Sushi Jo
Last inspected: Apr 6, 2026
41
Score
The health department has logged 13 inspections at Sushi Jo, the earliest from 2022. The most recent visit was on Apr 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around six violations each, up from closer to two violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Juno Beach average 75, so Sushi Jo trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing garbage can with gloved hands and continued to cut fruit after without washing hands first; educated; employee washed hands; **Corrected On-Site**
12A-13-4
High Priority - Container of medicine improperly stored- milk thistle bottle next to hot saki and tea dispenser ; operator removed; **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tofu (53F - Cold Holding); cut cabbage (53F - Cold Holding); in cooler at expo line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in walk-in cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Non-food paper towel used as liner for food container- salmon stored in direct contact with paper towels in walk-in cooler Advised operator to remove
14-86-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at 117 F at expo line; removed **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit- at expo line;
05-09-4
41
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator to add vacuum breaker. **Warning** - From follow-up inspection 2026-01-13: No vacuum breaker observed. **Admin Complaint**
29-34-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-01-13: Time extended to next unannounced routine inspection. **Time Extended**
53B-14-5
78
Jan 12, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
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. ginger dressing (45F - Cold Holding); tofu (45F - Cold Holding); edamame (49F - Cold Holding). Per operator items held in cooler over night. Items not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ginger dressing (45F - Cold Holding); tofu (45F - Cold Holding); edamame (49F - Cold Holding). Per operator items held in cooler over night. Items not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator to add vacuum breaker. **Warning**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip to cooler #1 from left raw chicken store over rehydrated noodles. Advised operator of proper storage. Operator moved noodles. Flip top cooler #2 raw shell eggs stored over spicy mayo. Advised operator of proper storage, operator moved spicy mayo. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed a copy for operator filled out. **Corrected On-Site**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At sushi bar, observed speaker store on plates. Advised operator to move employee personal items away from area and clean/sanitize plate. Operator moved speaker. **Corrected On-Site** **Warning**
40-06-5
43
Mar 5, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 25, 2024
Complaint Full
No violations found.
100
Sep 9, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge(Brandon) unable to provide proof of certified food manager. **Warning** - From follow-up inspection 2024-09-09: Manager exam scheduled for 09/15/24. **Time Extended**
53A-01-7
90
Jul 10, 2024
Complaint Full
5 major violations. 1 minor violation.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area spray bottle containing degreaser not labeled, operator labeled bottle as containing degreaser. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge(Brandon) unable to provide proof of certified food manager. **Warning**
53A-01-7
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
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. 2 employees present(Brandon, Carlos unable to provide proof of training. **Warning**
53B-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At sushi station Dirty avocado stored over ready to eat salmon skin at sushi station, operator removed avocado to proper storage. **Warning**
08B-17-4
58
Apr 18, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles with soy sauce squeeze bottles
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Chlorine
16-37-1
Basic - Wiping cloth sanitizing solution stored on the floor. Sushi station **Corrected On-Site**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Cups as scoop sugar and salt
14-01-5
70
Jan 25, 2024
Routine - Food
No violations found.
100
Jan 24, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi small make table - smoked eel (48F-51 - Cold Holding); chopped tomatoes (53F - Cold Holding); cooked lobster meat (48F - Cold Holding); seafood salad (48F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad make table - tofu (48F - Cold Holding); shredded cabbage (51F - Cold Holding); cut lettuce (53F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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 small make table - smoked eel (48F-51 - Cold Holding); chopped tomatoes (53F - Cold Holding); cooked lobster meat (48F - Cold Holding); seafood salad (48F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad make table - tofu (48F - Cold Holding); shredded cabbage (51F - Cold Holding); cut lettuce (53F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours. See stop sale. **Warning**
01B-02-5
Basic - Food not stored at least 6 inches off of the floor. Tub of sauce on walk in cooler floor - operator moved to shelf. **Corrected On-Site** **Warning**
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil no label - operator labeled. **Corrected On-Site** **Warning**
02D-01-5
67
Feb 24, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi double door stainless low boy; raw tuna stored over cooked eel and cooked octopus. Operator moved cooked items to top shelf. At cook line flip top cooler(s); raw chicken stored behind/over noodles in water, raw shrimp stored behind/over cut lettuce. Operator moved raw items to front/under. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station Flip top cooler; ; tofu (45°F - Cold Holding); cut cabbage (45°F - Cold Holding). Operator stated being held less than 4 hours, added ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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/ **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - Wiping cloth sanitizing solution stored on the floor. At sushi line/wait station; sanitizing solution stored on floor. Operator removed from floor. **Corrected On-Site**
21-38-4
Basic - Standing water in bottom of reach-in-cooler. At wait station double door low boy stainless; standing water in bottom.
29-49-6
Basic - Bowl or other container with no handle used to dispense food. At sugar storage container; bowl used to dispense. Operator removed. **Corrected On-Site**
14-01-5
58
Jul 29, 2022
Routine - Food
No violations found.
100
Jul 28, 2022
Routine - Food
2 critical violations. 1 major violation. 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 food cold held at greater than 41 degrees Fahrenheit. sushi station lowboy freezer - salmon (47F - Cold Holding); hamachi (46F - Cold Holding); escolar (45F - Cold Holding); tuna (45F - Cold Holding); snapper (45F-Cold Holding); stripped bass (46F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi station lowboy freezer - salmon (47F - Cold Holding); hamachi (46F - Cold Holding); escolar (45F - Cold Holding); tuna (45F - Cold Holding); snapper (45F-Cold Holding); stripped bass (46F - Cold Holding) operator states not portioned or prepared today and held overnight and more than 4 hours - see stop sale. **Warning**
03A-02-5
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/ **Repeat Violation** **Warning**
53A-05-6
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - cucumbers on floor - operator moved to shelf. **Corrected On-Site** **Warning**
08B-47-4
64
Frequently Asked Questions
When was Sushi Jo last inspected?
The most recent health inspection at Sushi Jo on file is from Apr 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Sushi Jo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sushi Jo.
How does Sushi Jo compare to other restaurants in Juno Beach?
Sushi Jo most recently scored 41 out of 100, which is lower than the Juno Beach average of 75.
Has Sushi Jo's inspection record improved over time?
No. Recent inspections at Sushi Jo have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Jo 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 inspected?
Based on the inspection history on file, Sushi Jo is inspected around four times per year on average.
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