JOJO'S SHAKE BAR

Name: JOJO'S SHAKE BAR
Address: 9101 INTERNATIONAL DR STE 1208, ORLANDO, FL, 32819, US
Rating: 42.7

9101 INTERNATIONAL DR STE 1208, ORLANDO, FL 32819

License #5815741

🍺 Bar/Pub ℹ️

42.7 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JOJO'S SHAKE BAR in ORLANDO currently holds an InspectFL Health Score of 42.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 74 total violations — 14 critical, 25 major, 35 minor.

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Record snapshot

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The latest inspection on April 27, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

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Inspector notes

Coverage note

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Community reaction

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JOJO'S SHAKE BAR has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates 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/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-13-4] Food-contact surface not smooth and easily cleanable./glass rimmer/sponge at the bar.
[25-06-4] Single-service articles not stored inverted or protected from contamination./to go box at the bar.
[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/
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container/storage shelf.
[35A-02-7] Live, small flying insects found Observed one fly at cook line. Observed one fly at the bar.
[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/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
[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/

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on top of the microwave/shake 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 cell phone on top of the microwave/shake bar/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[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-04-4] No handwashing sign provided at a hand sink used by food employees./hand sink on the other side of the bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket.
[29-08-4] Plumbing system in disrepair. Cook line hand sink unable to turn off completely. Back kitchen hand sink not working at all.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over prepped cheese, walk in cooler.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched./long spoons/shake bar.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quart 0ppm/shake bar/rechecked quat 200ppm/
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container, shake bar/
[12A-07-5] Employee failed to wash hands after pick up avocado on floor and changed gloves.
[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.
[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.
[12A-09-4] Single-use gloves not changed as needed after handled raw burger then touched shaker.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 47F, cheese 45F, tomato salsa 50F/all cold holding overnight in cook line cooler.
[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.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./cheese sauce reheating for more than 2.5 hours still at 160F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener, cutter.
[31A-09-4] Handwash sink not accessible for employee use at all times./garbage can blocking cook line hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand sink/other side of the bar/ with no paper towels.
[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.
[31B-03-4] No soap provided at handwash sink./hand sink on the other side of the bar.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled./chemical spray bottle at the bar not labeled.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on prep table shelf/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cell phone on prep table shelf/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./90F, shake bar/
[36-62-4] Light not functioning./one light bulb, cook line.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched./long spoons/shake bar.
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container at expo line storage shelf/
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./fried chicken patty cooking temperature at 138F/recooked to 177F/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes cold holding at 45F, less than 4 hours/doubled panned/iced/rechecked 40F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./small white cutting board on cleaned dish shelf.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available for bar dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink/
[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./one new kitchen employee/read and signed immediately/
[31B-03-4] No soap provided at handwash sink./back kitchen hand sink/
[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/Marcelino.