SUSHI JO
14255 US HWY 1, Juno Beach FL 33408 · 561.691.9811
Last inspected Apr 6, 2026 · 10 visits since January 2024
APR 24
JUL 24
MAR 25
JAN 26
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, tofu (48F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040107 | Apr 6, 2026 | Jul 7, 2026 | $200 |
| 2--2023017765 | Feb 24, 2023 | Apr 19, 2023 | $200 |
Inspection history
10 visits, newest first
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Container of medicine improperly stored- milk thistle bottle next to hot saki and tea dispenser; operator removed;
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. Observed employee grabbing garbage can with gloved hands and continued to cut fruit after without washing hands first; educated; employee washed hands;
Non-food paper towel used as liner for food container- salmon stored in direct contact with paper towels in walk-in cooler Advised operator to remove
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tofu (53F - Cold Holding); cut cabbage (53F - Cold Holding); in cooler at expo line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in walk-in cooler;
Show the remaining 4 findings ▾
No probe thermometer provided to measure temperature of food products.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at 117 F at expo line; removed
No conspicuously located ambient air temperature thermometer in holding unit- at expo line;
Jan 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator to add vacuum breaker.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip to cooler #1 from left raw chicken store over rehydrated noodles. Advised operator of proper storage. Operator moved noodles. Flip top cooler #2 raw shell eggs stored over spicy mayo. Advised operator of proper storage, operator moved spicy mayo.
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 degrees Fahrenheit. ginger dressing (45F - Cold Holding); tofu (45F - Cold Holding); edamame (49F - Cold Holding). Per operator items held in cooler over night. Items not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ginger dressing (45F - Cold Holding); tofu (45F - Cold Holding); edamame (49F - Cold Holding). Per operator items held in cooler over night. Items not prepared or portioned today. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator to add vacuum breaker.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed a copy for operator filled out.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At sushi bar, observed speaker store on plates. Advised operator to move employee personal items away from area and clean/sanitize plate. Operator moved speaker.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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 degrees Fahrenheit. At cook line, tofu (48F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, tofu (48F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sushi bar flip top cooler, diced tomatoes (46F - Cooling)@3:05 since 12:00, 46F @3:42. At the current rate product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator removed product and discarded.
Handwash sink used for purposes other than handwashing. At front counter, employee using hand sink to prep cut tofu. Advised operator of proper use of hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ceiling/ceiling tile shows damage or is in disrepair. At rear of kitchen near exit door, ceiling in disrepair.
Sep 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Person in charge(Brandon) unable to provide proof of certified food manager.
Jul 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Manager or person in charge lacking proof of food manager certification. Person in charge(Brandon) unable to provide proof of certified food manager.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees present(Brandon, Carlos unable to provide proof of training.
Spray bottle containing toxic substance not labeled. At dishwashing area spray bottle containing degreaser not labeled, operator labeled bottle as containing degreaser.
Unwashed fruits/vegetables stored with ready-to-eat food. At sushi station Dirty avocado stored over ready to eat salmon skin at sushi station, operator removed avocado to proper storage.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Chemical spray bottles with soy sauce squeeze bottles
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Chlorine
Bowl or other container with no handle used to dispense food. Cups as scoop sugar and salt
Wiping cloth sanitizing solution stored on the floor. Sushi station
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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 degrees Fahrenheit. Sushi small make table - smoked eel (48F-51 - Cold Holding); chopped tomatoes (53F - Cold Holding); cooked lobster meat (48F - Cold Holding); seafood salad (48F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad make table - tofu (48F - Cold Holding); shredded cabbage (51F - Cold Holding); cut lettuce (53F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi small make table - smoked eel (48F-51 - Cold Holding); chopped tomatoes (53F - Cold Holding); cooked lobster meat (48F - Cold Holding); seafood salad (48F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad make table - tofu (48F - Cold Holding); shredded cabbage (51F - Cold Holding); cut lettuce (53F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours. See stop sale.
Food not stored at least 6 inches off of the floor. Tub of sauce on walk in cooler floor - operator moved to shelf.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil no label - operator labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.