JOJO'S CAFE
3246 LANTANA RD, Lantana FL 33462 · 561-966-2111
Last inspected Aug 26, 2026 · 12 visits since January 2024
JUL 24
JAN 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach crawling on floor at cook line. Advised operator to kill and remove roach from restaurant.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,220
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026033688 | Mar 12, 2026 | Jun 11, 2026 | $1,200 |
| 2--2025073830 | Oct 10, 2025 | Oct 27, 2025 | $600 |
| 2--2025007921 | Jan 25, 2025 | Mar 3, 2025 | $2,100 |
| 2--2024067340 | Sep 16, 2024 | Jan 6, 2025 | $160 |
| 2--2015016287 | Mar 23, 2015 | May 20, 2015 | $160 |
Inspection history
12 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw shell eggs over corned beef hash at flip top,cooler, raw shell eggs and pooled raw shell eggs over cooked potatoes at walk in cooler. Operator stored all products properly.
Roach activity present as evidenced by live roaches found. 1 live roach crawling on floor at cook line. Advised operator to kill and remove roach from restaurant.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (53F - Cold Holding) Observed on ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: pooled eggs (51F - Cold Holding); breakfast potatoes (60F - Cold Holding); flip top cooler: patty sausage (52F - Cold Holding); crumbled sausage (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down products.
Show the remaining 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. link sausage (54F - Cooling) at 8:50; cooling since 6:45 - 54F at 9:25 - At current rate of cooling product will not reach 41F within 6 hours; diced tomatoes (54F - Cooling) at 8:52; cooling since 6:45 - 51F at 9:25 - At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down product.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed can opener to clean and sanitize.
Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle not labeled by server beverage area. Advised operator to label glass cleaner.
Dead roaches on premises. Approximately 7 dead roaches on glue trap by freezer across from dish machine, 5 dead on glue trap under slicer table. Advised operator to remove dead roaches.
Mar 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: Raw ground beef over sausage gravy, raw smoked salmon over fully cooked ground beef, raw shell eggs over oatmeal. Advised operator to move all fully cooked foods to top shelf. Printed safe storage chart to operator.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On bed of ice: raw shell eggs (66F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator decided to use time control. Operator placed time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: pooled eggs (45F - cold holding); flip top cooler: cheese (47F - Cold Holding); tall white reach in cooler: blanched potatoes (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for pooled eggs. Operator placed cheese and blanched potatoes in reach in freezer to quick chill.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then grabbed clean plate and plated ready to eat food with same hand no hand wash. Educated operator on hand washing procedures. Employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Please call 850-487-1395 to renew license
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: Raw ground beef over sausage gravy, raw smoked salmon over fully cooked ground beef, raw shell eggs over oatmeal. Advised operator to move all fully cooked foods to top shelf. Printed safe storage chart to operator.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On bed of ice: raw shell eggs (66F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator decided to use time control. Operator placed time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: pooled eggs (45F - cold holding); flip top cooler: cheese (47F - Cold Holding); tall white reach in cooler: blanched potatoes (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for pooled eggs. Operator placed cheese and blanched potatoes in reach in freezer to quick chill.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure printed for operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler: sliced tomatoes (57F - Cooling) at 8:57; cooling since 8:12 - 56F at 9:37 Observed in upper portion of cooler resting on top of another pan. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in lower port of cooler.
Handwash sink used for purposes other than handwashing. Paint scraper in hand wash sink.
Spray bottle containing toxic substance not labeled. Soap squirt bottle no label by dish machine. Employee labeled soap.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Advised operator to add more chlorine to achieve 50-100ppm.
Oct 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Observed chili (56F - Cold Holding); ham (58F - Cold Holding); hot dogs (57F - Cold Holding); sliced cheese (60F - Cold Holding) overnight food not prepped or portion today. 2) observed Flip top refrigerator; french toast batter (46F - Cold Holding); pancake batter with milk (47F - Cold Holding); pooled eggs (48F - Cold Holding); sliced ham (47F - Cold Holding); chill (45F - Cold Holding); tuna salad (47F - Cold Holding); feta (47F - Cold Holding) food not prepped a portion today. see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed chili (56F - Cold Holding); ham (58F - Cold Holding); hot dogs (57F - Cold Holding); sliced cheese (60F - Cold Holding) overnight food not prepped or portion today. 2) observed Flip top refrigerator; french toast batter (46F - Cold Holding); pancake batter with milk (47F - Cold Holding); pooled eggs (48F - Cold Holding); sliced ham (47F - Cold Holding); chill (45F - Cold Holding); tuna salad (47F - Cold Holding); feta (47F - Cold Holding) food not prepped a portion today. see stop sale
Single-service articles improperly stored. Observed case of straws stored on the floor.
