ORLANDO, FL. A food worker at Jojo's Shake Bar on International Drive was observed not reporting illness symptoms to management during a state inspection on April 27, one of eight high-severity violations that inspectors documented at the tourist-district shake shop that afternoon.
The facility remained open after the inspection.
What Inspectors Found
The April 27 inspection turned up violations across nearly every critical category of food safety. Inspectors cited the restaurant for food not cooked to the required minimum temperature, food contact surfaces that had not been properly cleaned or sanitized, and food described as being in poor condition, mislabeled, or adulterated.
Also cited: improper handwashing technique, toxic substances improperly identified or stored, and no demonstrated allergen awareness among staff. The restaurant had no written employee health policy and at least one worker was not reporting illness symptoms, two violations that inspectors treat as directly linked.
Single-use items were found being improperly reused, and wiping cloths were not being handled correctly.
What These Violations Mean
The combination of no employee health policy and an employee actively not reporting illness symptoms is the documented starting point for most multi-victim foodborne outbreaks. Norovirus, which spreads through food handled by sick workers, causes projectile vomiting and severe diarrhea and is one of the most contagious pathogens in a food service setting. Without a written policy requiring workers to disclose symptoms, there is no mechanism to remove a sick employee from food handling before customers are exposed.
The allergen violation is separately serious. Food allergies affect 32 million Americans, and allergic reactions send 30,000 people to emergency rooms each year. At a shake bar where ingredients are blended and cross-contact is easy, staff who cannot demonstrate allergen awareness create a direct hazard for customers with peanut, dairy, or other allergies who may believe they have communicated a safe order.
Undercooking compounds all of it. Salmonella survives in poultry below 165 degrees Fahrenheit. When food is not reaching required minimum temperatures and the surfaces used to prepare it are not being properly sanitized, the risk of bacterial transfer from raw to ready-to-eat food increases substantially.
Improperly used wiping cloths and reused single-use items are not minor housekeeping issues. Wiping cloths that are not stored in sanitizer solution between uses carry bacteria from one surface to the next. Single-use gloves or cups used more than once defeat the contamination barrier they were designed to create.
The Longer Record
The April 27 inspection was the ninth on record for Jojo's Shake Bar, and the violations it produced were not an anomaly. Across those nine inspections, the restaurant has accumulated 101 total violations, with high-severity citations appearing in seven of the nine visits.
The pattern is difficult to explain away as a bad week. Inspectors found 10 high-severity violations in August 2023, followed by 5 high-severity violations in a follow-up visit three days later. The restaurant logged 9 high-severity violations in April 2025, then 13 high-severity violations in November 2025. A clean inspection on November 12, 2025, the day after that 13-violation visit, suggested the issues were corrected. Five months later, eight high-severity violations were back on the record.
Jojo's Shake Bar: Inspection History
The restaurant has never been emergency-closed. That record holds even after the November 2025 inspection, which produced the highest single-visit violation count in its history, and even after April 27, when inspectors left with eight high-severity citations on the form.
Jojo's Shake Bar sits inside the ICON Park entertainment complex on International Drive, one of the most heavily trafficked tourist corridors in Florida. It was open for business after the inspection concluded.