JO JO'S RAW BAR & GRILL

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands with only water in 3 compartment sink then touched clothing then grabbed container with cooked shrimp. Advised employee to wash hands Warning

High Priority - Live, small flying insects found Observed 1 fly landing on a container with cooked shrimp on prep area. See stop sale Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bread pudding 8/31 Cheesecake 8/25 Crab dip 8/20 Turkey gravy 8/31 Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water line. Walk in cooler by cook line A container with cooked potatoes. Walk in freezer Chick peas Corn beef All items contaminated by water . See stop sale Live, small flying insects found Observed 1 fly landing on a container with cooked shrimp on prep area. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. # 2 cooler 3 door glass by expo. Cooked potatoes 44F cold holding, raw pork 44F cold holding Under grill, cheese 46F cold holding, raw fish 46F cold holding, cooked pasta 46F cold holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved to walk in cooler by ice machine Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen cooked rice 130F hot holding Per operator stored for approximately 20 minutes Operator moved to reheat to 165F++ Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked shrimp at 4:11pm(54F cooling) since 4 pm. At 4:50pm same temperature At this current cooling rate product will not cool to 41F within 6 hours Cooked French fries at 4:14pm ( 97F cooling ) since 15 minutes ago. At 4:49pm at 4:50pm same temperature At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to walk in cooler by ice machine Corrective Action Taken Warning

Basic - Equipment in poor repair. Walk in cooler by cook line Dripping water from condenser all over food and floor Warning

Basic - Food stored under dripping water line. Walk in cooler by cook line A container with cooked potatoes. Walk in freezer Chick peas Corn beef All items contaminated by water . See stop sale Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Objectionable odors coming from drain and floor by ice machine Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over box of chips- operator moved raw pork to lower shelf. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. At dishmachine area - directly above/ on top of the in use dish machine- approximately 10 rodent droppings at time of inspection- operator removed and sanitized area. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu- Ahi tuna salad and Ahi Tuna not identified as raw or undercooked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At large three door cooler- tomato salad made Sunday 04/14/24 not date marked- operator date marked. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed- operator printed. Corrected On-Site

Basic - Dead roaches on premises. At bar area- inside glass storage cooler- approximately 1 dead roach inside cooler between the shelving and wall- operator removed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food stored over sauces/ dips in reach in cooler- operator removed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live small flying insects at desert prep area Approximately 20 live small flying insects at bar area close to office and between ice machines. - From follow-up inspection 2024-02-15: Approximately 7 live small flying insects between ice machines throughout the bar. Approximately 20 live small flying insects at bar area close to office between ice machines. Admin Complaint - From follow-up inspection 2024-02-16: Approximately 7 live small flying insects between ice machines throughout the bar. Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At low boy reach in cooler: approximately 3 live roaches crawling Approximately 3 live roaches at triple sink At bar area approximately 3 live roaches crawling at the side of cooler that stores glasses - From follow-up inspection 2024-02-15: 1 live roach crawling between wall and stainless steel table where single service food items a stored, close to bar. 1 live roach crawling in passage in front of triple glass door reach in cooler. 4 live roaches crawling under stainless steel table and steam table across from the cook line. Approximately 3 live roaches at dry food storage area, rice and sugar storage shelf; two behind the shelf and one crawling up the wall. 1 live roach crawling in the passage of kitchen. Manager was able to kill some of the roaches. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-02-16: 1 live roach coming from drain across from triple sink. 1 live roach under cook line. Manager killed, cleaned and sanitized area. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 6 dead roaches under and beside ice machine. Approximately 10 dead roaches observed under and behind storage shelf with rice, sugar. Approximately 4 dead roaches under storage shelf on the floor where oil is stored. Approximately 12 dead roaches in back storage area under low boy cooler with dressings and sauces and beside stainless steel table. Approximately 2 dead roaches on can storage rack. At low boy reach in cooler: approximately 3 dead roaches. Behind stainless steel table across from triple sink approximately 20 dead roaches in an opening along lower section of wall. Approximately 12 dead roaches under triple door stainless steel cooler. - From follow-up inspection 2024-02-15: Approximately 4 dead roaches at glass storage low boy reach in cooler. Approximately 2 dead roaches behind triple glass door reach in cooler. 1 dead roach behind clean rack with pans. Approximately 4 dead roaches under triple sink in dish washing area. 1 dead roach in the passage of storage room where cans are stored. Admin Complaint - From follow-up inspection 2024-02-16: 1 dead roach behind ice machine. 1 dead roach behind triple door stainless steel cooler. 1 dead roach under hand wash sink near triple glass door reach in cooler. Operator removed, cleaned and sanitized the area. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live small flying insects at desert prep area Approximately 20 live small flying insects at bar area close to office and between ice machines. - From follow-up inspection 2024-02-15: Approximately 7 live small flying insects between ice machines throughout the bar. Approximately 20 live small flying insects at bar area close to office between ice machines. Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At low boy reach in cooler: approximately 3 live roaches crawling Approximately 3 live roaches at triple sink At bar area approximately 3 live roaches crawling at the side of cooler that stores glasses - From follow-up inspection 2024-02-15: 1 live roach crawling between wall and stainless steel table where single service food items a stored, close to bar. 1 live roach crawling in passage in front of triple glass door reach in cooler. 4 live roaches crawling under stainless steel table and steam table across from the cook line. Approximately 3 live roaches at dry food storage area, rice and sugar storage shelf; two behind the shelf and one crawling up the wall. 1 live roach crawling in the passage of kitchen. Manager was able to kill some of the roaches. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 6 dead roaches under and beside ice machine. Approximately 10 dead roaches observed under and behind storage shelf with rice, sugar. Approximately 4 dead roaches under storage shelf on the floor where oil is stored. Approximately 12 dead roaches in back storage area under low boy cooler with dressings and sauces and beside stainless steel table. Approximately 2 dead roaches on can storage rack. At low boy reach in cooler: approximately 3 dead roaches. Behind stainless steel table across from triple sink approximately 20 dead roaches in an opening along lower section of wall. Approximately 12 dead roaches under triple door stainless steel cooler. - From follow-up inspection 2024-02-15: Approximately 4 dead roaches at glass storage low boy reach in cooler. Approximately 2 dead roaches behind triple glass door reach in cooler. 1 dead roach behind clean rack with pans. Approximately 4 dead roaches under triple sink in dish washing area. 1 dead roach in the passage of storage room where cans are stored. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main walk in: vegetable soup (44F - Cooling); potato soup (44F - Cooling) As per operator, prepared yesterday and stored overnight. Item did not cool to 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of baked beans; shredded sauerkraut.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live small flying insects at desert prep area Approximately 20 live small flying insects at bar area close to office and between ice machines.

