JJ'S FRESH
2950 CURRY FORD RD · ORLANDO · Orange County · FL 32806
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 6
03G-04-5High Priority – 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 Violation** **Admin Complaint**
03G-05-5High Priority – 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.
01D-01-5High Priority – 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
03G-48-2High Priority – 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
01B-13-4High Priority – 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. **Warning**
03F-04-5High Priority – 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.
Intermediate 3
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Metal lid stored basin of hand sink
02B-01-5Intermediate – 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 **Admin Complaint**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Basic 3
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 85f at cook line
36-27-5Basic – 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
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on September 1, 2026 11:07 AM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.