JoJo's Shake Bar
A°15037 N Scottsdale Rd, Scottsdale 85254
Food Establishment · Permit FD-90037
Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
We last checked the county record 8 days ago (Sep 16, 2026). Any inspection since then would not appear here yet.
Score over time
Inspection history11 on record
2025
Aug 8, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Proof of correction received electronically.
Aug 4, 2025Routine3 priority3 foundationD°
Predefined Comment: No County legal action will result from this inspection.Discussed slow draining handwashing sink at the bar, repair as needed.
Inspector's notes
Person in charge not able to provide establishment's written procedures for clean-up of vomiting and diarrheal accidents.
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2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided paper guidance document from AZDHS at time of inspection. Ensure written procedures for clean-up of vomiting and diarrheal accidents are readily available for review. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a chef wash their hands for less than 20 seconds after handling raw beef patties and before returning to the line to continue cooking. Observed a chef that enter from the rear kitchen entrance and wash their hands for less than 20 seconds at the start of their shift.
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PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Ensure hands are washed properly and for at least 20 seconds. Predefined Comment: Employees properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed cooked chili/125°F, cooked chicken noodle soup/123°F, cooked tomato bisque/120°F, and cooked marinara sauce/118°F hot holding in countertop steam well across from the ware washing area.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. After discussion with the person in charge it was determined all TCS foods were got holding below 135°F for more than 2 hours. Predefined Comment: All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed heavy cream/54°F, oat milk/49°F, and tropical greens mix (contains spinach)/44°F in two door metal countertop cooler in the milkshake preparation area.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The person in charge was not sure how long all TCS foods were stored above 41°F. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Minimum temperature of the unit observed at 50.6°F with inspector's min/max thermometer. Establishment has adequate refrigeration. Instructed person in charge to discontinue using the two door cooler for storage of TCS foods until it maintains 41°F or less. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a large plastic container of Béchamel with an internal temperature of 96°F cooling on the counter more than 5 inches deep. After discussion with the chef it was determined the Béchamel had been cooling for 45 minutes. After moving the Béchamel to the walk in cooler it was observed an hour later with an internal temperature of 88°F
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3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The Béchamel was reheated above 165°F at time inspection to restart the cooling process. Discussed cooling methods with the person in charge. Corrective Action: Corrected at time of inspection.
Inspector's notes
Establishment utilizes Quaternary Ammonium (Quat) to sanitize their equipment, utensils, and food contact surfaces. No test strips were available at time of inspection. Test strips that accurately measures the concentration of sanitizer in MG/L (ppm) of sanitizing solutions shall be available. Re-inspection to confirm test strips are obtained is scheduled for 8/14/25. Corrective Action: Correct prior to re-inspection.
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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Apr 29, 2025Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.Discussed cleaning frequency of floor near the fryers and back storage area. Ensure grease and dead insects are cleaned. Discussed maintaining outer openings closed.
Inspector's notes
Observed a plastic container of tomato sauce dated 4/19 in bottom section of the breakfast prep cooler.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.
Inspector's notes
Observed high temperature dish machine in the kitchen not in use. After running the high temperature dish machine multiple times, the maximum surface temperature measured at 144.3°F . When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Person in charge set up the three compartment sink to sanitize food contact surfaces at time of inspection until the dish machine is repaired.
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4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Service call made a time of inspection by the person in charge. Corrective Action: Correct prior to next routine inspection.
Jan 15, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Proof of correction received electronically.
Jan 13, 2025Routine2 priority1 foundationC°
Predefined Comment: No County legal action will result from this inspection.Discussed keeping outer openings closed. Reviewed cooling procedures with the person in charge.
Inspector's notes
Observed an open bag of cheese sauce hot holding at 70°F in the cheese warmer. The cheese warmer was not plugged in. According to person in charge the cheese warmer was unplugged yesterday and was not plugged back in.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed Pomodoro/tomato sauce date marked 12/31 in the walk-in cooler. Observed spinach dip date marked 01/04 in the walk-in cooler.
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PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
No irreversible measuring device available for high temperature warewashing machine was available at time of inspection. Person in charge not able to located temperature dots.
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4-302.13 - Priority Foundation: Temperature Measuring Devices, Manual and Mechanical Warewashing. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection.
2024
Aug 15, 2024Re-Inspection1 coreA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. Proof of correction for priority foundation violation #48 found during the routine inspection on 8/6/2024 was received electronically. Establishment obtained testing device for high temperature dish machine.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. .
Aug 6, 2024Routine1 priority2 foundation1 coreB°
Predefined Comment: No County legal action will result from this inspection.Discussed procedures for employees to follow when responding to vomiting or diarrheal events and consumer advisory with the PIC.
Inspector's notes
No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. Corrective Action: Correct prior to next routine inspection.
