Joy Japan Sushi & Hibachi
Last inspected: Jan 7, 2026
82
Score
Inspectors have visited Joy Japan Sushi & Hibachi six times, with records going back to 2024. Joy Japan Sushi & Hibachi was last inspected on Jan 7, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
Joy Japan Sushi & Hibachi's latest score is in line with the St. Cloud average of 84. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
82
Jul 22, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
55
Jan 21, 2025
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over dumplings in small black reach in fridge by cooks line Raw shell eggs stored over sauces at reach in cooler on cooks line **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon and tuna lined with paper towels at sushi bar Asparagus lined and covered with towels at walk in cooler
14-86-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cooks line. Operator turned on from the bottom **Corrected On-Site**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink was blocked by trash can **Corrected On-Site**
31A-09-4
Intermediate - 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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at sushi bar **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Garlic in oil at cooks line,per operator it was out for less than an hour. Emailed time plan **Corrective Action Taken**
03F-10-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen tuna in ROP package not removed from packaging per manufacturers guidelines. Operator cut packaging **Corrected On-Site**
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table at cooks line **Corrected On-Site**
10-17-4
41
Aug 1, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
58
Jul 31, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soy sauce in walk in cooler Raw beef stores over cooked pork on speed rack at walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator hand out **Corrective Action Taken**
11-27-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator hand out **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand washing sink on cooks line **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over flat top grill on cooks line
23-03-4
Basic - Stored food not covered. Wontons and spring rolls not covered at each in freezer on cooks line **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar wet wiping cloth on cutting board
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Salt in clear container on cooks line not labeled **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowls in flour and rice **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Large propane tanks not chained up at back of facility
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table top and bottom shelves **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee dish not segregated from food that is served to the public
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Beef wrapped in Saran Wrap and stored in buckets stored directly on walk in freezer floor
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour **Corrected On-Site**
10-01-5
30
Jan 5, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Joy Japan Sushi & Hibachi last inspected?
The most recent health inspection at Joy Japan Sushi & Hibachi on file is from Jan 7, 2026. The public record contains six inspections in total.
What is the most common violation at Joy Japan Sushi & Hibachi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Joy Japan Sushi & Hibachi.
How does Joy Japan Sushi & Hibachi compare to other restaurants in St. Cloud?
Joy Japan Sushi & Hibachi most recently scored 82 out of 100, which is about the same as the St. Cloud average of 84.
Has Joy Japan Sushi & Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at Joy Japan Sushi & Hibachi have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Joy Japan Sushi & Hibachi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Joy Japan Sushi & Hibachi inspected?
Based on the inspection history on file, Joy Japan Sushi & Hibachi is inspected around three times per year on average.
Nearby Restaurants