DirtyFLRestaurant Inspection Data

JOJO'S PIZZA TASTES OF CHICAGO

JOJO'S PIZZA TASTES OF CHICAGO has 5 health inspections on file for its PORT ORANGE location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

201 COMMONWEALTH BLVD STE D

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

2/11/2026· 2mo ago

Visit ID: 13505018

Met Inspection Standards

3 high, 1 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -top portion of interior of ice machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense from bulk seasoning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some dust build up on ceiling tiles/vents/fixtures in prep area
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. -bottom gasket to walk in cooler
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -area near fryers
  • 33-23-4:Basic - Grease receptacle not on proper pad/nonabsorbent surface.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -significant dust build up at hood filters -air filter for ice machine
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage links stored above ready to eat food in lowboy 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. -cheese, chicken inside walk in cooler 46-48F less than 3 hours, manager had employee move into separate cooler to rapidly cool down. Advised operator to monitor unit/service for repairs at visible significant damage to gasket at bottom of unit.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemicals stored on rack next to/above container of shakers at rack near entrance to kitchen Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sliced beef

11/17/2025· 5mo ago

Visit ID: 13577212

Met Inspection Standards

1 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion of ice machine
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -shelving for dry goods on wire rack, advised to use a hard surface that is cleanable for lining shelving
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -clamshell food trays in back -sleeve of clamshells on floor near walk in Corrected On-Site
  • 03A-21-5:High Priority - Refrigerated time/temperature control for safety food received at the establishment at greater than 41 degrees Fahrenheit. -cheese 50F, operator self transporting some cold food items, stated brought from commercial retail at 3pm, less than 2 hours prior. Advised to ensure food is delivered at 41F or below.
  • 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. -Jodi

8/26/2025· 7mo ago

Visit ID: 10927051

Met Inspection Standards

2 int, 3 basic

  • 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 Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -wire racks in back of establishment above prep cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on hood filters
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
  • 31A-09-4:Intermediate - Handwash sink blocked/obstructed/not accessible for employee use at all times. -blocked by caddy/push cart Corrected On-Site

4/14/2025· 1y ago

Visit ID: 10776290

Met Inspection Standards

2 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-14: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-04-14: **Time Extended**

2/10/2025· 1y 2mo ago

Visit ID: 8996166

Follow-up Inspection Required

1 high, 1 int, 6 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -shelving in back containing spices/single service items
  • 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 top of microwave next to seasonings Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets at walk in cooler
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions 73-75F inside small aluminum pan off to side of tabletop warmer. Advised to use time as public health control for up to 4 hours from cooking with proper time marked if intention to keep onions off temperature control, manager placed on time as public health control during inspection Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -ken, all other food handling employees Warning