Sushi Jo III
Last inspected: Mar 5, 2026
47
Score
Going back to 2022, Sushi Jo III has nine inspections in the public record. Inspectors last stopped by on Mar 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
By comparison, the average Boynton Beach facility scores 79, putting Sushi Jo III on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Non-food grade paper towel used as liner for fish at sushi low boy cooler. Operator removed paper towel. **Corrected On-Site** **Warning**
14-86-1
High Priority - 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. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Butane canisters stored over flip top cooler in kitchen. Operator removed butane. **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at hose connection at rear of building with hose attached. **Warning**
29-34-4
Intermediate - 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. **Warning**
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator added more quaternary sanitizer, rechecked 400ppm. **Corrected On-Site** **Warning**
21-08-4
47
Oct 16, 2025
Routine - Food
No violations found.
100
Mar 14, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - 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. **Corrected On-Site**
22-45-4
High Priority - 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. **Corrected On-Site**
12A-27-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
64
Nov 1, 2024
Routine - Food
No violations found.
100
Oct 31, 2024
Routine - Food
8 critical violations. 3 minor violations.
View 11 violations
High Priority - 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 **Warning**
03A-02-5
High Priority - 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. **Warning**
22-41-4
High Priority - 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. **Corrected On-Site** **Warning**
14-86-1
High Priority - 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. **Warning**
01D-01-5
High Priority - Operator unable to provide documentation that aquacultured salmon has been raised in a controlled environment and fed formulated feed. **Warning**
01D-08-5
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Warning**
01B-02-5
Basic - 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. **Warning**
22-20-5
Basic - Ice scoop handle in contact with ice inside blue chest cooler in wait area. Operator removed. **Corrected On-Site** **Warning**
10-08-5
Basic - Opened employee water bottle in a cold holding unit with food to be served to customers at sushi bar. Sushi chef removed. **Corrected On-Site** **Warning**
12B-13-4
26
May 1, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Rice and rice vinegar **Corrected On-Site**
14-01-5
78
Nov 15, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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.
22-49-4
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
31B-02-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
64
Apr 6, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - 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. Airin the line. Operator primed line 75ppm. **Corrected On-Site**
22-41-4
Basic - 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. Salmon 34°F was removed from freezer less than 3 hours ago.
06-09-1
82
Dec 14, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety sushi rice 96°F, held using time as a public health control not discarded at the end of the 4-hour period. Sushi rice was prepared and timed yesterday. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked edamame 48°F-50°F, in flip top cooler across steam table. Stacked to high for less than 2 hours. Operator placed in refrigerator and added ice. At the end of inspection edamame is 43°F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety sushi rice 96°F, held using time as a public health control not discarded at the end of the 4-hour period. Sushi rice was prepared and timed yesterday. See stop sale.
03F-04-5
Basic - Employee personal pizza not properly identified and segregated from food to be served to the public in flip top cooler across steam table. Employee IDd. **Corrected On-Site**
08B-49-4
61
Frequently Asked Questions
When was Sushi Jo III last inspected?
The most recent health inspection at Sushi Jo III on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Sushi Jo III?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sushi Jo III.
How does Sushi Jo III compare to other restaurants in Boynton Beach?
Sushi Jo III most recently scored 47 out of 100, which is lower than the Boynton Beach average of 79.
Has Sushi Jo III's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Jo III have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Jo III means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sushi Jo III inspected?
Based on the inspection history on file, Sushi Jo III is inspected around three times per year on average.
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