Oct 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Observed chili (56F - Cold Holding); ham (58F - Cold Holding); hot dogs (57F - Cold Holding); sliced cheese (60F - Cold Holding) overnight food not prepped or portion today. 2) observed Flip top refrigerator; french toast batter (46F - Cold Holding); pancake batter with milk (47F - Cold Holding); pooled eggs (48F - Cold Holding); sliced ham (47F - Cold Holding); chill (45F - Cold Holding); tuna salad (47F - Cold Holding); feta (47F - Cold Holding) food not prepped a portion today. see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed chili (56F - Cold Holding); ham (58F - Cold Holding); hot dogs (57F - Cold Holding); sliced cheese (60F - Cold Holding) overnight food not prepped or portion today. 2) observed Flip top refrigerator; french toast batter (46F - Cold Holding); pancake batter with milk (47F - Cold Holding); pooled eggs (48F - Cold Holding); sliced ham (47F - Cold Holding); chill (45F - Cold Holding); tuna salad (47F - Cold Holding); feta (47F - Cold Holding) food not prepped a portion today. see stop sale
No probe thermometer provided to measure temperature of food products.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in vissani refrigerator,
Single-service articles improperly stored. Observed case of straws stored on the floor.
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave.
Pasta and styrofoam cups stored on floor in walk in cooler.
Jan 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Container of Nasal Spray over food preparation area.improperly stored.
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. Waitress removed toast out of toaster with bare hands in wait area.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ at cookline.
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. Dishwasher stated working 4 months ago and also preps some potatoes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cook and dish washer with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor and wall junctures not coved in warewashing areas.
Hole in the wall to the right of steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave.
Label on Muffins and sliced bread in front of register. prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Pasta and styrofoam cups stored on floor in walk in cooler.
Wall not smooth, nonabsorbent and easily cleanable in warewashing area.
Jan 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority6 Intermediate13 Basic
Show 27 findings ▾
2 Shell eggs in use or stored with cracks or broken shells on cook line.See stop sale.
Container of Nasal Spray over food preparation area.improperly stored.
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. Waitress removed toast out of toaster with bare hands in wait area.
Stop Sale issued due to food not being in a wholesome, sound condition. Bacon contaminated by unsanitized cardboard egg holder. Time/temperature control for safety half and half re-served to customers. Waitress stated they rotate the creamers when they come back from the table and reserve.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 62F, butter chips 55F, in wait station removed from cold holding at 7am. Reviewed time as a public health control with operator. At 11:10am butter 68F and butter chips 58F in wait station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 62F, butter chips 55F, in wait station removed from cold holding at 7am. Reviewed time as a public health control with operator. At 11:10am butter 68F and butter chips 58F in wait station. See stop sale
Time/temperature control for safety half and half re-served to customers in wine cooler across register. Waitress stated they rotate the creamers when they come back from the table and reserve.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ at cookline.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pooled eggs 50F-52F at 9:20am cook stated pooled at 8:45am and left out at room temperature. Pooled eggs at 10:00am 51F-52F. Operator placed eggs on ice. Rechecked at 10:35 41F.
Food-contact surface soiled with food debris, mold-like substance or slime can opener next to slicer.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. PIC has no knowledge of cold holding temperatures. Certified food managers is smoking in the kitchen across walk in cooler.
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. Dishwasher stated working 4 months ago and also preps some potatoes.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked eggs and burgers. Printed consumer advisory for operator. Operator refused to place on the wall.
Spray bottle containing sanitizer, bleach cleaner not labeled on shelf at cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bacon contaminated by unsanitized cardboard egg holder on cook line.See stop sale.
Cook and dish washer with no hair restraint while engaging in food preparation.
Dead roaches on premises. 1 dead roach under register across soda machine.
Exterior door has a gap at the threshold that opens to the outside.
Floor and wall junctures not coved in warewashing areas.
Hole in the wall to the right of steam table.
In-use ice scoop stored on soiled surface between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave.
Label on Muffins and sliced bread in front of register. prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Owner smoking in a food preparation and warewashing area across walk in cooler.
Pasta and styrofoam cups stored on floor in walk in cooler.
Wall not smooth, nonabsorbent and easily cleanable in warewashing area.
Sep 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy to operator to post.
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep table - sausage gravy (106F - Cooling) at 9:30am operator stated heat cooling since 7:00am. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Utilizing cleaning towels in direct contact with American cheese and cooked sausage - operator removed and replaced with deli paper.
Raw animal food stored over/not properly separated from ready-to-eat food. White reach in cooler - fresh shell eggs over tortillas skins.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep table - sausage gravy (106F - Cooling) at 9:30am operator stated heat cooling since 7:00am. See stop sale.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy to operator to post.
Jan 10, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched with bare hand shirt then handled soufflé cup without washing hands first instructed employee employee on proper hand washing - employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked potatoes - operator moved ground beef to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the below foods not portioned or prepared today - small hot line make table - Cole slaw (51F - Cold Holding) held overnight and more than 4 hours - See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the below foods were not portioned or prepared today. small hot line make table - Cole slaw (51F - Cold Holding) held overnight and more than 4 hours - See Stop Sale. top unit - chopped ham (51F - Cold Holding); ground cooked sausage (52F - Cold Holding); sliced American cheese (51F - Cold Holding) operator states held under 4 hours - operator moved to ice bath.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - beef soup (129F - Cooling) 9:45am cooling since 9:30am recheck 10:30am 109F. Operator added more ice to shallow ice bath to facilitate the cooling process.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed to operator.
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.