Wojos Bar and Grill
Last inspected: Feb 11, 2026
100
Score
Inspectors have visited Wojos Bar and Grill 11 times, with records going back to 2022. Inspectors last stopped by on Feb 11, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around 12 violations to closer to four violations per visit over the last few inspections.
When inspectors have written things up, “carbon dioxide/helium tanks not adequately secured” has been the most frequent reason, cited four times.
Among St. Cloud restaurants, the typical score is 84; Wojos Bar and Grill is comfortably above that bar. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Complaint Partial
No violations found.
100
Jan 29, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
61
Nov 12, 2025
Routine - Food
7 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
64
Sep 11, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Robert Expired 8-18-25 **Warning**
53A-03-7
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
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Either bathroom,**Repeat Violation** **Repeat Violation** **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in container of sugar on dry storage rack next to kitchen entrance **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Near entrance to kitchen **Repeat Violation** **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door near bathrooms **Repeat Violation** **Warning**
35B-01-4
Basic - Food stored on floor. Containers of chicken and fries on floor in walk in cooler **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cookline **Repeat Violation** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors on cookline **Repeat Violation** **Warning**
23-03-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in cooler and freezers in lobby **Repeat Violation** **Warning**
08B-63-4
Basic - Water leaking from pipe and/or faucet/handle. Cookline handwashing sink drain pipe not lined up properly, leaking onto floor **Repeat Violation** **Warning**
29-11-4
50
Jun 24, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table by fryers - From follow-up inspection 2025-06-24: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At kitchen by soda boxes - From follow-up inspection 2025-06-24: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with bathrooms - From follow-up inspection 2025-06-24: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in kitchen - From follow-up inspection 2025-06-24: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers - From follow-up inspection 2025-06-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in fridge and freezer stored in dining area next to caged liquor storage - From follow-up inspection 2025-06-24: **Time Extended**
08B-63-4
70
Apr 17, 2025
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cheese at reach in cooler in dining area Frozen chicken tenders stored over frozen mini hot corn dogs at reach in freezer in kitchen **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. Half and half in reach in cooler at kitchen,per operator opened over 24 hours
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table by fryers
22-02-4
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. Light yellow chemical in clear spray bottle at bar
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both women's and men's bathroom doors Women's and men's bathroom doors left open
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. At kitchen by soda boxes
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee who works in kitchen filling food orders
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with bathrooms
35B-01-4
Basic - Food stored in a room/shed that is not fully enclosed. Food stored on storage rack stored across from reach in cooler
08B-43-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cooks line has food debris
22-16-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in fridge and freezer stored in dining area next to caged liquor storage
08B-63-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink sink at kitchen is leaking water from pipe
29-11-4
Basic - In-use tongs stored on equipment door handle between uses. At cooks line
10-20-4
29
Sep 4, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Clorox spray bottle stored on shelf with pink mixer and over a case of Red Bull at storage area next to restrooms **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Salmon over cut broccoli at reach in cooler Beef patties and steak stored on top of beer cans at walk in cooler
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table
22-02-4
Intermediate - No soap provided at handwash sink. At bar hand washing sink No hand washing sign at women's bathroom
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. Chicken cooked yesterday per operator.At reach in cooler next to stove
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in clear bottle at bar hand washing sink
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks not chained at kitchen area
51-11-4
Basic - Employee preparing food in customer section of dining area. Observed employee taking back,cutting board,clear container with prepped item and raw chicken to kitchen from table at dining area
08B-48-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat or hair net
13-02-4
Basic - Food not stored at least 6 inches off of the floor. Case of chicken and container with french fries stored on floor at walk in cooler
08B-47-4
Basic - Food stored in a prohibited area. Reach in cooler,reach freezer,cases of potatoes and storage rack with dry goods stored by pool table area and by restrooms
08B-37-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. To left of back door
33-23-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle on cooks line
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap of ice machine
22-20-5
32
Mar 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. In use utensils in sink basin.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. 2 oz plastic cup in salt/sugar or similar.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Long board at cookline.
14-09-4
82
Aug 11, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
50
Feb 23, 2023
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad **Corrected On-Site**
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives in HWS **Corrected On-Site**
31A-11-4
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.
11-26-1
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.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ice scoop handle in contact with ice. **Repeat Violation**
10-08-5
47
Aug 26, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 400;plus. Advised adding water to solution and retest now at150-200 ppm.
41-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Cook states he cooks to what ever temp is ordered.
02B-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Facility uses quat tabs but has chlorine test strips.
16-33-4
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. No proof for any employee on site at this time.
53B-01-5
Basic - Current Hotel and Restaurant license not displayed. License is current but not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Long board on prep table.
14-09-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
55
Frequently Asked Questions
When was Wojos Bar and Grill last inspected?
The most recent health inspection at Wojos Bar and Grill on file is from Feb 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Wojos Bar and Grill?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited four times, more than any other issue at Wojos Bar and Grill.
How does Wojos Bar and Grill compare to other restaurants in St. Cloud?
Wojos Bar and Grill most recently scored 100 out of 100, which is higher than the St. Cloud average of 84.
Has Wojos Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Wojos Bar and Grill have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Wojos Bar and Grill 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 Wojos Bar and Grill inspected?
Based on the inspection history on file, Wojos Bar and Grill is inspected around three times per year on average.
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