SUSHI JO / JO BISTRO
319 BELVEDERE RD, SUITE 12, West Palm Beach FL 33405
Last inspected Jan 24, 2024 · 2 visits since August 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 119°F, soup prepared today as back up and left out at room temperature next to steam table in wait area. Cook reheated soup during the inspection to 180°F and placed in steam table.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023048648 | Aug 15, 2023 | Oct 5, 2023 | $200 |
| 2--2019041824 | Jul 27, 2019 | Sep 18, 2019 | $400 |
Inspection history
2 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Dish washer handled soiled equipment or utensils and plates,then handled clean equipment, plates utensils, without washing hands. Dish washer went to wash his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 49°F nor prepped or cooked today. On cook line left out for less than 1 hour.. Operator placed on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 119°F, soup prepared today as back up and left out at room temperature next to steam table in wait area. Cook reheated soup during the inspection to 180°F and placed in steam table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 3 findings ▾
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. Tuna in walk in cooler 34°F, removed from freezer yesterday. Cook removed fish from package.
Ginger and avocado stored on floor in walk in cooler. Operator placed on a shelf.
Wet wiping cloth not stored in sanitizing solution between uses at front counter. Employee placed in sanitizer container.
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over kale in bottom reach in cooler at end of sushi line. Raw salmon over cut cucumbers in one door reach in cooler in storage hallway. Removed.
Toxic substance/chemical improperly stored. Pine sol spray stored with clean pans on bottom shelf across from end of cook line removed
Handwash sink not accessible for employee use at all times. Hand sink in corner at bistro blocked by rolling trash can in corner. Moved.
Spray bottle containing toxic substance not labeled. Spray bottle with green cleaning solution on rolling cart outside dry storage room.
Bowl or other container with no handle used to dispense food. Cup as scoop in rice Removed
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest next to walk in cooler Freezer chest in dry storage closet at bistro
Water leaking from pipe and/or faucet/handle. Leak at pipe under prep sink at bistro
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on counter at bistro
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.