SUSHI JO III
640 E OCEAN AVE #4, Boynton Beach FL 33435 · 561.868.7893
Last inspected May 7, 2026 · 8 visits since November 2023
MAY 24
OCT 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020041226 | Jul 24, 2020 | Oct 1, 2020 | $200 |
Inspection history
8 visits, newest first
May 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Non-food grade paper towel used as liner for fish at sushi low boy cooler. Operator removed paper towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw conch and squid over daikon at reach in freezer at sushi bar. Both products removed from commercial packaging. Operator stored products properly.
Toxic substance/chemical improperly stored. Butane canisters stored over flip top cooler in kitchen. Operator removed butane.
Vacuum breaker missing at hose connection at rear of building with hose attached.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch special menu: sushi / sashimi box, spicy tuna salad, seared tuna salad not identified as containing raw animal protein.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator added more quaternary sanitizer, rechecked 400ppm.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi chef broke a raw quail shell egg in his hand with a knife, then used the blade of the knife to place shell egg on sushi. He wiped the knife on a dry wiping cloth and proceeded to use the same knife to further prepare and cut sushi rolls, without washing and sanitizing the knife. Sushi chef went to sanitize knife.
Sushi chef cracked raw shell quail eggs and then handled ready-to-eat sushi rolls, rice and scallops without washing hands and changing gloves. Sushi chef went to wash his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried Shrimp 54F, on kitchen prep table for less than 1 hour. Not cooked or prepped today, left out at room temperature. Sushi chef returned to refrigerator.
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 8 high priority.
8 High priority0 Intermediate3 Basic
Show 11 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. 0ppm.
Non-food grade paper/paper towel used as liner for food container. Paper towel used as a liner for cilantro in reach in cooler in prep area. Operator removed paper towels.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo fillet wild caught has not under gone parasite destruction. Invoice states fish must be fully cooked prior to human consumption. Do not sell this fish raw.
Operator unable to provide documentation that aquacultured salmon has been raised in a controlled environment and fed formulated feed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Mackerel and raw scallops stored over radish and tofu in Thomson cooler at sushi bar. Operator removed mackerel and scallops.
Stop Sale issued due to food not being in a wholesome, sound condition. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started cleaning ice machine and contaminated ice with mold like substance.
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 Bar:Eel (45F-47F - Cold Holding) Not cooked or prepped today. In reach in cooler since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar:Eel (45F-47F - Cold Holding) Not cooked or prepped today. In reach in cooler since yesterday. See Stop Sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started cleaning ice machine and contaminated ice with mold like substance. See stop sale.
Ice scoop handle in contact with ice inside blue chest cooler in wait area. Operator removed.
Opened employee water bottle in a cold holding unit with food to be served to customers at sushi bar. Sushi chef removed.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Rice and rice vinegar
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Primed and ran twice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (124F - Hot Holding) in warmer. Operator states soup made less than four hours. Reheated to 165F.
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
Wiping cloth sanitizing solution stored on the floor.
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.