JOJO'S SHAKE BAR
9101 INTERNATIONAL DR STE 1208, Orlando FL 32819
Last inspected Apr 27, 2026 · 8 visits since August 2023
FEB 24
NOV 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed one fly at cook line. Observed one fly at the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Live, small flying insects found Observed one fly at cook line. Observed one fly at the bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw burger patties cold holding at 44F/less than 4 hours per manager/cook line cold drawers/moved to other cooler/rechecked 41F/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
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./two new employees/form printed and signed by employees/
Show the remaining 7 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates at the bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cellphone on cook line white cutting board/removed/
Equipment and utensils not properly air-dried - wet nesting.
Food-contact surface not smooth and easily cleanable./glass rimmer/sponge at the bar.
Single-service articles not stored inverted or protected from contamination./to go box at the bar.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocados stored over ready to eat French toast/cook line reach in cooler/
Working containers of food removed from original container not identified by common name./sugar container/storage shelf.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 7 high priority.
7 High priority8 Intermediate12 Basic
Show 27 findings ▾
Employee failed to wash hands after pick up avocado on floor and changed gloves.
Employee switched from working with raw food to ready-to-eat food without washing hands./kitchen employee placing raw burger on grill with no hand wash then touched other food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese holding more than 7 days in cook line reach in cooler. Sour cream mixed with heavy cream on site holding in walk in cooler for more than 7 days. Cheese sauce reheating for 2.5 hours still at 160F. Gallon of milk cold holding at 53F for more than 4 hours.
Single-use gloves not changed as needed after handled raw burger then touched shaker.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 47F, cheese 45F, tomato salsa 50F/all cold holding overnight in cook line cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 47F, cheese 45F, tomato salsa 50F/all cold holding overnight in cook line cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./cheese sauce reheating for more than 2.5 hours still at 160F.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener, cutter.
Handwash sink not accessible for employee use at all times./garbage can blocking cook line hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand sink/other side of the bar/ with no paper towels.
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./two new kitchen employee working for 4 weeks per manager.
No soap provided at handwash sink./hand sink on the other side of the bar.
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.
Spray bottle containing toxic substance not labeled./chemical spray bottle at the bar not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom hot water temperature 76F. Shake bar hand sink hot water at 77F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on top of the microwave/shake bar/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone on top of the microwave/shake bar/
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar scoop at shake bar/
No handwashing sign provided at a hand sink used by food employees./hand sink on the other side of the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket.
Plumbing system in disrepair. Cook line hand sink unable to turn off completely. Back kitchen hand sink not working at all.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over prepped cheese, walk in cooler.
Unwrapped single-service utensils not presented so that only the handles are touched./long spoons/shake bar.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quart 0ppm/shake bar/rechecked quat 200ppm/
Working containers of food removed from original container not identified by common name./sugar container, shake bar/
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./fried chicken patty cooking temperature at 138F/recooked to 177F/
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.
Food-contact surface soiled with food debris, mold-like substance or slime./small white cutting board on cleaned dish shelf.
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.
No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink/
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/
No soap provided at handwash sink./back kitchen hand sink/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on prep table shelf/
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/
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./90F, shake bar/
Light not functioning./one light bulb, cook line.
Unwrapped single-service utensils not presented so that only the handles are touched./long spoons/shake bar.
Working containers of food removed from original container not identified by common name./sugar container at expo line storage shelf/
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Presence of insects, rodents, or other pests./ants around cook line hand sink.
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.
Handwash sink not accessible for employee use at all times./kitchen cook line hand sink blocked by food cart/removed/
No paper towels or mechanical hand drying device provided at handwash sink./front wait station hand sink.
No soap provided at handwash sink./front wait station hand sink.
Original container of toxic substance or chemical does not bear the manufacturer's label./bar.
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.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair./cook line cold drawers gaskets torn.
No handwashing sign provided at a hand sink used by food employees./front wait station hand sink.
Unwrapped single-service utensils not presented so that only the handles are touched./spoons, shake shop.
Water leaking from pipe and/or faucet/handle./hand sink next to walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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/
Food-contact surface soiled with food debris, mold-like substance or slime./white and green cutting boards at cook line.
Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by a cart/
No paper towels or mechanical hand drying device provided at handwash sink./back kitchen and shake bar hand sinks/
Equipment and utensils not properly air-dried - wet nesting./on cleaned dish rack.
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.
Aug 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white, re and green cutting boards.
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.
No paper towels or mechanical hand drying device provided at handwash sink/back kitchen hand sink.
No soap provided at handwash sink./back kitchen hand sink.
Cutting board has cut marks and is no longer cleanable./one red and two white cutting boards.
Equipment and utensils not properly air-dried - wet nesting.
Plumbing system in disrepair. Back kitchen both cold and hot faucet disrepair. Shake bar hand sink cold faucet disrepair.
Working containers of food removed from original container not identified by common name./chocolate powder at shake bar not labeled.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
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.
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/
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.
Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white, re and green cutting boards.
Handwash sink not accessible for employee use at all times./cook line both hand sinks blocked by prep table and food carts/
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.
No paper towels or mechanical hand drying device provided at handwash sink/back kitchen hand sink.
No soap provided at handwash sink./back kitchen hand sink.
Cutting board has cut marks and is no longer cleanable./one red and two white cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./
Employee eating in a food preparation or other restricted area./observed female employee eating at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./shake bar/
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./82F/
Plumbing system in disrepair. Back kitchen both cold and hot faucet disrepair. Shake bar hand sink cold faucet disrepair.
Wiping cloth sanitizing solution stored on the floor./front bar/
Working containers of food removed from original container not identified by common name./chocolate powder at shake bar not labeled.
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.