JJ'S FRESH
2950 CURRY FORD RD, Orlando FL 32806 · 4074044791
Last inspected Apr 27, 2026 · 10 visits since November 2023
NOV 23
MAR 24
AUG 24
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 32 points off where it started.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
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
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water between 55-77f degrees at front counter
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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.
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
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
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.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water between 55-77f degrees at front counter
Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink in back prep kitchen area
Wet mop not stored in a manner to allow the mop to dry.
Nov 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet/band on cook
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Displayed food not properly protected from contamination. Herb wall with fresh herbs growing, being used to serve to the public not protected.
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
Non-food grade paper/paper towel used as liner for food container. Paper towel on numerous food products in containers at front counter
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
Handwash sink not accessible for employee use at all times. Hand sink in back prep area by new dish machine added
Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand sink at front counter
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
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
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee cutting lemons chewing gum
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet/band on cook
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
In-use tongs stored on equipment door handle between uses. Tongs on oven door
In-use wet wiping cloth/towel used under cutting board. In back prep area
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
Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink in back prep area
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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
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
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter
Aug 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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
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
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
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
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
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
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
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-SiteCorrected On-SiteWarning**
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
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
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
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line
Wet mop not stored in a manner to allow the mop to dry.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. No soap at hand sink located by three compartment sink.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet.
Mar 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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
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
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.
No soap provided at handwash sink. No soap at hand sink located by three compartment sink.
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.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet.
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Dry towels in basin of hand sink in back prep kitchen area
Spray bottle containing toxic substance not labeled. Chemical bottle by mop sink
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
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
No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.