Joto's Pizza
Last inspected: Jan 12, 2026
78
Score
Joto's Pizza appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Jan 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 11 violations before.
When inspectors have written things up, “walk-in cooler/freezer shelves with rust” has been the most frequent reason, cited four times.
Among Seminole restaurants, the typical score is 71; Joto's Pizza is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine
16-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Deli cooler
14-09-4
Basic - Equipment in poor repair. Torn plastic curtains in walk in cooler repaired with duct tape
14-11-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
78
Aug 13, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (48F - Cold Holding), moved to freezer **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove surface soiled
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Individually portions of lasagna in freezer, prepared on 8/11
02C-04-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair plastic curtains in walk in cooler
14-71-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups above ice machine
24-08-4
Basic - Floor soiled/has accumulation of debris. Under dry storage shelves in rear of restaurant Accumulation of grease under fryers
36-73-4
Basic - Food stored on floor. Bag of onions on floor in walk in cooler, moved to shelf **Corrected On-Site**
08B-38-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
55
Mar 6, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza sauce at front counter, time mark added **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to locate chlorine test kit during inspection
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over wood prep table, removed **Corrected On-Site**
12B-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Portioning cup in garlic seasoning bin
14-01-5
61
Nov 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jan 18, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. From shelf in dry-storage room a. Two #10 cans of ripe olives are dented at seams.
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam baine at 11:17am Operator placed in oven to re heat. Re temp at 11:45am a. meatballs in tomato sauce (124F - Hot Holding) 187f **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle stored on drain board containing toxic blue substance not labeled. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. From shelf in dry-storage room a. Two #10 cans of ripe olives are dented at seams.
08B-20-4
Basic - Equipment in poor repair. Shelves with meat slicer is stored are rusted.
14-11-5
Basic - Food stored on floor. 5 gallon container of pickles stored on floor in walk-in cooler. Operator placed item on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour stored in container in dry-storage area not labeled. **Repeat Violation**
02D-01-5
50
Jul 28, 2023
Routine - Food
5 major violations. 16 minor violations.
View 21 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. Emailed operator cleanup plan.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda-machine at front counter nozzle station
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used for other purposes, evident with ice dumped inside bowl.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located at front counter. Operator installed paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on shelves above prep table and shelves in dry-storage room.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at front counter. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine. Dishmachine interior
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Dishmachine exterior.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dry-storage area.
36-32-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Sheets pans stored on top of garbage can in kitchen.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table near pizza oven
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal carrier stored above prep table next to floor mixer.
40-06-5
Basic - Floor soiled/has accumulation of debris. In kitchen
36-73-4
Basic - Food stored on floor. Bag of flour stored on floor next to floor mixer.
08B-38-4
Basic - Hole in or other damage to wall. Hole/damage to wall above pizza oven. Hole in wall in chemical room.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in dry-storage area.
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen and front counter.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers and Gaskets on walk-in cooler located at front counter.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready-to-eat in walk-in cooler.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in oven and dish area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Seasoning stored in ziplock bags in dry-storage area not identified by common name.
02D-01-5
27
Feb 6, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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. Dish machine in kitchen tested at 0 ppm. Operator was able to get machine running properly and sanitizer tested at 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red sauce with meatballs (121F - Hot Holding) employee reheated meatballs in oven to 172F. **Corrected On-Site**
03B-01-6
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
11-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made more than 24 hours prior. Operator labeled with yesterday's date. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at front counter shows mold like substance in interior.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint.
13-03-4
52
Aug 16, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red sauce (70F - Cold Holding);Operator disposed of approximately a half Gallon of red sauce. temped at 3:10; feta cheese (70F - Cold Holding)temped at 3:10;operator moved to freezer, retemped at 4:12 at 43F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red sauce, temped at 3:20 (129F - Hot Holding); retemped at 3:56 at 167F. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sink in kitchen next to wooden prep table. Operator replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue liquid in spray bottle in dish area. Operator labeled as degreaser. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in tuna salad on rear cook line. Employee moved cup out of tuna salad. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in kitchen dishwasher area show staining and grooved cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in rear of kitchen next to the walk-in cooler. Employee moved drink. **Corrected On-Site** **Repeat Violation**
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 and keys above prep table in rear of kitchen by the walk-in cooler. Employee moved the items to proper storage place. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Torn gasket on two door deli cooler behind the pizza oven. Torn gasket on walk-in cooler door. Torn gaskets on stand up , glass door cooler in rear prep area by the freezers
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of white microwave, behind the two door deli cooler shows accumulation of debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two door deli cooler and walk-in cooler shows accumulation of debris. Hoods above fryer sows excessive accumulation of grease and debris.
23-03-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee on cook line had no hair restraint.
13-02-4
35
Frequently Asked Questions
When was Joto's Pizza last inspected?
The most recent health inspection at Joto's Pizza on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Joto's Pizza?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited four times, more than any other issue at Joto's Pizza.
How does Joto's Pizza compare to other restaurants in Seminole?
Joto's Pizza most recently scored 78 out of 100, which is higher than the Seminole average of 71.
Has Joto's Pizza's inspection record improved over time?
Yes. Recent inspections at Joto's Pizza have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Joto's Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Joto's Pizza inspected?
Based on the inspection history on file, Joto's Pizza is inspected around two times per year on average.
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