Sushi Jo / Jo Bistro

319 Belvedere Rd, Suite 12, West Palm Beach, FL 33405

Japanese / Sushi

Last inspected: Jan 24, 2024

Score

High Risk

Across the available record, Sushi Jo / Jo Bistro has four inspections on file, the first dated 2022. The newest entry in the record is dated Jan 24, 2024. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. The most recent inspection at Sushi Jo / Jo Bistro is from Jan 24, 2024, and nothing newer appears in the public record.

Violation counts have held steady across recent visits, averaging around six violations each.

The pattern that stands out is “ginger and avocado stored on floor in walk in cooler”, which has been cited two times.

By comparison, the average West Palm Beach facility scores 79, putting Sushi Jo / Jo Bistro on the weaker side. There are enough flags in the record to merit a second thought.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 24, 2024

Routine - Food

3 critical violations. 4 minor violations.

View 7 violations

High Priority - 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. **Corrective Action Taken**

03A-02-5

High Priority - 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. **Corrected On-Site**

03B-01-6

High Priority - 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. **Corrected On-Site**

12A-13-4

Basic - Ginger and avocado stored on floor in walk in cooler. Operator placed on a shelf. **Corrected On-Site**

08B-38-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

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. Tuna in walk in cooler 34°F, removed from freezer yesterday. Cook removed fish from package. **Corrected On-Site**

06-09-1

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter. Employee placed in sanitizer container. **Corrected On-Site**

21-12-4

Aug 15, 2023

Routine - Food

2 critical violations. 2 major violations. 2 minor violations.

View 6 violations

Required Records Available; Shellstock Tags/Labels

FL-14

Hands Clean and Properly Washed

FL-08

Proper Hot and Cold Holding Temperatures

FL-21

Equipment Adequate to Maintain Product Temperature

FL-29

Approved Thawing Methods Used

FL-31

Wiping Cloths Properly Used and Stored

FL-41

Apr 12, 2023

Routine - Food

3 critical violations. 1 major violation. 2 minor violations.

View 6 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over oyster sauce in walk in cooler Removed **Corrected On-Site**

08A-05-6

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (61F - Cooling); in reach in cooler on cook line. Per chef food not prepped portioned cooked today. In unit over night. At this rate rice did not cool to 41 F within six hours. Rice found covered.

01B-02-5

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (61F - Cooling); in reach in cooler on cook line. Per chef food not prepped portioned cooked today. In unit over night. At this rate rice did not cool to 41 F within six hours. Rice found covered.

03D-02-5

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

16-37-1

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest at bistro

14-69-4

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in rice container in kitchen. removed. **Corrected On-Site**

14-01-5

Nov 30, 2022

Routine - Food

2 critical violations. 3 major violations. 4 minor violations.

View 9 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). Triple sink quaternary to be set up for manual sanitizing.

22-49-4

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over wasabi in one door refrigerator unit in hallway with storage. Raw scallops over lettuce in walk in cooler Removed. **Corrected On-Site**

08A-02-6

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine.

22-02-4

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-quaternary

16-37-1

Intermediate - No soap provided at handwash sink-at Jo Bistro. Provided **Corrected On-Site**

31B-03-4

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice. Cup scoop in ice buckets at JoBistro. **Repeat Violation**

14-01-5

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice machine exterior vent.

36-34-5

Basic - Food stored on floor. Raw fish in styrofoam containers stored on floor in kitchen. **Repeat Violation**

08B-38-4

Basic - Wiping cloth sanitizing solution stored on the floor-sushi bar.

21-38-4

Frequently Asked Questions

When was Sushi Jo / Jo Bistro last inspected?

The most recent health inspection at Sushi Jo / Jo Bistro on file is from Jan 24, 2024. The public record contains four inspections in total.

What is the most common violation at Sushi Jo / Jo Bistro?

Across the inspection record, “ginger and avocado stored on floor in walk in cooler” has been cited two times, more than any other issue at Sushi Jo / Jo Bistro.

How does Sushi Jo / Jo Bistro compare to other restaurants in West Palm Beach?

Sushi Jo / Jo Bistro most recently scored 52 out of 100, which is lower than the West Palm Beach average of 79.

Has Sushi Jo / Jo Bistro's inspection record improved over time?

Results have been roughly steady. Inspections at Sushi Jo / Jo Bistro have averaged around six violations per visit across the recent record.

What does a high risk rating mean?

A high risk rating at Sushi Jo / Jo Bistro 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.

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Maison Carlos

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Score: 67 — Medium Risk

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