 2026-04-21: Time Extended - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left side of cook line cooler -hood filters - From follow-up inspection 2026-04-21: Time Extended - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. - From follow-up inspection 2026-04-21: Time Extended - From follow-up inspection 2026-04-22: Time Extended

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

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clams/mussels/oysters tag missing required information.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cooks line. Employee provided paper towel. Corrective Action Taken

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

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

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

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.

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

Basic - Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment back of the house.

Basic - Food stored on floor. Multiple food items noodles , cut cabbage and soy sauce in walk in cooler stored on the floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on prep table at back of the house kitchen.

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.

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

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

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

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

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

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Towel on vegetables . Staff removed Corrected On-Site Repeat Violation

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

High Priority - Stop Sale issued due to food originating from an unapproved source. No tags for clams

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

Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Accumulation of debris inside warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves. On the cart

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board on make table

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

Basic - Equipment in poor repair. Gasket on reach in cooler

Basic - Faucet/handle broken at plumbing fixture. HWS ON FRONT COUNTER.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon 77F. Manager discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Staff removed

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rust and soiled.

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

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line

High Priority - Container of medicine improperly stored. Shelves above make table Repeat Violation

High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on clams

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

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

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

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.

Intermediate - Records/documents for required employee training do not contain all of the required information. Trainer information missing. Manager updated. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout facility

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Oil Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

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

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.

Basic - Single-service articles improperly stored. Cups in restrooms

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler

High Priority - Nonfood-grade bags used in direct contact with food. Meat in walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Bug spray on shelf with noodles. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tank for crabs and fish.

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/ 6 employees present. Certified manager came in during inspection. Repeat violations for certified manager may result in administrative action.

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 operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in male restroom 74F. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.

Basic - Cloth used as a food-contact surface. Several item s in walk in cooler. Cooked chicken, raw seafood and leafy greens.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Lotion on shelf with noodles.

Basic - Cutting board has cut marks and is no longer cleanable. Make table attached cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on condiment rack. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored in a prohibited area. Bags of rice stored in restroom in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 72F. Operator poured water out. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Large microwave at the end of cook line.

High Priority - Raw animal food stored in same container as ready-to-eat food. Containers of eggs in lettuce. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board. Cal opener blade. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Male restroom. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Male restroom 79F.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on make table.

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom in kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled reach in cooler at kitchen entrance.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of cucumber and zucchini above ready to eat salad. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Located at wait staff area of restaurant. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. Found in flour.

Basic - Employee preparing food in customer section of dining area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease on floor under kitchen equipment.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under tables and burner stove in kitchen. Gaskets on reach in coolers in kitchen.

Basic - Toilet leaking. Located in ladies room.

Basic - Water leaking from AC unit handler in storage area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade bag used for Lo mein

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu, sprouts 48° less than 4 hours per operator. Place inside cooler for temperature recovery. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line exterior.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters behind ice machine at service counter.

Basic - Bowl or other container with no handle used to dispense food. Bulk sugar container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water and drinking cup above clean dishes. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Creases above ice machine door soiled . Hood filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.