Jojo's Cafe

3246 Lantana Rd, Lantana, FL 33462 · Permanent Food Service · License 6009531

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Aug 26, 2026

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
4 high priority (1 fixed on the spot, 3 repeats), 3 intermediate (1 fixed on the spot, 2 repeats), 1 basic
-38
Administrative complaint on Aug 26
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

8 violations found

First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 4 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Ice bath: pooled eggs (51°F - Cold Holding); breakfast potatoes (60°F - Cold Holding); flip top cooler: patty sausage (52°F - Cold Holding); crumbled sausage (54°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down products.
  Repeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  raw shell eggs (53°F - Cold Holding) Observed on ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Pooled raw shell eggs over corned beef hash at flip top,cooler, raw shell eggs and pooled raw shell eggs over cooked potatoes at walk in cooler. Operator stored all products properly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach crawling on floor at cook line. Advised operator to kill and remove roach from restaurant.
  Administrative complaint
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  link sausage (54°F - Cooling) at 8:50; cooling since 6:45 - 54°F at 9:25 - At current rate of cooling product will not reach 41°F within 6 hours ; diced tomatoes (54°F - Cooling) at 8:52; cooling since 6:45 - 51°F at 9:25 - At current rate of cooling product will not reach 41°F within 4 hours. Advised operator to ice down product.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with food debris. Operator removed can opener to clean and sanitize.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Glass cleaner spray bottle not labeled by server beverage area. Advised operator to label glass cleaner.
  Repeat violationAdministrative complaint
Basic1
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Approximately 7 dead roaches on glue trap by freezer across from dish machine, 5 dead on glue trap under slicer table. Advised operator to remove dead roaches.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.