Jojo's Country Cafe
577 Deltona Blvd Ste 11, Deltona, FL 32725 · Permanent Food Service · License 7407683
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitAug 21, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
C78Routine inspection11 violations, 3 high priority No follow-up needed
- First visitJul 17, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-sliced tomatoes 47°F and diced tomatoes 47°F in top of reach-in cooler, operator placed lids on to rapidly cool
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-stand-up two door stainless steel reach-in cooler: raw shell eggs stored over pasteurized liquid eggs
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -operator pushed cooked hash browns that were hanging off with his bare finger back onto the plate
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
-operator's probe thermometer read 20°F in ice bath, operator recalibrated
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-white cutting board on top of reach-in cooler is stained
Repeat violation
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-raw ground beef thawing at room temperature on prep table, operator relocated to reach-in cooler
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-plastic bowl stored in mixed fruit container, operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood frame over cooking equipment have an accumulation of grease and food debris
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-unwrapped styrofoam to-go containers
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-employee bag stored on top of sugar container in front service area -employee bag hanging off of dry storage rack -employee cell phone stored on prep table next to cooked potatoes, operator removed
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging 3.5% service charge without properly disclosing the information on the menu.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.