JOY LUCK RESTAURANT

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 22, 2026

   ✕
   7 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Separate raw animal foods from ready-to-eat foods.
   • Only use single-service items one time.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

2. Jul 24, 2025

   ✓
   2 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

3. Jul 10, 2025

   ✕
   9 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Keep non-food contact equipment surfaces clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Protect food from cross-contamination by using packages or covered containers.

4. Jul 11, 2024

   ✕
   7 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Only use single-service items one time.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Have a test kit for the type of sanitizer used.
   • Label all containers of food and food ingredients with their common name.

5. Jul 12, 2023

   ✓
   3 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.