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2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Inspector's notes
Observed milk/47°F, infused milk/47°F, and almond milk/ 48°F in tabletop cooler below the milk shake machine.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. After discussion with the PIC it could not be determined how long the milk and almond milk was stored above 41°F. After discussion with the PIC it was determined the infused milk was within safe time parameters. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Minimum internal temperature of prep cooler measured at 49.8°F with min/max thermometer. PIC agreed not to use the unit for TCS storage until it can maintain temperatures at or below 41°F Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed an unlabeled spray bottle filled with clear liquid near the bar. Observed an unlabeled spray bottle filled with clear liquid near the mop sink. After discussion with the person in charge it was determined the spray bottles were filled with sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The spray bottles were labeled as sanitizer at time of inspection. Corrective Action: Corrected at time of inspection.
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7-102.11 - Priority Foundation: Common Name-Working Containers
Inspector's notes
No irreversible measuring device available for high temperature warewashing machine was available at time of inspection.
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4-302.13 - Priority Foundation: Temperature Measuring Devices, Manual and Mechanical Warewashing. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection.
Apr 9, 2024Routine2 priority1 foundationall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority violation # 21, 3-501.18, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. On July 1st, 2023, the Environmental Services Department began emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may: - Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-682Award: Not Participating,Embargo Lbs: 25,Food Manager Licenses: 1,Signer: Daello P
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed bartender handle dirty glassware. Then, without washing their hands the bartender began to handle and put away clean glassware from the bar dish machine. Food employees shall immediately wash their hands after handling soiled equipment or utensils and before handling clean equipment and utensils. Instructed the bartender to wash their hands at time of inspection. Correct By: Corrected At Time Of Inspection
Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cooked chicken date marked 3/30, marinara sauce date marked 3/29, spinach dip (cooked spinach and artichoke) date marked 3/28, roasted red pepper date marked 3/22, chopped cabbage/slaw date marked 3/30, and tomato paste date marked 3/22 in the walk-in cooler. If the date mark of ready to eat (RTE) time/temperature controlled (TCS) food exceeds 7 days at 41*F the foods shall be discarded. The day of preparation counts as day 1. All RTE TCS foods date marked over 7 days ago were discarded at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cheese bread/80*F on counter held at room temperature. Establishment utilizes 4 hour time as a control to monitor the cheese bread, no discard time marked on the tray at time of inspection. When using time as a control, food shall be marked, identified, or logged with the time that is 4 hours past the time it was removed from temperature control. According to the person in charge the cheese bread was removed from temperature control at 11AM. Discard time marked at time of inspection. Correct By: Corrected At Time Of Inspection
Jan 9, 2024Routine1 priority1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Routine inspection report emailed to the person in charge.Award: Not Participating,Embargo Lbs: 4,Food Manager Licenses: 1,Signer: Ryan L
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cooked potato salad in the walk-in cooler date marked 12/31. If the date mark of TCS foods exceeds 7 days at 41*F or the package does not bear a date/day the foods shall be discarded. The day of preparation shall be counted as day 1. The potato salad was discarded at time of inspection. Correct By: Corrected At Time Of Inspection
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest Observed multiple live birds in the establishment at time of inspection. Please ensure outer entrance doors are solid, self-closing, and tight-fitting to prevent the entry of pests. The birds were removed from the establishment at time of inspection. Correct By: Corrected At Time Of Inspection
2023
Sep 12, 2023Routine2 priority2 foundationall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.Discussed shake mixer cleaning frequency with the person in charge. No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Award: Not Participating,Food Manager Licenses: 2,Review Complete: CHECKED,Review Notes: QA,Signer: Matthew H
Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. At the bar observed no paper towels at the handwashing sinks. Please keep individual, disposable towels available at all handwashing station. Paper towels were restocked at time of inspection. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. At time of inspection observed in-use high temperature dish machine in the kitchen. After running the dish machine 3 times internal temperature measured at 148.6'F, 151.7'F, 157.4'F with min/max thermometer. Hot water sanitization shall reach 160’F or greater at the surface. Establishment will utilize bar dish machine or three compartment sink until dish machine is serviced and hot water sanitation reaches 160’F or greater at the surface. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. At time of inspection observed cooked lasagna on a prep counter near the grill stored at room temperature. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. Internal temperature of the lasagna was 55°F. According to the chef, the lasagna was within safe time parameters and was returned to the walk in cooler to rapidly cool. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed relish and tomato mixture stored at room temperature. Establishment utilizes time as a control for relish and diced tomato mixture. Written procedures have to be prepared in advance of utilizing time as a control. No written time as a control procedures were available at time of inspection. Time as a control procedures were created at time of inspection with the person in charge. Correct By: Corrected At Time Of Inspection
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Data from Maricopa County Environmental Services public records, last checked Sep 16, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →