Jj's Fresh
2950 Curry Ford Rd, Orlando, FL 32806 · Permanent Food Service · License 5813550
What drove the grade
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection6 high priority (fixed by the Sep 1 follow-up, 1 repeat), 3 intermediate, 3 basic (1 repeat)-33
- Administrative complaint on Aug 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed purse and sun glasses in hand sink in back prep
More time given
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Facility ROP fresh Halibut fish in non 10K bags and freezing Butter being re melted from 8/30. Butter melted on 8/30 and left out of temperature at cookline over 4 hours. Then butter placed in cooler over night to re melted next day.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Facility is receiving Fresh Halibut from Lombard's Seafood. Facility ROP fresh Halibut fish in non 10K bags and freezing. Fish is used for Ceviche item on menu
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Butter being re melted from 8/30. Butter melted on 8/30 and left out of temperature at cookline over 4 hours. Then butter placed in cooler over night to re melted next day.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Facility ROP fresh Halibut fish in non 10K bags and freezing
Repeat violationAdministrative complaint
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
Facility cooking beets and completely cooling to 41f or below. Then blending with Hummus made on site. Product is being ROP cold and frozen. 2 bags in freezer dated marked 8/30. Facility was planning on holding more than 48 hours. Reviewed with manager correct procedures. Manager opened bags at time of inspection. HAACP for ROP storage of raw items and ROP frozen fish received/unassigned at this time
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Lima menu item is Halibut ceviche non cooked. Item is not identified as raw on menu
Administrative complaint
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Metal lid stored basin of hand sink
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in water at 85f at cook line
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall over 2 door cooler in back prep area has dust and debris build up
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.