High Priority - Roach activity present as evidenced by live roaches found. At low boy reach in cooler: approximately 3 live roaches crawling Approximately 3 live roaches at triple sink At bar area approximately 3 live roaches crawling at the side of cooler that stores glasses

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged tuna labelled to remove from package before thawing, no longer frozen. See stop sale.

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. At cook line, drawers of cook top: sliced Swiss cheese (45F - Cold Holding); sliced cheddar cheese (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Item over-stacked. See stop sale. Main walk in cooler: clam chowder (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main walk in: vegetable soup (44F - Cooling); potato soup (44F - Cooling) As per operator, prepared yesterday and stored overnight. Item did not cool to 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, drawers of cook top: sliced Swiss cheese (45F - Cold Holding); sliced cheddar cheese (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Item over-stacked. See stop sale. Main walk in cooler: clam chowder (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Pine-Sol stored on bar counter above beverages. Operator stored properly. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At main walk in cooler: Pans of raw oysters and clams stored without tags.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beer walk in cooler: cooked rice (110F at 3:00pm; 96F at 3:37pm- Cooling) As per operator, cooling since 40 minutes. At current cooling rate,rice will not cool to 70F within 2 hours. Advised operator to remove tightly wrapped plastic off container of rice.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabelled bottle of Pine- Sol stored on bar counter above beverages. Advised operator to label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with black/green mold-like substance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged tuna labelled to remove from package before thawing, no longer frozen. See stop sale.

Basic - Dead roaches on premises. Approximately 6 dead roaches under and beside ice machine. Approximately 10 dead roaches observed under and behind storage shelf with rice, sugar. Approximately 4 dead roaches under storage shelf on the floor where oil is stored. Approximately 12 dead roaches in back storage area under low boy cooler with dressings and sauces and beside stainless steel table. Approximately 2 dead roaches on can storage rack. At low boy reach in cooler: approximately 3 dead roaches. Behind stainless steel table across from triple sink approximately 20 dead roaches in an opening along lower section of wall. Approximately 12 dead roaches under triple door stainless steel cooler.

Basic - Food stored on floor. Jugs of oil on floor under dry storage shelf.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dishwashing area: Stainless steel shelves storing clean pans soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/1/2022 Operator renewed Corrected On-Site

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 Under grill// stovetop, inside reach in cooler cooked pasta 56°F cold Holding, fish 56°F cold Holding, raw chicken 56°F cold Holding, cooked potato 56°F cold Holding, cheese 56°F cold Holding , raw burgers 56°F cold Holding, cooked mushrooms 56°F cold Holding, cooked onions 56°F cold Holding, cooked peppers 56°F cold Holding /// reach in cooler under microwave, raw chicken wings 50°F cold Holding, raw fish 50°F cold Holding, raw calamari 50°F cold holding, Per operator all products stored since yesterday. Both coolers were not connected to power. Per operator products not prepared or portioned today. Operator discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Under grill// stovetop, inside reach in cooler cooked pasta 56°F cold Holding, fish 56°F cold Holding, raw chicken 56°F cold Holding, cooked potato 56°F cold Holding, cheese 56°F cold Holding , raw burgers 56°F cold Holding, cooked mushrooms 56°F cold Holding, cooked onions 56°F cold Holding, cooked peppers 56°F cold Holding /// reach in cooler under microwave, raw chicken wings 50°F cold Holding, raw fish 50°F cold Holding, raw calamari 50°F cold holding, Per operator all products stored since yesterday. Both coolers were not connected to power. Per operator products not prepared or portioned today. Operator discarded. See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on top of convection oven a sheet pan on top of another metal pan with Cooked potatoes 110°F hot Holding Per operator product stored for approximately 30 minutes. Operator moved potatoes to reheat to 165°F + Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Equipment in poor repair. Beer and back up food walk-in cooler gasket broken and ice machine lid Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 bags with frozen beef and 2 bags with frozen shrimp thawing at room temperature on cook line. Operator moved to inside of walk-in cooler. Corrected On-Site