Jotoro
Last inspected: Mar 5, 2026
70
Score
Inspectors have visited Jotoro nine times, with records going back to 2022. Inspectors last stopped by on Mar 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited five times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cook veggies 113F reheated to 165F **Corrected On-Site**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed raw shrimp and took of gloves but didn't wash hands and put new gloves observed employee grap tong. Discussed with manager the importance of washing hands
12A-07-5
Basic - Cutting board has cut marks and is no longer cleanable. Service station white board
14-09-4
70
Jul 29, 2025
Routine - Food
No violations found.
100
Jul 25, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees **Warning**
12A-25-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested at 0 ppm ran 2 times discussed to use three compartment sink. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook pork 121 F on steam well manager added more heat **Warning**
03B-01-6
Basic - Food stored on floor. Alcohol mixtures in the containers on floor kitchen manager moved from floor. **Corrected On-Site** **Warning**
08B-38-4
61
Jan 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in mop sink area operator attempting to remove during inspection. **Corrective Action Taken**
35A-02-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Beverage mixers on floor in keg walk in cooler, operator moved them to shelf. **Corrected On-Site**
08B-38-4
Basic - Accumulation of calcium-like substance in the interior of the ice machine/bin.
22-20-5
64
Sep 10, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Trash by bar trash
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Latter blocking sink at bar, operator moved it. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. 2 missing signs at bar
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Mop sink cracked
14-10-4
67
Feb 12, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Drain pan in hand wash sink operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 133, employee forgot to turn on booster. Operator set up sanitation sink until repairs are made. **Corrective Action Taken** **Warning**
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar, operator replaced **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar, operator replaced **Corrected On-Site** **Warning**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar, operator replaced **Corrected On-Site** **Warning**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Accumulation of scale-like substance in the interior of the ice machine/bin. Scale build up around dispensing port. **Warning**
22-20-5
55
Jul 12, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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. Sent to operator via email
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Sheet pan rack in front of sink, operator moved it **Corrected On-Site**
31A-09-4
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. Sent to operator via email.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrective Action Taken**
24-08-4
67
May 3, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher tested 150F had a discussion with chef about using the 3 compartment sink until dishwasher is working properly. **Repeat Violation**
22-56-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar hand washing sink. Employee placed hand washing sign at bar hand washing sink. **Corrected On-Site**
31B-04-4
78
Oct 7, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
64
Frequently Asked Questions
When was Jotoro last inspected?
The most recent health inspection at Jotoro on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Jotoro?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Jotoro.
How does Jotoro compare to other restaurants in Tampa?
Jotoro most recently scored 70 out of 100, which is lower than the Tampa average of 79.
Has Jotoro's inspection record improved over time?
Yes. Recent inspections at Jotoro have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jotoro 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 Jotoro inspected?
Based on the inspection history on file, Jotoro is inspected around three times per year on average.
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