SUSHI JO
6200 S DIXIE HWY, West Palm Beach FL 33410 · 561-718-8161
Last inspected Aug 3, 2026 · 9 visits since May 2024
NOV 24
MAR 25
JUL 25
JAN 26
AUG 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. chobani vanilla yogurt 56 f In flip top cooler at front counter ( yogurt was out while making parfait ) manager discarded the yogurt.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate1 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee drop and pick up item off floor and then wash hands for approximately 3 seconds at kitchen handwash sink. Reviewed handwashing requirements with operator.
Employee washed hands with no soap. Observed sushi prep employee wash hands without soap at sushi prep area. Reviewed handwashing requirements with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored above cooked ready to eat sliced turkey in kitchen reach in cooler. Operator reorganized.
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. yogurt (47F - Cold Holding) not prepped or portioned today stored at fruit prep cooler. Per operator, item has been stored in cooler overnight.
Show the remaining 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (47F - Cold Holding) not prepped or portioned today stored at fruit prep cooler. Per operator, item has been stored in cooler overnight.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tuna salad and chicken salad held without time marking at sandwich prep area cooler at front counter. Operator applied appropriate time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125-130F - Hot Holding) in rice cooker at kitchen prep table. Per operator, item has been stored for approximately 2 hours. Unit was unplugged. Employee plugged unit back in and began reheating to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (115F - Cooling for 15 min at 2:30, 104F at 3:25) in deep filled covered bowl in cook line reach in cooler. At current rate of cooling, item will not reach 70F within required 2 hour window. Employee removed covering and placed into freezer to help increase cooling rate.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned.
Handwash sink not accessible for employee use at all times. Handwashing sink by fruit prep cooler blocked by trash can.
Handwash sink used for purposes other than handwashing. Handwashing sink at sushi prep station used to store soiled food storage bins. Employee removed. Handwashing sink at front counter used to fill water pitchers.
Commercially processed reduced oxygen packaged minced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package thawing in walk in cooler. Item still partially frozen. Operator removed item from packaging.
Jan 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 0ppm chlorine. Operator set up three compartment sink to wash rinse and sanitize until dishwasher is functioning.
Non-food grade paper/paper towel used as liner for food container. At sushi bar, fish wrapped and covered in non food grade paper towels. Operator stared to remove all paper towel and relapse either deli paper.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, tuna bring thawed in reduced oxygen package. Overstated out of freezer less than two hours. Operator removed tuna from package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area by storage shelves. Employee belonging stored and hung on shelf with to go containers.
Food stored on floor. By walk in cooler, bag of red onions stored on floor. Operator moved to shelf
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 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. At cook line flip top low boy, raw shrimp (50F - Cold Holding); raw chicken (53F - Cold Holding); raw shell eggs (53F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, cream cheese (50F - Cold Holding); krab (51F - Cold Holding); raw salmon (51F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. At cook line flip top low boy, raw shrimp (50F - Cold Holding); raw chicken (53F - Cold Holding); raw shell eggs (53F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, Employee belongings stored on shelf with food items. Operator removed.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm tested twice.
Nonfood-grade bags used in direct contact with food. Cut broccoli stored in thank you to go bag. Explained.
Handwash sink not accessible for employee use at all times. Blocked by dishwasher tray on the dolly. Manager removed the dolly.
Handwash sink used for purposes other than handwashing. Plastic pan stored in hand sink by dishwasher. Manager removed the pan.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for sushi rice. Time marked no plan available. Emailed the time public health control form.
Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle not labeled. Manager labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup of black mold like substance on White plastic ice deflector in the ice machine bin.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with and above food in walk in cooler. Explained and manager moved personal food to bottom shelf.
Employee with no hair restraint while engaging in food preparation. Sushi chef preparing food without any hair restraint for loose head hair. He put on hat.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi chef preparing raw sushi with gloves the with same gloves he prepared cooked sushi and handled sauce with same gloves to put on sushi. Explained and he washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of Raw chicken tenders stored over bag of French fries ( both in contact with each other ) in walk in freezer. Explained and manager rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chobani vanilla yogurt 56 f In flip top cooler at front counter ( yogurt was out while making parfait ) manager discarded the yogurt.
Toxic substance/chemical improperly stored. Butane fuel canisters stored with soda by walk in cooler. Manager removed the butane canisters.
Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by trash can. Explained and manager removed the trash can.
Handwash sink used for purposes other than handwashing. Cleaning supplies stored in hand sink at the bar. Bartender removed the cleaning supplies.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Explained to manager.employee stocked paper towel
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice. Time marked 2-6 pm. Explained and emailed the plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance buildup on white plastic ice deflector.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Clear plastic cup of water without lid on shelf in the kitchen. Explained and manager discarded the cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored with soda on dry food storage shelf by walk in cooler. Manager removed the backpack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water by rice cookers. Water temperature 75 f. Explained and manager dumped the water.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Explained and he put towels in sanitizer solution.
May 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.