DirtyFLRestaurant Inspection Data

JOJO'S SHAKE BAR

9101 INTERNATIONAL DR STE 1208

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10718009

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on prep table shelf/ Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cell phone on prep table shelf/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./90F, shake bar/ Corrected On-Site
  • 36-62-4:Basic - Light not functioning./one light bulb, cook line.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched./long spoons/shake bar. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar container at expo line storage shelf/ Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./fried chicken patty cooking temperature at 138F/recooked to 177F/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes cold holding at 45F, less than 4 hours/doubled panned/iced/rechecked 40F.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./small white cutting board on cleaned dish shelf.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available for bar dish machine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink/ Corrected On-Site
  • 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./one new kitchen employee/read and signed immediately/ Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink./back kitchen hand sink/ Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one kitchen employee certificate expired/Marcelino. Repeat Violation

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8722708

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair./cook line cold drawers gaskets torn.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./front wait station hand sink.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons, shake shop.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./hand sink next to walk in cooler.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line.
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests./ants around cook line hand sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 50F, sliced turkey 50F, cooked brisket 50F, cooked tomatoes 52F, raw burger patties 52F, sliced cheese 54F/all under 4 hours per manager/moved to walk in freezer/rechecked sauerkraut 41F, sliced turkey 36F, cooked brisket 36F, cooked tomatoes 41F, raw burger patties 41F, sliced cheese 40F. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./kitchen cook line hand sink blocked by food cart/removed/ Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front wait station hand sink. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink./front wait station hand sink.
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./bar.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee certificate expired.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8464228

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./on cleaned dish rack. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over cut lettuce, walk in cooler. Unwashed strawberry stored over opened milk, shar bar reach in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over cheese and bread, cook line reach in cooler/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white and green cutting boards at cook line. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by a cart/ Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back kitchen and shake bar hand sinks/ Corrected On-Site Repeat Violation

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8464121

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable./one red and two white cutting boards. - From follow-up inspection 2023-08-07: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-08-07: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Back kitchen both cold and hot faucet disrepair. Shake bar hand sink cold faucet disrepair. - From follow-up inspection 2023-08-07: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name./chocolate powder at shake bar not labeled. - From follow-up inspection 2023-08-07: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white, re and green cutting boards. - From follow-up inspection 2023-08-07: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available/for bar hand sink. - From follow-up inspection 2023-08-07: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink/back kitchen hand sink. - From follow-up inspection 2023-08-07: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink./back kitchen hand sink. - From follow-up inspection 2023-08-07: **Time Extended**

Inspection Date: 8/4/2023

Inspection #: Visit ID: 8345005

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./one red and two white cutting boards.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area./observed female employee eating at cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./shake bar/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./82F/ Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Back kitchen both cold and hot faucet disrepair. Shake bar hand sink cold faucet disrepair.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./front bar/ Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./chocolate powder at shake bar not labeled.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at shake bar/manager killed and cleaned up the area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw breaded fish stored over cooked chicken, cook line reach in cooler/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato jam 72F, less than 4 hours/iced/rechecked 43F. Raw burger patties 55F, cooked brisket 53F, sauerkraut 52F, sliced cheese 55F, sliced deli meat 55F, roasted tomatoes 55F/all less than 4 hours/moved back to walk in cooler/rechecked cooked brisket 42F. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white, re and green cutting boards.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./cook line both hand sinks blocked by prep table and food carts/ Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available/for bar hand sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink/back kitchen hand sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink./back kitchen hand sink.