Jo Jo's Raw Bar & Grill
13889 Wellington Trce A20, Wellington, FL 33414 · Permanent Food Service · License 6012960
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 5 complaint inspection6 high priority (5 fixed by the Oct 6 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 2 basic-30
- Administrative complaint on Oct 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 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 on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Under steam table garlic butter (88°F - Cold Holding) per operator product left out of cooler for unknown amount of time, discussed with operator see stop sale. In walk in beer cooler cooked potatoes (50°F - Cold Holding); butter (49°F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 6 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Under steam table garlic butter (88°F - Cold Holding) per operator product left out of cooler for unknown amount of time, discussed with operator see stop sale. In walk in beer cooler cooked potatoes (50°F - Cold Holding); butter (49°F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 6 hours.
Code 12, Handwashing and hygienic practices: 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 handled soiled dishes and after without washing hands employee handled container of fish at cook line, discussed with operator employee washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran multiple times no change, discussed with operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Discussed with operator to install vacuum breaker.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 small live flying insect landing on cheese in cooler, discussed with operator who discarded product.
Repeat violationAdministrative complaint
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.
Raw oysters and ahi tuna not identified on menu as being raw, discussed with operator to add asterisks to menu.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed copy of poster to operator.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Discussed with operator who provided soap.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave interior soiled discussed with operator to sanitize.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Discussed with operator to clean and sanitize.
Earlier inspections 1
C79Complaint inspection3 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
In walk in cooler hot dogs in same container as raw ground beef, discussed with operator who separated products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped face with hand and without washing hands employee handled clean and sanitized knife on counter, discussed with operator employee washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
In kitchen approximately 1 small live flying insect landing on cutting board. In kitchen approximately 3 live flying insects flying around kitchen, discussed with operator to eliminate flying insects and clean and sanitize areas.
Administrative complaint
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.