Jj's Fresh From Scratch
Last inspected: Feb 23, 2026
43
Score
Jj's Fresh From Scratch appears in inspection records 12 times, starting in 2022. On Feb 23, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to eight violations.
“Wet mop not stored in a manner to allow the mop to dry” comes up most often, recorded five times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Jj's Fresh From Scratch on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - 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. **Warning**
01B-13-4
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
High Priority - 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 **Repeat Violation** **Warning**
14-86-1
High Priority - 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. **Warning**
03G-04-5
Intermediate - 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. **Warning**
03G-50-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water between 55-77f degrees at front counter **Warning**
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink in back prep kitchen area **Repeat Violation** **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
43
Nov 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet/band on cook **Warning** - From follow-up inspection 2025-11-03: **Time Extended**
13-07-4
95
Sep 2, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - 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 **Repeat Violation** **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on numerous food products in containers at front counter **Warning**
14-86-1
High Priority - 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 **Corrective Action Taken** **Warning**
09-01-4
High Priority - Displayed food not properly protected from contamination. Herb wall with fresh herbs growing, being used to serve to the public not protected. **Warning**
08B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area by new dish machine added **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand sink at front counter **Warning**
31A-11-4
Intermediate - 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 **Repeat Violation** **Warning**
51-16-7
Intermediate - 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 **Corrected On-Site** **Warning**
22-38-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet/band on cook **Warning**
13-07-4
Basic - 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 **Warning**
16-13-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. In back prep area **Warning**
21-04-4
Basic - 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 **Warning**
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink in back prep area **Warning**
29-11-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee cutting lemons chewing gum **Corrective Action Taken** **Warning**
12B-09-5
26
Aug 27, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2024-08-23: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter **Warning** - From follow-up inspection 2024-08-23: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2024-08-23: Observed on 8/23/24 Items in cooler at front counter 47-51f at 9:20am. Per manager, temperatures were taken at 6:30am this morning of products and items were 39f. Corrective action taken to place all items in 3 door stand up cooler to recover back to 41f. Observed on 8/23/24 All items in stand up 3 door cooler in back area 38-40f at this time. **Time Extended** - From follow-up inspection 2024-08-27: Observed on 8/27/24 all items in cooler at front counter between 46-52f. Per manager items just placed in cooler at 11am. Ambient air of cooler 59f. Corrective action for manager is to place all items on a time plan for 4 hours until unit is fixed. Cooler is on order for replacement **Time Extended**
14-11-5
86
Aug 23, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2024-08-23: Observed on 8/23/24 Items in cooler at front counter 47-51f at 9:20am. Per manager, temperatures were taken at 6:30am this morning of products and items were 39f. Corrective action taken to place all items in 3 door stand up cooler to recover back to 41f. Observed on 8/23/24 All items in stand up 3 door cooler in back area 38-40f at this time. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
05-09-4
86
Aug 21, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - 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 **Warning**
03E-02-5
High Priority - 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 **Repeat Violation** **Warning**
03A-02-5
High Priority - 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 **Repeat Violation** **Warning**
01B-02-5
High Priority - 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 **Warning**
12A-16-4
Intermediate - 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-Site** **Corrected On-Site** **Warning**
53A-05-6
Basic - 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 **Warning**
12B-12-5
Basic - 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 **Warning**
14-11-5
Basic - 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 **Warning**
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter **Warning**
05-09-4
Basic - No copy of latest inspection report available. **Corrected On-Site** **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line **Warning**
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
35
Mar 15, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap at hand sink located by three compartment sink. **Warning** - From follow-up inspection 2024-03-15: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-03-15: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving food while wearing a bracelet. **Warning** - From follow-up inspection 2024-03-15: **Time Extended**
