DirtyFLRestaurant Inspection Data

JJ'S FRESH FROM SCRATCH

JJ'S FRESH FROM SCRATCH has 9 health inspections on file for its ORLANDO location, with an overall rating of 2.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 9 reports on file

2950 Curry Ford Road
Orlando, Florida, 32806
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13509996

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water between 55-77f degrees at front counter Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink in back prep kitchen area Repeat Violation Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Portion salmon and halibut ROP fresh and then frozen and held over 48 hours. Only date mark on packaging as well. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in storage of micro cilantro container and dill and edible flowers pans at front counter Repeat Violation Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over purée in small reach in freezer by hot box in back kitchen area Corrected On-Site Repeat Violation Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Portion salmon and halibut ROP fresh and then frozen and held over 48 hours. Only date mark on packaging as well. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw steaks and raw chicken , freezing and holding over 48 hours. Date mark only on packaging as well. Warning

11/3/2025· 4mo ago

Visit ID: 13509306

Met Inspection Standards

1 basic

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet/band on cook Warning - From follow-up inspection 2025-11-03: **Time Extended**

9/2/2025· 6mo ago

Visit ID: 10883302

Follow-up Inspection Required

4 high, 4 int, 7 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee cutting lemons chewing gum **Corrective Action Taken** Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet/band on cook Warning
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employees washing and rinsing equipment and not sanitizing. Corrective action taken Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In back prep area Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at front counter has a very slow drain Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink in back prep area Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Herb wall with fresh herbs growing, being used to serve to the public not protected. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees washing cutting lemons with no gloves **Corrective Action Taken** Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on numerous food products in containers at front counter Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tortilla wraps in 2 door stand up cooler in back prep area Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area by new dish machine added Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand sink at front counter Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dish machine added on back prep area/ware wash area Added panini press, hot box and rearranged back prep area , added table top portable fryers at cook line under hood suppression system, steam table switched out for flat hot top at front counter, no plans submitted Repeat Violation Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Sanitizer at 3 compartment sink not working/dispensing and dishamchine not sanitizing at this time Chlorine at 3 bay sink 200ppm Corrected On-Site Warning

8/27/2024· 1y 6mo ago

Visit ID: 8869506

Met Inspection Standards

3 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at front counter and 3 door stand up cooler in back prep area. Front counter cooler turned off at night Warning - From follow-up inspection 2024-08-23: Observed on 8/23/24 Items in cooler at front counter 47-51f at 9:20am. Per manager, temperatures were taken at 6:30am this morning of products and items were 39f. Corrective action taken to place all items in 3 door stand up cooler to recover back to 41f. Observed on 8/23/24 All items in stand up 3 door cooler in back area 38-40f at this time. **Time Extended** - From follow-up inspection 2024-08-27: Observed on 8/27/24 all items in cooler at front counter between 46-52f. Per manager items just placed in cooler at 11am. Ambient air of cooler 59f. Corrective action for manager is to place all items on a time plan for 4 hours until unit is fixed. Cooler is on order for replacement **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cracked shield for light in back prep area Warning - From follow-up inspection 2024-08-23: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter Warning - From follow-up inspection 2024-08-23: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**

8/23/2024· 1y 6mo ago

Visit ID: 8866966

Follow-up Inspection Required

3 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at front counter and 3 door stand up cooler in back prep area. Front counter cooler turned off at night Warning - From follow-up inspection 2024-08-23: Observed on 8/23/24 Items in cooler at front counter 47-51f at 9:20am. Per manager, temperatures were taken at 6:30am this morning of products and items were 39f. Corrective action taken to place all items in 3 door stand up cooler to recover back to 41f. Observed on 8/23/24 All items in stand up 3 door cooler in back area 38-40f at this time. **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cracked shield for light in back prep area Warning - From follow-up inspection 2024-08-23: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter Warning - From follow-up inspection 2024-08-23: **Time Extended**

8/21/2024· 1y 6mo ago

Visit ID: 8735853

Follow-up Inspection Required

4 high, 1 int, 7 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Plastic cup with no lid on prep table Warning
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler at front counter and 3 door stand up cooler in back prep area. Front counter cooler turned off at night Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cracked shield for light in back prep area Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 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. Employee returned from restroom and placed gloves on without washing hands Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Frozen corn in pans in cooler over night at 47-49f Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frozen corn in pans in cooler over night at 47-49f Repeat Violation Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans- 123, 109, 116f in hot box. Per manager reheat completed and hot holding. Reheated only 45 minutes. Corrective action to finishing reheating in the oven to 165f in remaining time of 1 hour and 15 mins Warning
  • 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/ ** Manager joined from other location for inspection Corrected On-Site** Corrected On-Site Warning

3/15/2024· 1y 12mo ago

Visit ID: 8628261

Met Inspection Standards

1 int, 2 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-03-15: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet. Warning - From follow-up inspection 2024-03-15: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap at hand sink located by three compartment sink. Warning - From follow-up inspection 2024-03-15: **Time Extended**

3/8/2024· 2y ago

Visit ID: 8556880

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lettuce , feta, mixed greens kept overnight on make table at front counter with temperatures 50F to 58F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All kept in make table in front counter. Lettuce 50F, mixed greens 58F, feta 56F Kept overnight in reach in cooler at back shredded cheese kept overnight in reach in cooler located by back kitchen entrance with temperature of 58F Warning
  • 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. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink located by three compartment sink. Warning
  • 53B-13-5: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. Warning

11/20/2023· 2y 3mo ago

Visit ID: 8355562

Met Inspection Standards

2 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in back prep kitchen and at front counter over steam well line area Dust on wall over 3 compartment sink
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on basin of hand sink in back prep area Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dry towels in basin of hand sink in back prep kitchen area Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle by mop sink Corrected On-Site