Jojo's Shake Bar
Last inspected: Apr 27, 2026
43
Score
Going back to 2023, Jojo's Shake Bar has nine inspections in the public record. The newest entry in the record is dated Apr 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around 11 violations to closer to 13 violations.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded six times in the inspection record.
Restaurants in Orlando average 79, so Jojo's Shake Bar trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - 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/ **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects found Observed one fly at cook line. Observed one fly at the bar.
35A-02-7
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./two new employees/form printed and signed by employees/ **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates at the bar.
24-05-4
Basic - 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/ **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food-contact surface not smooth and easily cleanable./glass rimmer/sponge at the bar.
14-13-4
Basic - Single-service articles not stored inverted or protected from contamination./to go box at the bar.
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocados stored over ready to eat French toast/cook line reach in cooler/ **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name./sugar container/storage shelf. **Repeat Violation**
02D-01-5
43
Nov 12, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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./one kitchen employee certificate expired. **Repeat Violation** - From follow-up inspection 2025-11-12: **Time Extended**
53B-14-5
90
Nov 7, 2025
Routine - Food
7 critical violations. 8 major violations. 12 minor violations.
View 27 violations
High Priority - 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. **Warning**
03E-02-5
High Priority - 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. **Repeat Violation** **Warning**
03A-02-5
High Priority - 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.
01B-02-5
High Priority - Single-use gloves not changed as needed after handled raw burger then touched shaker. **Warning**
12A-09-4
High Priority - 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.
01B-24-5
High Priority - 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. **Warning**
12A-12-4
High Priority - Employee failed to wash hands after pick up avocado on floor and changed gloves. **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener, cutter.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocking cook line hand sink.
31A-09-4
Intermediate - 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. **Repeat Violation**
31B-02-4
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./two new kitchen employee working for 4 weeks per manager. **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink./hand sink on the other side of the bar. **Repeat Violation**
31B-03-4
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./one kitchen employee certificate expired. **Repeat Violation**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled./chemical spray bottle at the bar not labeled.
41-17-4
Intermediate - 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.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket.
23-03-4
Basic - Plumbing system in disrepair. Cook line hand sink unable to turn off completely. Back kitchen hand sink not working at all.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over prepped cheese, walk in cooler.
08B-17-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./long spoons/shake bar. **Repeat Violation**
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quart 0ppm/shake bar/rechecked quat 200ppm/ **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name./sugar container, shake bar/ **Repeat Violation**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees./hand sink on the other side of the bar.
31B-04-4
Basic - 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/ **Corrected On-Site**
10-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - 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/ **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on top of the microwave/shake bar/ **Repeat Violation**
12B-07-4
9
Apr 22, 2025
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - 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.
03A-02-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./fried chicken patty cooking temperature at 138F/recooked to 177F/ **Corrected On-Site**
03C-44-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./small white cutting board on cleaned dish shelf.
22-02-4
Intermediate - 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.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink/ **Corrected On-Site**
31B-02-4
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./one new kitchen employee/read and signed immediately/ **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink./back kitchen hand sink/ **Corrected On-Site**
31B-03-4
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./one kitchen employee certificate expired/Marcelino. **Repeat Violation**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on prep table shelf/ **Corrected On-Site**
12B-07-4
Basic - 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/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./90F, shake bar/ **Corrected On-Site**
10-07-4
Basic - Light not functioning./one light bulb, cook line.
36-62-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./long spoons/shake bar. **Repeat Violation**
25-02-4
Basic - Working containers of food removed from original container not identified by common name./sugar container at expo line storage shelf/ **Corrected On-Site**
02D-01-5
27
Nov 12, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
33
Feb 20, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - 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/ **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white and green cutting boards at cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by a cart/ **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back kitchen and shake bar hand sinks/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - 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.
08B-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting./on cleaned dish rack. **Repeat Violation**
24-08-4
58
Aug 7, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white, re and green cutting boards. - From follow-up inspection 2023-08-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-08-07: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink/back kitchen hand sink. - From follow-up inspection 2023-08-07: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink./back kitchen hand sink. - From follow-up inspection 2023-08-07: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable./one red and two white cutting boards. - From follow-up inspection 2023-08-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name./chocolate powder at shake bar not labeled. - From follow-up inspection 2023-08-07: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Back kitchen both cold and hot faucet disrepair. Shake bar hand sink cold faucet disrepair. - From follow-up inspection 2023-08-07: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-08-07: **Time Extended**
24-08-4
55
Aug 4, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - 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.
35A-02-6
High Priority - 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. **Warning**
03A-02-5
High Priority - 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/ **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white, re and green cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./cook line both hand sinks blocked by prep table and food carts/ **Corrected On-Site**
31A-09-4
Intermediate - 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.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink/back kitchen hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink./back kitchen hand sink.
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable./one red and two white cutting boards.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area./observed female employee eating at cook line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./shake bar/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./82F/ **Corrected On-Site**
10-07-4
Basic - Plumbing system in disrepair. Back kitchen both cold and hot faucet disrepair. Shake bar hand sink cold faucet disrepair.
29-08-4
Basic - Wiping cloth sanitizing solution stored on the floor./front bar/ **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./chocolate powder at shake bar not labeled.
02D-01-5
23
Mar 9, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./during licensing inspection, licensed for 106 seats but observed about 150 seats. Owners did not included patio seating. Seating changed for provided.
51-09-4
95
Frequently Asked Questions
When was Jojo's Shake Bar last inspected?
The most recent health inspection at Jojo's Shake Bar on file is from Apr 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Jojo's Shake Bar?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Jojo's Shake Bar.
How does Jojo's Shake Bar compare to other restaurants in Orlando?
Jojo's Shake Bar most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Jojo's Shake Bar's inspection record improved over time?
No. Recent inspections at Jojo's Shake Bar have averaged around 13 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Jojo's Shake Bar 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 Jojo's Shake Bar inspected?
Based on the inspection history on file, Jojo's Shake Bar is inspected around three times per year on average.
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