13-07-4
82
Mar 8, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Nov 20, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Dry towels in basin of hand sink in back prep kitchen area **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle by mop sink **Corrected On-Site**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter
31B-04-4
Basic - 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 **Corrected On-Site**
12B-12-5
Basic - 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
36-34-5
64
May 30, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-03-20: **Time Extended** - From follow-up inspection 2023-05-30: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Food stored in a prohibited area. Facility has an additional storage space in strip mall next to facility. Unlicensed Storage facility is at 2904 Curryford Road, licensed restaurant facility address is 2950 Curryford Road. The additional storage area has 3 door stand up refrigerator- with food items - sour cream and produce 2 door stand up refrigerator - with food items - yogurt and produce 2 Hot boxes for Hot holding food for catering orders Dry storage shelves with oil, seasonings Single service to go items Bag in box sodas - From follow-up inspection 2023-03-20: **Time Extended** - From follow-up inspection 2023-05-30: **Time Extended**
08B-37-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2023-03-20: **Time Extended** - From follow-up inspection 2023-05-30: **Time Extended**
23-03-4
82
Mar 17, 2023
Complaint Full
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for cilantro
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sour cream on stand up cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tezeki sauce made on 3/14 and held in cooler since 5/14- 54f Garlic and oil sauce made on 3/15 and held in cooler since 5/15 - 53f Feta cheese in cooler since 3/15 - 46f Chicken cooked on 3/15 and 3/16 and in cooler since cooked 46f-64f Brisket cooked 3/15 and in cooler since cooked 50-62f Diced tomatoes diced on 3/16 at 8pm and in cooler over night at 48f
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tezeki sauce made on 3/14 and held in cooler since 5/14- 54f Garlic and oil sauce made on 3/15 and held in cooler since 5/15 - 53f Feta cheese in cooler since 3/15 - 46f
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes diced on 3/16 at 8pm and in cooler over night at 48f
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken cooked on 3/15 and 3/16 and in cooler since cooked 46f-64f Brisket cooked 3/15 and in cooler since cooked 50-62f
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken, cooked beef, diced tomatoes in deep pans with plastic wrap and/or lids. Pans stack 2 high and 6 pans across on shelves in stand up coolers
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area blocked by trash can and scales and equipment on basin of sink Metal skew in basin of hand sink at front counter
31A-09-4
Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility has an additional storage space in strip mall next to facility. Unlicensed Storage facility is at 2904 Curryford Road, licensed restaurant facility address is 2950 Curryford Road. The additional storage area has 3 door stand up refrigerator- with food items - sour cream and produce 2 door stand up refrigerator - with food items - yogurt and produce 2 Hot boxes for Hot holding food for catering orders Dry storage shelves with oil, seasonings Single service to go items Bag in box sodas
51-16-7
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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink at front counter **Corrected On-Site**
27-16-4
Basic - Food stored in a prohibited area. Facility has an additional storage space in strip mall next to facility. Unlicensed Storage facility is at 2904 Curryford Road, licensed restaurant facility address is 2950 Curryford Road. The additional storage area has 3 door stand up refrigerator- with food items - sour cream and produce 2 door stand up refrigerator - with food items - yogurt and produce 2 Hot boxes for Hot holding food for catering orders Dry storage shelves with oil, seasonings Single service to go items Bag in box sodas
08B-37-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling over 3 bay sink has dust build up
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 78f at front counter by Queso cheese
10-07-4
19
Aug 12, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area blocked by trash can and box **Corrected On-Site**
31A-09-4
Basic - Ceiling tile missing. Tile missing in back storage area
36-36-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Salt and corn starch
02D-01-5
74
Frequently Asked Questions
When was Jj's Fresh From Scratch last inspected?
The most recent health inspection at Jj's Fresh From Scratch on file is from Feb 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jj's Fresh From Scratch?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited five times, more than any other issue at Jj's Fresh From Scratch.
How does Jj's Fresh From Scratch compare to other restaurants in Orlando?
Jj's Fresh From Scratch most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Jj's Fresh From Scratch's inspection record improved over time?
No. Recent inspections at Jj's Fresh From Scratch have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Jj's Fresh From Scratch means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Jj's Fresh From Scratch inspected?
Based on the inspection history on file, Jj's Fresh From Scratch is inspected around three times per year on average.
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