JOJO'S SHAKE BAR

Name: JOJO'S SHAKE BAR
Address: 9101 INTERNATIONAL DR STE 1208, ORLANDO, FL, 32819, US
Rating: 73.6

9101 INTERNATIONAL DR STE 1208, ORLANDO, FL 32819

License #5815741

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

JOJO'S SHAKE BAR in ORLANDO currently holds an InspectFL Health Score of 73.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 31 total violations — 5 critical, 10 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-13-4] Food-contact surface not smooth and easily cleanable./glass rimmer/sponge at the bar.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates at the bar.
[35A-02-7] Live, small flying insects found Observed one fly at cook line. Observed one fly at the bar.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees cellphone on cook line white cutting board/removed/
[11-26-1] 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./two new employees/form printed and signed by employees/
[25-06-4] Single-service articles not stored inverted or protected from contamination./to go box at the bar.
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container/storage shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw burger patties cold holding at 44F/less than 4 hours per manager/cook line cold drawers/moved to other cooler/rechecked 41F/
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocados stored over ready to eat French toast/cook line reach in cooler/

Warning Issued
[11-26-1] 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./two new kitchen employee working for 4 weeks per manager.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quart 0ppm/shake bar/rechecked quat 200ppm/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener, cutter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched./long spoons/shake bar.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom hot water temperature 76F. Shake bar hand sink hot water at 77F.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container, shake bar/
[29-08-4] Plumbing system in disrepair. Cook line hand sink unable to turn off completely. Back kitchen hand sink not working at all.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands./kitchen employee placing raw burger on grill with no hand wash then touched other food.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar scoop at shake bar/
[31B-03-4] No soap provided at handwash sink./hand sink on the other side of the bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 47F, cheese 45F, tomato salsa 50F/all cold holding overnight in cook line cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese holding more than 7 days in cook line reach in cooler. Sour cream mixed with heavy cream on site holding in walk in cooler for more than 7 days. Cheese sauce reheating for 2.5 hours still at 160F. Gallon of milk cold holding at 53F for more than 4 hours.
[41-17-4] Spray bottle containing toxic substance not labeled./chemical spray bottle at the bar not labeled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees cell phone on top of the microwave/shake bar/
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over prepped cheese, walk in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one kitchen employee certificate expired.
[31A-09-4] Handwash sink not accessible for employee use at all times./garbage can blocking cook line hand sink.

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