Jojoto Grill and Latin Food
Last inspected: Aug 18, 2025
50
Score
The health department has logged four inspections at Jojoto Grill and Latin Food, the earliest from 2023. The latest inspection on file is from Aug 18, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
“No proof provided that food employees are informed” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
4
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 18, 2025
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator chorizo temping 49F has been in maketable cooler more than 4 hours. Advised operator not to serve chorizo.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef in bowl stored directly over water bottles in glass-door cooler.
08A-05-6
High Priority - Establishment operating with no potable running water. Ware-washing sink and handwashing sink do not turn on. **Admin Complaint**
27-12-4
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. Employee working less than 60 days, no proof of reporting agreement signed or food handler certification. Provided form and had employee sign. **Corrected On-Site**
11-26-1
Intermediate - No hot running water at three-compartment sink. **Admin Complaint**
27-06-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
50
Sep 24, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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 - 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.
11-27-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
50-03-4
74
Jan 5, 2024
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut washed produce in reach in cooler. Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Priority: High Priority
08A-05-6
High Priority - 12A-07-5 Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Reference: 2-301.14(H) FC: Food employees shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (H) Before donning gloves to initiate a task that involves working with food; Priority: High Priority
12A-07-5
High Priority - 14-31-5 Observed: Nonfood-grade bags used in direct contact with food. Ready to eat food stored in to go bags. Reference: 4-101.11 FC: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (A) Safe; (B) Durable, corrosionresistant, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated warewashing; (D) Finished to have a smooth, easily cleanable surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Priority: High Priority
14-31-5
Intermediate - 11-26-1 Observed: 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. Reference: 2-103.11(O) FC: The person in charge shall ensure that: (O) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with Law, to the Person in Charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A). Priority: Intermediate
11-26-1
Intermediate - 12A-03-4 Observed: Employee washed hands in a sink other than an approved handwash sink. Priority: Intermediate
12A-03-4
Intermediate - 16-37-1 Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonium. Reference: 4-302.14 FC: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.Priority: Intermediate
16-37-1
Intermediate - 29-39-4 Observed: No Backflow preventer. Priority: Intermediate
29-39-4
Intermediate - 31B-02-4 Observed: No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels, **Corrected On- Site** Reference: 6-301.12 FC: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Priority: Intermediate
31B-02-4
Intermediate - 53B-01-5 Observed: 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. Priority: Intermediate
53B-01-5
Basic - 08B-38-4 Observed: Food stored on floor. Jug of oil Reference: 3-305.11(A)(3), (B) and (C) FC: (A) Except as specified in Paragraphs (B) and (C) of this section, food shall be protected from contamination by storing the food: (3) At least 6 inches above the floor. (B) Food in packages and working containers may be stored less than 6 inches above the floor on case lot handling equipment as specified under Section 4-204.122. (C) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Priority: Basic
08B-38-4
Basic - 13-07-4 Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Reference: 2-303.11 FC: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Priority: Basic
13-07-4
Basic - 25-06-4 Observed: Single-service articles not stored inverted or protected from contamination. Skewers **Corrected On-Site** Reference: 4-903.11(B) FC: (B) Clean equipment and utensils shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Priority: Basic
25-06-4
Basic - 50-04-4 Observed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Reference: 509.101(3) FS: (3) Each mobile food dispensing vehicle operator shall permanently affix in a prominent place on the side of the vehicle, in figures at least 2 inches high and in contrasting colors from the background, the operator's public food service establishment license number. Priority: Basic
50-04-4
29
May 5, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Jojoto Grill and Latin Food last inspected?
The most recent health inspection at Jojoto Grill and Latin Food on file is from Aug 18, 2025. The public record contains four inspections in total.
What is the most common violation at Jojoto Grill and Latin Food?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Jojoto Grill and Latin Food.
How does Jojoto Grill and Latin Food compare to other restaurants in Orlando?
Jojoto Grill and Latin Food most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Jojoto Grill and Latin Food's inspection record improved over time?
Yes. Recent inspections at Jojoto Grill and Latin Food have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Jojoto Grill and Latin Food 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 Jojoto Grill and Latin Food inspected?
Based on the inspection history on file, Jojoto Grill and Latin Food is inspected around two times per year on average.
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