Joujou Caribbean Take-0ut
Last inspected: Oct 2, 2025
74
Score
Going back to 2022, Joujou Caribbean Take-0ut has eight inspections in the public record. On Oct 2, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around 10 violations each.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited six times.
Joujou Caribbean Take-0ut's latest score of 74 sits above the Florida City average of 66. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 2, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for stored containers of fried pork, cooked rice and legume, as per operator was made the day before. **Repeat Violation**
02C-02-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front counter hand wash sink.
29-20-5
Basic - Unclean building components, attachments or fixtures. Observed at cook line hold filters soiled with grease build up.
36-50-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at rear storage area. **Repeat Violation**
42-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout.
36-32-5
74
Mar 26, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food stored inside the reach in cooler not date marked. As per operator over cooked and stored 24 hours. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the rice container.
14-01-5
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. Observed reach in cooler by the front counter. **Repeat Violation**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired on Oct 2024.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77°F on preparation table. **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler located by the front counter.
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the bucket.
42-01-4
52
Dec 11, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot Dog (51F - Cold Holding) stored in reach in cooler. As per operator, it was placed inside reach in cooler the previous day. Stop sale issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot Dog (51F - Cold Holding) stored in reach in cooler. As per operator, it was prepared the previous day. Stop sale issued.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken prepared more than 24 hours before stored in reach in cooler not date marked.
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at front counter. **Repeat Violation**
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout establishment.
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. Observed all food in reach in cooler out of temperature.
14-74-7
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn in hallway near kitchen entrance
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to stove.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in hallway near kitchen entrance. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler in hallway.
29-49-6
Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed establishment without A/C.
36-65-5
Basic - Water draining onto floor surface. Observed water from reach in cooler draining on floor.
29-03-4
41
Apr 8, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Apr 4, 2024
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish (47 F - Cold Holding) inside the reach in cooler. As per employee fish was stored since yesterday night. Stop sale was issued. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (47 F - Cold Holding) inside the reach in cooler. As per employee fish was stored since yesterday night. Stop sale was issued. **Warning**
03A-02-5
Intermediate - Hand wash sink no hot water.Observed water reached 80° F after water running for about 5 minutes. **Warning**
27-05-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No hot running water at three-compartment sink. Observed water reached 80° F after running for about 5 minutes. **Warning**
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen and at the bathroom. **Warning**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached 80° F after running for about 5 minutes. **Warning**
27-16-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Observed a pan stored with 3 boiled eggs stored on the floor. Employee removed them from the floor. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer located at the front. **Warning**
14-69-4
39
Nov 28, 2023
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed veggies stored inside a supermarket bag in the reach in freezer. Operator was advised to use food grade bags. **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above cooke goat at the reach in cooler at the front. Operator was advised to placed raw shell eggs at the bottom.
08A-02-6
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. Form was provided to operator. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at the hand wash sink at the kitchen area. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed goat and veggies stored inside the reach in cooler not date marked. **Repeat Violation**
02C-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. Form was provided to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residual inside the hand wash sink in the kitchen area. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the rice.
14-01-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn located by the AC unit. **Repeat Violation**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed reach in cooler handle in disrepair. **Repeat Violation**
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the mop sink.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in cooler at the front and also at the reach in freezer at the back. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and also hood filters soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Observed fish inside the reach in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with sugar not identified. **Repeat Violation**
02D-01-5
25
Apr 10, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags used to covered containers with cook food at reach in freezer and cooler. And black bags used to store cooked pork at reach in freezer. Operator started to change the bags. **Corrective Action Taken** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed vegetables at reach in cooler.
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked liver (127 F - Hot Holding) at stove. As per manager for less than one hour. Manager turned on the stove to reheat. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed pans and lid containers on hand wash sink located next to three compartment sink. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink preparation area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not properly date marked at reach in cooler. As per manager from two days ago. **Repeat Violation**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave and reach in coolers doors handles soiled. **Repeat Violation**
23-24-4
Basic - Equipment in poor repair. Observed reach in cooler/freezer door in disrepair.
14-11-5
Basic - Food stored on floor. Observed a oil container stored on floor next to the three compartment sink.
08B-38-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler and reach in freezers soiled.
22-16-4
Basic - Standing water in bottom of reach-in-cooler located next to the entrance door.
29-49-6
Basic - Stored food not covered. Observed cooked beef not covered at reach in cooler. Operator covered the product. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed rice and seasonal containers not identified by common name.
02D-01-5
25
Aug 25, 2022
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken with vegetables (119 F - Hot Holding) at stove. As per manager for less than one hour. Manager reheated the products. Final temperature 167°F. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Observed shells eggs stored over unwashed vegetables at reach in cooler. Manager started to moved the eggs. **Corrective Action Taken** **Repeat Violation**
08A-04-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed smoke fish inside of nonfood grade bag at reach in cooler. Operator was informed that she need to change the bag. **Corrective Action Taken**
14-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. **Repeat Violation**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at preparation area. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and rice with beans not properly date marked at reach in cooler. As per manager were made yesterday morning. **Repeat Violation**
02C-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pans and containers stored on floor next to three compartment sink.
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside at the back of the establishment.
35B-01-4
Basic - Floor soiled/has accumulation of debris under reach in cooler.
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified by common name under preparation table. **Repeat Violation**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled.
23-24-4
29
Frequently Asked Questions
When was Joujou Caribbean Take-0ut last inspected?
The most recent health inspection at Joujou Caribbean Take-0ut on file is from Oct 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Joujou Caribbean Take-0ut?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Joujou Caribbean Take-0ut.
How does Joujou Caribbean Take-0ut compare to other restaurants in Florida City?
Joujou Caribbean Take-0ut most recently scored 74 out of 100, which is higher than the Florida City average of 66.
Has Joujou Caribbean Take-0ut's inspection record improved over time?
Results have been roughly steady. Inspections at Joujou Caribbean Take-0ut have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Joujou Caribbean Take-0ut 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 Joujou Caribbean Take-0ut inspected?
Based on the inspection history on file, Joujou Caribbean Take-0ut is inspected around three times per year on average.
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