Joia Beach @ Jungle Island
1111 Parrot Jungle Trail, Miami, FL 33132 · Mobile Food Dispensing Vehicle · License 2359153
What drove the grade
Establishment not maintaining clam/mussel/oyster tags for 90 days.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 intermediate (2 fixed on the spot), 5 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Provided during inspection.
Fixed on the spot
No soap provided at handwash sink.
Manager provided during inspection.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Observed wood used at shelf inside walk in cooler not seal
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Carpet in disrepair.
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. Located under flat grill.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Door inside and outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.