Jojoto Steakhouse
Last inspected: Jan 29, 2026
58
Score
Going back to 2022, Jojoto Steakhouse has 10 inspections in the public record. The most recent report on file is from Jan 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to eight violations per visit.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited three times.
By comparison, the average Kissimmee facility scores 78, putting Jojoto Steakhouse on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toxic Substances Properly Identified, Stored, Used
FL-32
58
Sep 2, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
45
Apr 11, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on mop sink,located outside **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female restroom not self-closing. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food prep without hair nets or hats. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. kitchen has cracked tiles throughout **Repeat Violation** **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Food stored in a prohibited area. Ice cream cooler with variety of ice cream for order.Did not observe the operator scooping the frozen ice cream but educated them on the placement of the freezer in the dining room. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
08B-37-4
Basic - - From initial inspection : Basic - Label on a food item 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. No label on Flan in front counter refrigerator. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In the female restroom. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Glass Refrigerator and ice machine stored at the back of the facility. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
33-31-5
61
Jan 31, 2025
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining chopped parsley in reach in cooler. Bread in non food grade plastic bag in reach in cooler. **Warning**
14-86-1
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef over ready to eat beef cooler under prep table. **Warning**
08A-13-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Shell eggs over raw sausage in cooler under prep table. **Warning**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on mop sink,located outside **Warning**
29-34-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in triple sink. **Warning**
12A-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter handwashing sink. **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical and purple chemical in spray bottle under triple sink with no label. **Warning**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female restroom not self-closing. **Warning**
32-04-4
Basic - Clean spatulas stored in cracks between 3 compartment sink. **Warning**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and chargers on prep table and above microwave. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food prep without hair nets or hats. **Warning**
13-03-4
Basic - Equipment in poor repair. The walk-in cooler is nonfunctional and door are off the hinges. Operator is using it for storage. **Warning**
14-11-5
Basic - Floors not maintained smooth and durable. kitchen has cracked tiles throughout **Repeat Violation** **Warning**
36-11-4
Basic - Food being prepared outside. Steak cooking outside in mini smoker. **Warning**
08B-32-4
Basic - Food stored in a prohibited area. Ice cream cooler with variety of ice cream for order.Did not observe the operator scooping the frozen ice cream but educated them on the placement of the freezer in the dining room. **Warning**
08B-37-4
Basic - Food stored on floor.Onions, potatoes, water and drinks stored on floor in outdoor storage shed. **Warning**
08B-38-4
Basic - Label on a food item 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. No label on Flan in front counter refrigerator. **Repeat Violation** **Warning**
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In the female restroom. **Warning**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pool of blood on bottom of reach in cooler. **Warning**
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored directly on floor,across from triple sink **Warning**
21-44-1
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons on front counter near frozen dessert freezer and spoons at drink area not inverted. **Warning**
25-09-4
Basic - Unnecessary items/unused equipment on the premises. Glass Refrigerator and ice machine stored at the back of the facility. **Warning**
33-31-5
17
Jul 1, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
70
Nov 29, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room.
32-04-4
Basic - Equipment in poor repair. Top of chest freezer heavily rusted. Stainless reach in cooler with broken gasket.
14-11-5
Basic - Floors not maintained smooth and durable. Kitchen with various patches.
36-11-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. **Corrected On-Site**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Both Restrooms
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
52
Sep 22, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Condensed milk holding ambiant. Advised cold hold 41f or colder.
03A-02-5
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
Intermediate - Operator added a char grill that is not fully covered un hood suppression. 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/. Fire depart has been notified via inspection. If items don't fit properly facility may need plan review.
51-16-7
Basic - Equipment or utensils not designed or constructed in a durable manner. Various Cooler gaskets in kitchen
14-10-4
Basic - Label on a food item 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. Various desserts in grab n go cooler at front counter.
02D-03-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Trash receptacles not provided where needed in establishment. Hand sink at front counter.
33-06-4
58
Apr 4, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated staff and she washed her hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yuca 3-21-22, Manager explained made last night. Removed old label replaced with new. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
02C-01-5
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. Provided forms via email. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - 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. Kiowa M. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Oil , manager picked up off the floor. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Forks inside truck. Manager turned over. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
25-06-4
55
Jan 10, 2023
Routine - Food
1 critical violation. 7 major violations. 10 minor violations.
View 18 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
14
Jul 5, 2022
Routine - Food
4 critical violations. 8 major violations. 14 minor violations.
View 26 violations
High Priority - Employee washed hands with no soap. Waiter only wet hands.
12A-20-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -All food in reach in cooler above 50° overnight- at cook line ambient temperature 50°F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - All food in reach in cooler above 50° overnight- at cook line ambient temperature 50°F Hotdogs, sausages, potatoes salad, coleslaw, shredded beef, cooked chicken, black beans, pico with tomatoes, cheese sauce, cooked steaks, cooked corn dough. **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter
27-16-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to 3 bay sink and front counter
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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. Jackeline Salazar
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked food in reach in coolers
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at cook line Ambient temperature 50° **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle in prep table.
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 in prep table
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Cold water faucet is not working at hand wash sink next to 3 bay sink Hot water is not operating in hand wash sink front counter
29-09-4
Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen
36-17-5
Basic - Hole in or other damage to wall. Holes behind white freezer in kitchen
36-24-5
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Old labels stuck to food containers after cleaning. Old labels in food containers in use.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in ambient temperature
06-01-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Next to 3 bay sink
36-30-4
12
Frequently Asked Questions
When was Jojoto Steakhouse last inspected?
The most recent health inspection at Jojoto Steakhouse on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jojoto Steakhouse?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Jojoto Steakhouse.
How does Jojoto Steakhouse compare to other restaurants in Kissimmee?
Jojoto Steakhouse most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has Jojoto Steakhouse's inspection record improved over time?
Yes. Recent inspections at Jojoto Steakhouse have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jojoto Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jojoto Steakhouse inspected?
Based on the inspection history on file, Jojoto Steakhouse is inspected around three times per year on average.
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